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Black Forest Cupcakes


 I wanted to make cupcakes to celebrate the end of 2020. This year has been like a black forest of despair, so what better cake to make but Black Forest Cupcakes? They are delicious and retro and look beautiful. I also loved the cupcake idea because I could wrap them individually and deliver them socially distanced to family. It's been a log time since I could share my baking and it was a very nice thing for me to be able to share it. May 2021 bring us all joy, health and hope.


Ingredients:


Cake:

1 3/4 cup all-purpose flour

3/4 cup cocoa powder

1 3/ cup granulated sugar

2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons espresso powder

1/2 cup vegetable oil

2 large eggs

2/3 cup sour cream

1/2 cup buttermilk

2 teaspoons vanilla extract

1/2 cup hot coffee

2 15 ounce cans dark sweet cherries in heavy syrup

2 tablespoons kirsch

24 maraschino cherries


Ganache:

1 cup heavy cream

8 ounces semi-sweet chocolate, chopped


Whipped cream:

w cups heavy cream

1/4 cup confectioner's sugar

1 teaspoon vanilla extract


Method:

Preheat the oven to 350 degrees F. Prepare 2 12 cup muffins tins with liners or baking spray. Set aside.

Whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt and espresso powder. Set aside.

In another bowl, beat together the oil, eggs, sour cream, buttermilks and vanilla. Pour the dry into the wet and gently mix; add the hot coffee and beat until completely combined. Divide the batter evenly between the cupcake wells. Bake in the own for 20 minutes of until a toothpick inserted comes out clean. Remove to a wire rack to cool completely.

Drain the cherries and set aside. Reserve 3/4 cup of the syrup. Simmer the syrup and kirsch; reduce to 1/4 cup. Brush the syrup over each cupcake. Cut the cherries into 1/4ths. Set aside.

To make the ganache, heat the heavy cream until it simmers. Pour the cream over the chocolate n a heat proof bowl. Let it sit for 2 to 3 minutes then stir to combine. Leave it to set for 10 minutes as you make the whipped cream.

In a large bowl, whisk together the heavy cream, vanilla and confectioner's sugar until it holds soft peaks. Fold in the reserved dark sweet cherries.

To decorate, pile some whipped cream on top of each cupcake. Drizzle the ganache on top. Finish with a cheerful, bright red maraschino cherry. Enjoy!

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