Everyone's had Black Forest Cake. These Black Forest Cupcakes were meant to be the classic's cool teenage niece. Moist chocolate cupcakes with cherry syrup, cherry brandy, and amaretto for an Italian twist, a surprise centre of two whole cherries, and fresh whipped cream—perfect.
Ingredient
For the Chocolate Cupcake– 1 ½ cups All-purpose Flour 188g– ⅔ cup Cocoa Powder 65g– 1 ½ cups Sugar 300g– 1 ½ teaspoon Baking Powder– ½ teaspoon Salt– 2 Egg– ½ cup Vegetable Oil 120ml– ¾ cup Milk 180ml– 1 teaspoon Vanilla Extract– ⅓ cup Hot Water 80ml
Ingredient
For the Cherry Filling– 1 15oz can Sweet Pitted Dark Cherries 425g– ½ cup Cherry Brandy 120ml– ¾ cup Amaretto 180ml– 3 tablespoon White SugarTo Decorate– 3 cups Whipping Cream 720ml– ½ cup Icing Sugar 60g– 1 teaspoon Vanilla Extract– Chocolate Curls to decorate– 18 Fresh Cherrie
Direction
1
Bake Chocolate Cupcakes
Preheat oven to 350°F / 180°C and line muffin pan with cases. Sift and mix all cake dry ingredients in a large bowl.
2
Combine the eggs, oil, milk, and vanilla until lump-free.
Mix in the hot water until fully incorporated.
3
Fill cupcake cases with batter to ¾ full.
Bake 22 minutes or until skewer comes out clean.
4
Prepare Cherry Soak and Filling
Heat the can of cherries and liquid in a saucepan over medium heat.
After 3 minutes of boiling, add the cherry brandy and amaretto.
5
Syphon off most of the liquid into another container, leaving cherries and ¼ cup of liquid in the saucepan. Let bubble for another minute. Taste the liquid you took out of the pan and add alcohol if needed, then let it cool.
6
Make Whipped Cream Whip cream until stiffened with stand mixer or electric whisk. Add icing sugar and vanilla and whip until stiff peaks form.
7
Put together and decorate
Use a cupcake corer or spoon to core the cupcakes.
Cherry-soak the cupcakes. You can spoon, pour, or brush it on.
8
You want to flavour them generously, so soak them for a minute and then again! Put one or two syrup-soaked cherries in each cupcake core.