Ingredients
Mascarpone black fruit topping
Instructions
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Prepare cupcake baking tin and line it with cupcake liners, set aside.
Making fruit jam
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Defrost your frozen fruit and drain it.
Add it to a medium pot together with sugar. Mix.
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Cook it and stir from time to time until the fruit mixture starts to thicken and water evaporates.
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It should take about 10-12 min. When it is ready, let it cool down completely and then place into a fridge.
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If you are using fresh fruit, the cooking time can be slightly different.
Making brownie cupcakes
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Preheat an oven to 160C fan (320F).
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In a small pot melt butter and chocolate and once done, let it cool completely.
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Add milk and eggs and stir well.
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In a separate bowl mix cocoa, flour, baking powder and sugar.
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Add chocolate and butter mixture to the flour and cocoa mixture and stir until you can not see any lumps of flour or cocoa.
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Stir in chopped Amarena cherries.
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Using a cookie scoop or a spoon, divide the mixture between the 12 cupcake liners.
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Bake for about 22-25 min.
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When ready, remove it from the baking tin and place it on a cooling rack so the cupcakes can cool down completely.
Making the topping
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Add mascarpone cheese, powdered sugar and whipped cream into a large bowl.
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Whip all ingredients together until light and stiff.
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Stir in the black forest fruit jam.
Assembly
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Decorate your cupcakes with the topping as you wish.
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Add Amarena cherries on top of every cupcake.
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Sprinkle shaved chocolate on top.
POINTS
- Brownie batter: Approximately 3-4 points per cupcake
- Topping: 1-2 points (depending on whipped topping and cherries used)
Total: Around 4-6 points per cupcake.
Serving suggestions
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Store the cupcakes in the fridge for up to 3 days.
Bring the cupcakes to room temperature before serving.
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Enjoy!