I made cupcakes with lots of American cherries and chocolate to resemble forêt noir.
The cake is decorated with lots of shaved chocolate, but I couldn't add that element, so I filled the cupcakes with it instead.
The key to baking a cupcake with a lot of cherries in it is to add only a little bit, because if you bake the cupcake with a lot of cherries in it, it will be soggy.
▷Ingredients:
■Chocolate cupcake
50g unsalted butter
50g sugar
1 egg
100g cake flour
10g cocoa powder
3g baking powder
20g non sugar yogurt
30g heavy cream
100g sweet chocolate
7~8 bing cherry
■Topping
120ml heavy cream
10g sugar
50g sweet chocolate
50ml heavy cream
whipped cream
24 bing cherries
▷How to make:
1. wash and separate 24 clean cherries. Remove the seeds from the rest and cut them into quarters. Chop the sweet chocolate.
2. Combine the cream and yogurt.
3. Add the unsalted butter, sugar and whole eggs in this order and mix well.
4. Add flour, cocoa powder, and baking powder, shaking half of them together. Add half of the yogurt and mix.
5. Shake half of the remaining flour, cocoa powder, and baking powder and add to the mixture.
6. Add the cut chopped cherries and sweet chocolate.
7. Line a muffin tin with glassine paper and divide the batter into (6) equal portions.
Bake in a preheated oven at 170℃ for 18 to 23 minutes. Remove from the molds and allow to cool.
9. Melt the sweet chocolate in a pan of simmering water.
10. Add sugar to 120 ml of whipping cream and whip until the mixture is the right consistency to squeeze. Put 70 g of the cream into a squeeze bag with a star-shaped tip.
11. Add 50 ml of cream to the melted sweet chocolate and emulsify. Put the whipped cream into a round tip tip bag, and squeeze into the cooled chocolate cupcakes.
12. Split the American cherries in half lengthwise and remove the seeds. Arrange the cherries around the chocolate cream.
13. Squeeze the whipped cream and decorate with the cherries.