For the Cupcake
3 ounces semi sweet chocolate , finely chopped
1/3 cup unsweetened cocoa powder
3/4 cup hot water
3/4 cup bread flour
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup + 2 tablespoons canola oil
2 large eggs
2 teaspoons white vinegar
2 teaspoons vanilla extract
For the Filling
1 large can Cherry Pie Filling
For the Topping
1 + 1/2 cups heavy whipping cream , cold
6 tablespoons powdered sugar
1 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Line muffin tin with 12 cupcake liners and set aside. Heat water in microwave for 1 1/2 minutes. In a small bowl, combine chopped chocolate and cocoa powder and pour hot water over the top. Whisk until smooth and place in refrigerator for 20 minutes or freezer for 10 minutes.
- In a small bowl, combine oil, vinegar, eggs and vanilla extract then whisk for about 1 minutes. In a separate medium bowl, combine bread flour, baking soda, salt and sugar then whisk to incorporate well. Once chocolate has cooled, pour chocolate mixture into vinegar and egg mixture and mix. Pour chocolate and egg mixture into dry flour ingredients. Beat on low or whisk batter until it is smooth; about 1-2 minutes.
- Visit Black Forest Cupcakes @ swankyrecipes.com for full instructions.