Monday, March 28th: National Black Forest Cake Day. But how about stuffed cupcakes instead? I think yes!
I was disappointed when I was told at the grocery store that Cherries are a seasonal fruit item and therefore are currently not in stock. This perplexed me because arn’t most fruits seasonal? Com’on there’s gotta be some country cherries are imported from year round. ::Sigh:: I had to settle for a jar of Maraschino cherries instead. If you can find real cherries, I would do it because I always think fresh fruit is better than anything else. Granted these were delicious regardless. I think the Maraschino cherries went well with the cherry pie filling inside the cupcakes. And the frosting was fabulous.
Plus they received this rave review from my P.I. – “I am not kidding you, best cupcake I’ve ever had.”
1-2/3 cups flour
2/3 cup unsweetened cocoa powder, sifted
1-1/2 tsp baking soda
1 tsp salt
8 tbsp unsalted butter, at room temperature
1-1/2 cups sugar
1 tsp vanilla extract
1-1/2 cups buttermilk
1 pkg (8 oz) cream cheese, softened
2 Tbsp sugar
1 can (20 oz) cherry pie filling
1-1/4 cups heavy cream
6-7 Tbsp sifted confectioners’ sugar
1 tsp vanilla extract
Maraschino cherries, with stems
- Preheat the oven to 350 degrees. Line 12 wells of two cupcake pans with paper liners.
- In a medium bowl, combine the flour, cocoa powder, baking soda, salt and espresso powder together; whisk to blend, and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time until incorporated, scraping down the sides of the bowl as needed. Mix in the vanilla extract.
- With the mixer on low speed, mix in the dry ingredients in three additions alternately with the buttermilk, beginning and ending with the dry ingredients. Mix each addition just until incorporated.
- Divide half the batter evenly between the prepared cupcake liners. Spoon in 2 Tbsp of the cream cheese cherry mixture. Cover evenly with remaining cake batter.
- Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
- To make the whipped cream frosting, add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Start beating on medium-low speed, slowly increasing as the cream begins to thicken up to medium-high speed. While the cream is being whipped, gradually add in the confectioners’ sugar a spoonful at a time. Whip the cream until stiff peaks form. (Be careful not to overbeat!) Fold in the vanilla extract.
- Frost the filled cupcakes with the whipped cream. Garnish as desired with a cherry and chocolate shavings. Refrigerate until ready to serve.