Follow these steps for perfect results
sweet cherries in syrup
pitted
dark chocolate
coarsely chopped
sugar
sugar
butter
cherry brandy
cherry brandy
egg
all-purpose flour
cocoa powder
baking powder
heavy cream
whipped
dark chocolate
shaved into curls
fresh cherries
for topping
Preheat oven to 350 degrees F (175 degrees C).
Drain cherries, reserving cherries and syrup separately.
Combine cherry syrup, chopped chocolate, sugar, butter, and 1/4 cup brandy in a saucepan.
Over low heat, stir until chocolate is melted.
Pour into a large mixing bowl and whisk in the egg.
Sift together flour, cocoa, and baking powder into a small bowl.
Gently fold flour mixture into the chocolate mixture.
Fit 12 cups of a muffin tin with paper liners and spray with non-stick oil.
Pour batter evenly into each cup.
Bake for 30 minutes, or until cupcakes are firm to the touch.
Let cool for a few minutes and then transfer to a wire rack to cool completely.
Mix the remaining 1 tablespoon brandy with the remaining 1 tablespoon sugar.
Stir into the whipped cream.
Cut a quarter-size hole into the top of each cupcake.
Fill with canned cherries.
Frost with the whipped cream.
Top with shaved chocolate and a fresh cherry.
Expert advice for the best results
Ensure the chocolate is fully melted before incorporating the other ingredients.
Do not overmix the batter to avoid tough cupcakes.
Use high-quality chocolate for the best flavor.
Everything you need to know before you start
20 minutes
Cupcakes can be baked a day ahead and frosted before serving.
Arrange cupcakes on a tiered stand or individual plates.
Serve chilled or at room temperature.
Pair with a scoop of vanilla ice cream.
Pairs well with chocolate and cherry flavors.
Enhances the cherry flavor.
Discover the story behind this recipe
A cupcake variation of the classic Black Forest cake.
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