blackforest cupcakes, and a question

Posted on 11/05/2012 by helen_bakes
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]
rhiannon_666 5th-Nov-2012 11:45 am (UTC)
Gorgeous looking cupcakes.

As for your whipped cream, are you using a plastic bowl by any chance? It sounds like you might be getting grease or moisture into your cream. Plastic, no matter how thoroughly cleaned, can hold grease/moisture in it and can wreck whipped cream (and egg whites for that matter). You need to use completely dry, grease-free utensils to avoid that annoying problem of it separating.
amaelamin_ 5th-Nov-2012 12:19 pm (UTC)
thank you!

i was using a metal bowl :( could it be my electric mixer? i'll keep this in mind, though, and completely scrub my utensils the next time.
rhiannon_666 5th-Nov-2012 02:11 pm (UTC)
Hmm, I'm not entirely sure. I don't think a mixer alone could do it. Perhaps you're simply whipping it too long? Hopefully someone else can come up with a better solution!
jadethe2nd 5th-Nov-2012 12:47 pm (UTC)
Have you tried whipping the cream by hand? A lot more work, I know, but it gives you more control. I have over-whipped by accident using my electric mixer just because I lose my focus!
amaelamin_ 5th-Nov-2012 01:12 pm (UTC)
oh gosh the thought of whipping cream by hand is enough to give me the shivers. i suppose i should try it one day though! thanks for the suggestion.
mysid 5th-Nov-2012 03:06 pm (UTC)
You could use an electric mixer until you are getting close to where you want the cream to be, and then switch over to a whisk for hand-whipping. You really do get more control that way, and the electric mixer already did part of the work so your wrist won't get too tired.
amaelamin_ 6th-Nov-2012 02:55 am (UTC)
the problem is, the cream always just goes from completely non-whipped to overwhipped. there's no in-between, so i can't stop and judge where i need to do it by hand. there must be some other thing i'm doing wrong. i shall experiment and find out!
kamaliitaru 5th-Nov-2012 08:51 pm (UTC)
I wait until a little air is whipped in before I add the sugar, and I almost always use powdered sugar. Then, when it looks close, I turn my mixer to low to finish it off. It always looks under whipped to me, so I start checking it frequently when my mixer starts leaving trails in the cream. Even though the top of it may look completely under whipped, it will be perfect throughout.
amaelamin_ 6th-Nov-2012 02:56 am (UTC)
this sounds like i need to try it a few times before i can judge safely. maybe i should go watch tutorials on youtube or something. thanks!
kamaliitaru 6th-Nov-2012 03:24 am (UTC)
It does take a few times to get the hang of it. Sometimes I still over whip mine. Oh, by the way, if you over whip, you can save it (as long as it's not completely turned to butter) by putting an additional tablespoon or two of heavy cream in your mixture, and just gently combining it together. It's not the same as perfectly whipped cream, but it's close enough you don't have to toss it out in frustration.
nawilla 5th-Nov-2012 10:40 pm (UTC)
I don't know if this will help, but I usually chill the bowl AND the beaters (and being slightly obsessive compulsive, the cream) in the freezer for a good 20-30 minutes before beating.

It really didn't seem to matter if the cream had ice crystals when I started (it was cold though), they thawed by the time I was done. Using a metal bowl made the process go faster, but it was not essential. (I don't have a metal bowl, though my current housemate does. My plastic bowl worked but it is a) hard plastic and b) I wash the dishes is HOT water to rinse, so this may get more soap and grease off the bowl.

This technique worked for me, the metal bowl cut the time down by 1/3 to 1/2. I've never over-whipped it, but I may be extra cautious.

Remember: cold whip cream, room temp whip egg whites.
amaelamin_ 6th-Nov-2012 02:57 am (UTC)
hmm this may be it, because i didn't chill anything and i'd left the cream out for some time before using it. thanks very much! i'll try this the next time.
doubletake 6th-Nov-2012 04:55 am (UTC)
In pastry school, these were the whipped-cream rules:
Cold cream. Metal bowl. We actually didn't chill our bowl/beaters and I don't bother doing so at home unless I'm making only a few tablespoons of cream. If you've got space in your fridge/freezer it can't hurt, but I don't think it's a hard rule. BUT cold cream is a MUST. Don't let it sit on the counter waiting, and chill it thoroughly before use if it's just come from the grocery store.
Whip on medium speed, not top speed. It doesn't take that much longer and you've got more control.
Add sugar JUST BEFORE OR AS soft peaks form.
As soon as the sugar is mixed in, STOP the mixer. Like, 15 seconds of mixing MAX.
If you're using a hand mixer, pop the whisk out (if you're using a stand mixer, remove the whisk attachment and hold in your palm, with your fingers gripping into the tines) and immediately finish the cream by hand. It'll take less than a minute. It's not scary or painful, I promise.

If needed for shelf life, stabilize with cornstarch, gelatin, pectin, or clear piping gel.
helen_bakes 7th-Nov-2012 01:59 pm (UTC)
i tried whipping cream today and i used very cold cream, and it worked! i was over the moon. thanks very much :) would i be right to say that commercial stores use stabilising agents in their frosting?
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