Black Forest Cupcake with Cherries

Total Time:
2 hr 15 min
Prep:
40 min
Inactive:
35 min
Cook:
1 hr

Yield:
96 cupcakes
Level:
Easy

Ingredients
  • Cake Batter:
  • 27 ounces pastry flour
  • 10 ounces unsweetened cocoa powder
  • 1 tablespoon plus 1 teaspoon baking soda
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 1 pound (4 sticks) unsalted butter, at room temperature
  • 42 ounces granulated sugar
  • 8 eggs
  • 2 cups brewed coffee
  • 2 cups milk
  • Cherry Compote:
  • 8 cups pitted fresh cherries or thawed frozen Bing cherries
  • 2 cups kirsch
  • 1 1/2 cups granulated sugar
  • 2 tablespoons orange zest
  • 2 cinnamon sticks
  • Mascarpone Frosting:
  • 2 cups heavy cream
  • 1 pound mascarpone
  • 1 1/2 cups confectioners' sugar, sifted
Directions
  • For the cake batter: Preheat the oven to 325 degrees F; line cupcake pans with 96 cupcake liners.

  • In a large bowl, whisk together the pastry flour, cocoa powder, baking soda, salt and baking powder and set aside. Using an electric mixer with a paddle attachment, cream the butter until smooth and creamy. Gradually add the granulated sugar and beat until light and fluffy, scraping down the bowl well. Add the eggs one at a time, beating well after each addition. Alternately add the flour mixture and the coffee and milk, starting and ending with the flour. Scrape the bowl down completely.

  • Spoon the batter into the liners. Bake until an inserted toothpick comes out clean, about 20 minutes. Let the cupcakes cool completely before frosting.

  • For the cherry compote: Put the cherries, kirsch, granulated sugar, orange zest and cinnamon sticks in a large saucepan and bring the mixture to a boil over medium-high heat. Reduce the heat to medium low and simmer until the cherries are softened and release their juices, about 30 minutes. Using a slotted spoon, transfer the cherries to another bowl. Continue to simmer the juices in the pan until the mixture becomes thick and can coat the back of a spoon. Pour the thick syrup over the cherries and set aside to cool.

  • For the mascarpone frosting: Using an electric mixer with a whisk attachment, whip the heavy cream on medium speed until soft peaks form, being careful not to over-whip. In another bowl, mix together the mascarpone and confectioners' sugar until smooth. Gently fold the whipped cream into the mascarpone mixture until incorporated.

  • To assemble: Make a hole in the center of each cupcake using a cupcake corer or paring knife, making sure you don't go all the way to the bottom of the cupcake. Spoon 1 teaspoon of the cherry compote in the center of each cupcake, reserving some for garnish. Frost the cupcakes with the mascarpone frosting. Garnish with the reserved cherries.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.


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