How To make Black Forest Cheese Cupcakes

Black Forest Cupcakes Recipe | How Tasty Channel

Rich chocolate cupcakes filled with fresh black cherry compote and frosted with a delicious whipped cream frosting.
In the classic Black Forest Cake recipe, the frosting is simple whipped cream, but I've added Mascarpone cheese because they are cupcakes and not cake, so it stabilize the frosting, even in summer days.

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Ingredients
Makes 12 Cupcakes:

Chocolate Cupcakes*:
1 cup (160 g) All Purpose Flour
¼ cup (30 g) Unsweetened Cocoa Powder
¾ cup (185 g) Granulated White Sugar
½ teaspoon Baking Soda
½ tesaspoon Baking Powder
Pinch of Salt
2 Eggs
1/3 cup (70 ml) Whole Milk
1/3 cup (70 ml) Water
½ cup (120 g) Melted Butter
* you can prepare them the day before and store at room temperature in a plastic box.

Black Cherry Filling *:
11 oz (320 g) Fresh Black Cherry (with pitt)
1 tablespoon (15 g) Granulated White Sugar
1 teaspoon Cornstarch
1 tablespoon Kirsch liqueur (optional)
* you can prepare it the day before and store in the fridge. If you can’t find black cherry, you can use classic cherry.

Frosting:
9 oz ( 250 g) Mascarpone Cheese, chilled
1/3 cup (50 g) Powdered Sugar
3/4 cup (200 ml) Whipping Cream, chilled

Directions:

Chocolate Cupcakes:
In a big bowl combine the dry ingredients (flour, cocoa powder, sugar, salt, baking soda, baking powder).
In a medium size bowl combine the wet ingredients (eggs, milk and water, melted butter).
Add the wet ingredients into the dry ingredients and mix just until combine (don’t overmix!).
Divide the batter into 12 lined cupcake mold, about 2/3 full each.
Bake in preheated oven at 350° F (180° C) for about 20 minutes. Transfer to wire rack to cool completely, meanwhile you can prepare the black cherry filling.

Black Cherry Filling:
In a medium size saucepan put the pitted cherries, sugar, and cornstarch.
Bring to a simmer over medium heat and stir. Place a lid on the pot and cook over low heat until the cherry juice is thick, for about 20-25 minutes.
Remove from the heat, cool down slightly and add Kirsch liqueur. Cool down completely.
Make a hole in the center of cupcakes using a knife or a piping tip. Fill the holes with cherry filling.

Frosting:
In a chilled large bowl mix chilled Mascarpone and powdered sugar (if you use an electric mixer, mix at low speed and just until combined, don’t overmix!).
In a chilled medium size bowl, whip the chilled whipping cream until stiff peaks form: start whipping at low speed for about 5 minutes, then increase the speed, so you’ll reach a more stabilized whipped cream.
Transfer the frosting into a piping bag (0,5 inch – 1 cm round tip) and decorate the cupcakes.

Refrigerate for about 1 hour.
Decorate with grated chocolate and a fresh cherry.
You can store them in a plastic box in the fridge for about 3 days; serve at room temperature (remove the cupcakes from the fridge about 1 hours before serving).

Black Forest Cupcakes - mysweetambitions

Hi guys my name is Pamela also known as mysweetambitions, I have a passion for baking particularly dessert and I love sharing it to friends and family, I started my youtube channel to inspire people to bake and create more at home, I try my best to make simple and easy to understand instructions and I always try my best to answer questions as best as I can

Link on how to make homemade cherry pie filling

For the cupcake recipe
300 g plain flour _1 3/4 cup + 1/2 tbsp
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
100 g dutch process cocoa powder is 3/4 cup + 3 tbsp
130 ml oil
200 ml water
200 ml fresh milk
4 eggs
2 tsp instant coffee
400 g sugar or 1 3/4 cup + 1tbsp
1 1/2 tsp vanilla
3 tsp lemon juice

For the cream Icing
600 ml thickened cream or whipping cream as liong as its 35 % milk fat
1 tsp vanilla
3/4 cup icing sugar
1 can cherry pie filling
optional :
200 g eating chocolate I used Cadbury milk and dark but whatever you prefer