Friday, February 7, 2014

Egg Free Black Forest Cupcakes

Here's a fun & fancy twist on basic chocolate cupcakes: black forest cupcakes.  Moist chocolate cakes with a surprise cherry filling inside.  Topped with fluffy buttercream with a drizzle of chocolate and a cherry on top for garnish.  Visually stunning and guaranteed to be a hit.  Unless you are not a fan of cherries... then I can't help you there. 



Egg Free Black Forest Cupcakes
From Egg Free Bakery adapted from cookbook "Vegan Cupcakes Take Over the World"
1 cup buttermilk or 1 cup milk mixed with 1 tsp apple cider vinegar
¾ cup sugar
1/3 cup canola oil
1 tsp vanilla
1 cup flour
1/3 cup cocoa powder
¾ tsp baking soda
½ tsp baking powder
¼ tsp salt
Cherry Pie Filling
Chocolate Ganache 
For Cupcakes: Preheat oven to 350 degrees and line a muffin tin with paper liners. Mix milk, sugar, oil and vanilla and beat until foamy.  Sift dry ingredients together.  Add in 2 batches to wet ingredients and beat until no large lumps remain (a few tiny ones are ok).  Bake 18-20 minutes.  Remove from oven and cool 5-10 minutes in pan before removing to a wire rack to cool completely.  Frost as desired.  

Chocolate Ganache: 
3 tbsp milk
1/3 c semisweet chocolate chips

Heat milk in saucepan til just about to simmer.  Remove and add chips.  Stir till melted and incorporated.  Cool 10 minutes.  It will set when fully cooled. 

To assemble:  With a sharp knife, carve out a cone shape in the center of each cupcakes.  Reserve center cupcake cone pieces.  Carefully spoon cherry pie filling in the center of each carved out cupcake.  With reserved cone shaped pieces, slice of the pointed end and replace the top over the filling of the cupcakes.  Pipe buttercream frosting on each cupcake.  Gently top each with a cherry for garnish, and drizzle with chocolate ganache.  Immediately store loosely covered in the fridge until frosting and chocolate set.  

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