More Cupcakes!

So, for the second installment of my new-found cupcake obsession, I made…


Black forest cupcakes!

I’d never made a black forest cake before, but after watching this video from Joy of Baking, I figured I knew enough to put my own twist on it.

First, I made my trusty chocolate spice cake recipe from completely delicious without the spices.


While those cooled, I prepared the filling: cherry syrup with whipped cream and whole cherries.

You’ll have to forgive my laziness in buying preserved cherries in syrup.  I wasn’t sure what cherries to get, but settled on these:


This can is about half the amount called for in the Joy of Baking recipe.  I don’t remember exactly how many mL, but it was around 350 or so. After I drained the cherries, I saved 1/2 cup of the syrup and 36 cherries (2/cupcake).  I put the remaining syrup and berries in a container back in the fridge.


As the Joy of Baking recipe instructed, I heated the syrup and sugar until the sugar was dissolved, and then added a bit more than 1 tablespoon of kirsch. I also added a tablespoon of kirsch to the cherries.


For the whipped cream, I mixed in some vanilla extract and sugar into 250 mL of whipping cream and put it in the fridge.  After half an hour or so, I whipped it up (a bit too much actually) and began building my cupcakes…


Step 1: Hollow out cupcake and moisten with cherry syrup


Step 2: Squirt in some whipped cream


Step 3: Squish in 2 cherries (you really do have to squish them in, these cupcakes are FULL)


Step 4: Squirt some more whipped cream on top of the cherries


Step 5: Moisten the top cake piece with cherry syrup and put it back on top of the cupcake


Step 6: Ice with whipped cream, sprinkle on some chocolate shavings, and top with a cherry!


Step 7: Put in the refrigerator for a few hours or overnight to really let the flavours sink in.

You might have noticed my whipped cream was a bit lumpy.  That’s because I don’t have much experience with the delicate art that is whipping cream.  If you have any tips on how to keep from over-beating whipping cream, or how to stabilize it in order to be able to pipe it nicely, please share!

Overall, though, I was quite happy with my little black forest cupcakes.


P.S. The best part of using whipped cream is that you’ve got to eat the cupcakes fast before it goes bad!


One thought on “More Cupcakes!

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