Sunday, 13 August 2017

Black Forest Ice Cream Styled Cupcakes

These fun cupcakes, styled on a summery ice cream, replicate the delicious flavours of a Black Forest Gateau.  They're filled with a chocolate sponge with a hint of kirsch, topped with an ice cream style swirl of butter cream and finished with a cherry and that all important drizzle of chocolate!

Black Forest Gateau themed Cupcakes, styled as an ice cream!


Click to jump straight to the recipe!

It's holiday season here in the UK, and regardless of whether you travel abroad to a beautiful golden beach or stay more local to home, there's often lots of ice creams and 99's to be enjoyed.  The recipe I'm sharing today is a fun twist on the classic ice cream cone.  Infact it's not an ice cream at all, but a cupcake styled as an ice cream!


seasonal cherries

These fun cupcakes were inspired by the classic Black Forest Gateau and the plentiful cherry season!  An almost brownie like chocolate cake with a hint of kirsch sprinkled with a few dried cherries fills the ice cream cone, topped with a generous ice cream style swirl of butter cream frosting, and finished with a cherry and that all important drizzle of chocolate! 

Fun cupcakes, styled as an ice cream with the flavours of a Black Forest Gateau

One of the great things about these ice cream themed cupcakes (other than the fact that you could playfully fool your children!) is that every single part of them is edible (well, apart from the stone in the cherry on top, though you could pit them if you like!)  There's no paper cupcake cases to be gathered and binned as the cupcakes are baked in the flat bottomed wafer ice cream cones!  Just to be upfront, the cones do become a tiny (and I mean tiny) bit more crisp after the bake but other than that these substitute cupcake cases aren't at all affected by being in the oven.

Fun cupcakes, styled as an ice cream with the flavours of a Black Forest Gateau

These Black Forest Ice Cream Styled Cupcakes are just as easy to make as your regular cupcakes too, afterall we're simply replacing the disposable paper cases with edible wafer cones!  Simply steady the flat bottomed ice cream cones in the muffin tin (I talk through this in the printable recipe below), part fill them with your cake batter and then bake!  How easy is that!

Fun cupcakes, styled as an ice cream with the flavours of a Black Forest Gateau

The other great thing about these summery cupcakes is that they'd be great for so many occasions,  whether that's a party for a child or adult, a summer fate, or even a charity bake sale.

They're also great for a bit of playful fun by tricking the children into thinking they are ice cream!    

Fun cupcakes, styled as an ice cream with the flavours of a Black Forest Gateau


So, here's how to make Black Forest Ice Cream Styled Cupcakes




print recipe

Black Forest Ice Cream Styled Cupcakes
These fun cupcakes, styled on a summery ice cream, replicate the delicious flavours of a Black Forest Gateau.  They're filled with a chocolate sponge with a hint of kirsch, topped with an ice cream style swirl of butter cream and finished with a cherry and that all important drizzle of chocolate!

Details
Hands on time: Bake time:     Yield: 11 - 12 cupcakes
Ingredients
For the Cupcake Batter
  • 11 - 12 Flat Bottomed Ice Cream Cones (we used Askeys)
  • 115g Butter, unsalted & softened
  • 60g Caster Sugar
  • 55g Golden Caster Sugar
  • Pinch of Salt
  • 3 tsp Kirsch (optional)
  • c35g Dried Cherries
  • 85g SR Flour
  • 30g Cocoa Powder
For the Butter Cream Frosting
  • 250g Butter, unsalted & softened
  • 450g Icing Sugar
  • 1 tbsp Milk
For the Chocolate Ganache
  • 70g Dark or Milk Chocolate
  • 70ml Double Cream
To Decorate
  • 11 or 12 Fresh Cherries, washed.  Consider pitting them.

Method
1. Preheat the oven to 190℃ / Fan 170℃ / 375℉ / Gas 5. 2. Prepare the muffin tin. Cut 11 or 12 strips of tinfoil about 30cm wide. Loosely fold a piece up into a long chunky sausage shape. Shape the tinfoil into a 'ring donut', to a similar diameter as the muffin hollows. Sit the tinfoil 'donut' in a the muffin tin. Repeat with the other strips of foil. Gently sit the flat bottomed ice cream cones into the tinfoil rings.  Manipulate the foil as necessary until the cone is secure and sitting level.3. Make the cake batter. Place the soft butter and sugars into a good sized bowl and beat together with a wooden spoon or electric beaters until very pale and fluffy. Add the salt and beat again to combine. Gradually add the beaten egg a little at a time, beating well after each addition, (see note b below). Beat in kirsch (if using). Add the dried cherries, separating them if they are stuck together. Mix. Sieve the flour and cocoa powder into the mixture. Use a spatula or large metal spoon to fold this in gently. Add 1 - 2 tablespoons of milk and gently mix aiming for a dropping consistency.4. Fill the ice cream cones & bake. Using a teaspoon, fill the cones with the batter mixture. You're aiming for them to be half to two-thirds full (see notes c & d below). Place in the centre of the oven and bake for 20 - 25 minutes. You may need to rotate the tray after 15 minutes of baking. Once baked, remove from the oven and muffin tray and place onto a cooling rack. 5. Make the chocolate ganache. Pour the cream into a small pan and set over a medium heat. Allow the cream to heat through but avoid letting it boil. Meanwhile break the chocolate into small pieces. Place into a bowl. Pour the heated cream over the chocolate. Use a teaspoon to stir the ganache, gradually the chocolate will melt and the ganache will become smooth. Once the chocolate is completely melted and the ganache is smooth, set aside to cool and firm up a little.  (See note e below). 6. Make the butter cream frosting. Place the softened butter into a good sized bowl. Beat to ensure it is soft and creamy. Sieve half of the icing sugar into the butter. Use a wooden spoon to combine the two ingredients. Sieve the remaining icing sugar into the bowl and again mix to combine. Add the milk and beat well to create a creamy frosting. Spoon the mixture into a piping bag fitted with a large star nozzle.7. Decorate the cupcakes. Pipe a generous swirl of butter cream frosting over the cupcake sponge. Position a fresh cherry on the butter cream. 8. Drizzle with chocolate ganache. Spoon the ganache into a piping bag (no nozzle required). Drizzle the chocolate over the cupcake frosting.  Alternatively use a teaspoon to drizzle the chocolate. 9. Enjoy! 
Notes: a) When making the cupcake batter, consider weighing the cracked eggs first to ensure the batter has equal weight of butter, sugar, flour and eggs. Simply weigh the butter, sugar and flour to the same weight as the eggs. Of course the value may be slightly different to the 210g listed in the ingredients above. b) Consider warming your lightly beaten eggs over a bain marie especially if they feel particularly cold. Warm them until they feel lukewarm. This should help prevent the batter from curdling and produce a better cupcake sponge. c) I filled each of the Askeys flat bottomed cones almost two-thirds full - up to the base of the writing where the cone begins to jut out. Avoid overfilling the cones. d) You may find it easier to use a piping bag to fill the cones with the cake batter.  Ensure enough of the piping bag is cut away for the dried fruit pieces to pass through.  e)  Consider mixing a teaspoon of kirsch into the made chocolate ganache, considering who they are intended for.










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Fun cupcakes, styled as an ice cream with the flavours of a Black Forest Gateau.  Chocolate sponge with a hint of kirsch and a few dried cherries fill the ice cream cones.  They're finished with a generous swirl of buttercream frosting and a fresh cherry and a drizzle of chocolate!


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Useful Baking Equipment when making a Black Forest Ice Cream Styled Cupcakes

 


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This post has been shared with: 

 Treat Petite hosted by Kat at The Baking Explorer

 We Should Cocoa hosted by Choclette at Tin & Thyme

Bake of the Week co-hosted by Jenny at Mummy Mishaps and Helen at Casa Costello

Link up your recipe of the week Hijacked By Twins




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20 comments:

  1. I do think cone cupcakes looks so pretty! Miss GF made me some last year to welcome me home from the US after a trip out there. They were amazing (mocha I recall....), but the cone case was such a lovely touch x

    ReplyDelete
    Replies
    1. Ooh I love the sound of the mocha cone cupcakes Kate. You must be so proud of Miss GF and the bakes she rolls out so confidently :-)
      Angela x

      Delete
  2. Awww, they look amazing. I love the idea, it's so unusual.

    ReplyDelete
    Replies
    1. Aw thankyou Anca, they're so much fun :-)
      Angela x

      Delete
  3. I love ice cream cupcakes! These ones look stunning, the flavours of black forest are so yummy! Thanks for linking up to #TreatPetite

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  4. I have made child friendly ice cream cupcakes before, but this version is to die for! I adore chocolate and cherries and I know I would devour one (maybe two!) of these very easily. They look so beautiful too Angela xx

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    Replies
    1. Lol, yup we had to retrain ourselves from having another one - they were pretty yummy if I do say so myself :-)
      Thanks for your lovely comment Jenny,
      Angela x

      Delete
  5. Oooh these look so good! I love how you have made them using the black forest flavours. These make a great summer treat. Thank you for sharing with #CookBlogShare x

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  6. Loves these and they are such fun. Great pictures too.

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  7. They are beautiful Angela and you so had me fooled when I first saw the photo on Instagram. :) Such a fun way of eating cupcakes and chocolate cherry combination is definitely to die for! x

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    Replies
    1. Yay! I'm so glad they fooled you on IG Jo - my work here is done ;-)
      Thankyou for your lovely comment Jo,
      Angela x

      Delete
  8. This is such a brilliant idea!! I didn't know that you can bake the cone! Amazing!! Thanks for sharing, Angela!

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    Replies
    1. Aw thankyou Jhuls. I must admit I felt a little nervous about popping the icecream cones in the oven when i first made them a couple of yrs ago, but they were absolutely fine - just a tiny bit more crisp then they initially are but you'd expect something like that by popping them in a warm oven :-)
      Angela x

      Delete
  9. What a cute idea Angela!! Love everything about this recipe..from the dried cherries in the batter, the buttercream frosting, the cones for cupcake wrappers and the mandatory chocolate drizzle!! Love :*

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    1. Hahaha, chocolate drizzle is always mandatory Deepika ;-)
      Thanks for your lovely comment,
      Angela x

      Delete
  10. Oh these are just brilliant, Angela!! They would definitely fool my children...I can imagine them being very confused - though I can't imagine them being very sad about cupcakes instead of ice cream...we have been on holiday this week and I think they've probably eaten their own bodyweights in ice cream...cupcakes would be a welcome change!! Eb x

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    Replies
    1. Hahaha, 'icecream' cupcakes sound perfect for your children then Eb ;-)
      Thanks for your lovely comment and I hope you (inc hubby & youngsters) had a great time on holiday :-)
      Angela x

      Delete

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