Black Forest Cupcakes

Step 1

In a small saucepan, combine 1 cup (250 ml) of the reserved cherry syrup with the Redpath® Granulated Sugar and salt. Place over medium heat, stirring to dissolve the sugar. Bring to a simmer. Reduce heat to medium-low.

Step 2

In a small bowl, whisk together the remaining 2 tablespoons (30 ml) of the cherry syrup and the cornstarch with a fork until a smooth slurry forms.

Step 3

Drizzle the slurry into the simmering liquid while constantly stirring to prevent lumps from forming. Increase heat to medium-high and bring mixture to a boil; 1 minute.

Step 4

Remove from heat and stir in the Kirsch, if using, and the almond extract. Place pitted sour cherries in a medium bowl and pour the syrup over them, stir to combine, and allow to cool to room temperature before placing cherries into the fridge to chill completely; 1 hour.

Step 1

Preheat oven to 350°F (177°C). Line a standard muffin tin with paper liners.

Step 2

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined and no lumps remain.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, beat the Redpath® Dark Brown Sugar, canola oil, and sour cream on medium speed until well mixed; 3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 4

Add the dry ingredients to the bowl. Mix on low speed until just combined. Slowly add the hot coffee into the batter with the mixer on low to medium-low speed. Mix until batter is smooth and coffee is completely incorporated; 1 minute.

Step 5

With a trigger-style ice cream scoop or a ladle, fill the prepared muffin tin wells ⅔- to ¾-full.

Step 6

Place tin into the preheated oven and bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean.

Step 7

Let cupcakes cool in the tin for about 5 minutes before removing and cooling completely on a wire cooling rack.

Step 8

Using a paring knife, cut a cone-shaped piece (1 inch deep and ¾ inch wide) out of the centre top of each completely cooled cupcake (see Chef’s Tips). With a spoon, fill the cavity with the cooled cherry filling; ensure there is at least one cherry in the cavity.

Step 1

In the chilled bowl of a stand mixer fitted with the whisk attachment (see Chef’s Tips), whip the cream on medium-low to medium speed until it begins to thicken. Sift in the Redpath® Icing Sugar and add the Kirsch (or vanilla extract). Whip on medium to medium-high until stiff peaks begin to form. The whisk attachment will leave distinct trails in the thickened cream, and when the whisk is lifted, the peaks should hold; do not over-whip. 

Step 2

Transfer the chantilly cream into a piping bag fitted with a large round tip or star tip (see “Simple Decorating Tips Using a Plain or Round Piping Tip” or “Simple Decorating Tips Using an Open or Closed Star Tip”).

Step 3

Decorate each filled cupcake with the chantilly cream. Garnish with a cherry and/or chocolate shavings, as desired.

Serve immediately. Leftovers can be stored in an airtight container in the fridge for up to 4 days.