Recipe courtesy of Nicole Ward
Black Forest Cupcake with Cherries
- Level: Easy
- Yield: 96 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 96 servings
- Calories
- 195
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 28
- Dietary Fiber
- 2
- Sugar
- 19
- Protein
- 2
- Cholesterol
- 36
- Sodium
- 133
- Total: 2 hr 15 min (includes cooling time)
- Active: 40 min
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.