Black Forest Cupcakes with Kirsch

Black Forest Cupcakes with Kirsch


Printable Recipe


Makes 24 cupcakes


Ingredients

    Cupcakes
  • 1/2 cup hot water
  • 1/2 cup unsweetened cocoa powder
  • 2 cups flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup {2 sticks} butter, unsalted
  • 1 1/2 cups sugar
  • 3 large eggs, room temperature
  • 2 1/2 teaspoons vanilla extract
  • 2/3 cup sour cream
    Cherry Filling
  • 16 oz  Frozen dark black cherries
  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1 teaspoon almond extract
    Frosting
  • 1 1/2 cups heavy whipping cream, cold
  • 6 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
    Garnish
  • Kirsch
  • Fresh cherries or maraschino cherries with stems

Directions


  1. In a small bowl, whisk together the hot water and cocoa until smooth, set aside.
  2. In another bowl, whisk together flour, baking soda, baking powder and salt, set aside
  3. In a small saucepan, combine butter and sugar, heat stirring occasionally until the butter is melt. Pour into a large bowl and beat on medium speed until mixture is cooled, about 3-4 minutes.
  4. Add eggs one at a time, mixing well after each addition
  5. Add the vanilla, mix, and then add the cocoa mixture, mix well
  6. Add dry ingredients in two additions, alternating with sour cream, beat just until combined.
  7. Preheat oven to 350 degrees and fill cupcake pan with liners
  8. Divide batter into liners and bake 15-18 minutes or until a toothpick inserted comes out clean
  9. Cool completely
  10. Poke little holes (not too many) and brush each cupcake with kirsch. let the cupcakes soak.

  11. Cherry Pie Filling
  1. Drain cherries, reserving the liquid
  2. Add water to measure 1 1/4 cups, add to small saucepan
  3. Add cornstarch and sugar to saucepan, and heat, whisking occasionally until mixture comes to bubble and thickens.
  4. Continue whisking so no lumps form and filling is smooth
  5. Remove from heat and add lemon juice and almond extract, fold in cherries.
  6. Cool completely. Store leftovers in fridge
  7. To fill cupcake, use a small knife and cut out a cone shape from the middle of the cupcake, fill with the cherry filling.
    Frosting

  1. Pour whipping cream into a large bowl and beat on medium until it starts to thicken
  2. Gradually add powdered sugar, beat on high until stiff peaks form {be careful not to overbeat}
  3. Fold in vanilla
  4. Fit a decorator bag with tip of your choice (I used the open star one from bake it pretty) and fill with whipping cream
  5. Pipe onto filled cupcake
  6. Top with a cherry
Enjoy!!!


Recipe adapted from Hoosierhomemade, who adapted it from Annie's eats