I was in the mood to bake this week and I had to take cupcakes with me to church on Wednesday night. I looked through a few of my cupcake cookbooks for some culinary inspiration and what I finally decided on was a black forest cupcake. I actually combined a couple of different recipes and turned them into one carefully constructed masterpiece. Dark chocolate cupcakes, rich chocolate glaze, sweet cherry whipped cream a juicy red cherry to top it all off.
I started by baking up a batch of dark chocolate cupcakes.
8 Tablespoons butter ¾ teaspoon baking powder
2 ounces bittersweet chocolate 2 eggs
½ cup cocoa ¾ cup sugar
¾ cup flour 1 teaspoon vanilla
½ teaspoon baking soda ½ teaspoon salt
½ cup sour cream
Combine butter, chocolate and cocoa in bowl. Microwave until melted. Cool.
Whisk eggs, sugar, vanilla and salt together.
Add chocolate mixture.
Combine dry ingredients. Add 1/2 of flour mixture.
Whisk in sour cream.
Add remaining flour.
Divide batter evenly among 16 muffin cups. Bake 18 – 20 minutes at 350.
Cool in pan for 10 minutes and then move to wire racks.
I topped each chocolate cupcake with a rich chocolate glaze.
Chocolate Glaze
1 cup heavy whipping cream
1 Tablespoon corn syrup
pinch of salt
1 cup chocolate chips
Combine cream, corn syrup and salt in a saucepan and bring to a simmer over low heat.
Remove from heat and add chocolate chips. Let sit 3 minutes.
Stir to combine chocolate and cream. Cool to room temperature. The trick is to wait until the glaze cools and thickens before spreading it onto the cupcakes - found that out the hard way.
Spoon the glaze over each cupcake and allow to set in the refrigerator for a few minutes.
As if this wasn't enough, I adorned each cupcake with a dollop of sweet cherry whipped cream.
Sweet Cherry Whipped Cream
1 cup heavy whipping cream
1/4 cup powdered sugar
2 cups frozen cherries
2 Tablespoons sugar
1 Tablespoon water
Combine 1 1/2 cups cherries, sugar and water in a small saucepan.
Bring to a boil over medium heat and simmer until thick and syrupy.
Transfer to a small bowl and allow to cool.
In mixing bowl, whip cream and powdered sugar.
Fold the cooled cherry mixture into whipped cream and spoon a dollop on top of each cupcake.
My husband named these cupcakes Cherry Bombs because he thought they were "the bomb". Not sure that he convinced me to change the name but I'm glad that he liked them. No matter what you call them, these are perfectly decadent cupcakes.
Ciao!
Dark Chocolate Cupcakes
8 Tablespoons butter ¾ teaspoon baking powder
2 ounces bittersweet chocolate 2 eggs
½ cup cocoa ¾ cup sugar
¾ cup flour 1 teaspoon vanilla
½ teaspoon baking soda ½ teaspoon salt
½ cup sour cream
Combine butter, chocolate and cocoa in bowl. Microwave until melted. Cool. Whisk eggs, sugar, vanilla and salt together. Add chocolate mixture. Combine dry ingredients. Add 1/3 of flour mixture. Whisk in sour cream. Add remaining flour. Divide batter evenly among 16 muffin cups. Bake 18 – 20 minutes at 350.
Rich Chocolate Glaze
1 cup heavy whipping cream
1 Tablespoon corn syrup
pinch of salt
1 cup chocolate chips
Bring cream, corn syrup and salt to a simmer over low heat. Add chocolate chips and let sit 3 minutes. Stir to combine. Cool to room temperature before spooning onto cupcakes.
Sweet Cherry Whipped Cream
1 cup heavy whipping cream
1/4 cup powdered sugar
2 cups frozen cherries
2 Tablespoons sugar
1 Tablespoon water
Combine 1 1/2 cups cherries, sugar and water in a small saucepan. Bring to a simmer and cook until thick and syrupy. Transfer to a bowl and cool to room temperature. Whip cream and powdered sugar until light and fluffy. Fold in cherry sauce until just combined. Spoon onto cupcakes.
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