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Black Forest Cupcakes

Yields24 ServingsPrep Time1 hrCook Time25 minsTotal Time1 hr 25 mins

Adapted from Everyday Annie and Self Proclaimed Foodie

Ingredients
Chocolate Cupcake
 50 g cocoa powder
 125 ml hot water
 250 g flour
 0.75 tsp baking powder
 0.75 tsp baking soda
 0.75 tsp salt
 225 g butter, melted
 300 g sugar
 3 eggs
 2 tsp vanilla
 160 g sour cream
Cherry Filling
 400 g frozen cherries
 65 g sugar
 3 tbsp cornstarch
 1 tsp lemon juice
Mascarpone Frosting
 250 g mascarpone cheese
 150 g powdered sugar
 100 ml whipping cream
Directions
1

Preheat the oven to 175°C and line a cupcake pan with paper liners.

2

In a small bowl, whisk together the cocoa powder and hot water until smooth, add the melted butter, sugar, and vanilla extract to this mixture then add the eggs, one at a time and mix until combined and smooth.

3

To the wet mixture add the flour, baking soda, baking powder, and salt and beat together until combined then blend in the sour cream.

4

Divide the batter between cupcake liners, filling them about 3/4 of the way full. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool before filling and frosting.

5

Make the cherry filling: Place the cherries in a saucepan and add just enough water to cover, then add the sugar and cornstarch to the pot. Heat over medium-high heat, whisking occasionally, until the mixture begins to bubble and thicken. When it is thick, cover and chill.

6

To fill the cupcakes, use the cone method to remove a portion from the center of each cupcake. Fill each with a spoonful of the cherry filling.

7

Make the frosting: Using a hand mixer, stand mixer or whisk beat the mascarpone and powdered sugar together until light and fluffy. Slowly add the whipping cream until the frosting becomes light and fluffy.

8

Place the frosting in a piping bag and pipe onto the cupcakes. Garnish with cherries, chocolate shavings, or sprigs of mint.

Nutrition Facts

Servings 0