Black Forest Cherry Muffins

Name: Black Forest Cherry Muffins
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 150 g Dark chocolate; 125 g Butter; 300 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 200 g Flour; 1 TEASPOON Baking Powder; 12 TSP cherry brandy; 250 g Mascarpone; 250 g Low-fat curd; 12 Cherries with stalk; 7-10 Tbsp Chocolate shavings; 24 Paper baking cups

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

150 g Dark chocolate
125 g Butter
300 g Sugar
2 packages Vanillin sugar
1 pinch Salt
3 Eggs (size M)
200 g Flour
1 TEASPOON Baking Powder
12 TSP cherry brandy
250 g Mascarpone
250 g Low-fat curd
12 Cherries with stalk
7-10 Tbsp Chocolate shavings
24 Paper baking cups

Directions

1
Roughly chop the chocolate. Melt butter and chocolate in a saucepan over low heat while stirring, remove from the heat and pour into a mixing bowl. Add 250 g sugar, 1 packet of vanilla sugar, salt, eggs, flour and baking powder. Mix to a smooth dough with the whisks of the hand mixer
2
Place 2 paper baking cups in each of the recesses of a muffin tray (12 recesses). Pour in the dough and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes. Remove the muffins from the oven, prick them several times with a toothpick and sprinkle 1 teaspoon of kirschwasser on each muffin while still warm. Let them cool down on a cake rack
3
Mix mascarpone, quark, 50 g sugar and 1 sachet vanilla sugar until smooth. Fill the cream in a piping bag with perforated spout and spray tuffs onto the muffins. Wash the cherries, dab dry and place a cherry on each tuff. Decorate with chocolate shavings
4
waiting time approx. 1 1/2 hours