Black Forest Cupcakes with Cherry Filling

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 14

Ingredients
  

For the Cupcakes

  • Vita Ice Bing Cherry Plum for serving
  • 1 cup Cake Flour
  • ½ cup Cocoa Powder
  • 1 tsp. Espresso Powder
  • 1 ½ tsp. Baking Powder
  • ¼ tsp. Kosher Salt
  • ¾ cup Melted Unsalted Butter
  • 1 cup Granulated Cane Sugar
  • 2 large Eggs
  • ½ cup Buttermilk
  • ½ tsp. Vanilla Extract

For the Cherry Filling

  • 2 cups Frozen Cherries thawed
  • ¼ cup Granulated Cane Sugar
  • 3 tbsp. Flour
  • 1 tsp. Vanilla Extract
  • 1 tbsp. Cherry Liquor or ½ tsp. Almond Extract

For the Stabilized Whipped Cream

  • 2 cups Heavy Whipping Cream
  • ½ cup Powdered Sugar
  • 2 tsp. Flavorless Powdered Gelatin
  • ¾ tsp. Vanilla Extract
  • ¼ tsp. Almond Extract

Instructions
 

For the Cupcakes

  • Preheat oven to 350F. Add liners to a cupcake pan(s). The batter makes up to 14 cupcakes.
  • In a small bowl, whisk the flour, cocoa powder, espresso powder, baking powder, and salt together.
  • In a separate bowl, whisk together the butter, sugar, eggs, buttermilk, and vanilla.
  • Pour the wet ingredients into the dry bowl and stir just until combined. Be careful not to over mix the batter!
  • Fill the cupcake liners halfway full with batter.
  • Bake 15-18 minutes, until a toothpick inserted into the center comes out with moist crumbs. Let cool completely on a wire baking rack.

For the Cherry Filling

  • Combine all ingredients in a small saucepan. Stir until juicy and beginning to boil. If the mixture is too dry, add up to ½ cup water. Let the filling simmer for 5-10 minutes, until thickened. Let cool completely.

For the Stabilized Whipped Cream

  • In the bowl of a stand mixer, combine the heavy whipping cream and powdered sugar. Beat on high speed until soft peaks, about2-3 minutes.
  • In a small saucepan, stir the gelatin and 1 tablespoon water together. Let it sit 5 minutes to thicken. Bring over medium heat and stir until melted (you could also use the microwave).
  • On LOW speed, slowly pour the cooled, melted gelatin into the whipped cream. Beat until stiff peaks form, another 1-2minutes.
  • Stir in the vanilla and almond extract. Transfer to a piping bag to pipe onto the cupcakes.
  • Garnish with cherry juice from the filling, shaved chocolate, and a fresh cherry on top.
  • Serve with Vita Ice Bing Cherry Plum for a complimentary refreshment!