Black Forest Cupcakes
User Reviews
5
Black Forest Cupcakes
Description
The cupcake batter combines melted bittersweet chocolate blended smoothly with hot water, cocoa powder, and dry ingredients to produce a moist cake. The inclusion of vinegar provides lift and balances acidity. Baking produces cupcakes with a tender crumb. Each cupcake is hollowed out slightly to hold a spoonful of cherry pie filling, adding a bright, tart fruit layer inside.
The cupcakes are frosted with whipped cream sweetened with sugar, adding a light, creamy finish that complements the rich chocolate and cherries. The final touch of finely chopped chocolate or sprinkles enhances texture and presentation. Baking times and temperatures are specified for even cooking and optimal moisture.
This recipe adapts elements from Cook's Illustrated and Brown Eyed Baker, ensuring tested proportions for good rise and flavor balance.
Ingredients
Cupcake
- 3 oz bittersweet chocolate , finely chopped
- 1/3 cup cocoa powder regular or Dutch-processed, unsweetened
- 3/4 cup water hot
- 3/4 cup bread flour
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 cup + 2 Tbsp canola oil
- 2 egg large
- 2 tsp white vinegar
- 1 1/2 tsp vanilla extract
Filling and Topping
- 1 1/4 cups cherry pie filling , store bought or homemade
- 1 1/2 cups heavy cream
- 1/4 cup granulated sugar
- chocolate for garnish, finely chopped or real chocolate sprinkles
Instructions
- Preheat oven to 350 degrees. Place the chopped chocolate and cocoa powder in a medium bowl, then pour hot water over chocolate mixture and whisk until smooth. Transfer bowl to refrigerator and chill 20 minutes, stirring once halfway through chilling, until cooled (or 10 in freezer stirring once).
- Meanwhile, in a mixing bowl, whisk together flour, granulated sugar, salt and baking soda. In a separate mixing bowl, whisk together canola oil, eggs, vinegar and vanilla. Pour chocolate mixture into oil mixture and stir until well combined, then add flour mixture and whisk until smooth.
- Divide batter evenly among 12 paper lined muffin cups (about 1/4 cup in each). Bake in preheated oven until toothpick inserted into center comes out clean, 17 - 19 minutes. Allow cupcakes to cool in baking tin several minutes then transfer to a wire rack. Cool completely.
- Cut a hole in the centers of each cupcake (big enough to fit 1 1/2 Tbsp filling, mine was slightly heaping out the top). Add about 1 1/2 - 2 Tbsp cherry pie filling to holes in cupcakes.
- In a mixing bowl, using an electric hand mixer, whip heavy cream on high speed until soft peaks form. Add 1/4 cup granulated sugar and whisk until stiff peaks form.
- Pipe whipped cream over cupcakes then top each with a cherry and garnish with finely chopped chocolate or sprinkles. Store in an airtight container in refrigerator, allow to rest at room temperature about 20 minutes before serving.
Notes
- The chocolate base is enriched by using both melted bittersweet chocolate and cocoa powder for depth of flavor.
- Cutting a hole to add cherry pie filling inside intensifies the cherry flavor typical of Black Forest desserts.
- Frost with whipped cream just before serving to maintain its light texture and fresh appearance.
User Reviews
Overall Rating
5
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