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Black Forest Cupcakes

Prep

30 mins

Bake

20 mins

Serves

5 to 10

Difficulty

Hard

About

Black Forest Gateau is a really indulgent cake, and so sometimes a bite is more than enough! These little cupcakes are the traditional bake made smaller and sweeter, topped with that irresistible cherry compote liqueur.

made using

Pure Cane Caster Sugar

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Instructions
Ingredients
Reviews

Cherry Compote

Step 1

Add the cherries and sugar to a medium saucepan over medium heat.

Step 2

Bring to a boil, reduce heat and simmer the compote for 15-20 minutes.

Step 3

Stir frequently, until thickened.

Step 4

Stir in the kirsch and salt, then transfer to a sealed container and place into the fridge to fully cool before using.

Chocolate Cupcakes

Step 1

Preheat the oven to 180°C. Prepare a cupcake pan with cupcake liners.

Step 2

In a large mixing bowl, add the flour, baking soda, baking powder, and salt. Whisk together to combine. Set aside.

Step 3

In a separate large bowl, add your egg, sugar, sour cream, vegetable oil, and vanilla.

Step 4

Whisk together until smooth.

Step 5

In a small mixing bowl or 2-cup liquid measuring cup, add the hot coffee and cocoa powder. Whisk together until well-combined and smooth.

Step 6

Allow to sit for 2 minutes, then add the cocoa mixture into the mixing bowl with the wet ingredients (eggs, sour cream, etc.), then mix until combined.

Step 7

Add the wet ingredients into the bowl with the dry ingredients, and mix until smooth. Pour the cake batter into the prepared cupcake pan, filling 2/3 full, and bake for 20 minutes or until an inserted toothpick comes out clean. Allow to cool completely before filling and frosting.

Step 8

Once cooled, using a cupcake corer or paring knife, cut out an approximately 1-inch deep piece from the top of each cupcake, and fill each with 1 tbsp of cooled cherry compote.

Stabilised Whipped Cream

Step 1

Place the gelatine and water into a small dish and place into the microwave for 30 seconds, until the gelatine is melted. Set aside to cool slightly while you make the whipped cream.

Step 2

In a large bowl or a stand mixer, add the chilled heavy cream and beat on medium speed until medium peaks have formed.

Step 3

Drizzle in the gelatin mixture slowly, continue beating until stiff peaks form. Place into a piping bag and pipe onto the filled cupcakes.

Ingredients – 4 items

Serving

1

Cherry Compote

Frozen cherries

thawed and quartered

454 g

Pure Cane Caster Sugar

50 g

Kirsch liqueur

2 tsp
Salt-table

Pinch of salt

1

Chocolate Cupcakes

Flour

All purpose flour

150 g
Baking-powder

Baking powder

1/2 tsp
Baking-soda

Baking soda

1/2 tsp
Salt-table

Salt

1/4 tsp
Eggs

Large eggs

1
Pure Cane Caster Sugar

Tate & Lyle Fairtrade Pure Cane Caster Sugar

200 g

Sour cream

120 g
Rapeseed-oil

Vegetable oil

55 g
Vanilla

Vanilla

1 tsp
Cocoa-powder

Cocoa powder

Dutch processed or regular

38 g

Hot freshly brewed coffee

90 g

Stabilised Whipped Cream

Gelatine

Gelatin

2 tsp
Water

Water

40 g

Heavy cream

260 g
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

to desired sweetness

1-3 tbsp
Vanilla

Vanilla

1 1/2 tsp

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Warm, sticky, chewy... is there anything more you'd ever want from a bake!?

Of course not! And that's why Dark Muscovado is so often our secret ingredient, perfect for adding a rich, treacly taste to the most indulgent puds you can think of.
See? Using different sugars really does make a difference...

Brown Sugar contains molasses, which adds moisture to cookies. So the more you add, the softer and chewier they become! And as a bonus, there'll also be a stronger, caramel flavour.

Caster Sugar on the other hand tends to give a crisper texture. They'll be lighter in colour with a more delicate snap and taste much sweeter than a brown sugar cookie. 

And a mix of both? Well, then you'll end up with an amazing cookie that's both chewy and crisp, with a blend of caramel and sweet flavours!

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It isn't just milk and two sugars around our house. We're daring to dazzle guests with some fancy frappés and a nice drizzle of our Tate & Lyle Barista Caramel Syrup. 

And there's nothing stopping you from doing the same!
A nice Mother's Day activity for your little bakers! 

We know all the mums out there will be having a really sweet day. But we thought some homemade Mother's Day cakes might make it even sweeter...

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Tea and olive oil in a cake... Sounds strange, tastes incredible! 

With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!

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