Hey guys! How’s it going? Hope you all enjoyed your Easter weekend!
Easter has very special memories for me. While I was growing up in Canada, whenever my mom came to pick us kids up from school, she’d have one of those yellow bags of Cadbury Easter Egg chocolates for us to share on our walk home. I’m always reminded of that this time of the year.
Even better is the fact that it’s another holiday filled with chocolate -bunnies and eggs in chocolatey abundance!
Now, I’ve got a wonderful carrot cake recipe all ready to share with you guys and that’s what I was planning on putting up this past weekend. However, one scroll through my Instagram feed showed that there was no shortage of carrot cake recipes for you all to bake! So I thought I’d share something a little different- something both kids and adults can enjoy, especially for those not a big fan of carrots.
These Black Forest Cupcakes are Out. Of. This. World. Honestly. Just take a look if you don’t believe me.
See the strawberry filling oozing out?
My nephew downed half of them in minutes.
The strawberry filling in the center is pureed strawberry jam made with my homemade strawberry jam recipe. If you make it chunky like me, then just take a couple tablespoons, about 4, and puree it to get a smoother filling. Or just spoon it in chunky, if you love your strawberries.
This makes a small batch- just about 7 cupcakes. Perfect to share with others. 6 for you and 1 for them. Maybe 2 if you’re feeling a little generous.
But you can easily double, even triple the recipe if you like, to feed a bigger, or a more hungrier, appreciative, crowd
Considering that I was planning on driving these babies down into the city, a good three and a half hour drive let me tell you, I stabilised the whipped cream with some gelatin to keep it intact,
fluffy delicious and as fluffy as a cloud!
I even dotted the white as snow whipped cream with some red edible glitter from Wilton.
Read the entire recipe before beginning as ingredients are written in three parts- for cupcakes, filling and topping.
If you try out this recipe, please let me know! Tag me on instagram (_littlemiracles_). Feel free to leave a comment below; let me know what you think! I love to hear from you all!♥
Incredibly Moist Black Forest Cupcakes
Yield: 7 cupcakes
Baking time: 15 minutes
Total time: 1h 45 mins approx
Recipe for cupcakes inspired by sallysbakingaddiction
2 tbsp cocoa powder
6 tbsp all purpose flour, leveled
1/2 tsp baking powder
1/4 tsp baking soda
Pinch of salt
1 tsp coffee powder
1 large egg, at room temperature
2 tbsps. golden caster sugar
2 tbsps. light brown sugar
2 tbsps. + 2 tsps. vegetable oil
1 tsp vanilla extract
2 tbsps. buttermilk*, at room temperature
- * If you don’t have buttermilk on hand, then fill a 1/4 cup measure with 1 teaspoon of lemon juice and add milk to fill it up.
- Preheat the oven to 180ºC/356ºF and line a muffin tray with cupcake liners.
- Sift together flour, cocoa powder, coffee, baking powder and baking soda in a medium bowl. Add salt.
- In a large bowl, combine the egg, golden caster and brown sugars, vegetable oil and vanilla together. Add in half of the dry ingredients mixture and fold. Pour in a tablespoon of the buttermilk and mix. Repeat with the rest of the dry ingredients and buttermilk, alternating. Mix until it has just come together.
- Pour batter into liners and pop into the oven for about 12-15 minutes. A toothpick inserted into the center should come out clean. Cool for five minutes then remove from tray and cool completely on a wire rack.
I used my Homemade Strawberry Jam. Just puree 4 tbsps. of the jam, if it is chunky. You could also spoon it in as it is, if that’s your preference.
Scoop out centres of cooled cupcakes. I used the wide opening of a large piping tip by gently pushing it in. It makes a deep enough hole and removes the cut cake at the same time!
Pour in the strawberry filling using a mini teaspoon or a piping bag with a small opening at the end cut off.
Place cupcakes in the refrigerator while you make the whipped cream topping.
Whipped Cream Topping
1/2 cup heavy/whipping cream, cold
2 tbsps. powdered sugar
1/2 tsp unflavored gelatin
2 tsps. cold water
1/2 tsp vanilla extract
- Place mixing bowl and beaters in the freezer while you prep the gelatin mixture or at least 15 minutes before.
- Measure and spoon gelatin powder in a heat proof mug. Add the ice cold water and mix. Let it sit for about a minute. The mixture will be a little lumpy, don’t worry.
- Fill a saucepan about a quarter full of water. Place the mug in the saucepan and place over a medium-low flame. Mix the gelatin mixture until it has dissolved completely. No more lumps. Take off of heat. Make sure you stir it every few seconds so it does not harden or become lumpy again.
- Using a stand mixer, beat cold heavy cream until it has thickened and starts forming soft peaks. Add the powdered sugar and vanilla extract and whip well.
- Pour the dissolved gelatin in a steady stream, while the mixer is running. Whip until you have reached the desired consistency. For piping on cupcakes, until stiff peaks.
- Using a spatula, transfer whipped cream to a piping bag fitted with an icing tip to top cupcakes. I used a Wilton 1M tip.