Black Cherry Chocolate Cupcakes

Its starting to cool off around here and raining more days than not. Rainy days make me think of Germany in the fall. Germany and Black Forest Cake. Mmm. Cherry and chocolate is one of my favorite combinations, throw in some kick with the Mike's hard and Disaronno and wow these pack a punch.

These Black Cherry Chocolate Cupcakes have a Black Cherry Chocolate base with Amaretto Chocolate Ganache, Dark Cherry Freezer Jam, and an Amaretto Buttercream frosting.  

Not only is it reminiscent of a Black Forest Cake, but the jam, ganache, and buttercream take it to another level with each burst of flavor. 

Black Cherry Cupcakes
adapted from Guinness and Irish Cream Cupcakes
preheat oven 375 degrees

1 cup Mike's Hard Black Cherry Lemonade or Black Cherry soda
1 cup unsalted butter
1/3 cup dutch processed cocoa powder
12.25 oz all-purpose flour
1 3/4 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 large eggs
1/4 cup Disaronno Amaretto
2/3 cup sour cream

1. Combine the black cherry liquid and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool. 
2. In a large mixing bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend. Add the black cherry-butter mixture and beat just to combine. 
3. Mix in the dry ingredients with a wooden spoon just until incorporated. 

Makes 24 cupcakes. Fill liners to 3/4 full. Bake for 15 minutes or until tester comes out clean. Set aside to cool.


Dark Cherry Freezer Jam/Amaretto Ganache

Cherry jam, room temperature
Amaretto Ganache (substitute Amaretto in the Bourbon Ganache)

1. Core cupcakes and fill with a generous spoonful of jam and ganache.

Amaretto Buttercream

1/2 cup butter, softened
1 tsp vanilla bean paste
3-4 cups powdered sugar
3 tbsp Disaronno Amaretto
2 tbsp heavy whipping cream

1. In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter, vanilla.
2. Mix well. Add liqueur and whipping cream alternately with as much powdered sugar to get desired consistency.

Fill pastry bag with large tip and frost cupcakes. Add mini chocolate chips if desired.