BLACK FOREST CUPCAKES
So delicious! These homemade chocolate cupcakes are filled with black cherry jam and topped with whipped cream, maraschino cherries, and grated chocolate.
Provided by imcooking88
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 1h12m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line two muffin tins with cupcake liners.
- Beat butter and sugar in a large bowl until light and fluffy. Beat in eggs one at a time. Mix in milk. Add flour, cocoa powder, and baking soda; beat until batter is smooth.
- Pour batter into prepared muffin tins, filling each liner about half-full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Transfer to a wire rack to cool completely, about 25 minutes.
- Cut tops off the cooled cupcakes. Remove a small amount of the center of each cupcake. Fill the centers with a small dab of black cherry jam. Put the tops back on, covering the jam.
- Combine heavy cream, sucralose sweetener, and vanilla extract in a large bowl. Whip until soft peaks form. Place in the refrigerator until chilled.
- Place whipped cream in a piping bag fitted with a round or star tip. Frost each cupcake with a swirl of whipped cream. Top each one with a maraschino cherry and grated chocolate.
Nutrition Facts : Calories 275.3 calories, Carbohydrate 29 g, Cholesterol 79.6 mg, Fat 17.3 g, Fiber 1 g, Protein 2.9 g, SaturatedFat 10.4 g, Sodium 132.3 mg, Sugar 10.5 g
BLACK FOREST CUPCAKES RECIPE
Dark chocolate, coffee granules and buttermilk make these black forest cupcakes extra rich and moist.Top with a Chantilly cream, cherries and dark chocolate
Provided by Victoria Threader
Time 50m
Yield Makes: 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 160°C/Gas Mark 3 and line a 12-hole muffin tray with cupcake cases.
- Place butter, chopped chocolate, coffee granules and 80ml of water in a large bowl over a pan of boiling water, stir gently until melted then remove from the heat and allow to cool.
- Sift the flours, cocoa and bicarbonate of soda into large bowl. Stir in the sugar and make a well in the centre. Add the beaten eggs, oil and buttermilk and the chocolate mixture, stirring with a large spoon until completely combined.
- Fill cupcake cases to 2/3 full and bake for 20 minutes.
- Meanwhile, make the Kirsch syrup by heating 2tbsp of black cherry conserve in the microwave on High for 30 seconds. Strain the hot conserve through a tea strainer and mix in 3 tbsps of Kirsch or cherry brandy into the strained jam. Leave to one side until you are ready.
- Make the chantilly cream by whipping the double cream with the icing sugar, vanilla extract, and 2tbsp Kirsch or cherry brandy. Whip until thick. Attach the nozzle to the piping bag and add the Chantilly cream, filling no more than 2/3 of the bag. Leave in the fridge until you are ready to use.
- When the cakes are cool use an apple corer to make a hole in each of the 12 cakes and fill (not too much) with cherry jam, placing the tops of the cakes back on after. Brush the tops of the cakes liberally with Kirsch syrup.
- Pipe a swirl of Chantilly cream on the tops of the cakes: do this by twisting the top of the piping bag and holding the twist with your thumb and forefinger. Apply pressure to the top of the bag, squeeze and pipe a star in the centre of the cakes. Then, applying pressure again, pipe around the star, using the edge of the cupcake case as a guide. Gradually work the icing upwards into a swirl. To finish: release the pressure, push down slightly and pull the icing bag up and away quickly.
- Finish by decorating each cake with a cherry and a sprinkling of chocolate curls.
Nutrition Facts : @context https, Calories 381 Kcal, Sugar 34.3 g, Fat 20 g, SaturatedFat 9.2 g, Protein 3.5 g, Carbohydrate 42.1 g
BLACK FOREST CUPCAKES
Steps:
- Special Equipment: 12 capacity cupcake tin, paper liners
- Preheat the oven to 350 degrees F. Line the cupcake tray with paper liners.
- Sift the flour, cocoa powder, cinnamon, salt, baking powder and baking soda in a large bowl. Set aside. In a small bowl, combine the buttermilk, butter and vanilla, set aside.
- Add the eggs and sugar to the bowl of a stand mixer with whisk attachment and beat until the mixture is thick and forms ribbons, about 5 minutes. With mixer on medium speed, slowly add the buttermilk mixture, until just incorporated. Fold in the flour mixture until just combined, then fold in the chocolate chips and cherries. Fill the cupcake tins 3/4 full with the batter. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 15 to 17 minutes. Remove the cupcakes from the tin and cool for 10 minutes. Put a good-sized dollop of marshmallow cream on each cupcake, sprinkle with chocolate shavings and top with a cherry. Serve immediately.
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