BLACK FOREST CHOCOLATE CUPCAKES WITH CREAM CHEESE FROSTING
Black
Forest Chocolate Cupcakes with Cream Cheese Frosting have all the flavour of
black forest cake in cupcake form and an irresistible Cream Cheese Frosting.
Prep
Time : 45 mins
Cook
Time : 20 mins
Total
Time : 1 hour 5 mins
Servings : 12 cupcakes
Calories
530 kcal
INGREDIENTS
FOR THE CHOCOLATE CUPCAKES
·
130 g (1
cup / 4.5oz) plain (all purp) flour
·
1/2 cup
(40g / 1.4oz) dutch processed cocoa (or plain unsweetened)
·
1/2 teaspoon
baking powder
·
1/2 teaspoon
baking soda (bicarb)
·
1/4 teaspoon
salt
·
113 g (1/2
cup / 1 stick) unsalted butter, melted
·
1/2 cup
(100g / 3.5oz) caster sugar
·
1/2 cup
(100g / 3.5oz) dark brown sugar, packed
·
2 eggs, room temp
·
2 teaspoons
vanilla extract
·
3/4 cup
buttermilk, room temp
FOR THE CHERRY JAM
·
3
cups frozen cherries
·
1/3
cup granulated sugar
·
1
1/2 tablespoons lemon juice (notes)
FOR THE CREAMY CREAM CHEESE FROSTING
·
1/2
cup milk
·
1
cup caster (superfine) sugar
·
2
tablespoons plain (all purp) flour (notes)
·
115
g (1/2 cup / 1 stick) unsalted butter, softened
·
250
g cream cheese, softened
TO FINISH
·
100
g dark (50%) chocolate, finely chopped
·
1/3
cup cream
·
12
fresh cherries (notes)
INSTRUCTIONS
FOR THE CHOCOLATE CUPCAKES
1.
Preheat
your oven to 180C / 350F / 160C fan forced. Line your muffin tins with paper
cases.
2.
In
a bowl, sift together the flour, cocoa, baking powder, baking soda and salt.
Mix well to combine.
3.
In
a separate bowl or the bowl of a stand mixer, beat together the melted butter
and both sugars until smooth. Add the eggs one at a time, scraping down the
sides of the bowl each time and beating well after each. Add the vanilla and
beat to combine.
4.
Add
1/3 of the flour mixture to the butter and sugar. Stir through gently until
just combined. Now add half of the buttermilk, Mix gently again. Continue like
this until all the flour and buttermilk is combined... just. It is important
not to overmix or be too heavy-handed otherwise your cupcakes will turn out
dense and tough.
5.
Fill
the cupcake cases only to about 2/3 full. Bake in the oven for around 18-20
minutes, turning the pan around in the oven halfway through to make sure they
bake evenly. When a toothpick inserted comes out with just a crumb or two, they
are done.
6.
Cool
in the tin for 5 minutes before transferring to a wire cooling rack.
FOR THE CHERRY JAM
1.
In
a saucepan over low heat, combine all ingredients and bring to a gentle simmer.
Continue to simmer, stirring occasionally so that it doesn’t catch, for around
20 minutes or until the liquid has almost disappeared. Allow to cool

FOR THE CREAMY CREAM CHEESE FROSTING
1. In
a small saucepan over low heat, whisk together the milk, half of the sugar and
the flour. Continue to heat and whisk regularly for another 3-4 minutes until
you have a very thick paste (like glue).
2.
Transfer
it to a plate, spread it out to about 1cm thick, then cover it with plastic
wrap pressing the plastic wrap to the surface. Place in the freezer for around
25 minutes until cool (not cold or frozen, but no longer warm).
3.
Beat
the butter and remaining sugar on medium for about 5 minutes or until very light
and creamy - scrape down the sides of the bowl every so often.
4.
Add
the cream cheese and beat until combined and smooth (only about 1 minute). Now
add the milk paste mixture 1/3 at a time, beating for about 30 seconds between
each. On the last one, beat for a minute, still on medium. Again, make sure to
scrape down the sides of the bowl a few times.
TO FINISH
1.
Place
the cherry jam into a plastic piping bag and chop off the end. Pipe around a
teaspoon into the holes of each cupcake.
2.
Transfer
the cream cheese frosting to a piping bag and pipe onto the top of your
cupcakes. Place in the fridge while you make the ganache.
3.
Place
the chocolate in a small heatproof dish. Heat the cream in a small saucepan
over low heat until its bubbling, then pour it over the chocolate. Give the
dish a gentle shake so all the chocolate is submerged. Leave for a few minutes,
then stir to a smooth glossy ganache. Transfer to a small squeeze bottle and
squeeze gently over the top of your cupcakes, letting some drizzle down the side.
Place in the fridge to set for 1/2 an hour before topping with cherries and
serving.

NOTES
·
I
use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
·
For
best results, you should always weigh ingredients like flour and sugar. Kitchen
scales are relatively cheap but if you can’t weigh the ingredients, use the
spoon and level method (don’t scoop).
·
You
can substitute frozen cherries for the fresh ones on top.
·
I
definitely recommend trying this version of cream cheese frosting as it's super
light and creamy but if you want a more traditional one, try this one.
Recipe from sugarsaltmagic. com
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