Premium Stuffed Black Forest Cupcakes Made in Home

Make the Cherry Compote:

1. In a small saucepan, combine the cherries, sugar, lemon juice, and cornstarch mixture.

2. Cook over medium heat, stirring frequently, until the cherries soften and the mixture thickens, about 5-7 minutes.

3. Remove from heat and stir in the almond extract and Kirsch (if using).

4. Transfer to a glass container and let cool to room temperature. Chill completely before using.

Prepare the Chocolate Cupcakes:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.

3. In a separate bowl, whisk the egg, granulated sugar, brown sugar, buttermilk, vegetable oil, and vanilla extract until well combined.

4. Add the dissolved instant coffee to the wet ingredients.

5. Gradually add the dry ingredients to the wet mixture, folding until just combined. Do not overmix.

6. Fill the cupcake liners ¾ full with batter.

7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

8. Let the cupcakes cool completely in the muffin tin.

Make the Whipped Cream Topping:

1. In a large bowl, combine the heavy cream, powdered sugar, and vanilla extract.

2. Whip until stiff peaks form. Use immediately.

Assemble the Cupcakes:

1. Once the cupcakes have cooled, use an apple corer or small knife to cut out the centers.

2. Fill the centers with the chilled cherry compote.

3. Replace the cut-out pieces on top.

4. Pipe or spread the whipped cream on top of each cupcake.

5. Garnish black forest cupcakes with chocolate shavings and a fresh cherry, if desired.