Christmas, COOK, Recipes Baking, Christmas, Create Christmas, Create Christmas 2012, Cupcakes, Food + Drink

Black Forest Cupcakes

Name: Black Forest Cupcakes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 40
Cuisine: Cupcakes
Ingredients: 450g (16oz) unsalted butter, softened; 450g (16oz) caster sugar; 450g (16oz) self-raising flour; 2 tsp baking powder; 8 tbsp cocoa powder; 8 medium eggs; 2 tsp vanilla extract; 80 morello/black cherries in syrup (I used a large jar); 500g (1lb) unsalted butter, softened; 1kg (2lb) icing sugar, sifted; 4 - 8 tbsp cherry syrup (use the syrup from the maraschino cherries!); 1 tbsp vanilla extract; chocolate sprinkles; 40 maraschino cherries (with stems if you can get them)

Michelle Ordever December 17, 2012

Table of Contents

Day 17 – Cook, Craft, Create: December 2012

For day 17 of Cook, Craft, Create: December: 2012 I’m sharing the Black Forest Cupcakes I made for my husbands 40th birthday party over the weekend.

Since my husband was born in the 1970s, I thought it would be fun to make these retro and kitsch looking cupcakes! I tweaked my go-to chocolate cupcake recipe…

Black Forest Cupcakes

Yield: 40

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients

For the cupcakes

450g (16oz) unsalted butter, softened
450g (16oz) caster sugar
450g (16oz) self-raising flour
2 tsp baking powder
8 tbsp cocoa powder
8 medium eggs
2 tsp vanilla extract

For the filling

80 morello/black cherries in syrup (I used a large jar)

For the buttercream

500g (1lb) unsalted butter, softened
1kg (2lb) icing sugar, sifted
4 - 8 tbsp cherry syrup (use the syrup from the maraschino cherries!)
1 tbsp vanilla extract
chocolate sprinkles
40 maraschino cherries (with stems if you can get them)

Instructions

Preheat oven to 175C/350F/Gas 4 and place 40 cupcake cases into muffin tins
Combine all the ingredients for the cupcakes in a large bowl and beat with an electric whisk/mixer for about 3-4 minutes until smooth and fluffy
Divide the batter into the cases (I use an ice-cream scoop)
Bake the cupcakes for 20 minutes
Allow to cool for 5 minutes before placing on a wire rack to cool completely
When the cupcakes are cool, use a cupcake corer (or a teaspoon!) to scoop out a small portion of the cake from the centre of each cupcake, fill each hole with a couple of morello/black cherries and pour in a drop of syrup too
To make the buttercream, beat the butter, icing sugar, vanilla and cherry syrup together using an electric whisk/mixer. I added a small amount of cherry syrup to start and adjusted to taste. Beat for 1-2 minutes until smooth and creamy
Fill a large piping bag with the buttercream and pipe swirls on top of each cupcake
Cover with chocolate sprinkles and place a cherry on top

In these pictures you can see where I made a hole in the centre of and filled with syrup and cherries.

Some of the cupcakes I filled with Nutella – for those that really don’t like black forest!

I so wish I could find maraschino cherries with the stems on – they would have looked awesome on these cupcakes! But, even without them, they look so sweet!

Since these were for hub’s birthday, I made cupcake toppers using pictures of him from his life :D I also put a candle into each cupcake so that he would have 40 of them to blow out!!