Enchanted Black Forest Cupcakes
These cupcakes are little bites of delight! They feel luxurious on the palate because of the rich dark chocolate and high-quality cocoa. I paired it with cherry pie filling that skyrocketed the earthy flavors and made them a delicacy. Check out the recipe for my secret ingredient that makes chocolate cake bloom!
Equipment
- 1 Mixer
- 1 cupcake tin
Ingredients
For the Batter
- 3 oz dark chocolate (70% cocoa)
- ⅓ cup cocoa powder
- ¾ cup warm water
- ¾ cup bread flour
- ¾ cup granulated sugar
- ½ tsp sea salt
- ½ tsp baking soda
- ¼ and 2 cup and tbsp olive oil
- 2 eggs (large)
- 2 tsp vinegar
- 1½ tsp vanilla extract
Cherry Pie Filling
- 1½ cup sour cherries
- 1 tbsp cornstarch
- 2 tbsp granulated sugar
Frosting
- 1 ½ cup heavy cream
- ¼ cup granulated sugar
- 1 tbsp vanilla sugar
Instructions
Making the Batter
- Start with chopping dark chocolate finely and transfer it into a big bowl. Add cocoa and hot water into the bowl, as well, and combine. Stir until cocoa is completely dissolved and the chocolate melts. Store the mixture in the fridge to cool while you work on everything else.
- In another bowl, marry all the dry ingredients: flour, baking soda, sugar, and salt.
- In another mixing bowl whisk together all the wet ingredients: olive oil, eggs, vinegar, and vanilla.
- Now, add the chocolate mixture and combine well. Add 3 spoons of dry mix at a time. There shouldn’t be any flour lumps left.
Baking
- Preheat your oven to 350 °F (180 °C).
- Line the cupcake tin and separate the batter equally amongst the muffin cups, leaving 1/4 of the cup empty.
- Bake the cupcakes for 20 minutes. Check with a toothpick – it should come out with a few crumbs on it. Leave the muffins in the tin for a few minutes to cool slightly, then transfer them to the rack to chill to room temperature.
Making the Cherry Pie Filling
- Pour the cherries into the pot and decant a cup of liquid from it. Add a bit of sugar, and bring to a simmer. Mix cornstarch with a splash of cherry liquid you separated and add to the pot.
- Give it a quick stir and remove from the stove. Leave it to cool completely.
Filling the Cupcakes
- After everything is chilled, save 12 cherries for decorating. Make an opening in the center of every cupcake, large enough to fit about a tablespoon of filling. Fill each cupcake.
Making the Frosting
- In a mixing dish, beat the heavy cream with a mixer to soft peaks.
- Add sugar – regular and vanilla sugar, and whip again until stiff peaks.
- Transfer it to a piping bag and garnish the cupcakes. Place a cherry on top and you’re done! Enjoy the chocolaty haven!
Notes
Storing Tips
Store the cupcakes in airtight containers for 3 days in the fridge and a day at room temperature.
Nutrition
Serving: 1servingCalories: 670.5kcalCarbohydrates: 34.2gProtein: 3.9gFat: 59.4gSaturated Fat: 15.1gPolyunsaturated Fat: 5.4gMonounsaturated Fat: 36.4gTrans Fat: 0.01gCholesterol: 61.1mgSodium: 165mgPotassium: 173.1mgFiber: 2.2gSugar: 24.6gVitamin A: 490.9IUVitamin C: 1.4mgCalcium: 36.6mgIron: 1.7mg