Black Forest Cupcakes | RICARDO

Name: Black Forest Cupcakes | RICARDO
Total time: 83 min
Ingredients: 7 oz (200 g) white chocolate, chopped; 1 1/2 cups (375 ml) 35% whipping cream; 1/2 vanilla bean, split lengthwise and seeds scraped or 1 tsp (5 ml) vanilla; 1/4 cup (55 g) sugar; 2 tbsp cornstarch; 1 jar (680 g or 540 ml) morello cherries in light syrup, syrup and cherries separated; 2 tbsp (30 ml) kirsch (optional); 1 cup (150 g) unbleached all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 egg; 1 cup (210 g) sugar; 1/2 cup (125 ml) buttermilk (see note); 3 tbsp (45 ml) vegetable oil; 1/4 cup (25 g) cocoa powder; 1/3 cup (75 ml) hot water; 2 oz (55 g) dark chocolate, melted and cooled; Dried rose petals (optional)

www.ricardocuisine.com

Rich chocolate cupcakes filled with Black Forest sour cherry filling and topped with whipped cream. It’s a delicious twist on the classic cake.

View full recipe on www.ricardocuisine.com

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Ingredients

7 oz (200 g) white chocolate, chopped
1 1/2 cups (375 ml) 35% whipping cream
1/2 vanilla bean, split lengthwise and seeds scraped or 1 tsp (5 ml) vanilla
1/4 cup (55 g) sugar
2 tbsp cornstarch
1 jar (680 g or 540 ml) morello cherries in light syrup, syrup and cherries separated
2 tbsp (30 ml) kirsch (optional)
1 cup (150 g) unbleached all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 cup (210 g) sugar
1/2 cup (125 ml) buttermilk (see note)
3 tbsp (45 ml) vegetable oil
1/4 cup (25 g) cocoa powder
1/3 cup (75 ml) hot water
2 oz (55 g) dark chocolate, melted and cooled
Dried rose petals (optional)