Thursday was a bittersweet day at work. It was Kelly's last day. She has been a joy to work with since I first started at my current company. She is such a sweet person and always there to offer help when I needed. She got a better position that is closer to her new home so even though I didn't want her to leave, I am very exited and happy for her new adventure!
For her last day, I made the crowd favorite- Twinkies Cupcakes and also Black Forest Cupcakes. These were inspired by the $2.99/lb cherries I saw at Stop and Shop earlier this week.
I posted the Twinkies Cupcakes before so this post will be about these Black Forest Cupcakes.
Black Forest Cupcakes
makes 36 cup
Cherry Filling: I made it from scratch but if you can use cherry pie filling
- 16 oz of defrosted pitted sweet cherries with the juice
- 1 tbs sugar
- 1 tbs honey
- 2 tsp lemon zest
- 1 tbs lemon juice
- 1 tbs cornstarch with 2 tbs of the cherry juice
Combined cherries/juice, sugar, honey, lemon zest, lemon juice ingredients into a small pot. Bring it to a boil. Add the corn starch/cherry juice mixture. Bring the mixture up to boil and reduce heat to let it bubble and thickened. Let the filling cool.
I used the trusted Ina Garten recipe for the chocolate cake- Beattys chocolate cake.
Once the cupcakes are baked. Hollow out the center and then brush with Kirsch.
- 3 cups of heavy whipping cream- keep it very cold
- 3 tbs powdered sugar-add more if you like it sweeter
- 1 tsp vanilla extract
Make sure everything is very cold. From whisk to bowl to the cream. I always put the bowl and the whisk in the freezer for at least 15 minutes and only take out the cream right before mixing.
Mix the cream in a large bowl on medium speed until soft peak. Then add the powdered sugar and vanilla extract. Beat on hight speed until stiff peak forms. Do not over beat.
Filled the hollowed out cake with the cherry filling. Then pipe the whipped cream on top. Top with fresh cherries or leave it as is.