Treat yourself to Black Forest Cupcakes for World Chocolate Day!

Treat yourself to Black Forest Cupcakes for World Chocolate Day!

How To Make Dark Cherry Chocolate Cupcakes

By Sue McMahon in the Cupcake Handbook

Chocolate and cherries are a match made in heaven! Black Forest cake is a classic cake recipe that originated in the Black Forest region of Germany. This cupcake recipe makes 12 standard-size cupcakes.

For the syrup

• 2/3 cup (150 mL, or 5 fl. oz.) water
• 1/4 cup (60 g, or 2 oz.) superfine sugar
• 3 1/2 Tbsp. kirsch

For the cupcakes

• 9 Tbsp. (125 g, or 4 1/2 oz.) butter, softened
• 1/2 cup (125 g, or 4 1/2 oz.) superfine sugar
• 2 medium eggs d 1 cup (125 g, or 4 1/2 oz.) self-rising flour
• 2 1/2 Tbsp. milk
• 7 level Tbsp. black cherry conserve

For the topping

• 1 1/4 cups (284 mL, or 9 1/2 fl. oz.) heavy whipping cream
• 12 fresh cherries with stems
• 1–2 1/2 Tbsp. grated chocolate
• Piping bag fitted with large star piping tip

Instructions:

1. Preheat oven to 375°F/190°C (gas 5).
2. Beat together the butter and sugar in a bowl until light and fluffy. Add the eggs, flour, and milk to the bowl and beat until the mixture is smooth. Divide the mixture among the cupcake liners and bake in the center of the oven until the cakes have risen and are just firm to the touch in the center. Standard-size cupcakes will take about 12 to 15 minutes and mini cakes about 10 to 12 minutes.
3. Remove the cupcakes from the oven and transfer them to a wire rack to cool.
4. To make the syrup, pour the water into a saucepan and add the sugar. Place the pan over low heat and stir until the sugar has dissolved. Increase the heat and boil rapidly until the mixture has reduced by about half. Remove the pan from the heat and allow the syrup to cool for about 5 minutes, then stir in the kirsch.
5. Cut the top off each cupcake and reserve the tops for “lids.” Scoop out a small amount of the cake to create a small hollow in each. Brush the warm syrup into the hollows and spoon a little of the black cherry conserve into each hollow, then replace the lids on the cakes.
6. For the topping, whisk the cream until it forms soft peaks, then spoon it into a piping bag fitted with a large star piping tip. Pipe a swirl of cream on top of each cupcake. Place a cherry on top of each and sprinkle each cupcake with a little grated chocolate.

For more cupcake recipe ideas check out the Cupcake Handbook!