Black Forest Cupcakes (Thermomix)
Yields 24 cupcakes
250g almonds or hazelnuts (or combo)
250g dark chocolate in pieces
1 tsp Gluten Free baking powder
150g butter (softened)
1 Tbsp cocoa powder
150g raw sugar
170-200g syrup drained from tin or jar of cherries
1 Tbsp cornflour
250g cream cheese
1 Tbsp raw sugar
Few cherries from drained tin or jar
130g dark chocolate, roughly chopped
100g cream OR 50g cream and 50g cherry syrup
~ Preheat oven to 160ºC. Line a muffin tin with patty pan papers and set aside.
~ Place rice into TM bowl and mill for 1 minute on speed 9.
~ Add nuts and mill for 10 seconds on speed 6. Set aside.
~ Place chocolate into TM bowl and mill for 10 seconds on speed 6. Add to nuts.
~ Place remaining cake ingredients into TM bowl and mix for 20 seconds on speed 5. Scrape down sides of bowl and repeat.
~ Add nuts and chocolate and mix for a further 10 seconds on speed 6. Set aside.
~ To make syrup place liquid into clean TM bowl with cornflour and cook for 5 minutes at 90ºC on speed 3 with MC off. Set aside.
~ Place filling ingredients into TM bowl and mix for 20 seconds on speed 5. Set aside.
~ Dollop some mix in the bottom of each patty pan – approx 2tbsp per cake.
~ Top with 1 teaspoon cream cheese mixture, 2-3 cherries and 1 teaspoon of cherry syrup.
~ Cover with remaining cake mixture. Bake for 20 minutes, remove and cool before topping with ganache.
~ Place chocolate and cream into TM bowl and melt for 4 minutes at 50ºC on speed 1. Allow to cool. Add remaining syrup (which will also be cool by now) and blend for 1 minute on speed 4. Spread on cooled cakes.