Black Forest Cupcakes
A classic German dessert in cupcake form best for spring baking! These black forest cupcakes boast of rich chocolate cake laced with Kirsch, filled with tart cherry compote, and topped with lush whipped cream to make one decadent chocolate dessert. Dig in!
Equipment
- Hand or stand mixer
- 12 ea cupcake tin with liners
- Pipe bag with tip
- Pastry brush
Ingredients
Cherry Compote
- 10 oz Fresh cherries roughly 1 bag
- 2 Tbs Granulated sugar
- 1 Tbs Kirsch
- 1 tsp Vanilla extract
- 2 pinches Cinnamon, ground
Chocolate Cupcake Batter
- 212 g Hot water
- 50 g Cocoa powder
- 2 ea Whole eggs
- 1 tsp Vanilla extract
- 226 g Granulated sugar
- 75 g Vegetable oil
- 250 g All purpose flour
- ¾ tsp Baking powder
- ¾ tsp Baking soda
- ½ tsp Kosher salt
Whipped Cream Frosting & Kirsch Syrup
- 200 g Heavy cream
- ½ Tbs Kirsch
- 1 Tbs Granulated sugar
- ½ tsp Vanilla extract
- ⅓ cup Granulated sugar approximate
- ¼ cup Water approximate
- 2 Tbs Kirsch approximate
Instructions
To prepare the cherry compote
- Reserve 12 cherries for topping the cupcakes with and pit and quarter the rest.
- Combine the cherries in a pot with the Kirsch, sugar, vanilla, and cinnamon and place over medium heat.
- Cook stirring occasionally until the juices have mostly boiled out.
- Allow to cool until cold in the fridge.
To prepare the chocolate cupcake batter
- Preheat the oven to 350℉ and prep your cupcake tin with liners.
- Mix together the hot water with the cocoa powder and set aside.
- using your stand mixer with whip attachment or hand mixer with beaters, whip together the eggs with the sugar until pale and fluffy on high speed. Reduce speed to medium low, and slowly stream in the oil. Whip on high speed for about 30 seconds.
- Alternately add in the dry ingredients in 3 additions and the cocoa water mixture in 2 additions mixing on medium low until incorporated before adding the next addition.
- Scrape the bowl and attachments and mix on medium speed for 60 seconds.
- Portion into the cupcake tray filling a little more than ¾ of the way.
- Bake for 20-25 minutes rotating halfway through until it springs back when poked. Allow to cool completely before finishing, preferably in the fridge.
To prepare the whipped cream frosting and Kirsch syrup
- Combine the heavy cream and vanilla with the first measurements of Kirsch and sugar in your mixing bowl. Whip on high speed until stiff peaks form. Reserve cold until ready to pipe, preferably no more than hour.
- Combine the second measurements of sugar and Kirsch in a pot with the sugar and bring to a boil. Remove from heat and reserve until needed.
To finish the cupcakes
- Hollow out the center of the cupcakes either with a knife, melon baller, or ring cutter.
- Brush the inside of the cupcake with the syrup using a pastry brush. Fill with a spoonful of the cherry compote.
- Pipe or scoop the whipped cream on top. Decorate with a cherry and shaved chocolate.
Nutrition
Calories: 331kcalCarbohydrates: 50gProtein: 4gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 19mgSodium: 198mgPotassium: 157mgFiber: 3gSugar: 31gVitamin A: 262IUVitamin C: 2mgCalcium: 40mgIron: 2mg
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