Black Forest Cupcakes

Ingredients:

Cupcakes:

• 3/4 cup coarsely chopped dried cherries (110 g)
• 1/2 cup dark chocolate chips (125 g)
• 1 cup premium wheat flour
• 1/2 tbsp. vice of cocoa
• 1 teaspoon ground cinnamon
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 teaspoon baking soda
• 1/3 cup buttermilk
• 4 tbsp melted butter
• 1 tsp vanilla extract
• 5 category CO eggs at room temperature
• 3/4 cup sugar
• Additional equipment: 12-cup muffin tin, paper muffin cups

Finishing:

• 2 cups marshmallow cream
• 1/4 cup dark chocolate chips
• 12 stemmed cocktail cherries

Preparation:

1. Preheat oven to 180°C. Line a muffin tin with paper cups.
   
   In a large bowl, sift together the flour, cocoa powder, cinnamon, salt, baking powder, and baking soda. In a small bowl, combine the buttermilk, butter, and vanilla extract.
   
   Place the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture is thick and forms ribbons, about 5 minutes. Reduce the mixer speed to medium, slowly pour in the buttermilk mixture, and mix well.
   
   Add the flour mixture and beat until fully combined, then fold in the chocolate chips and cherries. Fill the muffin tins 3/4 full with batter.
2. Bake until a toothpick inserted into the center of a cupcake comes out clean, about 15-17 minutes. Remove the cupcakes from the pan and let them cool for 10 minutes. Top each cupcake with a generous dollop of marshmallow frosting, sprinkle with chocolate shavings, and top with a maraschino cherry. Serve immediately.