Black forest cupcakes

Cherries, cherries , cherries! And chocolate!

I have been waiting for cherries all this time. I remember when I was little and my grandma was having this big cherry tree and every single year was so full. And the cherries were so delicious! They were really special, not red, but a nice combination of yellow and orange (as you can see in the picture).

The idea of making these cupcakes came to me after a friend's birthday party, when she had not one, but two Black Forest cakes. The cakes were simple delicious. Nice and moist,  full of cherries and shredded chocolate on top.

Now, these cupcakes are simply amazing. The recipe is definitely a keeper and I'm so happy that I found it.
The batter just melts in your mouth. It's so rich and moist, and it's smells incredibly.

The recipe was with cherry jam, but I preferred to mix some cherry compote with corn starch and the result is very nice. I did this because I like to feel the hole cherry when I bite out of the cupcake.
But you can go for cherry jam, just be careful with the amount of sugar used in the batter, at the end is possible to be very sweet.

And now the great recipe I tried.

INGREDIENTS:

FOR CUPCAKES:

• 100 g plain or all-purpose flour
• 20 g cocoa powder
• 140 g caster or berry sugar
• 1 ½ tsp baking powder
• a pinch of salt
• 40 g unsalted butter, softened
• 1 tsp vanilla extract
• 120 ml milk
• 1 egg

FOR FILING: 

• 4 tbsp (12 tsp) cherry jam

or

• cherry compote (2-3 cherries  per cupcake and 60 g of liquid)
• 1 teaspoon corn starch

FOR FROSTING:                          

• 300 ml double or whipping cream
• ½ tsp vanilla bean paste or vanilla extract
• 1 tsp sugar (or to taste)

TO DECORATE:

• 12 fresh cherries
• shredded chocolate

DIRECTIONS:

Preheat your oven to 170C/ 325F and line a cupcake tin with medium sized paper cases.
Sieve the flour, cocoa, sugar, baking powder, salt and butter into the bowl of a Kitchen Aid (or other freestanding mixer) and using the paddle attachment mix slowly until everything is combined and you have a sandy consistency (if you don't have a Kitchen Aid use a hand-held electric beater).
While the mixer is running, slowly pour in half of the milk and mix until it's just incorporated.
Add the egg to the remaining milk along with the vanilla and continue beating until it's mixed in.
Scrape down the sides of the bowl to make sure everything is properly mixed but be careful not to over beat the mixture.
Evenly spoon the cake mixture into the cupcake cases .

Bake for 20-25 minutes until the sponge bounces back when touched and a skewer comes out clean with put into the center of the cake.
Leave to cool for a few minutes then transfer the cupcakes onto a wire rack.

Once the cupcakes have cooled scoop out a little of the center. I use an apple corer as I find it works perfectly, however you could easily just use a small knife or teaspoon.
Fill the center of each cupcake with a teaspoon of the cherry filling that you choose.

Once you are ready to serve the cupcakes put the cream, vanilla and sugar in a large bowl and whip until soft peaks that hold their shape.
Frost the cream onto each cupcake and then using a vegetable peeler shave over some chocolate before finishing with a cherry on top!

*The cupcakes can be made a day or two in advance, however the cream won't keep on them so only add the cream when you are ready to serve.

Photos by Emi Trasnitu