Black Forest Cupcakes

14 ingredients
4 steps

Ingredients

  • 1 (15 ounce) can pitted sweet cherries in syrup
  • 4 ounces dark chocolate, coarsely chopped
  • 1 1/3 cups sugar
  • 1 tablespoon sugar
  • 3/4 cup butter
  • 1/4 cup cherry brandy or 1/4 cup kirschwasser
  • 1 tablespoon cherry brandy or 1 tablespoon kirschwasser
  • 1 egg
  • 1 cup all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 tablespoon baking powder
  • 1 cup heavy cream, whipped
  • dark chocolate, shaved into curls with a vegetable peeler
  • fresh cherries, for topping

Directions

  1. 1
    Preheat the oven to 350 degrees F. Drain the cherries, reserving the cherries and syrup separately. Combine the cherry syrup, chopped chocolate, sugar, butter, and the 1/4 cup brandy in a saucepan.
  2. 2
    Over low heat, stir until the chocolate has melted. Pour into a large mixing bowl and whisk in the egg. Sift together the flour, cocoa, and baking powder into a small bowl, then fold gently into the chocolate mixture.
  3. 3
    Fit 12 cups of a muffin tin with paper liners and spray with non-stick oil. Pour the batter evenly into each cup. Bake for 30 minutes, or until the cupcakes are firm to the touch. Let cool for a few minutes and then transfer to a wire rack to cool completely.
  4. 4
    Mix the remaining 1 tablespoon brandy with the remaining 1 tablespoon sugar and stir into the whipped cream. Cut a quarter-size hole into the top of each cupcake and fill with canned cherries, Frost with the whipped cream and top with shaved chocolate, and a fresh cherry.

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