Celebrate the year. Celebrate all the trials, all the triumphs, and all the little moments in between that made Twenty Seventeen memorable. These Browned Butter Black Forest Cupcakes are reserved for the very last day of the year. End your year sweetly.
2017. It was the biggest and best year of my life. Those of you who have been following along with my journey here know that I got married, visited South Africa, moved from Toronto, Canada to Little Rock, Arkansas in the United States, published my first cookbook, and finished my undergraduate degree. So, it’s safe to say that I’ve been busier than I’ve ever been in my life!
R&M Cooks started out as a hobby, and has now turned into my full time job – and I couldn’t be happier. Every post and photo takes concentration, time, and research to complete – and as I thought about the perfect post to round up 2017, I knew I had to pick something special.
When I think Black Forest, I think birthdays, celebrations, and decadence. When Michael and I had our first ceremony (the legal one with just our parents and sibling), we celebrated later that night with a delicious black forest cake. And so, Michael and I will ring in the new year and celebrate a very important year in our lives with a belly full of cupcake.
For those of you unfamiliar with brown butter – I am absolutely obsessed with the flavor. Ever since I discovered the flavor and smell of it, I exclusively bake with browned butter. The brown butter gives the chocolate cupcake an incredibly moist texture and almost a nutty flavor. It’s really easy to do: just add the butter to a light colored pan and swirl over medium heat until the butter becomes a light brown color.
I was surprised (and delighted) to find fresh cherries in December in Arkansas! I made a choice to use only fresh cherries in the batter instead of filling it with a goopy cherry filling (even though that’s more traditionally black forest”. Traditionally, black forest cake is from Germany and named Schwarzwderkirschtorte which literally means “Black Forest Cherry Cake/Tart”. It typically has layers of chocolate sponge cake and jellied cherries, and is topped with whipped cream!
I adapted the traditional black forest cake to highlight my favorite parts: the chocolate and real cherries.
This batter works amazingly for cakes, too. This recipe will make one 8 inch cake. Bake for 35-40 minutes in the 350 degree oven. The recipe double and triples very well, too! What are some of your New Year’s Eve desserts this year?
A scrumptious and decadent cupcake for the end of a very sweet year! Try these Brown Butter Black Forest Cupcakes!
- 1 1/3 cups all purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter
- 1 1/4 cup granulated sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup dark cocoa powder
- 1 cup boiling water
- 10 cherries, pitted and diced plus more for garnishing
- dark chocolate shavings, to garnish
- 1/2 cup butter
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons sour cream
- In two 12 cavity cupcake trays, set up cupcake liners. Preheat your oven to 350 degrees.
- Set up three bowls. In the first, sift together flour, baking powder, baking soda, and salt. In the second, whisk together the cocoa and boiling water until smooth.
- In a light colored pan, brown the butter for 3-5 minutes (just let it melt and swirl it around until the butter becomes brown and smells nutty). Add to third empty bowl and whisk with eggs, sugar, and vanilla extract.
- Add the dry (flour mixture) ingredients and the cocoa mixture to the butter and egg mixture alternately and mix until completely combined. Add cherries and mix once more.
- Fill each liner three-fourths of the way with the batter. Bake in the preheated oven for 20 minutes.
- Remove and cool before icing.
- In a stand mixture, beat all the ingredients for the icing together (aside from the garnishes). Pipe the icing onto each cupcake only when the cupcakes are cool to the touch. Garnish with a cherry and with chocolate shavings.