Black Forest Cupcakes.

Among all the dessert, the one I really like is the Black Forest cake. Originated from Germany ,the main ingredients of this cake is cherry, whipped cream and chocolate cake!! But today instead of making black forest cake I will be making cupcakes. And on top of that my little son has been telling me to make cupcakes for a while, and what else could be better than black forest cupcakes? Every kids like cupcakes!!! Not to mention adults too!!No big mess , no need to have knife to cut like the cake!! It’s just easy. Today instead of cherry layer, I am injecting the cupcakes with the pureed cherry. Influence of working in the research lab:). And the topping of cupcakes with heavy whipped cream with cherry looked so pretty!! And of course the cake itself was moist and delicious.




Yield: 16 cup cakes

Time: 40 minutes

Ingredients:

Cup cakes:

2 cups all purpose flour

1 cup cocoa powder

2 cups sugar

1 cup buttermilk

½ cup vegetable cake

2 eggs

1 tablespoon of vanilla extract

1 ½ tsp baking soda

1 tsp baking powder

¼ tsp salt

Cherry filling:

10 ounces of no sugar added cherry filling

¼ cup sugar

Topping:

2 cups of heavy whipped cream

1/3 cup of confectioner sugar

½ tsp of vanilla extract

Directions:

Preheat the oven at 350 degree F. Mix the 2 cups all purpose flour, 1 cup cocoa powder, 2 cups sugar, ½ cup vegetable oil,1 ½ tsp baking soda, 1 tsp baking powder,1 tb of vanilla extract and ¼ tsp salt in a big bowl. Add one egg at a time and pour the buttermilk slowly while mixing with the electric mixture. Set the mixture aside.

Meanwhile mix the 10 ounces no added cherry filling and ¼ cup of sugar and heat it for 5 minutes in low heat. After that, pour it in blender to puree it.

In a separate bowl, cream the heavy whipped cream with the electric mixture until it is light and fluffy. Too much mixing will make it to butter. Be careful in this step. Add 1/3 cup of confectioner sugar and ½ tsp of vanilla extract to the fluffy heavy whipped cream

Pour the batter in the cup cake pan, fill it up to 2/3 in each well. Bake it upto 20 mintues. Make sure to check it with tooth pick. If nothing comes out than it is baked.

Inject 5 ml of the pureed cherry filling in each cupcake, top it with whipped cream and cherry. Sprinkle it with curled chocolate.