Black Forest Cupcakes: Chocolate Cupcakes with Cherry Kirsch Filling and a Whipped Cream Frosting

I have been planning on making these forever now… but getting the heavy cream for the frosting is a mission and all we get easily is the amul fresh cream (which is quite depressing as it is low fat!), which doesnt whip up good. To get amul cream to whip up and in its shape is quite tricky if you live in a hot country like mine! I kinda dont like the idea of non dairy whipped cream thats available in India. So after reading up quite a bit on the internet, i got to know you can stabilize this cream with some gelatin. After few trial and errors i managed to get it right. It works!!! although at any given day i would pick the whipping heavy cream. :D 

Ingredients
(makes 12 cupcakes)
Cherry Liqueur:

  • Cherry – 250gm + 12 for decoration!
  • Sugar – 100gm
  • Brandy – 60ml
  • Cornflour – 1 teaspoon
  • Lemon juice – 1 tablespoon

Cupcake:

  • Flour – 100gm
  • Butter – 100gm
  • Sugar – 100gm
  • Eggs -2 Large
  • Dark chocolate – 50gm
  • Cocoa powder – 2 tablespoons
  • Expresso – 2 tablespoons
  • Cherry Liqueur – 4  tablespoons
  • Baking powder -1 teaspoon

Whipped Cream Frosting

  • Whipping cream/ heavy cream – 250 ml
  • Vanilla extract – 1 teaspoon

                    (or)

  • Low fat cream (amul fresh cream) – 250ml
  • Gelatin – 1 tablespoon
  • Water – 3 tablespoons
  • Icing sugar – 75gm

Method
Cherry Liqueur:

Pit the Cherries. 

  • In a heavy bottom saucepan, cook the cherries with the sugar, brandy, lemon juice. 
  • Cook it for about 10 mins on low heat. If its not thick enough you can add a teaspoon of corn flour/ corn starch slowly. 
  • Let it cook for another minute or two. 
  • Once cooked. Let it cool. 
Cupcakes:

  • Melt the dark chocolate either on a pan with simmering water or in the microwave and let it cool. 
  • Preheat the oven to 180 degrees celsius. Line the cupcake tin with liners. 
  • Cream the butter and sugar until light and fluffy. 
  • Beat in one egg at a time. 
  • Pour in the dark chocolate and expresso and mix well.
  • Sift in the flour, baking powder and the cocoa powder. 
  • Once completely mixed, Add the cherry liqueur until it incorporates in the batter. 
  • Fill in the cupcake liners upto 2/3rd or use an ice scoop to fill,1 scoopful of batter. 
  • Bake for 15-20 minutes, check from about 18 minutes. Once baked, let them cool in the cooling rack. 
Whipped Cream Frosting:

  • If you the lucky ones who get heavy cream, then whip the cream until soft peaks and add the vanilla. 
  • Whip it for a little longer until you get the consistency you like.

                                                                    (or)

  • Add the gelatin in chilled water and let it bloom, once the gelatin blooms, dissolve it in a bowl over a pan with simmering water. Let it cool to room temperature.
  • Cool the fresh cream  and if you are using amul fresh cream, let it chill in the fridge for few hours before you start making this. Use only the thick part from the packs. 
  • Start whipping the fresh cream, add the dissolved gelatin, add the icing sugar. 
  • Whip until completely mixed. Cool it in the refrigerator for an hour or even 2. 
  • Once it sets, whip it a couple of times just before you frost. 
Core out centers of the cooled cupcakes, fill them up with the cherries that were cooked with the cherry liqueur. Frost them with the whipped cream frosting. (If you using just the good ‘ol whipped cream try not to keep it out in the heat, it melts quite fast. But the stabilized one doesnt melt too quickly)
Add a cherry on the top and enjoy! 

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