Oh my god, these are fantastic. Chocolatey cake, cool whipped cream, and tart-sweet cherries. Beautiful!


Recipe from here. Makes about 16 [I halved the recipe and got 6].

1 cup minus 2 tablespoons all-purpose flour
1 cup white sugar
6 tablespoons unsweetened cocoa powder
1 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 large egg, room temperature
1/2 teaspoon instant coffee powder dissolved in 1/2 cup hot water (or 1/2 cup black coffee)
1/2 tablespoon apple cider vinegar plus milk to equal 1/2 cup
1/4 cup vegetable oil
1 teaspoons pure vanilla extract
2 teaspoons Kirschwasser (cherry brandy)
Cherry Filling (Recipe Below)
Kirsch Whipped Cream (Recipe Below)

Preheat the oven to 350 degrees F and line standard muffin pans with paper liners.

In large bowl, stir together the sugar, flour, cocoa, baking soda, baking powder, and salt. Add the egg, milk, coffee (or reconstituted coffee mixture), oil, Kirsch and vanilla extract. Beat by hand or with an electric mixer on medium speed until well combined.

Pour the batter, which will be thin, to fill the paper liners about 2/3 full. Tap the pan firmly against the counter one time to remove any air bubbles. Bake for 20 to 25 minutes or just until a toothpick inserted into the middle of a cupcake comes out clean. Let cupcakes cool in the pan for 5 minutes, then remove them to a wire rack and let them cool completely there.

Once cool, cut a cone in each cupcake and spoon in 2-3 teaspoons of the cherry filling. Replace the cone and frost with Kirsch-flavored whipped cream. Due to the cream, these must be stored in the fridge if not eating right away.

Cherry Filling
1 15-ounce can of tart cherries, drained
2 tablespoons water
4 tablespoons sugar
4 tablespoons cherry preserves
4 tablespoons Kirschwasser (cherry brandy)

In a saucepan over medium heat, combine the cherries, preserves, and water. The mixture should start simmering. Stir frequently until it begins to thicken. Remove from heat, stir in the kirsch, and let the filling cool completely.

Kirsch Whipped Cream
1 envelope (¼ oz.) unflavored gelatin (optional)
3 tablespoons Kirsch (cherry brandy)
2 cups heavy whipping cream, chilled
1 cup powdered (confectioner's) sugar, sifted

Combine the gelatin and Kirsch in a small bowl and let it sit for several minutes to soften the gelatin. Microwave the bowl for 1 minute and set aside to cool. Using a mixer, beat the heavy cream in a chilled bowl until it holds soft peaks. Add powdered sugar and beat until combined. Finally, slowly add in the gelatin mixture while beating until the mixture holds stiff peaks. It's best to use this immediately or if you are using it fairly soon, keep it chilled in the refrigerator until ready to pipe.

I didn't use Kirsch or cherry brandy, as I have Muslim friends that I wanted to share this with. I couldn't even find any, anyway, even in the speciality stores! Very annoying. In any case, I'm not sure if it helped but I put in the same amount of the liquid that came with the cherries. I think you could also use cherry syrup if you can find it.


Perfectly round-top cupcakes! You don't know how satisfying that was [or maybe you do :)].


I am horrible at frosting. I really am. I need to go take a class or something. I completely failed at whipping the cream from scratch so I had to buy whipped cream in a can :( So sad. So here is the question: How do you guys get perfect whipped cream? My whipped cream just always goes straight from not whipped to overwhipped, and separates.


But in any case, these are lovely. I used sour Morello cherries and they contrasted so wonderfully with the rich chocolate and sweet cream. So easy to put together, too.

Rating: 4/5 [5/5 if I'd managed to whip my own cream!!! /shakes fist]
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