Black Forest Cupcakes

INSTRUCTIONS:

For the cherry filling:

Step 1
In a small saucepan, combine 1 cup (250 ml) of the reserved cherry syrup with the Redpath® Granulated Sugar and salt. Place over medium heat, stirring to dissolve the sugar. Bring to a simmer. Reduce heat to medium-low.

Step 2
In a small bowl, whisk together the remaining 2 tablespoons (30 ml) of the cherry syrup and the cornstarch with a fork until a smooth slurry forms.

Step 3
Drizzle the slurry into the simmering liquid while constantly stirring to prevent lumps from forming. Increase heat to medium-high and bring mixture to a boil; 1 minute.

Step 4
Remove from heat and stir in the Kirsch, if using, and the almond extract. Place pitted sour cherries in a medium bowl and pour the syrup over them, stir to combine, and allow to cool to room temperature before placing cherries into the fridge to chill completely; 1 hour.

For the cupcakes:

Step 1
Preheat oven to 350°F (177°C). Line a standard muffin tin with paper liners.

Step 2
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined and no lumps remain.

Step 3
In the bowl of a stand mixer fitted with the paddle attachment, beat the Redpath® Dark Brown Sugar, canola oil, and sour cream on medium speed until well mixed; 3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 4
Add the dry ingredients to the bowl. Mix on low speed until just combined. Slowly add the hot coffee into the batter with the mixer on low to medium-low speed. Mix until batter is smooth and coffee is completely incorporated; 1 minute.

Step 5
With a trigger-style ice cream scoop or a ladle, fill the prepared muffin tin wells ⅔- to ¾-full.

Step 6
Place tin into the preheated oven and bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean.

Step 7
Let cupcakes cool in the tin for about 5 minutes before removing and cooling completely on a wire cooling rack.

Step 8
Using a paring knife, cut a cone-shaped piece (1 inch deep and ¾ inch wide) out of the centre top of each completely cooled cupcake (see Chef’s Tips). With a spoon, fill the cavity with the cooled cherry filling; ensure there is at least one cherry in the cavity.

For the chantilly cream:

Step 1
In the chilled bowl of a stand mixer fitted with the whisk attachment (see Chef’s Tips), whip the cream on medium-low to medium speed until it begins to thicken. Sift in the Redpath® Icing Sugar and add the Kirsch (or vanilla extract). Whip on medium to medium-high until stiff peaks begin to form. The whisk attachment will leave distinct trails in the thickened cream, and when the whisk is lifted, the peaks should hold; do not over-whip.

Step 2
Transfer the chantilly cream into a piping bag fitted with a large round tip or star tip (see “Simple Decorating Tips Using a Plain or Round Piping Tip” or “Simple Decorating Tips Using an Open or Closed Star Tip”).

Step 3
Decorate each filled cupcake with the chantilly cream. Garnish with a cherry and/or chocolate shavings, as desired.

Serve immediately. Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Chef's Tips

*If instant espresso (or coffee) is all you have, mix 2 teaspoons of the instant coffee with ½ cup (125 ml) boiling water.

*Canned sour cherries in syrup can be used in place of the jarred; do not use cherry pie filling. Frozen sour cherries can be also be used. Thaw cherries in the fridge overnight, reserving the cherry juice for the syrup part of the filling and increase the amount of sugar to ½ cup (100 grams). Add the thawed cherries to the pot when heating the juice with the sugar.

*If you have an apple corer (or a cupcake corer), insert about an inch deep into the centre of each cupcake and remove.

*Freeze the cupcake “cores” for making “Celebration Cake Pops” or for crumbling on top of ice cream, puddings, or mousses. Alternatively, snack on them while assembling these cupcakes.

*Place bowl and whisk attachment into the freezer for at least 15 minutes before whipping up the chantilly cream; this will help the cream whip up more quickly.

*Cherry filling can be made a few days in advance. Leftovers can be used to top off the cupcakes, spooned over ice cream, pound cake, stirred in plain yogurt, or as a topping for waffles or pancakes. Leftover cherry filling should be stored in an airtight container in the fridge.

*Completely cooled cupcakes (cored or uncored) can be well wrapped and stored in an airtight container for up to 3 months in the freezer. Place frozen cupcakes, in a single layer, into the fridge to thaw overnight.

*Redpath® Golden Yellow Sugar can be used in place of the Redpath® Dark Brown Sugar. Note that the resulting cupcakes will be slightly lighter in colour, and the caramel notes will be less pronounced.

*Redpath® Organic Sugar and Simply Raw™ Turbinado Sugar can be used in place of the Redpath® Granulated Sugar in the cherry filling; however, the filling may be slightly less bright in colour.