BLACK FOREST
CUPCAKES
baranbakery.com
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The best black forest cupcakes frosted with a mascarpone whipped cream and topped with a black cherry topping and dark chocolate curls.
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cake flour black cocoa powder fine sea salt baking powder granulated sugar canola oil eggs sour cream hot coffee
Ingredients
CAKE
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black cherries granulated sugar Kirsch liqueur lemon cornstarch
mascarpone powdered sugar vanilla bean paste heavy whipping cream
dark chocolate chips
Ingredients
CHERRY TOPPING
CREAM
CHOCOLATE
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STEP 1:
For the cupcakes, whisk the flour, cocoa powder, baking powder and salt. Whisk sugar, oil, eggs and sour cream in a separate bowl.
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STEP 2:
Sift the dry ingredients over the wet and whisk them together, just a little. Add in the hot coffee and whisk it together.
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STEP 3:
Fill each of the cupcake tins with 50 grams and bake for 20 min at 350F. Rest for 10 minutes before removing cupcakes and cooling.
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STEP 4:
For the cherry topping, toss pitted, whole cherries with sugar, lemon juice and kirsch in a pan over med-low heat until cherries feel softer.
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STEP 5:
Add cornstarch and stir. Once the sauce thickens, remove from heat. Place in a heat safe jar and cool to room temp.
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STEP 6:
For the mascarpone frosting, beat together the cold mascarpone with the powdered sugar.
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STEP 7:
Add vanilla bean paste and turn the mixer to med speed. Stream in cold heavy whipping cream in 4 increments.
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STEP 8:
Turn up the speed to thicken the frosting. It should thicken and hold peaks. Don’t over-beat once you’ve reached this stage.
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STEP 9:
For the chocolate, melt the chocolate in the microwave. Spread it on a flat cookie sheet as thin as possible.
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STEP 10:
Refrigerate the cookie sheet for 10 min. Scrape the chocolate with an offset spatula to create curls.
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STEP 11:
To assemble,
Frost the cupcakes with the mascarpone cream using a piping bag fit with a large round piping tip.
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STEP 12:
Refrigerate so the frosting sets. Spoon the cherry topping over the cupcakes and top with chocolate shavings.
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baranbakery.com
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