Black Forest Cupcake Recipe
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Cuisine: Indian
Course: Dessert
Diet: Vegetarian
The Black Forest Cupcake is a delectable fusion of rich chocolatey goodness and the refreshing tartness of cherries. With a moist and fluffy base, it is complemented by a creamy, tangy frosting that promises a perfect balance of flavors in every bite. Ideal for special occasions or a treat with your afternoon coffee, these cupcakes are sure to impress your guests with both their taste and their visual appeal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Vivatta Maida (all-purpose flour) | 1 cup |
| Sugar (granulated) | 3/4 cup |
| Cocoa Powder | 1/4 cup |
| Butter (melted) or Vegetable Oil | 1/2 cup |
| Milk (at room temperature) | 1/2 cup |
| Whole Eggs (or beaten yogurt, for egg-free) | 2 whole eggs or substitute with yogurt |
| Baking Powder | 1-1/2 teaspoons |
| Baking Soda | 1/4 teaspoon |
| Pitted Cherries (chopped, fresh or frozen) | 1-1/2 cups |
| Fresh Cherries (for garnish) | 12 cherries with stems |
| Vanilla Extract | 1 teaspoon |
| Britannia Cream Cheese (at room temperature) | 1/2 cup |
| Sour Cream | 1/2 cup |
| Icing Sugar (for frosting) | 1 cup |
| Chocolate Bar (chopped, for garnish) | 1 bar |
Instructions:
1. Preheat the Oven and Prepare Muffin Cups:
Begin by preheating your oven to 350Β°F (180Β°C). Line a 12-cup muffin tin with paper liners to ensure that your cupcakes come out easily after baking.
2. Mix Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour (Vivatta Maida), cocoa powder, baking powder, and baking soda. Mix the dry ingredients thoroughly to ensure an even distribution of the leavening agents and cocoa powder.
3. Prepare the Wet Ingredients:
In a separate large bowl, whisk together the sugar, vegetable oil (or melted butter), vanilla extract, eggs (or beaten yogurt, if you’re making it egg-free), and milk. Continue mixing until the wet ingredients form a smooth, creamy consistency.
4. Combine Wet and Dry Ingredients:
Slowly add the wet mixture into the dry ingredients, stirring gently to avoid lumps. Continue mixing until the batter is smooth and well-combined.
5. Add Chopped Cherries:
Fold in the chopped cherries until evenly distributed throughout the batter, making sure not to overmix. The cherries will add a beautiful burst of flavor and color to your cupcakes.
6. Fill the Muffin Cups:
Spoon the batter into the prepared muffin cups, filling each cup almost to the top. This will give you beautifully risen cupcakes after baking.
7. Bake the Cupcakes:
Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. Check for doneness by inserting a toothpick into the center of a cupcake; if it comes out clean, your cupcakes are ready. If not, bake for an additional 2-3 minutes and test again.
8. Cool the Cupcakes:
Once baked, remove the cupcakes from the oven and let them cool in the tin for a few minutes. Then, transfer them to a wire rack to cool completely. It is essential that the cupcakes are fully cooled before frosting to avoid melting the cream cheese frosting.
9. Prepare the Frosting:
While the cupcakes are cooling, itβs time to prepare the frosting. In a mixing bowl, beat together the Britannia cream cheese, sour cream, and icing sugar using an electric mixer or manual whisk. Continue mixing until the frosting is smooth and fluffy. Once ready, refrigerate the frosting for about 2 hours to chill, which helps it firm up and makes it easier to spread.
10. Frost and Decorate:
After the cupcakes have cooled and the frosting has chilled, spread a generous layer of cream cheese frosting over each cupcake. To add a touch of elegance, sprinkle some chopped chocolate over the frosting. Finally, place a fresh cherry on top of each cupcake as a garnish.
Serving Suggestions:
Serve your Black Forest Cupcakes as the perfect dessert to accompany a cup of espresso or alongside heart-shaped sandwiches for a delightful tea-time treat. These cupcakes not only taste divine but also bring a touch of indulgence and celebration to any occasion.
Notes:
- Egg-Free Option: If you prefer to avoid eggs, simply substitute with beaten yogurt (about 1/4 cup per egg). This will still result in a deliciously moist cupcake.
- Storage: These cupcakes can be stored in an airtight container at room temperature for up to 2 days. For longer shelf life, refrigerate them, especially due to the cream cheese frosting.
This Black Forest Cupcake recipe brings together the magic of chocolate and cherries in a beautifully moist and creamy bite-sized treat, perfect for any occasion! Enjoy the perfect balance of sweetness and tartness in every cupcake.
