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Black Forest Cupcakes
Recipe Summary
Yield: Makes 32
Ingredients
Ingredient Checklist
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature, plus more for tins
1 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder, plus more for tins
2 1/2 cups plus 2 tablespoons all-purpose flour
2 teaspoons baking soda
1/8 teaspoon salt
1 cup granulated sugar
1 cup packed dark-brown sugar
3 large eggs, room temperature
3/4 cup sour cream
1 1/2 cups buttermilk
1 jar (12 ounces) preserved cherries in light syrup
2 tablespoons kirsch (cherry-flavored brandy)
Pastry Cream for Cupcakes
Chocolate-Ganache Glaze for Boston Cream Pie Cupcakes
Gallery
Black Forest Cupcakes
Recipe Summary
Yield: Makes 32
Gallery
Black Forest Cupcakes
Black Forest Cupcakes
Black Forest Cupcakes
Recipe Summary
Yield: Makes 32
Recipe Summary
Yield: Makes 32
Yield: Makes 32
Makes 32
Ingredients
Ingredients
- 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature, plus more for tins
- 1 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder, plus more for tins
- 2 1/2 cups plus 2 tablespoons all-purpose flour
- 2 teaspoons baking soda
- 1/8 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed dark-brown sugar
- 3 large eggs, room temperature
- 3/4 cup sour cream
- 1 1/2 cups buttermilk
- 1 jar (12 ounces) preserved cherries in light syrup
- 2 tablespoons kirsch (cherry-flavored brandy)
- Pastry Cream for Cupcakes
- Chocolate-Ganache Glaze for Boston Cream Pie Cupcakes
Directions
Preheat oven to 350 degrees. Brush standard muffin tins with butter; dust with cocoa powder, tapping out excess. Whisk together flour, cocoa, baking soda, and salt.
With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Add brown sugar, and beat until fluffy. Add eggs, one at a time, beating until well incorporated and scraping down sides of bowl as needed. Mix in sour cream. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and mixing until just combined after each.
Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until tops are firm to the touch and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
To finish, drain cherries, reserving 1/4 cup plus 2 tablespoons syrup. Cut each cherry in half. Combine reserved syrup and kirsch in a small bowl. Using a serrated knife (and a gentle sawing motion), split cupcakes in half horizontally. Brush both cut sides with kirsch mixture. Arrange halved cherries over cupcake bottoms; spoon about 1 heaping tablespoon pastry cream evenly over cherries. Replace top halves. Spoon 2 tablespoons glaze over tops. Refrigerate 30 minutes before serving.
Reviews (3)
Add Rating & Review
58 Ratings
5 star values:
14
4 star values:
9
3 star values:
21
2 star values:
9
1 star values:
5
Reviews (3)
Add Rating & Review
58 Ratings
5 star values:
14
4 star values:
9
3 star values:
21
2 star values:
9
1 star values:
5
Add Rating & Review
58 Ratings
5 star values:
14
4 star values:
9
3 star values:
21
2 star values:
9
1 star values:
5
58 Ratings
5 star values:
14
4 star values:
9
3 star values:
21
2 star values:
9
1 star values:
5
58 Ratings
5 star values:
14
4 star values:
9
3 star values:
21
2 star values:
9
1 star values:
5
- 5 star values:
- 14
- 4 star values:
- 9
- 3 star values:
- 21
- 2 star values:
- 9
- 1 star values:
- 5
Martha Stewart Member
Rating: Unrated
10/24/2010
A few notes:
1) This recipe yielded 42 cupcakes. There's barely enough filling and ganache, so you may want to double up on that stuff.
2) Had trouble finding cherries in light syrup, so I used cherry preserves. Folks didn't seem to mind. :)
Martha Stewart Member
Rating: Unrated
10/24/2010
3) It says cut in half, but you really want to cut more towards the top of the cupcake so you have a strong bottom for the filling.
4) You're going to want to serve right away. Since you store in the fridge, the cake dries out quickly.
Martha Stewart Member
Rating: Unrated
08/27/2010
How many cupcakes does this recipe make?
Martha Stewart Member
Rating: Unrated
10/24/2010
A few notes:
1) This recipe yielded 42 cupcakes. There's barely enough filling and ganache, so you may want to double up on that stuff.
2) Had trouble finding cherries in light syrup, so I used cherry preserves. Folks didn't seem to mind. :)
Rating: Unrated
3) It says cut in half, but you really want to cut more towards the top of the cupcake so you have a strong bottom for the filling.
4) You're going to want to serve right away. Since you store in the fridge, the cake dries out quickly.
Rating: Unrated
08/27/2010
How many cupcakes does this recipe make?
All Reviews for Black Forest Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Black Forest Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
