Serve immediately or cover loosely and refrigerate up to 2 days.These black forest cupcakes start with the best chocolate cupcakes I’ve ever tasted. Garnish with cherries and chocolate shavings. Whipped Cream Combine heavy cream and powdered sugar in a mixing bowl and whip with an electric mixer until stiff peaks form. Fill with each with a tablespoon of cherry filling then pipe with whipped cream. After cupcakes have cooled completely, use a metal icing tip to remove a hole in the center of each cupcake top. Remove pan from the heat and cool while cupcakes bake. Heat over medium heat, stirring until syrup thickens. Cherry Syrup Add the cherries, cornstarch, sugar and water to a medium saucepan. Place cupcake pan on a wire rack until cooled completely then fill cupcakes with cherry syrup. Bake for 10 minutes then rotate pan in oven and bake for an additional 7 to 10 minutes or until a toothpick inserted into the center of a muffin comes out clean. Divide batter evenly among 12 cupcake liners. Add remaining dry ingredients mixing until just incorporated. Reduce mixer speed to low and add half of dry ingredients, mixing only until just incorporated. Mix in sour cream and vanilla until blended. Scrape down the sides of the bowl with a spatula as needed. Add eggs, one at a time, beating after each addition until incorporated. Using an electric mixer cream butter and sugar until light and fluffy. Sift flour, cocoa powder, baking soda, baking powder and salt into a large bowl. Line a cupcake pan with paper liners and set aside. The cherries for the syrup should be washed, stemmed, pitted and cut into quarters., Cherry pitters make fast work of the de-pitting process.Ĭupcakes Preheat oven to 350 degrees. Use fresh Bing cherries for this recipe, you’ll thank me for it. Unbleached, all-purpose flour is the only way to go for this recipe. Bleach is for dingy laundry not for food ingredients. Make sure your sour cream, buttermilk and eggs are at room temperature when you begin.ĭon’t buy bleached flour. Using 100% Dutch process cocoa is a must.Ĭocoa clumps are not cool so be sure to sift your cocoa powder before mixing with the melted butter. Now that we’ve established that let’s go over a few others…
So, to reiterate, tip number one is don’t eat twenty four cupcakes at once. Trust me on this, if you made a double batch you’d eat them all in one sitting and then you’d end up in the ER and I can’t have that on my conscious today. In fact, it’s so delicious that I whittled the recipe down to a dozen cupcakes. This from-scratch recipe has it all: a decadent dark chocolate cake, black cherry syrup, fresh whipped cream frosting and dark chocolate shavings. Nonetheless, one does not need an impossible-to-pronounce brandy to achieve cupcake perfection. (Although it might be my fault that I couldn’t ask the clerk if it was in stock without sounding like I was scream-sneezing.) Not that it’s my fault the local liquor store doesn’t carry Kirschwasser. It’s a good thing a law like that isn’t on the books in the US because I’d be in handcuffs right now. But did you know it’s against the law in Germany to bake the cake without a particular brand of cherry brandy and still call it Black Forest? Most people know Black Forest cake is based on a German dessert. Your search for the best Black Forest Cupcake is over! This recipe bakes up rich, chocolaty cupcakes filled with homemade cherry syrup and finished with a simple whipped cream frosting.
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