Black Forest Cupcakes
Black forest cupcakes - your favorite cake in a petite cupcake size. Amazing and delicious. Get the recipe now.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 40 g (1⅖ oz) corn oil
- 10 g (¼ oz) cocoa powder
- 70 g (2⅖ oz) chocolate
- 45 ml water
- 40 g (1⅖ oz) cake flour (preferred or all-purpose flour)
- 3 egg yolks
- 3 egg whites
- 30 g (1 oz) sugar
- 1/2 teaspoon cream of tartar
- 1 can cherry pie filling
- fresh cherries
- whipping cream
Instructions
- 1
Preheat the oven to 180°C (356°F) and line a muffin pan with cupcake liners. Heat the corn oil, then remove it from the heat and stir in the cocoa powder and chocolate until the chocolate is melted.
- 2
Add the water, flour, and egg yolks to the mixture, and mix well. In a separate large mixing bowl, beat the egg whites with cream of tartar and sugar until stiff peaks form. Gently fold the meringue into the egg yolk mixture in three batches until fully incorporated.
- 3
Pour the batter into the lined muffin pan and bake in the preheated oven for 25 minutes. Once cooked, remove the cupcakes from the oven and let them cool completely on a wire rack.
- 4
From the top of each cupcake, make a small hole in the center. Brush some canned cherry syrup into the hole, then stuff a canned cherry inside.
- 5
Squeeze whipped cream on top of each cupcake and garnish with a fresh cherry and shredded chocolate.