Wesson Recipes

Black Forest Cupcakes

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Makes 12 servings

Ready for pure indulgence from start to finish? This moist chocolate cupcake (tips hat to Wesson) and our sweet, tangy and homemade cherry filling is a match made in dessert heaven. Iced with a perfectly whipped white chocolate ganache, these cupcakes are decadent, delicious and delightful — with a cherry on top!


CONTAINS:
  • wheat/gluten
  • eggs
  • dairy
  • Ingredients

    Black Forest Cupcakes
    Wesson Canola Oil 1/4 cup.
    Bittersweet Chocolate, finely chopped 3 oz.
    Cocoa Powder, unsweetened 1/4 cup.
    Cocoa Powder, unsweetened 1 tbsp.
    Cocoa Powder, unsweetened 1 tsp.
    Water, hot 2 tsp.
    AP Flour 3/4 cup.
    Sugar, white 3/4 cup.
    Salt 3/4 cup.
    Baking Soda 1/2 tsp.
    Eggs, Large 1/2 tsp.
    White Vinegar 2 ct.
    Vanilla Extract 2 tsp.
    Cherry Filling
    Sugar, white 8 tbsp.
    Cornstarch 1/2 tbsp.
    Lemon Juice 3 tbsp.
    Cherries, frozen, pitted 2 cups.
    White Chocolate Ganache
    Cream, 35% 2 cups.
    White Chocolate 3/4 cup.

    Method

    Black Forest Cupcakes

    Preheat oven to 350 degrees. Place chocolate in a bowl and add hot water. Let sit for 1 minute and whisk until smooth. Set aside to cool.

    In a large bowl, sift flour, sugar, cocoa powder (1/4 cup, plus 1 tbsp. and 1 tsp.), salt, and baking soda. 

    In a separate large bowl, whisk together chocolate mixture, Wesson Canola Oil, eggs, vinegar, and vanilla until well combined. Add flour mixture and whisk until smooth.

    Portion into a 12- cupcake tin lined with cupcake papers to ¾ full. Cook for 16-18 minutes, until skewer comes out clean. Allow cupcakes to cool completely before icing.

    Cherry Filling

    On medium-high heat, combine the sugar, cornstarch, and lemon juice and cherries in a small pot. 

    Heat until sugar begins to melt.

    Continue to cook until the cherries start to soften and release juices.

    Remove from heat when mixture begins to thicken. Pour the mixture into another bowl and refrigerate until cool.

    White Chocolate Ganache

    In a small pot over low heat, add cream. Using a food thermometer, heat cream to 140F (60C).

    Add chocolate to a large bowl and pour heated cream. Let sit for 2 minutes.

    Whisk cream and chocolate together until fully combined.

    On an ice bath, put chocolate mixture on top and whisk to cool quicker. Whisk until temperature reaches 40F (4C).

    In a mixer bowl, add chocolate and cream mixture. Mix on medium-high speed until stiff peaks form. Transfer to a piping bag fitted with a large round tip or star tip.

    Assembly Method
    Using a cupcake corer or scoop, remove the centers from the cupcakes until reaching the middle point of the cupcake (careful not to go too deep!) Fill the centers with the cooled cherry filling. Pipe whipped ganache on top of the cupcakes. Chill until serving. Best served fresh and to not keep directly in sunlight.