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Black Forest Cupcakes

Black Forest Cupcakes

Get Ready

Servings: Serves 12Learn How to Scale This Recipe

Prep Time: 40 minutes

Cook Time: 15 minutes

Ingredients: Add ingredients to List

1 cup all-purpose flour (Cupcakes)
3/4 cup sugar (Cupcakes)
2/3 cup unsweetened cocoa powder (Cupcakes)
1/2 tsp. baking soda (Cupcakes)
1/2 tsp. baking powder (Cupcakes)
1/4 tsp. salt (Cupcakes)
1/2 cup canola oil (Cupcakes)
1/2 cup milk (Cupcakes)
1 egg (Cupcakes)
1 tsp. vanilla extract (Cupcakes)
1/2 cup sour cream (Cupcakes)
1 1/2 cups pitted cherries, fresh or frozen and thawed (Filling)
1/4 cup sugar (Filling)
2 Tbsp. cornstarch (Filling)
2 Tbsp. fresh lemon juice (Filling)
2 Tbsp. kirsch (cherry brandy) or brandy (Filling)
1 cup heavy whipping cream (Topping)
3 Tbsp. confectioners' sugar (Topping)
2 tsp. vanilla extract (Topping)
2 Tbsp. bittersweet chocolate shavings (optional garnish) (Topping)

directions:

1. Prepare cupcakes. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
2. In a medium bowl, whisk together flour,sugar, cocoa, baking soda, baking powder, and salt.
3. In a large bowl, whisk together oil, milk, egg, and vanilla. Add flour mixture, stirring until fully blended. Stir in sour cream and mix until well incorporated.
4. Divide batter among prepared cupcake liners. Bake cupcakes until a toothpick inserted into the center comes out clean, about 15 to 18 minutes. Let cool in pan for 10 minutes then transfer them to a wire rack to cool completely.
5. While cupcakes bake, prepare filling. In a medium saucepan, toss cherries with sugar, cornstarch, lemon juice, and kirsch. Heat over medium-high heat and cook, stirring frequently, until mixture comes to a boil and thickens, about 5 to 7 minutes. Remove from heat and let filling cool completely.
6. Prepare topping. In a large bowl, use an electric mixer on medium-high speed to beat cream until soft peaks form. Add confectioners' sugar and continue to beat until stiff peaks form; be careful not to overbeat. Mix in vanilla.
7. To assemble cupcakes, use a small sharp knife to cut a cone-shaped hole in the center of each one and set aside. Spoon cooled cherry filling into hole, reserving some for garnish. If desired, return cutaway cake to hole, pressing lightly so it sticks up a little; alternately, reserve cutaway pieces for another use.
8. Spoon a dollop of whipped cream on top of filling or cake top. Alternately, transfer it to a zip-close plastic bag and snip away a corner. Pipe whipped cream on top of filling. Top with some of the remaining cherry filling and a sprinkle of chocolate shavings if desired. Serve within a few hours of decorating.
Source: Hannaford fresh Magazine, September - October 2013

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Quantity Ingredients  
1 cup all-purpose flour (Cupcakes)  
3/4 cup sugar (Cupcakes)  
2/3 cup unsweetened cocoa powder (Cupcakes)  
1/2 tsp. baking soda (Cupcakes)  
1/2 tsp. baking powder (Cupcakes)  
1/4 tsp. salt (Cupcakes)  
1/2 cup canola oil (Cupcakes)  
1/2 cup milk (Cupcakes)  
1 egg (Cupcakes)  
1 tsp. vanilla extract (Cupcakes)  
1/2 cup sour cream (Cupcakes)  
1 1/2 cups pitted cherries, fresh or frozen and th  
1/4 cup sugar (Filling)  
2 Tbsp. cornstarch (Filling)  
2 Tbsp. fresh lemon juice (Filling)  
2 Tbsp. kirsch (cherry brandy) or brandy (Filling)  
1 cup heavy whipping cream (Topping)  
3 Tbsp. confectioners' sugar (Topping)  
2 tsp. vanilla extract (Topping)  
2 Tbsp. bittersweet chocolate shavings (optional g  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 12
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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