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Black Forest Cupcakes
Makes 12 | Prep Time: 20 mins | Bake Time: 25 mins
Adapted from Pooi Sam
Contributor: CP Choong
40g (1.5 oz) Corn oil
10g (0.4 oz) Cocoa powder
70g (2.5 oz) Chocolate
40g (1.5 oz) cake flour (preferred) or all-purpose flour
3 Egg yolks
3 Egg whites
30g (1 oz) sugar
1/2 tsp cream of tartar
1 can Cherry Pie Filling
Preheat oven to 180C (356F) and lined muffin pan with cupcake liners.
Heat up corn oil, remove from heat and add in cocoa powder and chocolate, stir until chocolate melted.
Add in water, flour and egg yolks, well mixed and set aside.
Beat egg whites with cream of tartar and sugar in a large mixing bowl till peak form, fold the meringue into the egg yolk mixture in 3 batches till fully incorporated.
Pour the batter into the lined muffin pan and bake in preheated oven for 25 mins. Remove the cupcakes from oven once it is cooked and cool completely on a wire rack.
From the top of the cupcake, make a small hole in the center of each cupcake, and brush the canned cherry syrup in the hole, then stuff a canned cherry inside it.
Squeeze whipped cream on top of the cupcake and garnish with fresh cherry and shredded chocolate.
Use baking chocolate for this recipe, or chocolate with 32%, 55%, 64% and 72% cocoa in the chocolate. The taste will be richer with higher percentage of cocoa.
This cupcake recipe is not very sweet. If you like it sweeter, please add more sugar.