[TopBan]<\/p>\n
<\/iframe><\/p>\n<hr \/>\n<p>[MidBan]<\/p>\n<p>Rich chocolate cupcakes filled with fresh black cherry compote and frosted with a delicious whipped cream frosting.<br \/>\nIn the classic Black Forest Cake recipe, the frosting is simple whipped cream, but I’ve added Mascarpone cheese because they are cupcakes and not cake, so it stabilize the frosting, even in summer days. <\/p>\n<p>Please, leave a comment and subscribe to my channel for more recipe videos!<\/p>\n<p>FOLLOW ME:<br \/>\nFACEBOOK:<br \/>\nINSTAGRAM:<br \/>\nPINTEREST: <\/p>\n<p>——————————————————————————————————–<\/p>\n<p>Video Gear Used For This Video:<\/p>\n<p>Camera:<br \/>\nU.S.A. LINK:<br \/>\nITALIAN LINK: <\/p>\n<p>Lens:<br \/>\nU.S.A. LINK:<br \/>\nITALIAN LINK: <\/p>\n<p>Tripod:<br \/>\nU.S.A. LINK: <\/p>\n<p>ITALIAN LINK: <\/p>\n<p>Lighting:<br \/>\nU.S.A. LINK: <\/p>\n<p>ITALIAN LINK: <\/p>\n<p>Kitchen Tools Used In This Video:<\/p>\n<p>Hand Mixer:<\/p>\n<p>Muffins Pan:<br \/>\nU.S.A. LINK:<br \/>\nITALIAN LINK: <\/p>\n<p>Portable Induction Cooktop:<\/p>\n<p>Piping Bags:<br \/>\nU.S.A. LINK:<br \/>\nITALIAN LINK: <\/p>\n<p>Piping Tip:<br \/>\nU.S.A. LINK:<br \/>\nITALIAN LINK: <\/p>\n<p>Knives:<br \/>\nU.S.A. LINK:<br \/>\nITALIAN LINK: <\/p>\n<p>DISCLAIMER: How Tasty is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and How Tasty receives a small commission. This help supports the channel and allows us to continue to make videos like this. Thank you so much for your support!<\/p>\n<p>——————————————————————————————————-<\/p>\n<p>Ingredients<br \/>\nMakes 12 Cupcakes:<\/p>\n<p>Chocolate Cupcakes*:<br \/>\n1 cup (160 g) All Purpose Flour<br \/>\n\u00bc cup (30 g) Unsweetened Cocoa Powder<br \/>\n\u00be cup (185 g) Granulated White Sugar<br \/>\n\u00bd teaspoon Baking Soda<br \/>\n\u00bd tesaspoon Baking Powder<br \/>\nPinch of Salt<br \/>\n2 Eggs<br \/>\n1\/3 cup (70 ml) Whole Milk<br \/>\n1\/3 cup (70 ml) Water<br \/>\n\u00bd cup (120 g) Melted Butter<br \/>\n* you can prepare them the day before and store at room temperature in a plastic box.<\/p>\n<p>Black Cherry Filling *:<br \/>\n11 oz (320 g) Fresh Black Cherry (with pitt)<br \/>\n1 tablespoon (15 g) Granulated White Sugar<br \/>\n1 teaspoon Cornstarch<br \/>\n1 tablespoon Kirsch liqueur (optional)<br \/>\n* you can prepare it the day before and store in the fridge. If you can\u2019t find black cherry, you can use classic cherry.<\/p>\n<p>Frosting:<br \/>\n9 oz ( 250 g) Mascarpone Cheese, chilled<br \/>\n1\/3 cup (50 g) Powdered Sugar<br \/>\n3\/4 cup (200 ml) Whipping Cream, chilled <\/p>\n<p>Directions: <\/p>\n<p>Chocolate Cupcakes:<br \/>\nIn a big bowl combine the dry ingredients (flour, cocoa powder, sugar, salt, baking soda, baking powder).<br \/>\nIn a medium size bowl combine the wet ingredients (eggs, milk and water, melted butter).<br \/>\nAdd the wet ingredients into the dry ingredients and mix just until combine (don\u2019t overmix!).<br \/>\nDivide the batter into 12 lined cupcake mold, about 2\/3 full each.<br \/>\nBake in preheated oven at 350\u00b0 F (180\u00b0 C) for about 20 minutes. Transfer to wire rack to cool completely, meanwhile you can prepare the black cherry filling. <\/p>\n<p>Black Cherry Filling:<br \/>\nIn a medium size saucepan put the pitted cherries, sugar, and cornstarch.<br \/>\nBring to a simmer over medium heat and stir. Place a lid on the pot and cook over low heat until the cherry juice is thick, for about 20-25 minutes.<br \/>\nRemove from the heat, cool down slightly and add Kirsch liqueur. Cool down completely.<br \/>\nMake a whole in the center of cupcakes using a knife or a piping tip. Fill the wholes with cherry filling. <\/p>\n<p>Frosting:<br \/>\nIn a chilled large bowl mix chilled Mascarpone and powdered sugar (if you use an electric mixer, mix at low speed and just until combined, don\u2019t overmix!).<br \/>\nIn a chilled medium size bowl, whip the chilled whipping cream until stiff peaks form: start whipping at low speed for about 5 minutes, then increase the speed, so you\u2019ll reach a more stabilized whipped cream.<br \/>\nTransfer the frosting into a piping bag (0,5 inch \u2013 1 cm round tip) and decorate the cupcakes.<\/p>\n<p>Refrigerate for about 1 hour.<br \/>\nDecorate with grated chocolate and a fresh cherry.<br \/>\nYou can store them in a plastic box in the fridge for about 3 days; serve at room temperature (remove the cupcakes from the fridge about 1 hours before serving).<\/p>\n<hr \/>\n<p>[BotBan]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[TopBan] [MidBan] Rich chocolate cupcakes filled with fresh black cherry compote and frosted with a delicious whipped cream frosting. 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