Black Forest Cupcakes | How to make Black Forest Cupcakes - In this post, we will see how to make simple and easy black forest cupcakes. These are delicious, individual servings of black forest cakes that you can serve your guests. Instead of always making the usual black forest cakes, you can do something different like these cupcakes.
Ingredients
- All purpose flour / maida - 1 cup
- Cocoa powder - 6 tbsp
- Sugar - 1 cup
- Egg - 1
- Oil - 1/4 cup
- Buttermilk - 1/2 cup
- Hot water - 1/2 cup
- Coffee powder - 1/2 tsp
- Baking powder - 1 tsp
- Baking soda - 3/4 tsp
- Salt - 1/2 tsp
- Vanilla - 1 tsp
- Cherries
- Chocolate shavings
Frosting
- Whipping cream - 1/2 cup
- Vanilla - 1/2 tsp
- Icing sugar - 1 tbsp
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Method
1. Take the hot water in a cup and add the coffee powder and mix well.
2. Take the warm milk and add the vinegar, mix well and set aside.
3. Pre heat the oven to 180 degrees C for 15 mins.
4. Take the egg in a bowl, add vanilla and beat till it's light and fluffy.
5. Add the sugar and beat along with the egg.
6. Add the buttermilk and beat again.
7. Add oil and beat again.
8. Place a sieve over the bowl and add the maida, cocoa powder, baking powder, baking soda and salt.
9. Mix all the ingredients well and sieve it into the bowl.
10. Start combining the wet and dry ingredients as you mix, add the coffee too. The batter will be runny.
11. Line a muffin tray with paper liners. Pour the batter into the paper liners. Fill only to half of the liners. Tap the tray on the counter to remove air bubbles.
12. Bake in the pre heated oven for 22-25 mins or until a skewer comes out clean.
13. Once done, remove the cupcakes and let it cool completely.
14. Cut off the domes portion of the cupcakes.
15. With the help of a nozzle, remove the center portion of the cupcakes.
Cherries
1. You can use fresh cherries if you get them, I don't get fresh cherries easily so I have used canned cherries.
2. Drain the cherries from the liquid, don't discard the liquid, we can use that to soak the cake layers.
3. Pit the cherries. Remove the seeds from each cherry and chop the cherry into smaller pieces.
4. Keep few cherries as a whole to decorate the top of the cake.
Frosting
1. Take the whipping cream in a bowl and add vanilla and icing sugar to beat.
2. Beat for 2-3 mins until stiff peaks are formed.
Chocolate shavings
1. To decorate the cake, we need some chocolate shavings or chocolate curls.
2. Make sure the chocolate bar is at room temperature.
3. Using a vegetable peeler, slowly peel the layers of chocolate and you will get beautiful curls.
Assembling
1. Soak the cupcakes lightly with the cherry syrup.
2. Add the roughly chopped cherries in the cupcake cavity. Stuff the cavity with lot's of cherries, so that the cupcakes are tasty.
3. Pipe some designs of your choice over the cupcakes with the whipped cream.
4. Sprinkle some chocolate shavings over the whipped cream.
5. Place a whole cherry to decorate these cupcakes.
Notes
1. The whipping cream will double in volume.
2. If you prefer alcohol, add some wine to the cherry syrup.
3. You can use sugar syrup too to soak the cake. For this cake you can add 2 or 3 tbsp of sugar to 1 cup of water, boil it and cool completely and then use.
4. This cake tastes best the next day when all the flavors have seeped in. Let it rest atleast for 12 hours.
5. The left over cherry syrup can be stored in the freezer. The left over cherries can also be stored in the freezer.
6. If you have left over whipped cream use it in some other deserts. Do not store for a long time. I make this vanilla ice cream or chocolate ice cream or this black forest trifle or this chocolate mousse if I have cream left over.
7. If you are using tinned cherries, most probably they would have added color to the cherries. When you place the cherries on the cake the day before and leave it in the fridge, the cherries will start leaching color making your whipped cream reddish. So I would suggest washing the cherries slightly and decorating just before serving.
8. Do not keep the whole bowl of whipped cream out, when frosting the cake. It might start melting. That is why I add some in the piping bag and leave it in the fridge so that it will remain set.
1. The whipping cream will double in volume.
2. If you prefer alcohol, add some wine to the cherry syrup.
3. You can use sugar syrup too to soak the cake. For this cake you can add 2 or 3 tbsp of sugar to 1 cup of water, boil it and cool completely and then use.
4. This cake tastes best the next day when all the flavors have seeped in. Let it rest atleast for 12 hours.
5. The left over cherry syrup can be stored in the freezer. The left over cherries can also be stored in the freezer.
6. If you have left over whipped cream use it in some other deserts. Do not store for a long time. I make this vanilla ice cream or chocolate ice cream or this black forest trifle or this chocolate mousse if I have cream left over.
7. If you are using tinned cherries, most probably they would have added color to the cherries. When you place the cherries on the cake the day before and leave it in the fridge, the cherries will start leaching color making your whipped cream reddish. So I would suggest washing the cherries slightly and decorating just before serving.
8. Do not keep the whole bowl of whipped cream out, when frosting the cake. It might start melting. That is why I add some in the piping bag and leave it in the fridge so that it will remain set.
9. I used powdered sugar for the cake batter.
Bible blessing - The Lord is my shepherd, I shall not be in want. Psalm 23:1
Until next time,
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