Tuesday, August 12, 2014

Sassy Sweets: Black Forest Cupcakes

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Lately I've been feeling like I just can't get it together.  I'm sitting here, Sunday evening, trying to blog for the week, clean the house, do the laundry, make dinner, and oh, yeah, head to work for a 9 PM meeting.  Joking, I'm not.  Amidst the hustle and bustle of work lately, all my daily "life" stuff is getting shoved to the side.  I wish you could see our sofa (actually, I don't).

There is a pile of my very clean work clothes on there that I just need to hang up.  But, it's easier at this moment to just pull stuff out when I need it and head out to work.  It will get done one day but hen is the question.  This is not to mention the huge suitcase still sitting in the living room (that needs to get to my moms...one of these days) and a good dozen pieces of clothing strewn around trying to dry from this evening's laundry adventure.

In the midst of all this, blogging becomes more of a chore than an enjoyment and it's something I've struggled with for the past few weeks.  But then, John and I make something incredible, like these cupcakes, and I WANT to share them with you all.  So I am.  Sorry for my lack of witty repartee; I promise it will come back soon.  The cupcakes were inspired by our Oktoberfest vacation last year.  Vacation is the only thing on my mind lately, and it was nice to remember what a great time we had!! 
Black Forest Cupcakes
Serves:  12
8 tablespoons (1 stick) butter
2 ounces chocolate chips (I used dark chocolate)
1/2 cup cocoa powder
3/4 cup flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon vanilla extract
4 ounces plain greek yogurt

1 cup cherries, pitted
1/4 cup sugar
1/2 cup water
6 tablespoons cherry brandy

1 cup whipping cream
1/3 cup sugar
4 tablespoons cherry brandy 

Cupcakes:  Preheat the oven to 325 degrees F.  Grease your muffin tin with cooking spray and set aside. In a large microwave-safe bowl, combine butter, chocolate chips, and cocoa powder.  Microwave at 30 second intervals on half-power, stirring well between each microwaving, until the chocolate chips and butter is melted and the mixture is well combined.  Let cool until it is only just warm to the touch.

In a second bowl, whisk eggs, sugar, and vanilla until fully incorporated.  Add the cooled chocolate mixture and stir well.  Then, sift flour, baking soda, and baking powder the bowl.  Whisk briefly, add the greek yogurt, and whisk again until the batter is very thick but evenly mixed.  Pour into the muffin tin and bake for 12-15 minutes, until a toothpick inserted into the center comes out clean.  Remove the cupcakes and let cool.

Filling:  In a small saucepan, combine cherries, sugar, and water.  Let the mixture come to a high simmer and cook for 8-10 minutes over medium-high heat, until most of the water has dissolved and the mixture is thickened (it should lightly coat the back of a metal spoon).  Remove from heat and stir in the cherry brandy.  Set aside.

Frosting:  Beat whipping cream and sugar until soft peaks form.  Add cherry brandy and beat until peaks stand when the beaters are removed.

Assembly:  Using a sharp paring knife, remove a cone from the center of the cupcake.  Fill with the cherry filling, and top with frosting.  Garnish with an additional cherry, if desired, and serve immediately.

The cherry filling will soak into the cupcake (slowly) so keep the components separate until ready to serve!

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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