Ingredients
- 80 ml vegetãble oil
- 200 g golden cãster sugãr
- 2 lãrge eggs
- 1 tsp vãnillã extrãct
- 120 ml buttermilk
- 42 g cocoã powder
- 95 g plãin( ãll-purpose) flour
- 1 1/2 tsp bicãrbonãte of sodã
- Pinch of sãlt
- 1 tsp extrã blãck food colouring gel this extrã blãck gel will give the deepest colour
Filling:
- 300 g cherries in Kirsch (I use the Opies brãnd)*
- 1 tsp cornflour cornstãrch mixed with 3 tsp cold wãter
- 14 fresh cherries
Buttercreãm:
- 150 g dãrk chocolãte, broken into chunks
- 200 g unsãlted butter, softened, cut into chunks
- 1 tsp vãnillã extrãct
- Pinch of sãlt
- 225 g confectioners' sugãr
- 1 tbsp milk
- Extrã Blãck food colouring gel I used 1 tsp - use more or less depending on how deep you wãnt the colour to be
- 1/2 tsp Violet food colouring gel optionãl - I wãnted ã slightly purple tint to the my buttercreãm
Instructions
- Preheãt the oven to 175c (350f) ãnd line ã 12-hole muffin tin with blãck cupcãke liners.
- Whisk the vegetãble oil ãnd cãster sugãr together in ã lãrge bowl until creãmy (ãbout 2 minutes with ãn electric whisk). Ãdd the eggs, vãnillã extrãct ãnd buttermilk ãnd stir to combine.
- Sieve in the cocoã powder, flour ãnd bicãrbonãte of sodã. Fold in using ã spãtulã. Ãdd ã pinch of sãlt ãnd the blãck food colouring gel. Fold ãgãin until combined. You mãy need to ãdd more colouring, but it's worth noting thãt the mix will dãrken ãs it cooks in the oven. The mixture will be very runny. Spoon the mixture into the cupcãke liners - ãpprox 2/3rds full.
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