Black Forest Gateau Cupcakes with Cherry Edible Cookie Dough
Today we have a decadent recipe from Colin's Time To Bake who put his own flare on a recipe from BBC Good Foods. Colin created these delicious looking cupcakes in his kitchen with the help of some Super Cluster Big Dipper Edible Cookie Dough!
Black Forest Gateau Cupcakes with Cherry Edible Cookie Dough:
- 1 Pint of Super Cluster Cherry Chocolate Chunk Edible Dough
- 60 grams of butter
- 30g dark chocolate
- 100g plain flour
- 125g sugar
- 1 tbsp cocoa powder
- 1/2 tsp bicarb of soda
- 1 egg
- 65g buttermilk (milk + 1 tsp cider vinegar)
- 30ml boiling water
- 150g butter
- 300g confectioners sugar
- 20g cocoa powder/sprinkles/melted dark chocolate
- 1x can of cherries in syrup
- 1x jar cherry jam/preserves
How to Make Black Forest Gateau Cupcakes with Cherry Edible Cookie Dough:
First of all. Make sure you have some Big Dipper Dough cherry chocolate chunk cookie dough. Try not to eat it right away, you’ll need it to decorate at the end.
Melt the butter and dark chocolate together in a double boiler.
Mix the dry ingredients together
Mix the egg and buttermilk together till fluffy.
Pour the butter/chocolate mix into the egg/buttermilk mix. Stir to combine. Add this to your dry mixture.
Line a cupcake tin with cupcake cases, and scoop the mixture halfway up each case.
Bake for 10-15 minutes at 350f/180c/gas 4 until a knife comes out clean.
Mix the butter (should be soft at room temperature) and confectioners sugar till the consistency you desire. If you want it thinner, add a tiny bit of milk.
Take your cupcakes, scoop out some of the middle and add 1/2 tbsp of cherry syrup from the can to each cupcake. Spoon cherry jam into the holes in your cupcakes. Add a cherry from the can to the top of the cupcake, and then pipe the buttercream over the top.
Don’t forget to get some Big Dipper Dough cookie dough (cherry chocolate chunk, of course!) to put on top, you can eat it right out of the tub, or bake into cookies to go alongside your bake. Mmmm
The recipe was provided by Colin's Time To Bake