This easy Black Forest Cupcake recipe results in deep, dark chocolate cupcakes that are moist and tender. They are filled with a boozy cherry pie filling then topped with stabilized whipped cream and grated bittersweet chocolate.
1 Preheat oven to 400F.
Cupcakes
1 Mix the flour, cocoa, baking soda, baking powder, and salt.
2 Set aside.
3 Melt the butter over low heat.
4 Allow to turn a deep golden brown. Cool.
5 Beat the egg, oil, and sugar until fluffy.
6 Add the vanilla and vinegar.
7 Continue beating on low and add the cooled butter and milk.
8 Mix the Kirsch with the hot coffee and add alternately with the flour mixture, beginning and ending with flour.
9 Spoon into 12 cupcake liners in a cupcake tin. Don't over fill - you want them to be about 3/4 of the way full.
10 Bake at 400F for 12 - 15 minutes, or until done.
11 Cool before continuing.
Filling
1 Mix the canned cherry pie filling, the rum, and the cherry balsamic vinegar.
2 Set aside.
Frosting
1 Beat the cream until foamy.
2 Add the vanilla.
3 Add the confectioner's sugar a little at a time while beating on high speed.
4 Beat until the cream is thick and has peaks.
Assembly
1 Cut the centers out of the cupcakes, leaving a layer of cake at the bottom.
2 Fill with pie filling.
3 Pipe on the frosting.
4 Grate a bar of bittersweet chocolate over the top if desired.
5 Refrigerate until serving.
6 Refrigerate leftovers.
7 Refrigerate the cupcakes after frosting.
