An ideal recipe to enjoy a seasonal fruit that I love.... cerise!
I chose one chocolate base (a new recipe with cocoa powder, I really like it!) to enhance the taste of the cherry, because we know that these two tastes go together wonderfully!
For the topping I therefore chose a mounted ganache (the principle of whipped cream, mixed with white chocolate) for its main advantage: the result is very creamy!
I made my own cherry coulis by mixing beautiful fresh cherries in a blender.
Here are the steps of the recipe for about 8 cupcakes (it depends on the size of your boxes).
Chocolate cake base
- Preheat oven to 160°c.
- Mix 40g of bitter cocoa powder with 150ml of boiling water, until the cocoa is completely dissolved. Set aside.
- Mix 2 eggs with 1/4 of the chocolate mixture and 1/2 teaspoon of liquid vanilla.
- Separately, mix 140g of flour, 200g of sugar, 1/2 tsp of baking powder. Add 85g of unsalted butter at room temperature and the rest of the chocolate mixture. Mix well.
- Finish by incorporating the egg mixture into the previous mixture. Beat well to obtain a smooth dough.
- Then fill the cases with 2/3 of this mixture and bake for 23 minutes.
Cherry whipped ganache
- Pit 250g of cherries and blend them. Pass the resulting coulis through a sieve and set aside.
- Heat 100ml of whole liquid cream with the cherry coulis.
- Then pour over 130g of white baking chocolate cut into pieces. Mix to melt the chocolate.
- Finally add the 100ml of whole liquid cream and leave to cool.
- Refrigerate for a few hours (overnight is even better).
- The next day, whip this ganache into firm chantilly cream.
- Fill a piping bag fitted with a fluted tip and decorate the cupcakes.
To be enjoyed without delay!
The ganache looks terribly delicious! I'll make a note of your recipe! Kisses
I will definitely make it, thank you very much for this recipe which looks exquisite to me!!!
Very good yes, you are right to test!
they are beautiful, really wahoooo! ♥, I really love it
hello your recipe tempts me
from what I understand you need 200 ml of liquid cream?
Yes absolutely, for the ganache, you need a total of 200ml of whole liquid cream (at 35% fat if possible, because the more fat there is, the better your whipped cream will take).
thank you very much for the answer
see you soon
It's true that the ganache is magnificent and makes these cakes irresistible!
I love cherries in desserts or vice versa cherry desserts.
These cupcakes are very tempting
Absolutely beautiful your cupcakes!
The photo is also sublime :-)
Hello, I find this recipe really great.
I have a question, when you put the preparation in the paper molds, can you put it directly in the oven?
Does the paper not blacken?
Hello Manon! Yes, these are muffin cases (therefore rigid) that you place directly on a baking sheet in the oven. They hold up very well, and do not change color during cooking (Wilton brand). See you soon!
And one more question, I've already made cupcakes, but I can't make a ganache that's as well whipped, yours seems to hold up well.
The trick is to really let it rest overnight before assembling it. That way the white chocolate will have had time to solidify and will allow the ganache to hold its shape. Happy preparing!
I love cupcakes! A delight
I tried this recipe. I was disappointed with the result. The cocoa cake was much too strong and you can't appreciate the cupcake. However, I only put 100g instead of the 150g indicated in the recipe. Could there be a typing error in the recipe?
Hi Betty, thanks for pointing out the mistake! I just corrected the recipe: it is 40g of bitter cocoa powder and 150ml of hot water. Thanks for your visit and see you soon!
These cupcakes are magnificent. They really make me hungry, I want to bite into this beautiful pink ganache ;-)
See you soon,
Marine.
Hello, I wanted to know if it was possible to make these cupcakes with canned cherries? I also wanted to know for the ganache do you have to put 2 * 100 ml of cream? Thank you
Hello Hanane, I have never tried with canned cherries but why not, anyway by mixing them you get a coulis, so it should work! For the cream it is correct, you have to put it in two times, 100ml first and 100ml then. See you soon
Hello, I would like to make this ganache on the rose-shaped cake for my son's party at school, but the cake will remain at room temperature all day. Is there a risk that it will melt? And with gelatin? Thank you
Hello Najet, sorry for the delay in my response, so that the decoration holds better in this case, I advise increasing the proportion of white chocolate in the ganache. See you soon
thank you
I just finished them they are too great
Thanks for your feedback Nat :)
I love cherries in cakes and one of my sister's friends asked me to make her a layer cake with cherry sponge cake and white chocolate ganache, do you have a recipe for the sponge cake?
Hello, I have never made a sponge cake with fruit inside, sorry! See you soon
I made it by doubling the proportions, does it work?
And does the mixture increase in volume after beating?
Thank you
Hello Annie, if you are talking about the icing, it should not rise but should air to take on a light and creamy texture. See you soon
Hello,
When you say that you have to whip the cream the next day, do you whip it with a mixer to then decorate the cakes or do you mean that you put it (whip) it onto the cupcakes directly using a piping bag?
Hello,
Did you add coloring to the ganache to get this color?
Thank you