Enchanted Black Forest Cupcakes

• Refrigerated

  • 2 Eggs, Medium Large

• Baking & Spices

  • 1/2 tsp Baking soda
  • 3 oz Bittersweet chocolate
  • 3/4 cup Bread flour
  • 1 1/4 cups Cherry pie filling
  • 1/3 cup Cocoa, Unsweetened powdered
  • 1 cup Granulated sugar
  • 1/2 tsp Sea salt
  • 1 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 2 tsp White vinegar

• Dairy

  • 1 1/2 cups Heavy cream, fresh

• Liquids

  • 3/4 cup Water

• Other

  • 1/4 cup And 2 tablespoons of olive oil

Found on juliescafebakery.com

Ingredients

• 3 oz of bittersweet chocolate (70% cocoa if you can get it), very finely chopped
• 1/3 cup of unsweetened powdered cocoa
• 3/4 cup of warm water
• 3/4 cup of bread flour
• 3/4 cup of granulated sugar
• 1/2 teaspoon of sea salt
• 1/2 teaspoon of baking soda
• 1/4 cup and 2 Tablespoons of olive oil
• 2 medium - large eggs
• 2 tsp of white vinegar
• 1 1/2 teaspoons of vanilla extract
• 1 1/4 cups of cherry pie filling, I prefer homemade
• 1 1/2 cups of fresh heavy cream
• 1/4 cup of granulated sugar

Directions

• Pre-heat stove to 350 degrees. Put the sliced dark chocolate and powdered cocoa in a large dish, and then add warm water through dark chocolate mixture and stir till soft. Shift dish to fridge and allow to chill for about Twenty minutes, mixing once midway through chilling, right until cooled.
• Meantime, using a mixing dish, stir together granulated sugar, flour, sea salt as well as baking soda. Using a different mixing dish, stir together olive oil, medium - large eggs, vinegar and vanilla. Add dark chocolate mixture into the oil mixture and then mix until very well combined, after-which adding the flour mixture and stir till smooth.
• Separate the mixture equally amongst A dozen paper lined muffin cups (around 1/4 cup in each one). Cook in pre-heated stove till toothpick placed into the center comes out clear,Around 17 - 19 mins. Permit cupcakes to cool down within cooking tin for a few minutes and then move to a wire rack. Allow to cool completely.
• Chop an opening within the centers of every cupcake (large enough to fit 1 1/2 Tablespoons of filling). Put around 1 1/2 - 2 Tablespoons cherry pie filling into openings within cupcakes.
• Using a mixing dish, with an electrical hand mixer, beat heavy full cream on high-speed till delicate peaks begin to form. Put 1/4 cup of granulated sugar in and then stir right until stiff peaks begin to form. Pipe the whipped cream over the cupcakes then cover each cupcake with a cherry and then garnish with some finely chopped dark chocolate or sprinkles. Keep within an air-tight container within the fridge, let them rest at room-temperature for around Twenty minutes prior to serving.