Sunny Anderson's Black Forest Cupcakes | Cooking for Real | Food Network
Sunny makes her version of a chocolatey German classic in cupcake form, complete with a maraschino cherry on top!
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With an understanding of everyday life and the belief that real people deserve down-to-earth, delicious meals, Sunny Anderson offers real food for real life. Cooking for Real serves up solutions for fantastic-tasting menus using affordable, easy-to-find, easy-to-use ingredients and infusing them with diverse influences and rich, rewarding flavor.
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Black Forest Cupcakes
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 57 min
Prep: 30 min
Inactive: 10 min
Cook: 17 min
Yield: 12 cupcakes
Ingredients
Cupcakes:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup buttermilk
4 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
5 large eggs, room temperature
3/4 cup sugar
1/2 cup semisweet chocolate chips, 4 1/2 ounces
3/4 cup dried cherries, roughly chopped, 4 ounces
Topping:
2 cups marshmallow cream
1/4 cup bittersweet chocolate shavings
12 maraschino cherries on the stem
Directions
Special Equipment: 12 capacity cupcake tin, paper liners
Preheat the oven to 350 degrees F. Line the cupcake tray with paper liners.
Sift the flour, cocoa powder, cinnamon, salt, baking powder and baking soda in a large bowl. Set aside. In a small bowl, combine the buttermilk, butter and vanilla, set aside.
Add the eggs and sugar to the bowl of a stand mixer with whisk attachment and beat until the mixture is thick and forms ribbons, about 5 minutes. With mixer on medium speed, slowly add the buttermilk mixture, until just incorporated. Fold in the flour mixture until just combined, then fold in the chocolate chips and cherries. Fill the cupcake tins 3/4 full with the batter. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 15 to 17 minutes. Remove the cupcakes from the tin and cool for 10 minutes. Put a good-sized dollop of marshmallow cream on each cupcake, sprinkle with chocolate shavings and top with a cherry. Serve immediately.
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Sunny Anderson's Black Forest Cupcakes | Cooking for Real | Food Network
Black Forest Cake Bake Along | Cupcake Jemma
It's Bake-Along time! You guys have been restless, I know. But POW! I'm back with an old favourite from my childhood, the Black Forest Cake. I have so many memories of having this at kids parties in the 80s but I don't think we should right it off just yet. It's still a massive crowd pleaser and I've made a few adjustments here and there and I hope you're going to love it!
You will need...
For the sponges - 3 x 7 tins, greased
5 lg eggs, separated
90ml vegetable oil
150ml water
1tsp vanilla extract
280g caster sugar
40g cocoa powder
225g plain flour
3/4 tsp bicarbonate of soda
3/4 tsp salt
For the syrup -
1.5 tbs Kirsch, Eau de Vie
2 tbs Amarena cherry syrup OR cherry juice/syrup from canned cherries
For the buttercream -
200g unsalted butter, soft
330g icing sugar, sifted
3-4 tbsp cherry syrup/kirsch/milk/combo!
For filling & topping -
Amarena cherries for extra specialness!
OR
Tinned cherries, halved if they're big
OR Fresh cherries, halved
Chocolate for shaving!
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Amazing Black Bottom Cupcakes Recipe
These Black Bottom Cupcakes are such delightful treats that are very easy to make. The cupcakes have a fudgy chocolate base and a creamy chocolate chip cheesecake topping that are always a hit at parties. Moist and tender, these cupcakes will melt in your mouth. They melt in your mouth and are the delicious and easy chocolate dessert you can whip up in just a few minutes!
RECIPE:
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Black Forest Cupcakes / Moist Chocolate Cupcakes / Magic out of hands
Black Forest Cupcakes Recipe / Moist Chocolate Cupcakes
Ingredients
Flour - 3/4 cup (90g)
Cocoa powder - 1/2 cup (50g)
Baking powder - 2 teaspoons
Salt - A pinch
Eggs - 2
Vanilla - 1 teaspoon
Sugar - 1/2 cup (100g)
Oil - 1/2 cup (125ml)
Buttermilk - 1/2 cup (120ml)
Cherry filling
Pitted cherries - 100 grams
Sugar - 2 tablespoons
Lemon juice - 1 teaspoon
Corn flour - 1 teaspoon
Water - 1 tablespoon
You can add a tablespoon of water if the cherry mixture is too thick.
Bake in preheated oven at 180•c for 20 to 22 min
Thank you very much for watching, kindly
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Black Forest Cheesecake Mousse Dome with Shiny Mirror Glaze Entremet by Cupcake Savvy's Kitchen
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Black Forest Cheesecake Mousse Dome with Shiny Mirror Glaze! A very easy and stunning dessert to make which will surely WOW your guests. Also known as Entremet, this beautiful dessert consist of a chewy dense Chocolate Brownie Base topped with a luscious Black Forest flavored Cheesecake Mousse Dome topped off with a pretty shiny Mirror Glaze which is surprisingly easy to make. Enjoy!
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INGREDIENTS:
CHOCOLATE BROWNIE BASE
120g Unsalted Butter
3 Large Eggs
170g Dark Chocolate
3 Tablespoons Cocoa Powder
1 Cup Granulated Sugar
1 Teaspoon Vanilla Extract
1 Cup All Purpose Flour
1/4 Teaspoon Baking Powder
CHEESECAKE FILLING
250g Softened Cream Cheese
1/2 Cup Caster Sugar
300ml Thickened/Whipping Cream
1 Tablespoon Gelatine
3 Tablespoons Hot Water
100g Dark Melted Chocolate
2 Tablespoons Cherry Syrup from bottled Cherries
Cherries
MIRROR GLAZE
50mL Water
70g Condensed Milk
100g Glucose Syrup
100g White Chocolate
100g Caster Sugar
2 Teaspoons Gelatine bloomed in 60mL cold water
White Gel Colour
AmeriColor Violet Gel Colour
AmeriColor Super Red Gel Colour
GARNISH
Melted white chocolate for topper
Edible Pearls
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