These cupcakes are a mini version of the once popular Black Forest gateau.

Cupcakes:
3 medium eggs
Yolk of 3 eggs
130g sugar
100g plain flour
30g cocoa powder

I made the batter using the genoise method. The above quantity makes 12 large or 18 medium sized cupcakes.

Cherry compote:
Half a tin of black cherries or 50g griotte cherries
1 tsp of cornflour
2-3 tbsp of syrup from cherries

1. Mix the syrup and cornflour to a thin paste and bring to a boil.
2. Add cherries and stir for 5 minutes, until they are coated with the starchy mixture.
3. Pour on to a plate to cool down.

Whipped cream:
300ml whipping cream
30g icing sugar
1 tsp vanilla extract

Once the cupcakes have cooled, mix all ingredients in a bowl placed over ice & whip to firm peak.

If you like them a bit boozy, you could brush the cupcakes with kirsch flavoured soaking syrup.

Spread some cherry compote in the middle of the cupcake. Pipe a swirl of whipped cream over it, sprinkle dark chocolate shavings, and place a cherry on top.

Tastes best when all the layers are eaten in one BIG biteful!

Note: They need to be stored in the fridge & won’t last more than two days thanks to the whipped cream.