Favourites of Spellbound: Theo’s Black Forest Cupcakes
Well the time has come friends, the end of our Favourites of Spellbound series is coming to an end, but you won’t be shedding any tears over these amazing cupcakes! These are, without a doubt Theo’s favourite goodie, and not just because they have been used to tame a wild creature or two, or because they are so handy as a go-to snack whilst patrolling the woods. If you’re like Theo, it can be a bit tricky sometimes to be around people, but going over to a friend’s house with a plate of these delectable treats is by far the best way to get things off on the best foot. As always, the recipe can be found below.
Theo’s Black Forest Cupcakes
Equipment
cupcake pan
cupcake liners
hand mixer
Ingredients
156g (1 ¼) cup cake flour, substitute all purpose flour
43g (½ cup) unsweetened cocoa powder
2 tsp espresso powder
1 ¾ tsp baking powder
½ tsp kosher salt
114g (½ cup) unsalted butter, melted
200 g (1 cup) granulated sugar
2 large eggs, room temperature
½ tsp vanilla extract
100g (½ cup) whole milk
275g (2 cups) cherries, fresh or frozen
50g (¼ cup) granulated sugar
2 tbsp cornstarch
1 tsp vanilla extract
1 tbsp Kirsch , or other cherry liquor
475g (2 cups) heavy whipping cream, cold
60g (½ cup) powdered sugar
½ tsp vanilla extract
2 tsp flavorless powdered gelatin
2 tbsp water
fresh cherries
dark chocolate shavings
Directions
In a large pot over medium heat, combine the cherries, sugar, and cornstarch. Cook, stirring frequently, until the cherries begin to break down and the filling starts to simmer and thicken, about 15-20 minutes. Remove from the heat and stir in the vanilla and Kirsch. Allow to cool completely before filling the cupcakes. This can be made up to 3 days in advance and stored in an airtight container in the fridge
Preheat the oven to 175°C(350°F) and line a 12 cup pan with cupcake liners. Whisk the flour, cocoa powder, espresso powder, baking powder, and salt together in a large bowl. In a separate bowl, whisk the melted butter, eggs, sugar, and vanilla together until combined. Stir in about half of the flour mixture. Then stir in the milk and the remaining flour mixture and mix until fully combined. Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full). Bake at for 18-22 minutes or until a cake tester comes out clean. Remove from pan and let cool on wire rack. Let cupcakes cool completely before frosting.
Add the water to a microwave safe bowl and sprinkle the unflavoured gelatin on top. Allow to sit for a few minutes. Transfer the gelatin mixture to the microwave and microwave for 5-10 seconds, until the gelatin is fully dissolved. Stir the mixture, then set aside to cool slightly. In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand mixer, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip the mixture until it starts to thicken and soft peaks form, then turn the mixer to low speed. Slowly pour in the gelatin mixture and mix on low until well combined. Increase the mixer to medium speed and continue mixing until stiff peaks form. Note: if the gelatin mixture thickens up too much before you add it to the whipped cream, just pop it back in the microwave for 3-5 seconds. It should be a pour-able consistency.
Once the cupcakes are fully cooled, use a cupcake corer to remove the center of each cupcake and discard (and by discard I mean snack on while you finish making the cupcakes). Spoon the cooled cherry filling into each cupcake. Transfer the stabilized whipped cream into a piping bag fitted with a 1A tip and pipe swirls on each cupcake.
Top with a dark chocolate shavings and a fresh cherry.
(Recipe adapted from barleyandsage.com Black Forest Cupcake)
We hope you have enjoyed this series, please let us know what you think on our Discord, Twitter, Instagram, and Facebook. Happy baking everyone, and remember to stay Wyrd!
Blog post written by Annie Durwood
Community and Relationships Manager at Wyrdren Games