Black Forest Cupcakes, But Better Chocolate Cupcakes 1 large egg – 60 g Granulated sugar – 200 g (1 cup) Fresh milk – 120 g (½ cup) Neutral oil – 120 g (½ cup) Sour cream- 1 Tbsp All-purpose flour – 135 g (1 cup) Unsweetened cocoa powder – 35 g (⅓ cup) Baking soda – 5 g (1 tsp) Salt – 3 g (½ tsp) Cherry Compote Fresh cherries, pitted – 200 g (about 1½ cups) Granulated sugar – 45 g (3½ tbsp) Cherry Cream Cheese Frosting Cold Cream cheese – 200 g (about ¾ cup + 2 tbsp) Cold Heavy whipping cream (35%) – 100 g (about 6½ tbsp) Powdered sugar – 60 g (½ cup) Cherry compote (room temperature)– 35 g (2 tbsp) Mix the flour, cocoa powder, baking soda, salt, and sugar until well combined. Add the egg, milk, oil and sour cream directly to the dry ingredients and mix until the batter is smooth and no dry streaks remain. Divide the batter into cupcake liners and bake at 350°F (175°C) for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely. For the cherry compote, cook the cherries and sugar over medium heat until the cherries soften and the mixture becomes thick and jammy. Let cool completely. Beat the cold cream cheese roughly. Add powdered sugar, and cherry compote and whip until just combined then Fold the cold whipped cream. Pipe a thick ring of frosting onto each cupcake. Use the back of a round tablespoon to press a shallow well into the center. Fill the center with cherry compote and top with a fresh cherry and a mint leaf. #chocolate #cherry #cupcake #bakingrecipe #baketok - @bakeandbehold