Eric Lanlard's Black Forest cupcake recipe

Name: Eric Lanlard's Black Forest cupcake recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can of stoned cherries in syrup; 200 g (7.1oz) dark chocolate; 330 g (11.6oz) unsalted butter; 600 g (21.2oz) caster sugar; 4 tbsp cherry brandy; 300 g (10.6oz) plain flour, sifted; 4 tbsp self-raising flour, sifted; 4 tbsp cocoa powder; 2 egg; 400 ml (14.1fl oz) whipping cream; 2 tbsp cherry brandy; 1 pinch edible glitter

Servings: persons

1 can of stoned cherries in syrup
200 g (7.1oz) dark chocolate
330 g (11.6oz) unsalted butter
600 g (21.2oz) caster sugar
4 tbsp cherry brandy
300 g (10.6oz) plain flour, sifted
4 tbsp self-raising flour, sifted
4 tbsp cocoa powder
2 egg
400 ml (14.1fl oz) whipping cream
2 tbsp cherry brandy
1 pinch edible glitter

1
Preheat the oven to 180C/160C fan/gas 4 and line a cupcake tin with foil cases.
2
Put 200g of the cherries and 250ml of their syrup in a food processor and process until it becomes a smooth puree.
3
Place the cherry puree in a saucepan together with the chocolate, butter, sugar and cherry brandy.
4
Stir over a low heat until the chocolate has melted.
5
Pour into a large bowl and allow to cool for 15 minutes.
6
When cool, whisk in the flours and the cocoa powder, followed by the eggs.
7
It will be very runny, but that is OK.
8
Divide the mixture between the foil cases.
9
You will probably find that you fill the cases close to the top, but do not worry, as the cupcakes will not rise a great deal.
10
Bake for 20-25 minutes, or until firm to touch or until a skewer inserted into a cupcake comes out clean.
11
Allow to cool completely before decorating.
12
To decorate: mix the cherry brandy with the remaining tinned cherries.
13
Whip the cream to soft peaks, and pipe swirls on top of each cake.
14
Top each cake with some of the brandy-soaked cherries, drizzle over the reserved syrup and sprinkle with some edible glitter.

2223

kcal

Calories

126

Fat

261

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 can of stoned cherries in syrup, 200 g (7.1oz) dark chocolate, 330 g (11.6oz) unsalted butter, 600 g (21.2oz) caster sugar, and more.

Yes, Eric Lanlard's Black Forest cupcake recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!