Black Forest Cupcakes

Black Forest Gateau is a really indulgent cake, and so sometimes a bite is more than enough! These little cupcakes are the traditional bake made smaller and sweeter, topped with that irresistible cherry compote liqueur.

Cherry Compote

  • 454g frozen cherries, thawed and quartered 454g frozen cherries, thawed and quartered
  • 50g Tate & Lyle Pure Cane Sugar 50g Tate & Lyle Pure Cane Sugar
  • 2 tsp kirsch liqueur 2 tsp kirsch liqueur
  • 1 pinch of salt 1 pinch of salt

Chocolate Cupcakes

  • 150g all-purpose flour, measured correctly 150g all-purpose flour, measured correctly
  • ½ tsp baking soda ½ tsp baking soda
  • ½ tsp baking powder ½ tsp baking powder
  • ¼ tsp salt ¼ tsp salt
  • 1 large egg 1 large egg
  • 200g Tate & Lyle Pure Cane Sugar 200g Tate & Lyle Pure Cane Sugar
  • 120g sour cream 120g sour cream
  • 55g vegetable oil 55g vegetable oil
  • 1 tsp vanilla 1 tsp vanilla
  • 38g dutch processed cocoa powder (regular cocoa can be used too) 38g dutch processed cocoa powder (regular cocoa can be used too)
  • 90g hot freshly brewed coffee 90g hot freshly brewed coffee

Stabilized Whipped Cream

  • 2 tsp gelatin 2 tsp gelatin
  • 40g water 40g water
  • 260g heavy cream 260g heavy cream
  • 1-3 tbsp Tate & Lyle Powdered Icing Sugar, to desired sweetness 1-3 tbsp Tate & Lyle Powdered Icing Sugar, to desired sweetness
  • 1 ½ tsp vanilla 1 ½ tsp vanilla

INSTRUCTIONS

How to make these Black Forest Cupcakes

Cherry Compote
  1. Add the cherries and sugar to a medium saucepan over medium heat.
  2. Bring to a boil, reduce heat and simmer the compote for 15-20 minutes.
  3. Stir frequently, until thickened.
  4. Stir in the kirsch and salt, then transfer to a sealed container and place into the fridge to fully cool before using.
Chocolate Cupcakes

 

  1. Preheat the oven to 180°C. Prepare a cupcake pan with cupcake liners.
  2. In a large mixing bowl, add the flour, baking soda, baking powder, and salt. Whisk together to combine. Set aside.
  3. In a separate large bowl, add your egg, sugar, sour cream, vegetable oil, and vanilla.
  4. Whisk together until smooth.
  5. 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.
  6. 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.
  7. 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.
  8. 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
  1. 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.
  2. In a large bowl or a stand mixer, add the chilled heavy cream and beat on medium speed until medium peaks have formed.
  3. Drizzle in the gelatin mixture slowly, continue beating until stiff peaks form. Place into a piping bag and pipe onto the filled cupcakes.