I’m sure anyone who works in an office could only confirm that the mood magically improves when one of the colleagues brings some kind of food at the office – especially if it’s homemade. That’s exactly why this week I decided to share at work with my colleagues these delicious chocolate cupcakes with sour cherries. As with many ideas that are spontaneously implemented, mine changed a bit in the course of preparation. It turns out that the chocolate cupcakes are actually an interpretation of the famous German Schwarzwälder cake. Without asking any questions, my colleagues smile and eat up the cupcakes in a matter of minutes 🙂
The perfect combination of chocolate cake layers, cream and cherries can impress anyone who tries this cake. It is no coincidence that it is a favorite dessert of many Germans and Austrians, but it is also quite popular in other European countries, even in Bulgaria. This is my interpretation of the cake, which definitely takes less time, but at the same time is just as delicious and is great for sharing with colleagues and friends, namely my recipe for Schwarzwälder Chocolate Cupcakes with Sour Cherries.
I made two types of cupcakes – with cream icing and with chocolate cream. Because of the wonderful scent of chocolate, rum and sour cherries even our neighbors wanted to try the cupcakes 😉
Chocolate Cupcakes with Sour cherries (Schwarzwälder)
Ingredients
- 125 g Butter, soft
- 125 g Sugar
- 2 Eggs
- 100 g Flour
- 5 g Baking powder
- 1 g Salt
- 15 g Cacao
- 10 ml Milk, lukewarm, max. 40°C
- 10 ml Rum
- Sour cherries
- 150 g Dark chocolate
- 100 ml Whipped cream
- 10 ml Rum
- 200 ml Whipped cream
For the glazing:
OR
Directions
- Preheat the oven to 190°C.
- Beat the butter with a mixer until smooth and creamy.
- Add the sugar and continue beating until the mixture is creamy.
- Add the eggs one at a time while beating the mixture.
- Also add 10 ml rum and 10 ml milk.
- Sift the flour and cocoa into a separate bowl. Add the baking powder and a pinch of salt.
- Gradually add the dry ingredients into the butter and sugar mixture. Mix with a mixer on low speed.
- Divide the batter into 12 cupcake tins.
- Bake in the oven on the middle rack for 20 minutes.
- Place the cupcakes on a baking rack afterwards. This way they will cool evenly, no condensation will form and the paper will not get soggy.
- Carefully brush the cupcakes with the liquid from the cherries two or three times. This will keep them soft and moist.
- Once they are completely cool, cut a small piece out of the centre of each cupcake, stick a cherry or two inside and close them again with the part you just cut out.
- Whip the cream and pour into a piping bag.
- Pipe the cream onto the cupcakes and decorate with cherries and chocolate as desired.
- Gently heat the cream in a saucepan and add the chocolate in small pieces. Stir constantly until the chocolate has melted.
- Stir in 10 ml rum.
- Leave the mixture to cool completely in the fridge for about 2-3 hours and only then beat with a mixer.
- Pipe the icing onto the cupcakes and decorate with cherries and chocolate as desired.
FOR THE CREAM ICING
FOR CHOCOLATE ICING
Needed ingredients for the cupcakes and the glazing 
Beat the butter with the sugar until smooth and creamy. 
Divide the batter into 12 cupcake tins. 
Bake in the oven on the middle rack for 20 minutes at 190°C. 
Let the cupcakes cool. 
Pipe the cream onto the cupcakes and decorate with cherries and chocolate as desired.
If you like this recipe for Chocolate Cupcakes with sour cherries, you might also like this baked cheesecake.
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