This chocolate cupcake, my version of Black Forest Cake, was supposed to be my entry to Sugar High Friday # 27: Chocolate by Brand hosted by David Lebovitz. I missed the January 22 deadline but I am still posting the finished cupcakes. For the chocolate I chose Hershey cocoa mixed with black cocoa from King Arthur Flour Company. The black cocoa gives the cakes a really dark and deep chocolate flavor. The recipe I used for the batter is the one on the Hershey label because of its simplicity, does not use butter, and the cakes always come out moist. You can use your favorite chocolate cake recipe but substitute no more than ¼ cup black cocoa.
Extremely Dark Chocolate Cupcakes
makes 30 cupcakes
2 cups sugar
1 ¾ cups all-purpose flour
½ cup Hershey's cocoa
¼ cup black cocoa
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoon vanilla extract
1 cup boiling water
cherry brandy
morello cherries
- Cupcakes: Heat oven to 350°F. Line two 12-cup and one 6-cup muffin pans with paper bake cups. Combine dry ingredients in a large bowl. Add eggs, milk, oil, and vanilla and beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full. Bake for 22 - 25 minutes. Let cool on wire rack.
- Kirschwasser syrup: Boil 1 cup sugar with 1 cup water for 2 minutes, let cool a little, add ½ cup kirschwasser/cherry brandy.
- To serve: Peel off paper liners from cooled cupcakes, dip in syrup. Serve with slightly sweetened whipped cream and morello cherries.
2 comments:
oggi, I think you need to do cooking classes. I bet you would have people sign up. Start at a recreation center....AA
AA, my only teaching experience was in my HS senior year giving catechism lessons to third graders in some remote public schools in Laguna.:D
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