Black Forest Cupcake

Step-by-step cooking

1. Step 1:

   

   Ingredients you will need: Eggs. Frozen cherries, pitted. Butter with a fat content of 82%. Wheat and almond flour. Baking powder, salt. Cream with a fat content of 30%. Cocoa. Chocolate, I have 50% cocoa content. Sugar.

2. Step 2:

   

   I beat softened butter with salt until white.

3. Step 3:

   

   Then add sugar and cocoa. Whisk again for literally 1.5-2 minutes.

4. Step 4:

   

   Combine warm cream with eggs, mix and add to the butter-sugar mixture. I'm whipping it up again.

5. Step 5:

   

   Then all the flour...

6. Step 6:

   

   Melted but cooled chocolate...

7. Step 7:

   

   And at the very end frozen cherries. I do not mix for a long time so that the cherry does not start to melt.

8. Step 8:

   

   Bake in a cupcake mold, the sides and bottom are covered with parchment. The size of the mold is 9 * 18, height 7, at a temperature of 170 degrees, 40-45 minutes.

9. Step 9:

   

   Pour out the dough, level it. In the center I make a small recess so that there is no high cap.

10. Step 10:

    

    I check readiness with a wooden stick! I let it cool down slightly.

11. Step 11:

    

    I take it out of the form. I leave it on the grill until it cools down completely.

12. Step 12:

    

    Further syrup for impregnation. Sugar, water. Alcohol is optional.

13. Step 13:

    

    I combine everything in a saucepan, bring it to a boil. I'm letting it cool down!

14. Step 14:

    

    Then cherry compote. Frozen cherries, pitted. Corn starch. Water and sugar. Gelatin and water for soaking.

15. Step 15:

    

    Fill gelatin with water and leave to swell.

16. Step 16:

    

    Combine cherries, water, sugar, starch in a saucepan and bring to a boil over medium heat, stirring occasionally.

17. Step 17:

    

    Then cool slightly and add the swollen (melted) gelatin. Mix it up.

19. Step 18:

    

    Then ganache on white chocolate. For it you will need: White chocolate. Cream with a fat content of 30%. Butter with a fat content of 82%.

20. Step 19:

    

    Melt the chocolate, add warm cream, punch with an immersion blender.

21. Step 20:

    

    Add the cooled butter, punch again with a blender.

22. Step 21:

    

    This is the kind of ganache you should get.

23. Step 22:

    

    I collect in the same form in which I baked the cupcake. Well covered with cling film.

24. Step 23:

    

    The cupcake was cut lengthwise into 2 cakes. I soak it well with syrup. 1/3 I leave.

25. Step 24:

    

    I pour ganache on the bottom of the mold...

26. Step 25:

    

    Then the first cake, slightly press down...

27. Step 26:

    

    Then all the cherry compote...

28. Step 27:

    

    Then the second cake is well soaked with the remains of the syrup.

29. Step 28:

    

    I wrap it with cling film and put it in the refrigerator for 5-6 hours or in the freezer for 3-4.

30. Step 29:

    

    After the time has elapsed, I will prepare a chocolate glaze. For her, you will need: Dark chocolate, I have a cocoa content of 50%. Odorless vegetable oil.

31. Step 30:

    

    Combine chocolate and butter and melt in the microwave or in a steam bath. Mix well. You should get a glossy, beautiful glaze.

32. Step 31:

    

    Watering the cupcake from all sides.

33. Step 32:

    

    Don't worry that there is so much chocolate for the glaze, most of it will remain and it can be used in the future.

34. Step 33:

    

    I give the glaze to grab and you can try.

35. Step 34:

    

    Well, who would refuse a piece of such yummy!? Moist, rich chocolate cupcake, lots of bright, juicy, slightly sour cherries, sweet, creamy ganache and chocolate glaze!!! It sounds even very appetizing!!! Everyone has a wonderful mood!!!