Father’s Day is just two days away!
I get really ecstatic when such days come near… getting rolled up in their preparations and planning, coaxing my sisters into making beautiful cards and water paintings, getting my brother to go get flowers. Planning the perfect celebratory cake is my part, and obviously, the most fun part.
I had planned out what I’d make for Father’s Day 2016 ages ago!
Something seasonal. Something mango. First attempt. We’ll see how it turns out. You can keep me company and see it being created in all its(hopeful) glory on Snapchat. Follow me @noora559
When it comes to baking for my father, fruits are a must. No fancy schmancy, monstrous, chocolate dripping cakes for him. He’s more of a keep it light and simple type of person. His favorite creation of mine so far is this Strawberry and Cream Cake I made in March. Along with the cupcakes I am sharing today!
Black Forest Cupcakes is what we surprised our father with last year. He had bought in a box of black cherries and I had leaped at the chance to make something Black Forest.
Sharing with you this year because every father deserves to be surprised with a batch of these stunning cupcakes. Just talking about them is making me want to grab some cherries and make them right away!
Moist Chocolate Cupcakes + Cherry Compote + Whipped Cream = YESPLEASE
The intense chocolate flavor was perfectly balanced by the tart cherry compote and paired with the light and airy whipped cream frosting…they were divine.
You can obviously skip the cherry compote filling, but then they’ll just be plain dark chocolate cupcakes (delicious but not with the magic that is Black Forest).
I studded the tops with whole cherries, plucked in a Baba ❤ topper, and voila! Ready to surprise the best man I know and love.
They are quick and simple, and a perfect way to use fresh cherries.
Make these and show your dad how much you love him.
Black Forest Cupcakes
Yields: 15 cupcakes
1 and ½ cup all-purpose flour
½ cup cocoa powder
1 tsp baking soda
1 tsp baking powder
½ tsp salt
8 Tbsp. (113g) unsalted butter, melted1
1 and ¼ cup sugar
1 Tbsp. vegetable oil
1 large egg, at room temperature
½ tsp vanilla extract
½ cup buttermilk, at room temperature2
½ cup hot coffee3
WHIPPED CREAM FROSTING (for the recipe click here)
CHERRY COMPOTE FILLING
3/4 cup fresh cherries, chopped
2 tablespoons honey
1 teaspoon lemon juice
Preheat oven to 180 degrees C.
Whisk together the flour, cocoa powder, baking soda, baking powder, and salt, Set aside.
In a large bowl, beat together the melted butter and sugar till the sugar dissolves. Add oil and mix well. Now add the egg and vanilla extract and beat for a minute, scraping off the sides. Whisk in the in the buttermilk.
Fold in the flour mixture into the wet ingredients gently till just incorporated. Do not over mix. Add hot coffee to the batter and whisk well again.
Divide it into cupcake pan filled with cupcake liners till ¾ full.
Bake for 16-18 minutes or until a toothpick inserted in the middle of the cupcake comes out clean.
Cool completely before filling.
While the cupcakes are cooling, make your cherry compote by combining the cherries, honey, and the lemon juice in a saucepan over medium-high heat. Simmer for 15 minutes until the cherries are soft and much of the liquid has evaporated. It will thicken as it cools.
Using a knife, remove a quarter size piece from the top of the cupcake. Don’t cut in too deep or the filling will ooze out the bottom..
Fill each cupcake with a tablespoon of the cherry filling, then pipe or spread the whipped cream over top.
Top with some whole cherries.
1. If using salted butter, then omit the salt in the recipe
2. DIY Buttermilk: ½ Tbsp. vinegar and enough milk to make ½ cup.
3. Coffee just help intensify the chocolate flavor. You can sub with plain hot water. I used ¼ tsp instant coffee mixed in ½ cup boiling water.