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Black Forest Cupcakes http://rasamalaysia.com/black-forest-cupcakes-recipe/
August 29th, 2013 17 Comments

Black Forest Cupcakes

Black Forest Cupcakes

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Black Forest Cupcakes

Makes 12 | Prep Time: 20 mins | Bake Time: 25 mins
Adapted from Pooi Sam
Contributor: CP Choong

Ingredients:

40g (1.5 oz) Corn oil
10g (0.4 oz) Cocoa powder
70g (2.5 oz) Chocolate
45ml Water
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
Fresh cherries
Whipping cream

Method:

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.

Cook’s Notes:

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.

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17 comments... read them below or add one

  1. Fern says:

    Ooh that looks so dainty and beautiful! Love it!

  2. G’day Bee! LOVE Black forest cake and love your cupcakes, true!
    Sadly, the cherry season is over here, but gives me something next year to look forward to making thanks to you!
    Cheers! Joanne
    @mickeydownunder

  3. Anna Korn says:

    Real Black Forest Cake has Kirsch, a German cherry brandy, soaked into the cake.
    That’s missing in this recipe. It makes for a more adult flavor children may not like.
    Still I suppose one could experiment…

  4. Love the cupcakes, and the flavors are my favorite.

  5. Kylin says:

    WOW!! I love black forest cake but never thought of making it as a cupcake! Will definitely try this recipe! Thanks!

  6. Lctan says:

    Would like to try yr recipe. Pls advise what you mean squeeze the whipped cream.Thank u.

  7. Lctan says:

    Sori do I hv to whip the cream?

  8. stunning food clicks,these cupcakes look so gorgeous with those glistening cherries on top,yummy…terrific recipe and beautiful presentation :-)

  9. Sher says:

    Hi Bee, the cupcakes look so tempting! I’d like to ask if I have leftovers, how can I store them? As I understand the fresh whipped cream and cherries can’t be left long in room temperature in our Malaysian weather, but if I place them in the fridge, the cakes will be hardened… Any advice? Many thanks in advance!

    • Well, you have to keep it in the fridge if you want to store them.

    • Connie says:

      Serve them as de-constructed cupcakes! Meaning you serve them with the whipped cream, chocolate shavings or sauce and cherries on the side. It’s lots of fun for kids to put it together themselves.That way you can reserve the rest of the cakes and just pull out what you need as you go.

  10. I’ve featured this recipe on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.

  11. Jp says:

    Hi, how do you heat the corn oil and add the chocolate to it?
    should you heat the oil very hot or just heat it up a little then add the chocolate to it?

  12. angel says:

    I just made these cupcakes today and they turned out really yummy, but they deflated shortly after I took them out of the pan and put them on a wire rack to cool. How do I prevent this next time?

  13. Wanda, recipe updated, please check for answers.

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