Black Forest Cupcakes

I made Black Forest Cupcakes. According to Wikipedia, a Black Forest cake consists of several layers of chocolate cake, with whipped cream and cherries between each layer. Instead of layering, I made cherry and chocolate cupcakes with whipped cream and a maraschino cherry topping.

I'll get on to the recipe as I am currently in Hong Kong for vacation and I don't know any interesting topic to talk about. Have a nice day. Bye. <3

Black Forest Cupcakes

Notes [ HEAD: Cherry, HEART: Cream, BASE: Chocolate ]

Ingredients

Cupcakes [makes 18-20 mini cupcakes, or 6-8 regular cupcakes]

3/4 c. all purpose flour

1 tsp. baking powder

3 tbsp. cocoa powder

1/4 tsp. instant coffee powder 

dash of salt

1/4 c. butter, room temperature [1/2 stick]

1/2 c. sugar

1 egg 

1/2 tsp. vanilla extract

2 tbsp. maraschino cherry syrup [optional; if omitted, add 2 tbsp. milk] 
2 tbsp. chopped maraschino cherries
1/4 c. milk 

Frosting

1/2 c. whipping cream
2 tbsp. sugar
maraschino cherries
chocolate shavings for garnish  

Directions

1. MAKE BATTER: Preheat oven to 350°F. Line cupcake pan with liners. 
2. Sift flour, baking powder, cocoa powder, coffee powder and salt into a bowl.

3. In a separate bowl, cream butter and sugar until light and fluffy, then add egg, vanilla extract, and cherry syrup. Mix well.

4. Add half of the flour mixture and milk to butter mixture, beat then add remaining flour mixture. Fold chopped maraschino cherries.
5. BAKE CUPCAKES*: Fill liners with a tablespoonful of batter. Bake for about 12 minutes, do toothpick test. If they are not done, check at 1 minute intervals. Cool on wire rack.

6. MAKE FROSTING: Whip cream in a bowl, add sugar halfway. Then whip until stiff peaks form.

7. ASSEMBLE CUPCAKES: Frost the cupcakes. Top with maraschino cherries and chocolate shavings.

* FOR REGULAR CUPCAKES: Fill liners 2/3 full. Bake for about 16 minutes, do toothpick test. If they are not done, check at 1 minute intervals. Cool on wire rack.