Black Forest Cupcakes
Serves 12
20 mins prep
20 mins cook
40 mins total
These black forest cupcakes are fluffy and moist, and filled with a jammy cherry compote. Topped with light as clouds whipped cream, shaved chocolate, and more cherry compote. They are like mini black forest cakes! The cupcakes are rich, fluffy, and moist, thanks to the buttermilk and the cherry compote.
2 servings
Cherry compote
Chocolate cupcakes
Whipped cream
Assembly
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Cherry Compote
For the compote, combine all ingredients except for the rum in a small saucepan. Heat on medium heat until it comes to a simmer and let simmer for about 5 minutes or until cherries soften.
⅕ 1 pitted sweet cherries⅕ ½ lemon squeezed⅕ 2 granulated sugar⅕ 2 water⅕ ¼ almond extractTransfer to a non-metal container to cool and add rum (optional) while it is still hot. Let cool to room temperature and chill to cool completely.
⅕ 2 golden rum
Chocolate Cupcakes
Preheat oven to 180°C (355°F). Put liners into a 12 hole regular sized muffin tin.
Add instant coffee into the hot water and mix until dissolved. Set aside.
⅕ ½ instant coffee⅕ ½ waterIn a large bowl, whisk together egg, sugars, salt, and vanilla until it lightens in colour.
⅕ 1 large egg⅕ ½ brown sugar⅕ ½ white sugar⅕ ⅛ sea salt⅕ 1 pure vanilla extractAdd buttermilk, oil, dissolved coffee and whisk to combine.
⅕ ½ buttermilk⅕ ½ vegetable oilSift flour, cocoa powder, baking powder, and baking soda right into the bowl. Fold until just combined.
⅕ 1 all purpose flour⅕ 6 cocoa powder⅕ 1 baking powder⅕ ½ baking sodaScoop batter into the lined muffin tin ¾ of the way full. Bake for 18-22 minutes or until a toothpick inserted into the middle comes out clean.
Let the cupcakes cool completely inside the muffin tin.
Whipped Cream
The day of assembly, combine cream, sugar, salt, and vanilla extract in a large bowl or stand mixer. Whisk until stiff peaks form. Use immediately.
⅕ ⅓ powdered sugar⅕ 1 heavy cream⅕ ⅛ sea salt⅕ ½ pure vanilla extract
Assembly
Cut the middles out of cooled cupcakes with an apple corer or a small knife. Set the middles aside.
Fill the cupcakes with cooled cherry compote and place the cut out pieces back on top.
Pipe a tower of whipping cream onto each cupcake and drizzle extra cherry compote juice, chocolate shavings, and a fresh cherry. Enjoy!
⅕ ¼ chocolate shavings⅕ 12 sweet cherries
