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.
- 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
- 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
How to make these Black Forest Cupcakes
- 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.
- 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.
- 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.