Black Forest Cupcakes
Satisfy your sweet tooth with a heavenly dessert crafted by our amazing Tasting Room bartender, James! Made with love and our exquisite 2019 Encounter Petite Syrah, this treat is sure to leave you craving for more! Try it out using the recipe below!
INGREDIENTS
For the Chocolate Cupcakes
• 1¼ cup all purpose flour
• ½ cup unsweetened cocoa powder
• 1 ¾ teaspoons baking powder
• ½ teaspoon kosher salt
• ½ cup unsalted butter, melted
• 1cup granulated sugar
• 2 large eggs, room temperature
• ½ teaspoon vanilla extract
• ¼ cup whole milk
• ¼ cup red wine
For the Cherry Filling
• 2 cups cherries, fresh or frozen
• ¼ cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
For the Whipped Cream
• 2 cups heavy whipping cream, cold
• ½ cup powdered sugar
• ½ teaspoon vanilla extract
• 2 teaspoons plain powdered gelatin
• 3 tablespoons of 2019 Encounter Petite Syrah
DIRECTIONS
Cherry Filling -
1.In a large pot over medium heat, combine the cherries, sugar, and cornstarch. Cook, stirring
frequently, about 15-20 minutes.
2. Remove from the heat and stir in the vanilla. Allow to cool completely.
Chocolate Cupcakes -
1.Preheat the oven to 350°F and line a 12 cup pan with cupcake liners.
2. Whisk the flour, cocoa powder, baking powder, and salt together.
3.In a separate bowl, whisk the melted butter, eggs, sugar, and vanilla together until combined.
4.Stir in about half of the flour mixture. Then stir in the milk, wine, and the remaining flour
mixture and mix until fully combined.
5.Pour about ¼ cup of batter into each cupcake liner.
6. Bake at 350°F for 18-22 minutes.
7.Remove from pan and let cool on wire rack. Let cupcakes cool completely before frosting.
Stabilized Whipped Cream
1.Add the wine to a bowl and sprinkle the unflavored gelatin on top. Allow to sit for a few
minutes.
2. Transfer the gelatin mixture to the microwave and microwave for
5-10 seconds, until the gelatin is fully dissolved. Stir the mixture, then set aside to cool slightly.
3.In a large mixing bowl using a hand mixer, combine the heavy whipping cream, powdered
sugar, and vanilla extract. Whip the mixture until it starts to thicken and soft peaks form, then
turn the mixer to low speed. Slowly pour in the gelatin mixture and mix on low until well
combined. Increase the mixer to medium speed and continue mixing until stiff peaks form.
Assembly
1.Once the cupcakes are fully cooled, use a cupcake corer or knife to remove the center of each
cupcake and discard.
2.Spoon or pipe the cooled cherry filling into each cupcake.
3. Transfer the stabilized whipped cream into a piping bag and pipe swirls on each cupcake, or
spread on with a knife, stacking the cream as high as you like.
4. Top with a cherry and a light dusting of cocoa powder.
