Black Forest “Brain” Cupcakes
These spooky cupcakes are filled with a rich, boozy cherry and berry centre and topped with piped pink buttercream brains. The oozing centre makes them a gory — but delicious — Halloween party treat.
Method
1. Make the cupcakes:1. Preheat oven to 180°C (160°C fan) / 350°F. Line a 12-hole muffin tin with cupcake cases.
2. In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla.
4. Add the dry ingredients alternately with the milk, mixing until smooth.
5. Divide the batter evenly between cupcake cases. Bake for 18–20 minutes or until a skewer inserted into the centre comes out clean. Let cool completely.
2. Make the cherry & berry filling:
Mix the chopped Cherries in Kirsch, kirsch syrup, and Summer Berry Compote in a small bowl. Once cupcakes are cool, use a knife or cupcake corer to remove a small section from the centre of each cake. Fill each with the mixture.
3. Make the brain buttercream:
Beat the butter until creamy, then gradually add icing sugar. Add kirsch syrup (or milk) to loosen slightly. Tint with pink food colouring to a pale brain-like shade.
4. Decorate:
Spoon buttercream into a piping bag fitted with a small round nozzle. Pipe a central line, then add squiggly curves to either side to resemble a brain.
Tip
Drizzle a little more berry compote or kirsch syrup over the top just before serving for a creepy “bloody” effect.Ingredients
For the cupcakes:
• 125g plain flour
• 40g cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• 100g caster sugar
• 100g unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 100ml milk
For the cherry & berry filling:
• 6–8 Opies Cherries in Kirsch, chopped
• 1 tbsp kirsch syrup from the jar
• 1½ tbsp Opies Summer Berry Compote
For the “brain” buttercream:
• 150g unsalted butter, softened
• 300g icing sugar
• 2 tbsp kirsch syrup (or milk)
• Pink food colouring
