Black Forest Cupcakes

By taniaf

Fill with whipped cream and cherries, top with chocolate ganache

Ingredients

• 1 1/4 c flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 c cocoa powder
• 1 stick unsalted butter, room temp
• 1 1/4 c sugar
• 2 eggs, room temp
• 1 tsp vanilla
• 1 c milk, room temp
• 1 jar (12 oz) cherries in syrup
• 2 tbsp kirsch

Preparation

Step 1

Preheat oven to 350. Line muffin tins with papers. Whisk together flour, cocoa, baking soda, and salt.
With a mixer, cream butter until pale and fluffy. Add sugar, beat until fluffy. Add eggs, one at a time, beating well. Add flour mix in three batches, alternating with milk, mix well after each. Add vanilla.
Scoop batter into tins, fill each 2/3 full. Bake 15-18 minutes.
Let cool.
Drain cherries, reserve 1/4 cup syrup. Cut each cherry in half. Combine reserved syrup and kirsch in a bowl. Core center from cupcakes, fill with a few cherry halves and some syrup mix. Dollop whipped cream, and top with another cherry half. Replace tops. Spoon chocolate ganache over top, garnish with whipped cream and a cherry. Serve immediately.