Black Forest Cupcake


1 cup plus 2 Tbsp unsalted butter, room temperature
1 cup plus 2 Tbsp unsweetened Dutch-process cocoa powder
2 1/2 cups plus 2 Tbsp all-purpose flour
2 tsp baking soda
1/8 tsp salt
1 cup granulated sugar
1 cup packed dark-brown sugar
3 large eggs, room temperature
3/4 cup sour cream
1 1/2 cups buttermilk


Preheat the oven to 350 degrees and line 32 muffin cups with liners.

Using a fine-mesh sieve, sift the flour, cocoa powder, baking soda and salt into a medium-size bowl.

With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Add the brown sugar and continue to beat until fluffy. Add the eggs, one at a time, beating until well combined, scraping down sides of bowl often. Mix in the sour cream. Reduce the speed to low. Add the flour mixture in 3 batches, alternating with 3 additions of buttermilk, and mixing until just combined after each.

Divide batter evenly among prepared muffin cups, filling each three-quarters full. Bake, rotating tins halfway through, until tops are firm to the touch and a cake tester inserted in the middle of the cupcake comes out clean, about 20 minutes. Cool about 5 minutes in the pan and then remove to a wire rack to cool completely.

Cherry Filling:

1 1/2 lbs sweet cherries, washed, pitted, and de-stemmed
1/4 cup plus 2 Tbsp water
1 cup plus 2 Tbsp cup sugar

Throw all the ingredients into a pot and bring to a boil. Reduce heat and let mixture simmer for 15 minutes, stirring periodically. Remove from heat and let cool.

To fill the cupcakes, use a paring knife to cut a hole out of the top of each cupcake and place two cherries and a few teaspoons of the juice into each hole. Then, replace the tops. **make sure you save some for your garnish**

Whipped Cream Frosting:

I just whipped together 2 cans of whipped white frosting (the kind that says "whipped" or "fluffy" on the can) with a container of Cool Whip. Pipe it on top of the cake with a large star tip. Garnish as desired. You could use straight up whipped cream or Cool Whip, but I find mixing it with the whipped frosting gives it a stability and smoothness I can't get otherwise (plus it doesn't melt as easily).

This recipe is also linked on...

Everyday Sisters' Sharing Sundays: Cupcakes

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