Black Forrest Cupcakes with Whipped Chocolate Ganache

Black Forrest Cake Cupcakes with Whipped Chocolate Ganache

Recipe Courtesy Chef Bryan Woolley

Ingredients:

• 6 eggs
• ¾ cup + 1 tbsp sugar
• ½ tsp salt
• ¾ cup + 1 tbsp cake flour
• ¼ cup + 2 tbsp cornstarch
• ¼ cup + 1 tbsp cocoa powder
• 2 ounces melted butter

 Instructions:

1. Place eggs, sugar and salt into a large mixing bowl and set over boiling water until the egg mixture reaches about 110 degree’s.  Continual whisk the eggs.
2. Once eggs reach 110 degree’s remove from heat and continue whipping until completely cool and is light and fluffy.
3. In separate bowl combine cake flour, cornstarch, and cocoa powder, whisk together.
4. In a large bowl fold flour mixture and butter into whipped eggs in 3 parts.
5. Pour batter into a prepared cupcake molds.
6. Bake in a 400 degree oven for about 10-15 minutes or until done.
7. Remove the cupcakes from the oven and allow them to cool.
8. Dip the cupcakes into the Kirsch simple syrup.
9. Frost with whipped chocolate ganache frosting.  Enjoy!!

Kirsch Simple Syrup

Recipe Courtesy Chef Bryan Woolley

Ingredients:

• 1 cup sugar
• 1/2 cup water
• 1/2 cup kirsch liquor

Instructions:

1. Add sugar, water, and kirsch liquor to a heavy bottomed sauce pan and bring to a boil to dissolve the sugar.
2. Remove from the heat.  When dipping the cupcakes in the syrup, make sure the syrup is warm.

Whipped Ganache

Recipe Courtesy Chef Bryan Woolley

Ingredients:

• 1 cup semi sweet chocolate chips
• 3/4 cup heavy cream

Instructions:

1. Pour the chips into a mixer bowl and set aside
2. Heat the cream in a heavy bottomed sauce pan.
3. When cream has come to a boil, pour it over the chocolate chips.
4. Allow the heat from the cream to melt the chocolate chips.  Gently stir the cream and chocolate together until well incorporated.
5. Once the ganache is mixed, place it in the refrigerated for 2 hours (at least).  I like to make the ganache the day before and let it chill over night.
6. Once the ganache is set and chilled completely whip the ganache with the whisk attachment on your mixture until it is lightly and fluffy.
7. Frost your Black Forrest Cupcakes and enjoy!