Black Forest Cupcakes

Preheat the oven (electric 180°C / convection 160°C). Line a muffin tray with muffin cups.

For the batter: Combine together the flour, baking soda, salt, cocoa powder and sugar. Now add the water, oil and apple cider vinegar, and mix until the batter is smooth and free from clumps. Divide the batter between the muffin cups. Bake the cupcakes for ca. 15 minutes. Remove the cupcakes from the oven, cool briefly in the muffin tray, before transferring to a wire rack to cool completely.

For the filling: Mix the jam with the cherry liqueur. Cut out a small hole in each cupcake and fill with the cherry filling.

For the topping :Remove the chilled coconut cream from the fridge, and scoop out the thicker cream from the more liquid coconut cream (keep the liquid for another recipe). Whip the thicker cream until stiff. Now place the whipped coconut cream into a pastry bag and pipe onto the cupcakes. Wash, dry and pit the cherries before placing a cherry onto each cupcake. To finish grate the dark chocolate onto each cupcake.