BLACK GARLIC 

Bleeding

Cupcakes

Dark chocolate cupcakes with a gooey cherry centre, topped with a black garlic frosting.

 

Ingredients

Cupcakes

  • 250g plain flour

  • 120g dark cocoa powder

  • 200g caster sugar

  • 1tsp baking powder

  • ½ tsp salt

  • 2 eggs

  • 110g softened unsalted butter

  • 120g plain yoghurt

  • 1tsp vanilla flavouring

  • 150g chocolate chunks

  • 12 tsp cherry or raspberry jam

 

Frosting

  • 150g softened unsalted butter

  • 300g icing sugar

  • 120g dark cocoa powder

  • 2 tsp activated charcoal

  • 1 tbsp black garlic paste

  • 1 or two tbsp whole milk

 

Put all the dry cake mix ingredients into a bowl, making sure to sift the flour, then add in the chocolate chunks.

 

Make a well in the mixture and crack in the eggs.  Combine and then add in the rest of the ingredients and mix using an electric whisk until a smooth mixture is formed.  Place the mixture in the fridge for around 2 hours and preheat the oven to 220c.

Place cake cases in the muffin tray and fill each one about half way with the mix making a small well in the centre.  Place about a teaspoon of jam in each well, then cover with more cake mix until about ¾ full.

Place in the oven on 220c for around 10 minutes or until the top just about rises over the muffin case.  At this point turn down the oven to 180c and cook for a further 15-20 minutes.  Do not open the oven door during this time!  When cooked, place on a wire rack to cool.

For the frosting, beat the butter in a large bowl until soft then combine with the icing sugar, activated charcoal and black garlic paste.  Add in the milk slowly until you have a slightly stiff, but smooth and creamy consistency.

Once the cupcakes are cool, pipe on the frosting and decorate – the spookier the better!

PREP TIME - 20 MIN

DIFFICULTY - INTERMEDIATE

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Recipe by Mike Watkinson @papamikeskitchen

The original black garlic

85 GREAT PORTLAND STREET

London, W1W 7LT

United Kingdom

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