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Black forest cupcakes | @catherine.justdessertsau

Nov 18th 2021 · kitchenaid

Black forest cupcakes | @catherine.justdessertsau

  • Makes

    12 servings

Ingredients

  • 110g plain flour
  • 175g white sugar
  • 45g (or 6 tbsp) cocoa powder
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 egg
  • 60 ml vegetable oil
  • 1/2 tsp vanilla extract
  • 1/2 cup milk
  • 1/2 cup boiling water

For vanilla whipped cream

  • 400ml thickened cream
  • 65g white sugar
  • 1 tsp vanilla bean paste

For rum cherries

  • 200g cherries, pitted and roughly chopped
  • 25g white sugar
  • 2 tsp rum

For chocolate ganache

  • 50g dark chocolate, 70% cocoa, finely chopped
  • 60ml (1/4 cup) thickened cream

special equipment

  • KitchenAid Light & Shadow stand mixer

Method

  1. To make the rum cherries combine cherries, white sugar and vanilla bean paste in a small bowl, stir to combine and set aside to let marinate.
  2. Preheat the oven to 160C, and line a cupcake tin with 12 paper cases.
  3. Combine the flour, sugar, cocoa powder, salt, baking powder and baking soda together in the bowl of a stand mixer fitted with a paddle attachment, mix on low to combine.
  4. Add the egg, vegetable oil, vanilla extract, milk, and boiling water to the dry ingredients and mix on low until just combined.
  5. Divide the batter among the lined cupcake tins and bake for 20-25 mins or until an inserted toothpick emerges with a few moist crumbs.
  6. Remove from the oven, and allow to cool completely.
  7. To make the ganache, heat the cream in a small saucepan or microwave until steaming.
  8. Pour over the finely chopped chocolate and cover with a plate, allow to sit for 5 mins or until the chocolate has completely melted. Stir until smooth, and set aside.
  9. Combine the thickened cream, sugar and vanilla bean paste in the bowl of a stand mixer fitted with a whisk attachment, and whisk on medium speed until stiff peaks form.
  10. Transfer to a piping bag fitted with a round piping tip.
  11. To assemble, cut a small cavity in the centre of each cupcake and add 1 tbsp of rum cherries to the centre.
  12. Pipe a dollop of whipped cream on top of the cupcake and a drizzle of cooled chocolate ganache. Top with a cherry, and enjoy!

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