☀️🌞⛱️🏖SUMMER BLACK FOREST CUPCAKES🌞🏖☀️⛱️
INGREDIENTS
For the chocolate cupcakes:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
1/2 cup buttermilk
1 tsp vanilla extract
1/2 cup hot water or brewed coffee (for extra richness)
For the cherry filling:
1 1/2 cups pitted cherries (fresh or canned)
2 tbsp sugar
1 tbsp cornstarch
1 tbsp water
1/2 tsp almond extract (optional)
For the whipped cream topping:
1 1/2 cups heavy whipping cream
1/3 cup powdered sugar
1 tsp vanilla extract
Toppings:
Chocolate ganache or chocolate syrup
Maraschino cherries or fresh cherries with stems
Chocolate shavings (optional)
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INSTRUCTIONS
1. Make the cupcakes:
Preheat oven to 350°F (175°C). Line a muffin pan with cupcake liners. In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk eggs and sugar until light. Add oil, buttermilk, vanilla, and mix. Gradually add dry ingredients, then stir in hot water or coffee until just combined. Fill liners 2/3 full and bake for 18–20 minutes. Let cool completely.
2. Prepare the cherry filling:
In a saucepan over medium heat, combine cherries and sugar. Stir cornstarch and water in a small bowl, then add to cherries. Cook until thickened, about 3–5 minutes. Stir in almond extract. Let cool.
3. Core and fill cupcakes:
Using a knife or cupcake corer, remove a small portion from the center of each cupcake. Fill with cooled cherry filling.
4. Make whipped cream:
Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
5. Assemble:
Pipe whipped cream onto each cupcake. Drizzle with chocolate ganache or syrup. Top with a cherry and chocolate shavings.