Here's my attempt to bring those Black Forest flavours a little more up to date.
I baked a simple, chocolate cupcake and then used my new little gadget to remove the core from each cake. You could do this with a sharp knife, but this little tool is so easy to use and makes a nice, neat hole.
I filled the holes with cherry pie filling and, since I didn't have any Kirsch, I added a glug of my favourite liqueur - Chambord, (Black Raspberry).
The cakes were then topped with some whipped double cream,
a morello cherry and some chocolate sprinkles.
They were delicious.
The soft, cherry filling inside can make them a little messy to eat - but I can do messy!!
The alcohol turned out to be quite subtle - Chambord is only 16.5% proof,
so next time I will try them with a stronger Kirsch, or Brandy.
