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Industry Client Recipes
(With Permission)

Black Forest Cupcakes

YIELD: 12 CUPCAKES

Cupcakes

1/4 cup Wesson canola oil
3 oz bittersweet chocolate, finely chopped
1/4 cup + 1 tbsp + 1 tspcocoa powder, unsweetened
1/4 cupwater, hot
3/4 cupall-purpose flour
3/4 cup white sugar
1/2 tspsalt
1/2 tspbaking soda
2 cartons eggs, large
2 tspwhite vinegar
1/2 tbspvanilla extract

Cherry Filling

8 tbsp white sugar
1/2 tbspcornstarch
3 tbsp lemon juice
2 cups cherries, frozen, pitted

White Chocolate Ganache

2 cups 35% cream
3/4 cup white chocolate

Cupcakes

  1. Preheat the oven to 350°F. Place the chocolate in a bowl and pour in the hot water. Let sit for 1 minute and whisk until smooth. Set aside to cool.
  2. In a large bowl, sift the flour, sugar, cocoa powder, salt, and baking soda.
  3. In a separate large bowl, whisk together the canola oil, eggs, vinegar, and vanilla. Pour the chocolate mixture into the oil mixture and stir until combined, then add the flour mixture and whisk until smooth.
  4. Divide the batter into 12 paper-lined muffin cups. Fill 3/4 per cup. Cook for 17 minutes, until a skewer comes out clean. Let cool completely before cooking.

Cherry Filling

  1. On medium-high heat, combine the sugar, cornstarch, and lemon juice in a small pot.
  2. Heat until the sugar begins to melt.
  3. Continue to cook until the cherries start to soften and let out juices.
  4. Remove from the heat when the mixture begins to thicken. Pour the mixture into another bowl and refrigerate until cool.
  5. Once cool, remove the centres from the cupcakes with a cupcake corer or knife.
  6. Fill the centres with the cooled cherry filling.

White Chocolate Ganache

  1. In a small pot over low heat, add the cream. Using a food thermometer, heat the cream to 140°F (60°C).
  2. Put the chocolate in a large bowl and pour in the heated cream. Let sit for 2 minutes.
  3. Whisk the cream and chocolate together until fully combined.
  4. Place the bowl with the chocolate mixture on top of an ice bath and whisk to cool quicker. Whisk until temperature reaches 40°F (4°C).
  5. In a mixer bowl, add the chocolate and cream mixture. Mix on medium-high speed until stiff peaks form.
  6. Transfer to a piping bag with a tip and pipe the whipped ganache on top of each cupcake.