Black Forest Muffins
About this recipe
Okay, so picture this: the ever-popular Black Forest gâteau. It's undeniably delicious, but it takes forever to make and requires a decent amount of skill (sorry, beginner bakers). So, I had the idea—why not transform it into muffins? Muffins are so simple to make: just mix your dry ingredients with your wet ingredients, and Bob’s your uncle!
Black Forest cake is known for its rich chocolate layers, sweet cherries, and a hint of Kirsch (cherry brandy). Our muffin version captures that essence without the alcohol, making it Halal-friendly. You’ll experience the same decadent taste with a rich cocoa-infused batter, studded with dark and milk chocolate chunks, and filled with luscious cherry jam. Topped with a heavenly light vanilla cream, these muffins are perfect for those who love the classic dessert but prefer a simpler, quicker version.
These Black Forest muffins can be kept in the fridge for up to three days when stored in an airtight container. This makes them an ideal make-ahead treat for parties or just to enjoy throughout the week. The combination of rich chocolate, juicy cherries, and creamy vanilla will satisfy your sweet tooth and impress your guests.
Not a fan of cherries? No problem! Check out my triple chocolate muffins, which are just as delicious and easy to make. Whether you choose the classic Black Forest or the triple chocolate version, these muffins are a foolproof way to enjoy a delightful dessert without spending hours in the kitchen. So, get your baking gear ready and treat yourself to these delectable, beginner-friendly muffins!
Dutch Chocolate Powder
Black Dutch chocolate powder, also known as black cocoa powder, is a type of cocoa that has been heavily Dutched (alkalized) to produce a very dark, almost black color and a smooth, mellow flavor. This process reduces the acidity of the cocoa, making it less bitter and giving it a more intense chocolate taste compared to regular cocoa powder.
Here are the key differences between black Dutch chocolate powder and normal chocolate powder:
- Color: Black Dutch chocolate powder is much darker, almost black, while regular cocoa powder is typically a lighter brown.
- Flavor: Black Dutch chocolate powder has a smoother, more mellow flavor with reduced bitterness. Regular cocoa powder has a sharper, more acidic taste.
- Processing: Black cocoa powder is heavily alkalized during the Dutch process, which involves treating the cocoa with an alkaline solution to neutralize its acidity. Regular cocoa powder may be natural or lightly Dutched, retaining more of its natural acidity.
- Usage: Black Dutch chocolate powder is often used in recipes where a deep, dark color and rich flavor are desired, such as in Oreo cookies or black velvet cakes. Regular cocoa powder is more commonly used in a wide range of baking recipes and hot cocoa drinks.
When using black Dutch chocolate powder, it's important to note that its intense flavor and color can dominate, so it should be used in recipes specifically designed for it or adjusted accordingly if substituting for regular cocoa powder.
Black Cherry Conserve
Black Cherry Conserve is a type of fruit preserve made from whole black cherries, sugar, and pectin, resulting in a thick, spreadable jam with a rich, fruity flavor and chunks of real cherries. I used the Bonne Maman brand for its authentic taste and high-quality ingredients. However, you can also use Morello Cherry Preserve, which offers a slightly tarter flavor, or even strawberry jam for a different yet delightful twist.
Ingredients
Chocolate Muffins
Dry mix:
- 300g self-raising flour
- 200g caster sugar
- 50g cocoa powder
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 100g milk chocolate
- 100g dark chocolate
- 100g white chocolate
Wet mix:
- 75g melted butter
- 75g vegetable oil
- 2 eggs
- 250ml buttermilk
- 1 tsp vanilla essence
Decorations:
- 8 tbsp cherry conserve
- 250ml double cream
- 30g dark chocolate
Ingredients
Instructions
- Preheat your oven to 200°C (392°F). Line a muffin tray with paper liners with alternative spaces to ensure they get the best rise or grease it lightly.
- In a large mixing bowl, combine the dry ingredients: self-raising flour, caster sugar, cocoa powder, baking powder, and bicarbonate of soda. Mix them together until well combined.
- Add the chopped milk chocolate and dark chocolate to the dry mix. This will help distribute the chocolate evenly throughout the muffins.
- In a separate bowl, prepare the wet mix. Combine the melted butter and vegetable oil. Mix well.
- Add the eggs to the wet mix and beat until fully incorporated.
- Pour in the buttermilk and mix until everything is well combined.
- Make a well in the center of the dry ingredients, and pour the wet mix into it.
- Gently fold the wet and dry mixes together, being careful not to overmix. Use a spatula or a wooden spoon, and stir until just combined. A few lumps in the batter are okay; overmixing can lead to tough muffins with air pockets.
- Fill the muffin cups about 2/3 full with the batter I did roughly 160g each. You can use an ice cream scoop or a spoon for this.
- Place the muffin tray in the preheated oven at 200°C for 5 minutes. This initial high temperature will help the muffins rise quickly.
- After 5 minutes, reduce the oven temperature to 170°C (338°F) and continue baking for an additional 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs (not wet batter).
- Once ready, immediately transfer them to a wire rack to cool completely.
- Once cooled, using a small knife and make a small whole into the centre of the muffin and fill the muffins with the cherry conserve.
- In a small bowl, whip the double cream until stiff peaks then pipe onto your muffins.
- For chocolate shavings use a potato peeler and grate your chocolate, decorate and enjoy!
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