Wednesday, October 13, 2010
Martha Challenge #46- Black Forest Cupcakes
Keeping with the German theme, I made Black Forest Cupcakes. When we were in Baden-Baden, we samples some authentic Black Forest Cake, or Schwarzwälder Kirschtorte.
This is a decadent dessert, a chocolate cake layered with kirsch (cherry schnapps), cherries, and whipped cream. So good! I even found real Black Forest kirsch at the liquor store.
So I made Martha's version, but changed it quite a bit. She says to cut the cupcakes in half horizontally, like a layer cake, and layer it with pastry cream and cherries. I decided to make it more like the original cake, and used whipped cream.
So, made the cupcakes, a delicious dark chocolate cake. I also added a bit of kirsch to the batter, but it was too subtle to taste after they baked. They rose very high, and reminded me of the mountains in the Black Forest. Then I drained the maraschino cherries, and soaked them for a while in the kirsch. Half the cherries I chopped up to fill the cupcakes, and half I left whole to top the cupcakes. I made the whipped cream, and also a chocolate ganache for the tops of the cupcakes. Once everything was prepared, I set up a filling station.
I cut cones out of the cupcakes with a sharp knife, and took out some cake to make room for the filling. Then I added a few cherry bits, squirted the inside with a mixture of the cherry syrup and kirsch, added a dollop of whipped cream, and replaced the top.
To finish, I spooned chocolate ganache on top, let it set in the fridge, then piped on some more whipped cream, and added a cherry on top. So I have all the elements: chocolate, cherry, and cream.
They looked super cute, and I was so curious that I cut into one to see how it looked. The filling was great, evenly distributed.
My only concern is if the kirsch/cherry flavor is strong enough. I soaked the cakes directly in the kirsch, which has a 45% alcohol content, but I'd be interested to know if my taste testers thought it was strong enough.
Overall, I preferred my method to Martha's, since it stays truer to the original cake.