John Myers
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Black Forest Cherry Cupcakes
The perfect black forest cherry cupcakes recipe with a picture and simple step-by-step instructions.
For the dough
- 60 g Cocoa
- 120 ml Hot water
- 240 g Flour
- 1 pinch Salt
- 0,75 tsp Baking powder
- 225 g Butter
- 300 g Sugar
- 3 Pc. Eggs
- 2 packet Vanilla sugar
- 150 g Sour cream
For the filling
- 0,5 glass Morello cherries
- 2 tbsp Flour
- 1 tbsp Kirsch brandy can also be left out
The cream
- 400 ml Cream
- 2 packet Cream stiffener
- Chocolate chips
- Dissolve cocoa with hot water and stir into a paste. Put aside.
- Mix the flour, baking powder and salt. Also set aside.
- Beat the butter, sugar and vanilla sugar until creamy, slowly add the eggs one at a time and mix everything well. Stir in cocoa mass. Now add the sour cream alternately with the flour mixture while stirring and process into an even dough.
- Fill cupcakes molds and bake at 180 ° C for approx. 18 minutes (stick test!) Let cool down.
- Put the morello cherries with half of the juice in a small saucepan and heat. Slowly sprinkle the flour and let it thicken while stirring. Optionally add kirsch.
- Cut wells in the cupcakes and fill with 1-2 teaspoons of cherry filling and close again with a pastry lid. Whip the cream with the cream stiffener until stiff and sprinkle on the cupcakes.
- Using a knife, cut the chocolate chips from a bar of dark chocolate and let them fall over the cupcakes.
- And finally a cherry on it;)
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