Black Forest Cupcakes
Garnish
Delicious flavor combination of chocolate
and cherries packed into a cupcake. Recipe from HoosierHomemade.com. Adapted
fromMartha's Cupcake Book and Annie's Eats
Ingredients
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Cupcakes
½ cup hot water
½ cup unsweetened cocoa powder
2 cups flour
¾ teaspoon baking soda
¾ teaspoon baking powder
¾ teaspoon salt
1 cup {2 sticks} butter, unsalted
1½ cups sugar
3 large eggs, room temperature
2½ teaspoons vanilla extract
2/₃ cup sour cream
Cherry Filling
1 can Oregon Pitted Cherries, dark sweet
{you can also use tart cherries, just add
more sugar to taste}
1/₃cup sugar
3 tablespoons cornstarch
1 teaspoon lemon juice
1 teaspoon almond extract
Frosting
1½ cups heavy whipping cream, cold
6 tablespoons powdered sugar
1 teaspoon vanilla extract
INSIGHT
1. Chocolate curls
2. Fresh cherries or maraschino cherries with
stems
3. Instructions
4. Cupcakes
5. In a small bowl, whisk together the hot
water and cocoa until smooth, set aside
6. In another bowl, whisk together flour,
baking soda, baking powder and salt, set
aside
7. In a small saucepan, combine butter and
sugar, heat stirring occasionally until the
butter is melt. Pour into a large bowl and
beat on medium speed until mixture is
cooled, about 3-4 minutes.
8. Add eggs one at a time, mixing well after
each addition
9. Add the vanilla, mix, and then add the cocoa mixture, mix well
10. Add dry ingredients in two additions, alternating with sour cream, beat just until
combined.
11. Preheat oven to 350 degrees and fill cupcake pan with liners
12. Divide batter into liners and bake 1518 minutes or until a toothpick inserted
comes out clean
13. Cool completely
Cherry Pie Filling
1. Drain cherries, reserving the liquid
2. Add water to measure 1¼ cups, add to
small saucepan
3. Add cornstarch and sugar to saucepan,
and heat, whisking occasionally until mixture comes to bubble and thickens.
4. Continue whisking so no lumps form and
filling is smooth
February 2015
39