Name: Black Forest Cupcakes
Yield: 24 cupcakes
Ingredients: Cherry Filling; 4 cups pitted cherries; 1 cup sugar; 1/4 cup cornstarch; Chocolate Cupcakes; 3 cups all-purpose flour; 1 1/4 cups cocoa powder; 2 1/4 teaspoons baking powder; 1 1/2 teaspoons baking soda; 3/4 teaspoon salt; 3 eggs; 1 1/2 cups milk; 3/4 cup canola oil; 1 tablespoon vanilla extract; 2 3/4 sugar; 1 1/4 cup boiling water; Whipped Cream Frosting; 2 cups of heavy cream, well chilled; 1 cup confectioner's sugar; 1 teaspoon vanilla extract

Cherries are in season and I couldn’t resist the temptation to buy some and make something amazing with them! These Black Forest cupcakes have a wonderful balance of chocolate, cherries, and light fluffy whipped cream. These cupcakes are so moist and the cherry filling so decadent, everybody will want to come back for seconds.

I made these cupcakes for a dinner party earlier this month, and the whole family loved them! Especially my grandmother-in-law. She couldn’t believe that these cupcakes were homemade!

Black Forest Cupcakes

Yield: 24 cupcakes

Ingredients

Cherry Filling

4 cups pitted cherries
1 cup sugar
1/4 cup cornstarch

Chocolate Cupcakes

3 cups all-purpose flour
1 1/4 cups cocoa powder
2 1/4 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 eggs
1 1/2 cups milk
3/4 cup canola oil
1 tablespoon vanilla extract
2 3/4 sugar
1 1/4 cup boiling water

Whipped Cream Frosting

2 cups of heavy cream, well chilled
1 cup confectioner's sugar
1 teaspoon vanilla extract

Instructions

Cherry Filling

Put cherries in a saucepan and put on medium heat for 10-15 minutes until juices release.
Whisk sugar and cornstarch together.
Put the sugar and cornstarch mixture into the saucepan with the cherries and simmer for 2 -3 minutes until filling has thickened. Let cool completely. Store in the refrigerator.

Chocolate Cupcakes

Preheat the oven to 350° F. Line two 12-cup muffin pans with cupcake liners.
In a large bowl, sift together the flour, cocoa, baking powder, baking soda and salt.
Put the eggs, milk, oil and vanilla in the bowl of a stand mixer with paddle attachment. Add sugar and mix together.
Add dry ingredients and blend until the mixture is smooth.
Add boiling water and stir carefully until batter is smooth again.
Let batter rest for 15 minutes.
Fill liners 3 quarters full. Bake for about 20 minutes. Let cupcakes cool completely before filling with cherry and frosting.

Whipped Cream Frosting