Posted on Friday, 2nd July 2010 by Grace

Happy Belated Canada Day and Happy Early 4th of July everyone!  The Canada Day celebrations were in full force yesterday.  There were quite a few firework displays happening in the city.  I didn’t have to go too far, I had the perfect view from my backyard.  I think we had about 6 or 7 displays in our neighbourhood.  The kid’s had some friends over for a barbecue but other than that it was a pretty quiet day, nice and relaxing.

I went a little crazy at the Farmer’s Market the other day and purchased way more fruit than we could possible eat.  I find it very difficult to not fill up my cart when it all the fruit looks so beautiful and freshly picked.

With cherries on hand and leftover pastry cream from the Japanese Strawberry Shortcakes I shared with you the other day, Martha’s Black Forest Cupcakes were the perfect dessert for Canada Day.

Michel Roux’s pastry cream is absolutely delicious but I have used Martha’s recipe for Pastry Cream many times and it is equally delicious.  You won’t be disappointed with either recipe.

I made my own Cherries in Kirsch Simple Syrup, how couldn’t I with such magnificent, sweet cherries in the fridge, plus it’s so simple to make.  If you have any leftover you may want to serve it warm over vanilla ice cream.

These black forest cupcakes are definitely geared toward the adult palette.  If I were serving them to little ones I would replace the pastry cream with sweetened whipped cream, it would be very similar to a ding dong (I think that’s what they’re called).

The batter is very thick, I was a little worried, but don’t be alarmed, it produces a very moist, deep-chocolate flavoured cupcake.  Make sure you let them cool completely before removing them from the tins, I was a little anxious and my first one fell apart.

Chocolate and cherries are the perfect combination and oh so decadent with the addition of pastry cream and chocolate ganache.  I love these!

Martha Stewart’s Black Forest Cupcakes

(from Martha Stewart’s Cupcakes)

Makes 32 cupcakes

• 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature, plus more for tins
• 1 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder, plus more for tins
• 2 1/2 cups plus 2 tablespoons all-purpose flour
• 2 teaspoons baking soda
• 1/8 teaspoon salt
• 1 cup granulated sugar
• 1 cup packed dark-brown sugar
• 3 large eggs, room temperature
• 3/4 cup sour cream
• 1 1/2 cups buttermilk
• 1 jar (12 ounces) preserved cherries in light syrup (make your own Cherries in Kirsch Simple Syrup-see recipe below)
• 2 tablespoons kirsch (cherry flavoured brandy)
• Michel Roux’s Crème Pâtissière or Martha’s Pastry Cream
• Chocolate Ganache Glaze

1. Preheat oven to 350° F.  Brush standard muffin tins with butter; dust with cocoa powder, tapping out excess.  Using a fine-mesh sieve, sift the flour, cocoa powder, baking soda and salt into a medium-size bowl.
2. With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy.  Add the brown sugar and continue to beat until fluffy.  Add the eggs, one at a time, beating until well combined, scraping down sides of bowl often.  Mix in the sour cream.  Reduce the speed to low. Add the flour mixture in 3 batches, alternating with 3 additions of buttermilk, and mixing until just combined after each.
3. Divide batter evenly among prepared muffin cups, filling each three-quarters full.  Bake, rotating tins halfway through, until tops are firm to the touch and a cake tester inserted in the middle of the cupcake comes out clean, about 20 minutes.  Transfer tins to wire racks to cool completely before removing cupcakes.  Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
4. To assemble, drain cherries, reserving 1/4 cup plus 2 tablespoons syrup.  Cut each cherry in half. Combine the reserved syrup and kirsch in a small bowl. Using a serrated knife, gently cut cupcakes in half horizontally.  Using a pastry brush, brush both cut sides with the kirsch mixture.  Arrange halved cherries over the cupcake bottoms; spoon about 1 heaping tablespoon pastry cream evenly over cherries.  Replace top halves.  Spoon 2 tablespoons glaze over tops.  Refrigerate 30 minutes before serving.

Cherries in Kirsch Simple Syrup

• 1 cup water
• 1 cup sugar
• 1 1/2 cups cherries
• 1/4 cup kirsch (cherry flavoured brandy)

1. Combine the sugar and water in a small saucepan and stir to combine (ensure all sugar is moistened).  Bring to a boil, stirring to dissolve the sugar.
2. Reduce heat, add the cherries and simmer for 2 to 3 minutes, just until the cherries are slightly softened (don’t cook too long, you want the cherries to hold their shape).
3. Add kirsch and stir to combine.  Set aside to cool.

Pastry Cream

(from )

Makes about 3 cups

• 4 large egg yolks
• 1/2 cup sugar
• 1/4 cup cornstarch
• Pinch of salt
• 2 cups milk
• 1 1/4 teaspoons pure vanilla extract

1. In a large bowl, whisk the egg yolks until smooth.  Combine sugar, cornstarch, and salt in a medium saucepan, and heat over medium.  Stirring constantly, gradually add milk in a slow, steady stream, and cook until mixture thickens and begins to bubble, about 5 minutes.
2. Whisking constantly, slowly pour one-third of the milk mixture into egg yolks (this step is called tempering, which keeps the egg yolks from curdling). Pour mixture into remaining milk mixture in saucepan.  Cook over medium heat, whisking constantly, until the mixture comes to a full boil.  It should be thick enough to hold its shape when lifted with a spoon, about 2 to 4 minutes. Remove from heat; stir in vanilla.
3. Strain mixture through a fine sieve into a heatproof bowl.  Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming. Refrigerate until chilled and firm, at least 2 hours (or up to 2 days).

Chocolate Ganache Glaze

(from Martha Stewart’s Cupcakes)

Makes about 1 1/4 cups

• 6 ounces semi-sweet chocolate, finely chopped
• 2/3 cup heavy cream
• 1 tablespoon light corn syrup

1. Place the chocolate in a medium heatproof bowl.  In a small saucepan, over medium-high heat, bring cream and corn syrup just to a simmer; pour mixture over the chocolate.  Let stand, without stirring, until the chocolate begins to melt (2 to 3 minutes).
2. Using a flexible spatula, gently stir chocolate and cream mixture until totally combined; begin near the centre of the bowl and gradually work your way toward the edge, pulling in as much chocolate as possible, until the mixture is smooth and glossy.  (If any pieces of chocolate remain, strain mixture through a fine sieve and discard solids.)  If not using immediately, glaze can be refrigerated up to 5 days in an airtight container.  Reheat gently before using.

Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Eggs, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes

Comments (2)

2 Responses to “Martha Stewart’s Black Forest Cupcakes”

1. Says:
   July 2nd, 2010 at 3:51 pm

   I just reviewed her cupcake cookbook about a week or so ago. These turned out beautifully.

2. Grace Says:
   July 2nd, 2010 at 4:14 pm

   Thank you Theresa, they taste sinfully good!

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