Last week was a nightmare. I can officially say that the Plague of 2014 hit our family and hit us hard. After a few weeks of someone being so sick that they required multiple visits to the doctors, I was at my wits end.
Thankfully, my husband kindly took over sick parent duties and allowed me a day out this past Saturday doing what I do best….eating. Between two blogger events, we hit 9 restaurants and literally had to be rolled home. I will go more into specifics tomorrow.
If there was any a time to give me a break, that was it. I was so thankful that I decided to make him his favorite cake (in cupcake form) on Sunday. These Black Forest Cupcakes came out so cute and delicious that I knew I had to share them with you!
Black Forest Cupcakes
Ingredients
- 1 3/4 cups all purpose flour
- 2 cups granulated white sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)
- 1/2 cup butter , melted
- 1 tbsp vanilla extract
- 1 cup freshly brewed hot coffee
- Kirsch
- Morello Cherries in syrup or real cherries
- 2 cups heavy whipping cream
- 2 tbsp granulated sugar
Instructions
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Preheat oven to 350 degrees.
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Line 2 cupcake tins with cupcake liners.
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In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes).
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Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
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Pour batter into cupcake cups 2/3 of the way full.
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Bake cupcakes for about 15 minutes or until knife is inserted and when remove is clean.
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Allow to cool completely.
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Once cooled baste cupcakes with kirsch or for a nonalcoholic version baste with syrup from Morello cherries.
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In a clean bowl, beat whipping cream and sugar on high until stiff peaks form.
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Pipe onto cupcakes or frost with a knife.
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Top with Morello cherrie or real cherry.
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Serve immediately or refrigerate until serving.
Recipe Notes
Recipe adapted from http://foodess.com/1982-moist-chocolate-cake.html