Black Forest Cupcakes

This is a recipe from the ever popular, Annie's Eats. I made them once for a meeting at work and everyone loved them!  One of my coworkers raved and raved about these to her family.  Because of the rave reviews, her Daughter-In-Law wanted me to make cupcakes for her Son's Graduation party.  So, I prepared myself to make an array of cupcakes.  She requested two dozen of these cupcakes.  I was happy to oblige.

The major change that I made was that I used this Chocolate Cupcake recipe instead of the one that she uses.  The reasons why I love this specific recipe is because it always is so moist and chocolate-y.

Other than that, I followed her recipe exactly.

Black Forest Cupcakes
From: Annie's Eats
Originally from: Martha Stewart Cupcakes
Frosting adapted from: Wilton

For the cherry filling:
16oz frozen cherries, thawed
1/3 cup sugar
3 tbsp. cornstarch
1 tsp. lemon juice

For the frosting:
1 1/2 cups heavy cream, chilled
6 tbsp. powdered sugar
1 tsp. vanilla extract

For the garnish:
Chocolate shavings

To make the filling, drain the thawed berries, reserving the juice in a liquid measuring cup. Add enough water so that the total liquid equals 1¼ cups. Add the liquid to a medium saucepan with the sugar and cornstarch. Heat over medium-high heat, whisking occasionally, until the mixture begins to bubble and thicken. Continue whisking so no lumps form. Once thickened, remove from the heat and whisk in the lemon juice. Fold in the drained cherries with a spatula. Stir in the kirsch, if using. Cover and chill until ready to use. (The filling will continue to thicken as it chills.)

To fill the cupcakes, use the cone method to remove a portion from the center of each cupcake. Fill each with a spoonful of the cherry filling.

To make the whipped cream frosting, add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Start beating on medium-low speed, slowly increasing as the cream begins to thicken up to medium-high speed. While the cream is being whipped, gradually add in the confectioners’ sugar a spoonful at a time. Whip the cream until stiff peaks form. (Be careful not to overbeat!) Fold in the vanilla extract.

Frost the filled cupcakes with the whipped cream. Garnish as desired with cherries and chocolate shavings. Refrigerate until ready to serve.