Friday, October 11, 2013

Black Forest Cupcakes

In September, I had my first "Friday the 13th" incident.  As I was heading out of my house to go meet friends for dinner, the motor of my garage door opener fell from the ceiling and veered straight at the roof of my car.  Luckily, the wiring from the ceiling and the metal arm kept it from hitting, but the save was just by mere inches.  My friend's handyman husband came to inspect it for me, and said I was lucky because the damage to my car alone could have been close to $3500!! 

Mr. Handyman said the motor was screwed into the drywall, not into the stud, so it's no surprise it came tumbling down.  He fixed it back up for me, realigned the sensors, and inspected the whole thing for damage.  At the end said since this is the first "emergency" he's had to come save me from, he wasn't going to charge me.  Next time would be a different story!!

So, to say thank you, and as a hope & wish that there is no "next time", I made these cupcakes for Mr. Handyman.  They were well loved.  My team at work enjoyed the leftovers too!  Annie never steers me wrong.

Black Forest Cupcakes
Makes: 24



Preheat the oven to 350˚ F.  Line standard cupcake pans with paper liners, set aside.

In a small bowl, whisk together the cocoa powder and hot water until smooth.  In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

In a medium saucepan, combine the butter and the sugar over medium heat.  Heat, stirring occasionally to combine, until the butter is melted.  Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment.  Beat on medium-low speed, 4-5 minutes, until the mixture is cooled.  Mix in the eggs, one at a time, scraping down the sides of the bowl as needed and beating well after each addition.  Mix in the vanilla and then the cocoa mixture and beat until incorporated.  With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.

Divide the batter between the prepared cupcake liners, filling them about 3/4 of the way full.  Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.  Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

 To make the filling, drain the thawed berries, reserving the juice in a liquid measuring cup.  Add enough water so that the total liquid equals 1 1/4 cups.  Add the liquid to a medium saucepan with the sugar and cornstarch.  Heat over medium-high heat, whisking occasionally, until the mixture begins to bubble and thicken.  Continue whisking so no lumps form.  Once thickened, remove from the heat and whisk in the lemon juice.  Fold in the drained cherries with a spatula.  Stir in the brandy , if using.  Cover and chill until ready to use.  (The filling will continue to thicken as it chills.)

Use your preferred method to fill the cooled cupcakes with a spoonful of cherry filling.

Whipped frosting:
To make the whipped cream frosting, add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment.  Start beating on medium-low speed, slowly increasing as the cream begins to thicken up to medium-high speed.  While the cream is being whipped, gradually add in the powdered sugar a spoonful at a time.  Whip the cream until stiff peaks form.  (Be careful not to overbeat!)  Fold in the vanilla extract.

Frost the cupcakes with a piping bag, or just plain old spatula.  Top with a maraschino cherry.

Refrigerate until ready to serve.


Source: Annie's Eats.

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