Black Forest Cupcakes (courtesy of Martha Stewart)
The chocolate cupcake by it's self is good, but I would have to say the ganache is the best part.
2 1/4 sticks unsalted butter at room temp
1 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
2 1/2cups plus 2 tablespoons flour
2 teaspoons baking soda
1/8 teaspoon salt
1 cup sugar
1 cup packed dark brown sugar
3 lg eggs room temp
3/4 cup sour cream
1 1/2 cups buttermilk
1 jar (12oz) preserved cherries in light syrup
2 tablespoons kirsch (cherry-flavored brandy) I could find this fancy stuff so I used cherry liquor
The How To
Preheat oven to 350degrees. Brush standard muffin tins with butter, dust with cocoa powder, tapping out excess. I of course didn't feel like doing this step so I just used paper liners. Much easier!! Whisk together flour, cocoa, baking soda, and salt.
With your mixer on medium-high speed, cream butter and sugar until pale and fluffy-about 3mins.
Add brown sugar, and beat until fluffy.
Add eggs, one at a time, beating until well incorporated and scraping down sides of bowl as needed.
|Yes Yes Yes I know the egg isn't fully beaten in yet|
Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and mixing until just combined after each.
Before dividing the batter evenly among prepared cups-Let your taste tester test out the batter. This is the most important step to the cupcake process!!
|I think it was approved!!|
|Look at that-No mess! Gotta love paper liners :)|
|This actually looked way worseI manged to scrap a lot of it off.|
Good luck that's all I can say ;)
4 lg egg yolks
1/2 cup sugar
pinch of salt
1 1/4 teaspoons vanilla
The How To
Whisk egg yolks until smooth in a large bowl and set aside for now.
Combine sugar, cornstarch, and salt in a medium saucepan, and cook over medium heat.
|Also don't use plastic.... This poor spoon melted in the first batch I attempted.|
Stirring constantly, gradually add milk in a slow, steady stream, and cook until mixture thickens and begins to bubble, about 5 mins.
Whisking constantly, slowly pour one third of the milk mixture into egg yolks. This step tempers the eggs and prevents the eggs from curdling.
Pour the egg mixture into the remaining milk mixture and cook over medium heat whisking constantly, until mixture comes to a full boil and is thick enough to hold its shape when lifted with a spoon, 2-4mins. Remove from heat and stir in vanilla.
Strain mixture through a fine sieve into a heatproof bowl.
Cover with parchment paper or plastic wrap, pressing it directly on surface to prevent a skin from forming. Refrigerate until chilled and firm, at least 2 hours.
|I opted for plastic.|
Chocolate Ganache Glaze
6oz semisweet chocolate. I ended up using 4oz semisweet and 2oz bittersweet.
2/3 cup heavy cream
1 tablespoon light corn syrup
The How To
If your chocolate isn't already chopped up go ahead and do this first and then put in a heat proof bowl. The finer the better.
Bring cream and corn syrup just to a simmer in a small saucepan over medium-high heat.
Now pour mixture over chocolate and let stand without stirring until chocolate begins to melt.
Using a flexible spatula, gently stir chocolate and cream until totally combined.
Now to finish drain cherries, reserving 1/4 cup plus 2 tablespoons syrup. Combine reserved syrup and kirch or in my case liquor in a small bowl.
|gotta love my unred cherries!|
|A dollar sounded a lot better than 13 on a whole bottle.|
Using a serrated knife, split cupcakes in half horizontally. If you've used liners make sure to remove them before cutting.
Brush both cut sides with liquor mixture.
|If only my cherries were as red as the the liquor...|
|You can tell that my cream/custard turned out really thick. It pretty much stayed in place, but was a little hard to spoon on top of the cherries.|
|They kinda look more like sandwiches than cupcakes but that's ok. They tasted pretty good.|
Could be something with carrots, or maybe mint... Or even something sugar free. Sooooo many options!