Chocolate and hazelnut cupcake with kirsch cherry icing Recipe

A light chocolate sponge, with chopped hazelnuts and topped with kirsch cherry icing.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour pieces
  • For the cake(s)
  • Unsalted butter : 150 g
  • Self raising flour : 150 g
  • Caster sugar : 150 g
  • Chopped hazelnut(s) : 75 g
  • Dark chocolate : 100 g
  • Baking powder : 2 g
  • Whole egg(s) : 3 whole
  • For the icing
  • Unsalted butter : 100 g
  • Icing sugar : 300 g
  • Kirsch : 50 ml
  • Cherries in syrup : 60 g



    Preheat the oven to 180'C.

    Sift the baking powder and the flour.

    Melt the chocolate over a water bath.

    Soften the butter to room temperature and place in the bowl of an electric whisk with the sugar. Using the paddle attachment beat until creamy, scraping the sides as you mix.
    While the machine is running add one egg at a time. Fold the chopped hazelnuts into the melted chocolate.
    Then gently fold in the flour.

    Divide the batter into six cupcake cases and bake in the oven for about 15 to 18 minutes.

    Check with a skewer whether the centre is cooked (if the skewer comes out clean then the cake is cooked). Remove from the baking tray and allow to cool before doing any piping.


    Bring the butter to room temperature. Beat the icing sugar and the butter together until creamy. Fold the kirsch into the butter mixture and then place in a piping bag with a nozzle. Pipe onto top of the cupcakes and garnish with a few cherries.

Chef's tip

«To flavour the icing you can use any alcohol of your choice. »

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