Instructions
How to make these Black Forest Cupcakes
Cherry Compote
- Add the cherries and sugar to a medium saucepan over medium heat.
- Bring to a boil, reduce heat and simmer the compote for 15-20 minutes.
- Stir frequently, until thickened.
- Stir in the kirsch and salt, then transfer to a sealed container and place into the fridge to fully cool before using.
Chocolate Cupcakes
- Preheat the oven to 180°C. Prepare a cupcake pan with cupcake liners.
- In a large mixing bowl, add the flour, baking soda, baking powder, and salt. Whisk together to combine. Set aside.
- In a separate large bowl, add your egg, sugar, sour cream, vegetable oil, and vanilla.
- Whisk together until smooth.
- In a small mixing bowl or 2-cup liquid measuring cup, add the hot coffee and cocoa powder. Whisk together until well-combined and smooth.
- Allow to sit for 2 minutes, then add the cocoa mixture into the mixing bowl with the wet ingredients (eggs, sour cream, etc.), then mix until combined.
- Add the wet ingredients into the bowl with the dry ingredients, and mix until smooth. Pour the cake batter into the prepared cupcake pan, filling 2/3 full, and bake for 20 minutes or until an inserted toothpick comes out clean. Allow to cool completely before filling and frosting.
- Once cooled, using a cupcake corer or paring knife, cut out an approximately 1-inch deep piece from the top of each cupcake, and fill each with 1 tbsp of cooled cherry compote.
Stabilized Whipped Cream
- Place the gelatin and water into a small dish and place into the microwave for 30 seconds, until the gelatin is melted. Set aside to cool slightly while you make the whipped cream.
- In a large bowl or a stand mixer, add the chilled heavy cream and beat on medium speed until medium peaks have formed.
- Drizzle in the gelatin mixture slowly, continue beating until stiff peaks form. Place into a piping bag and pipe onto the filled cupcakes.
