Unbleached, all-purpose flour is the only way to go for this recipe. Bleach is for dingy laundry not for food ingredients. Make sure your sour cream, buttermilk and eggs are at room temperature when you begin.ĭon’t buy bleached flour. Using 100% Dutch process cocoa is a must.Ĭocoa clumps are not cool so be sure to sift your cocoa powder before mixing with the melted butter. Now that we’ve established that let’s go over a few others… So, to reiterate, tip number one is don’t eat twenty four cupcakes at once. Trust me on this, if you made a double batch you’d eat them all in one sitting and then you’d end up in the ER and I can’t have that on my conscious today. In fact, it’s so delicious that I whittled the recipe down to a dozen cupcakes. This from-scratch recipe has it all: a decadent dark chocolate cake, black cherry syrup, fresh whipped cream frosting and dark chocolate shavings. Nonetheless, one does not need an impossible-to-pronounce brandy to achieve cupcake perfection. (Although it might be my fault that I couldn’t ask the clerk if it was in stock without sounding like I was scream-sneezing.) Not that it’s my fault the local liquor store doesn’t carry Kirschwasser. It’s a good thing a law like that isn’t on the books in the US because I’d be in handcuffs right now. But did you know it’s against the law in Germany to bake the cake without a particular brand of cherry brandy and still call it Black Forest?
Most people know Black Forest cake is based on a German dessert. Your search for the best Black Forest Cupcake is over! This recipe bakes up rich, chocolaty cupcakes filled with homemade cherry syrup and finished with a simple whipped cream frosting.
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