black forest cupcakes by better desserts blog

Pipe swirls of whipped cream on top of the cupcakes using a large round piping tip.Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.Fill the centers with the cooled cherry filling.Once cool, remove the centers from the cupcakes with a cupcake corer or knife.Pour the mixture into another bowl and refrigerate until cool. Remove from heat when cherries are juicy and the juice has begun to thicken.Continue to cook until the cherries start to soften and let out juices.Add the cherries and stir to coat them with the sugar mixture.Heat until the mixture is wet and the sugar begins to melt. Combine the sugar, cornstarch and water in a medium-sized saucepan over medium heat and stir to combine. Tender rich chocolate cupcakes laced with Kirsch and filled with black cherry conserve, then topped with a luxurious buttercream swirl and the obligatory cherry.Allow cupcakes to cool about 2-3 minutes, then remove to a cooling rack to finish cooling.Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs. Add the remaining flour mixture and mix until smooth. Add the milk and mix well, scraping down the sides as needed. Begin by adding half of the dry mix, then mix well. Alternate adding the flour mixture and milk to the batter.In a separate bowl, whisk together flour, baking soda and salt.Scrape down the sides of the bowl as needed to make sure everything is well combined. Add chocolate mixture to batter and mix until combined.In a separate bowl, combine vanilla extract, water and cocoa powder.Add eggs one at a time, beating just until blended.Beat butter and sugar until light in color and fluffy, about 3-4 minutes.Preheat oven to 350☏ (176☌) and line a cupcake pan with cupcake liners.The whipped cream will stay firm for days!įinish off the cupcakes with some chocolate and additional cherries and you’ve got a delicious cupcake that will be the hit of the summer! It helps to stabilize the whipped cream so it doesn’t wilt. Sometimes it can be tempting to reduce the amount of powdered sugar used, but in this case you’ll want to be sure to use it all. There’s nothing quite like a fresh whipped cream. The topping is fresh vanilla whipped cream. You could easily make it a day or ahead, if you wanted. You just want to cook it on the stove until things are thickened, then set them in fridge to firm up. You’ve got your cherries, sugar for sweetness, cornstarch for thickening and little water for some liquid to pull it all together. You could of course buy a pre-made filling if you don’t have a lot of time, but this homemade version is quite simple to make. A little creaming of the butter and sugar, then the addition of some other ingredients and you’ve got tasty, moist chocolate cupcakes. The cupcakes themselves are fairly straightforward to make. ☺ I pretty much ate them all in one sitting. They are often on sale right now and their flavor is wonderful. While I love the flavor of maraschino cherries, I decided to go with black cherries. You can use either of two different kind of cherries – maraschino or fresh black cherries. The combination of the chocolate with the cherries and whipped cream is so good! While the traditional German Black Forest Cake calls for a hefty dose of kirsch – a brandy made from cherries – these cupcakes skip the alcohol so that everyone can indulge. I only discovered it a few years ago and as soon as I tried it, I fell in love. simply-delicious.Black Forest isn’t a flavor I really had at all as a kid. Transfer to a piping bag and pipe onto the cakes.ĭecorate with chocolate shavings and a Maraschino cherry.Ī Simply Delicious concoction from Alida Ryder. Remove them from the tray and allow them to cool completely on a wire rack.įor the topping, slowly add the cream to the sugar and vanilla, add more if consistancy is too thick. Remove from the oven and allow to cool for 5 minutes in the tray. Place a Maraschino cherry on each cake and push it in slightly.īake the cakes for 15-18 minutes until a skewer inserted comes out clean. Pour the batter into the cake cases (I fill mine about ¾ full) and place into the oven. The batter will be very runny, so don't be alarmed. Slowly add the hot water and mix through. Pour the wet ingredients into the dry ingredients and beat for 2 minutes until well combined. In a separate bowl, whisk together the egg, milk, melted butter and cherry syrup. Line a muffin-tray with cake cases.Ĭombine all the dry ingredients together and mix well. 20ml (0.68 fluid oz) maraschino cherry syrup (the syrup the cherries come in).

Black forest cupcakes by better desserts blog