As I have mentioned in my last post, I didnt like how the cake turned out. This time, I used the dark chocolate cupcake recipe from BEB (brown-eyed baker). Instead of following some recipes for the filling and frosting, I just followed how I would like it to taste.
And I noticed, I keep doing recipes that are my least favorite (the red velvet, vanilla, and now this) but after giving it a try, I think they no longer belong to the "least favorite" category.
BLACK FOREST CUPCAKES
(makes 9-10 2 oz cupcakes, 6 regular)
Cupcakes:
4 tbsp (1/2 stick) butter
1/8 cup (2 tbsps) dark choco chips
1/4 cup dutch processed cocoa
6 tbsps all purpose flour
1/4 tsp baking soda
3/8 tsp (1/4 tsp + a dash) baking powder
1 egg
6 tbsps granulated sugar
1/2 tsp vanilla extract
1/4 tsp salt
1/4 cup sour cream (can be substituted with 3/4 tsp vinegar + enough milk to make 1/4 cup, let stand for at 5-10mins)
Filling:
dark sweet cherries, drained then mashed with fork
Cherry brandy (optional, can also use rhum and coffee liquer or kirsch if you have one), amount depends on how much liquerish you want your filling to be
Frosting:
1/2 cup whipping cream (use heavy whip cream of you can find one, it's more stable)
Cherry brandy (amount depends on how much liquerish you want it to be)
1 tbsp powdered sugar (increase amount if you want it sweeter)
Vanilla extract (optional)
1. Melt butter, cocoa, choco chips. Baine marie style (sauce pan over a sauce pan with simmering water). Set aside to cool.
2. Sift flour, baking soda, baking powder in a separate bowl. Whisk to combine. Set aside.
3. On a separate bowl, whisk egg. Add sugar, salt, vanilla. Pour over flour mixture. Add choco mixture. Whisk using hand mixer, just to combine everything.
4. Add sour cream. Mix just to combine. Be careful not to over mix.
5. Pour to muffin pans lined with paper liners. (I used 2 oz paper liners. Scooped 2 tbsps in each and made 9-10 little cupcakes)
6. Bake for 350ºF for 18-20mins.
7. Cool the cupcakes for 5 minutes in the pan after taking out from the oven. Remove from pan then cool completely on rack. Once cooled, core the cupcakes (I used one of my piping tips) the put it the filling. Brush cupcakes with cherry brandy (this depends on how much you want the brandy flavor in the cake) poking holes on the cake to absorb it better.
8. Frost and garnish with maraschino cherries and chocolate shavings.
And I noticed, I keep doing recipes that are my least favorite (the red velvet, vanilla, and now this) but after giving it a try, I think they no longer belong to the "least favorite" category.
BLACK FOREST CUPCAKES
(makes 9-10 2 oz cupcakes, 6 regular)
Cupcakes:
4 tbsp (1/2 stick) butter
1/8 cup (2 tbsps) dark choco chips
1/4 cup dutch processed cocoa
6 tbsps all purpose flour
1/4 tsp baking soda
3/8 tsp (1/4 tsp + a dash) baking powder
1 egg
6 tbsps granulated sugar
1/2 tsp vanilla extract
1/4 tsp salt
1/4 cup sour cream (can be substituted with 3/4 tsp vinegar + enough milk to make 1/4 cup, let stand for at 5-10mins)
Filling:
dark sweet cherries, drained then mashed with fork
Cherry brandy (optional, can also use rhum and coffee liquer or kirsch if you have one), amount depends on how much liquerish you want your filling to be
Frosting:
1/2 cup whipping cream (use heavy whip cream of you can find one, it's more stable)
Cherry brandy (amount depends on how much liquerish you want it to be)
1 tbsp powdered sugar (increase amount if you want it sweeter)
Vanilla extract (optional)
1. Melt butter, cocoa, choco chips. Baine marie style (sauce pan over a sauce pan with simmering water). Set aside to cool.
2. Sift flour, baking soda, baking powder in a separate bowl. Whisk to combine. Set aside.
3. On a separate bowl, whisk egg. Add sugar, salt, vanilla. Pour over flour mixture. Add choco mixture. Whisk using hand mixer, just to combine everything.
4. Add sour cream. Mix just to combine. Be careful not to over mix.
5. Pour to muffin pans lined with paper liners. (I used 2 oz paper liners. Scooped 2 tbsps in each and made 9-10 little cupcakes)
6. Bake for 350ºF for 18-20mins.
7. Cool the cupcakes for 5 minutes in the pan after taking out from the oven. Remove from pan then cool completely on rack. Once cooled, core the cupcakes (I used one of my piping tips) the put it the filling. Brush cupcakes with cherry brandy (this depends on how much you want the brandy flavor in the cake) poking holes on the cake to absorb it better.
8. Frost and garnish with maraschino cherries and chocolate shavings.
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