coffee

Iced Matcha Dalgona Coffee

August 12, 2021 By Ashley Leave a Comment

A few weekends ago, hubby and I made a short trip to Chicago. There was a coffee place that I had been wanting to try for a while now- Sawada, owned by renowned latte artist Hiroshi Sawada. They served two drinks that I really wanted to try. The Black Camo latte made with hojicha tea (roasted green tea) and espresso and also the Military latte made with matcha, vanilla syrup and espresso. We got one of each and I was hooked. The flavors of green tea and espresso are so good together! So when I came home, I wanted to create a drink that featured both matcha and coffee and came up my iced matcha Dalgona coffee.

Choosing Matcha Tea

Matcha tea powder is what I use for this recipe. The powder is made from ground up tea leaves and is this vibrant, beautiful green color. Matcha powder can be expensive because it is labor and time extensive to make. You can usually find both culinary and ceremonial grade matcha, but the goal here is to find a premium culinary grade matcha that will offer better quality but won’t be as expensive as ceremonial grade. Also, a little goes a long way. A 1.5 oz container of matcha will steep 30 cups of tea. I use The Republic of Teas Organic Matcha powder.

What is Dalgona Coffee?

Dalgona coffee was THE drink at the beginning of 2020 and was all over social media. Dalgona coffee origins can be traced back to South Korea (Hi BTS) and is a delicious whipped and fluffy coffee drink made with instant coffee, sugar and hot water. Whipping the mixture with a hand mixer or a milk frother gives it the texture similarly of whipped cream. Let me tell you, it is yummy. I’m not usually a fan of sugar in my coffee drinks, but with the earthy matcha, the sweetened Dalgona balances it so well.

How to make Dalgona Coffee

This recipe makes a single 16oz drink. You can totally double or triple it if you would like. In a cup, dissolve the tea in some warm water. Add the ice, then pour in your milk of choice. Mix together the instant coffee, sugar and hot water in a bowl and use a hand mixer or a milk frother to whip it up. The mixture will triple in size, thicken and turn a light brown color. It should resemble the picture above. Spoon the coffee onto the milk and serve. I usually mix mine up a bit before drinking it so that the coffee infuses into the milk below. So, so yum.

If you make this iced matcha Dalgona coffee, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more desserts made with tea or coffee, check out these posts:

London Fog No Churn Ice Cream with Honey Shortbread

Earl Grey Cake with Honey Buttercream and Blackberry Caramel

Coffee Brownie No Churn Ice Cream

Espresso Toffee Chocolate Chunk Cookies

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Iced Matcha Dalgona Coffee

Iced sweetened, whipped coffee with milk and earthy green tea

Prep Time10 mins

Course: Drinks

Servings: serving

Ingredients

2 teaspoons matcha tea powder
1/4 cup (59g) warm water
1/2 cup (123g) milk
1 cup ice
2 tablespoons instant coffee or espresso
2 tablespoons granulated sugar
2 tablespoons hot water

Instructions

In a cup, combine the matcha powder and warm water. Stir to dissolve the tea in the water. I like to use a milk frother to blend the tea and water.
Pour in the ice over the tea.
Slowly pour in the milk.
In a medium bowl, combine the instant coffee, sugar, and hot water.
With a hand mixer, beat until the mixture has thickened, increased in volume and has turned a light brown color. I will be scoopable.
Scoop the dalgona mixture into the cup on top of the milk. Serve.
Optional: Sprinkle on a dusting of cocoa powder.

Chocolate Stout Cake with Coffee Irish Cream Buttercream

March 11, 2021 By Ashley 2 Comments

St. Patrick’s Day is just around the corner! What better dessert to follow your corned beef and cabbage than this chocolate stout layer cake with coffee Irish cream buttercream and Irish whiskey ganache? This cake highlights some of Ireland’s best alcohols – Guinness Stout, Jameson Whiskey and Bailey’s Irish Cream liqueur. The chocolate stout cake is out of this world delicious on its own, or with a variety of fillings and butter creams. But, layering and topping the cake with Jameson Whiskey infused chocolate ganache and a coffee and Bailey’s Irish Cream infused Swiss meringue buttercream takes this chocolate stout layer cake to a whole other level of amazing.

I actually have this stout cake on my wedding cake menu. It is one of my most popular flavors for groom’s cakes and is a huge hit with both beer lovers and non-beer fans alike. It’s a rich and chocolaty cake with deep coffee notes and a roasted flavor from the stout beer.

When I chose recipes for my business, I chose cakes with a tight, fine grain crumb, moist on it’s own without the need of moistening syrups, and incredibly flavorful, as well as being functional and a good foundation for stacked and tiered cakes. This chocolate stout cake is not only amazing because it tastes phenomenal, but also because it’s crazy functional. Especially, for making into a towering layer cake beauty. It can easily be scaled to make larger and smaller cakes, and it can also be carved for sculpted cakes.

The chocolate stout layer cake can be made with any stout beer you like. I used Guinness Stout because it’s easy to find and I enjoy the flavor of it. A chocolate milk stout would be fabulous here. I also baked my cakes in two pans, then sliced (or torted) those cakes into two. You can also divide the batter into three tins and bake as three separate layers if you wish.

You can use bittersweet or semi-sweet chocolate for the ganache. The ganache is a standard 2:1 recipe, with two parts of chocolate to one part cream. This will allow you to use it as a drip consistency and as a spreadable frosting-like consistency between the layers. I like to add a little bit of corn syrup and butter to my ganache to allow it to have a bit more softer consistency when chilled. The butter and corn syrup allow it to be a bit creamier and gives it a bit more shine on the drip.

Avoid chocolate bark, low quality chocolate chips and candy melts for ganache. Use a higher quality chocolate here. The better quality the chocolate, the better the texture and the taste. I also add a little bit of Irish whiskey – I used Jameson – to my ganache for additional flavor. Allow the ganache to cool until it’s smooth and spreadable, like peanut butter.

I use Swiss meringue buttercream for this recipe as I love how well it holds the flavor of the coffee and the Irish Cream. Check out my post on Swiss meringue buttercream for the recipe and tutorial on how to make this silky and delicious buttercream. I flavored the Swiss meringue buttercream with cooled, prepared espresso (you can also use strong coffee) and Bailey’s Irish Cream. The coffee flavor complements the chocolate and the stout flavors from the cake. The Irish cream is the final touch, complementing the chocolate and the coffee so well. They are flavors that are meant to be. It’s so good! Definitely don’t leave out the Irish cream here.

I chose to keep the decoration on this cake pretty minimal. I was planning on doing a semi-naked drip but I actually loved how the Swiss meringue buttercream sort of had that two toned messy suede look, so I kept it. To get this look, I iced the cake completely and popped it in the fridge to chill. Once it chilled for 30 minutes or so, I pulled it out of the fridge, and filled in any holes or messy areas with buttercream. I used my cake scraper (or bench scraper) and smoothed the buttercream out completely, which blended both the chilled and room temperature buttercream and created that two tone look and some additional texture.

For the drip, I heated the remaining ganache just until it was the same consistency of what it was when I first made it. Then I poured it into a squeeze bottle to add the drips to the cake. You can also use a spoon to apply the drips instead, if you wish. I added the drips first then I filled in the top with the remaining ganache. Work quickly because the ganache wants to set up quickly on the chilled cake.

There you have it, chocolate stout layer cake with coffee Irish Cream buttercream and Irish whiskey ganache. After I was done shooting the photos for this cake, part of it went to weekend cake tastings and consultations, but the remainder of it was sent off with my husband to a business meeting where it was promptly polished off. They even sent me a video raving about the cake. It’s THAT good.

If you try this chocolate stout layer cake with coffee Irish cream buttercream and Irish whiskey ganache, let me know! Leave a comment in the comment area below and be sure to snap a photo and tag it #littlevintagebaking on Instagram. I love seeing your Little Vintage Baking creations!

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5 from 1 vote

Chocolate Stout Cake with Coffee Irish Cream Buttercream

A moist and chocolaty stout cake filled and dripped with dark chocolate Irish whiskey ganache and filled with coffee Irish Cream Swiss meringue buttercream

Prep Time30 mins

Cook Time1 hr

Total Time1 hr 30 mins

Course: Dessert

Servings: 1" x 2" x 5" servings

Ingredients

Chocolate Stout Layer Cake:

1 cup (226g) unsalted stick butter, softened
2 1/4 cups (504g) light brown sugar, packed
2 1/3 cup (315g) all purpose flour
1 cup (120g) high quality cocoa powder, Dutch processed, sifted to remove lumps
1 1/2 tsp baking powder
1 tsp fine sea salt
4 large eggs room temperature
1 bottle (12oz, 350ml) Guinness stout beer, or your favorite stout, room temperature
1/2 cup (120ml) buttermilk, room temperature
1/4 cup (60g) mayo, room temp
1 1/2 tsp baking soda
2 tsp apple cider vinegar

Irish Whiskey Ganache:

8 oz (227g) chopped bittersweet or semisweet chocolate
1/2 cup (116ml) heavy cream
1/2 tbsp light corn syrup
1 tbsp unsalted butter
2 tsp Irish whiskey, I used Jameson
Pinch fine sea salt

Coffee Irish Cream Swiss Meringue Buttercream:

1 batch prepared Swiss meringue buttercream, omitting the vanilla
1/3 cup (80ml) brewed Espresso, room temperature
2-3 tbsp Irish Cream, I used Bailey's
1/8 tsp fine sea salt

Instructions

Make the chocolate stout layer cake:

Preheat the oven to 350F. Butter the bottoms and sides of 2 - 8" x 2" round cake pans. Line the bottoms with parchment. Create a parchment collar to go around the sides of the pans.
In a medium bowl, combine the flour, sifted cocoa powder, baking powder and salt. Whisk to combine well.
In a measuring cup, combine the buttermilk and stout. Whisk to combine.
Place the softened butter and the brown sugar into the bowl of a stand mixer. Using the paddle attachment, cream the butter and the brown sugar on medium speed until it is very light in color and super fluffy, about 6-8 minutes.
Add the eggs one at a time, mixing just until combined. Scrape the bottom and sides of bowl with spatula after each addition.
Add one third of the flour mixture to the bowl and mix on low until just combined. Pour half of the beer mixture into the bowl and mix on low until just combined.
Remove the bowl from the mixer. Scrape the bowl to make sure the ingredients are incorporated. The mixture might look curdled at this point, but it will come back together.
Add an additional one third of the flour mixture and mix until just combined. Add the remaining beer mixture and mix just until combined.
Scrape the sides and bottom of the bowl to make sure the ingredients are incorporated.
Add the remaining flour mixture and mix until just combined. Remove the bowl from the mixer. Scrape the sides and bottom of the bowl to make sure there are not any pockets of butter or flour remaining.
Place the bowl back on the stand mixer. With the mixer speed on low add the mayo. Mix for 10 seconds.
Combine the baking soda and vinegar in a small bowl. Pour the mixture into the cake batter and mix on low for an additional 10 seconds.
Remove the bowl from the mixer. Portion the batter evenly into the prepared pans.
Bake the cakes on the center rack of the oven for 40-50 minutes, or until a toothpick inserted in the center comes out with a few crumbs. You will want to start watching for the cakes to be done, when the tops dome and start to crack a bit.
Remove the baked cakes from the oven. If they have domed at all, use a tea towel to gently press down the domes. Let the cakes cool in the pans for 10 minutes.
Run a butter knife around the edge of the pans, remove the parchment collar and turn the cakes out onto a wire rack. Cool to room temperature.
Wrap the cakes tightly with a couple layers of plastic wrap and place in the refrigerator to chill completely before assembling.
The cakes will keep tightly wrapped in plastic wrap and placed in a zip top bag in the refrigerator for up to three days. The cake layers can also be frozen, wrapped well in plastic wrap and placed in a zip top bag. I personally don't like to freeze longer than a week, but you can freeze these layers for up to three weeks. Defrost the layers in the refrigerator before using.

Make the Irish Whiskey Ganache:

Place the chopped chocolate and butter into a medium size bowl. Set aside.
Heat the heavy cream, salt and corn syrup in a small sauce pan over medium-low heat on the stove until the mixture begins to simmer.
Pour the hot cream over the chocolate. Let the mixture sit for a minute to allow the chocolate to melt. Gently whisk the chocolate and cream until smooth.
Add the Irish whiskey and whisk to combine.
Place the ganache into the refrigerator until it is a thicker, spreadable consistency, like peanut butter, about 30 minutes or so.

Make the Coffee Irish Cream Swiss Meringue Buttercream:

Add the salt, espresso and Irish cream to the prepared buttercream. Mix on low until incorporated completely and the buttercream is silky and smooth

Assemble the Layer Cake:

Work with chilled cake layers. Using a long serrated knife torte the layers, cutting them evenly in half. You will have four cake layers total. The tops of the cakes will be the center two layers of your cake.
Put one of the cake layers, cut side up onto an 8" cake board or directly onto a cake stand.
Spread a thin, even layer of the ganache on the cake layer with an offset spatula.
Spread about one cup of the buttercream on top of the ganache using an offset spatula to evenly distribute the buttercream. You're looking for the buttercream to be about 1/4 inch thick.
Place another cake layer on top, top up, and press down gently so that the layer is adhered to the buttercream. Repeat the previous two steps, applying the ganache and buttercream.
Place the third layer cake layer, top up, and press down gently so that the layer is adhered to the buttercream.
Add the final ganache layer. Add the final buttercream layer. Place the final cake layer (the bottom of one of the cakes) bottom side up on the buttercream, pressing gently to adhere.
Frost the cake with the remaining coffee Irish cream buttercream. Chill in the refrigerator for 30 minutes.
Microwave the remaining ganache in 3-5 second intervals, stirring after every interval until the ganache is loose and pourable but not hot.
Add the drips around the perimeter of the cake. Fill in the top of the cake with the ganache and smooth.
Slice into pieces and serve.
The completed cake will keep in the refrigerator for up to three days. Bring to room temperature before serving.

Notes

To adjust the recipe for different size pans: (Creates 2 - 2" layer cakes to be torted, or you can divide them into three pans)

Halve the recipe for 6" cakes

One and a half recipes for 10" cakes

Two and a half recipes for 12" cakes

Cake layers adapted from The Sweetapolita Bakebook

Coffee Brownie No Churn Ice Cream

August 18, 2020 By Ashley Leave a Comment

I scream! You scream! We all scream for easy no churn ice cream! Total cheeseball, I know. But yes, you can create creamy, super flavorful ice cream without a machine and without having to drop loads of money at the ice cream shop. Made with just 5 ingredients and loaded with gooey brownie bites, this coffee brownie no churn ice cream is super easy and super fast to prepare. The only thing that takes any time is waiting for it to freeze. It’s a make it and leave it dessert, that can be kept in the freezer for any time a craving strikes. Which is always for ice cream, right?

This coffee brownie ice cream is just as creamy, smooth and luscious as churned ice cream, you will never be able to tell it’s any different from ice cream made with a machine. The coffee ice cream is made with sweetened condensed milk, heavy cream, instant espresso and vanilla to create a rich and creamy ice cream. I like to use Medaglia D’Oro instant espresso. It gives the ice cream a pure and balanced coffee flavor. It’s my preferred instant espresso for baking. So, so good. Fudgy, decadent chocolate brownies are chopped up and swirled into the ice cream batter before freezing.

About the brownies

You can use store bought, box mix or scratch brownies for this recipe. I’ve linked up my small batch brownie recipe below. This recipe bakes up into a nice short layer to serve as a base for various types of bars, or in this case, to chop up and mix into ice cream. You won’t use all the brownies in the ice cream, but set aside any extra to serve with your coffee brownie ice cream once it’s frozen.

How to make no churn ice cream

No churn ice cream is super simple. Heavy cream is whipped to stiff peaks in the bowl of a stand mixer on medium speed. While the cream is whipping, dissolve the espresso powder or instant coffee in hot (not boiling) water. Whisk together the espresso, sweetened condensed milk and vanilla in a large bowl. Once the cream whips to stiff peaks, fold the cream into the espresso/milk mixture carefully, to avoid deflating the cream.

You can use a cake pan, a small casserole dish, a loaf pan, whatever you have on hand to compile your ice cream. I used a 9×5 loaf pan and this recipe fills it all the way to the top. Pour in a little of the ice cream mixture. Then sprinkle on some chopped brownie bites. Be as generous with the brownies as you want. Layer more of the ice cream mixture on top, followed by more brownies. Layer on the rest of the ice cream base and a few more brownie bites on top. Use a skewer or a knife to swirl together the brownies and ice cream. Pop the ice cream in the freezer to freeze overnight.

Feel free to change it up a bit. Don’t feel limited by the brownies here. Add ins are endless. Swirl in nutella or salted caramel. Replace the brownies with Oreos or cookie dough. Infinite ice cream possibilities.

For more frozen treats, check out these recipes:

Chocolate Dipped Key Lime Pops

Roasted Peach Crisp Ice Cream

Spicy Pineapple Margarita Granita

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Coffee Brownie No Churn Ice Cream

Rich fudgy brownies are swirled into a rich and creamy no-churn coffee ice cream.

Prep Time10 mins

Total Time10 mins

Course: Dessert

Ingredients

2 cups (480g) heavy whipping cream
1 can (14oz/396g) sweetened condensed milk
2 tablespoons instant espresso
2 teaspoons pure vanilla extract
1 batch chocolate brownies, cooled and chopped into small bite size pieces You can use store bought or box mix if you wish.

Instructions

Place the whipping cream into the bowl of a stand mixer fitted with a whisk attachment.
Whip the cream on medium speed until stiff peaks form.
Meanwhile, dissolve the instant espresso/coffee in 1/4 cup (63ml) hot water. Whisk to combine.
In a large bowl, combine the sweetened condensed milk, vanilla and coffee mixture. Whisk to combine.
Scoop half the whipped cream into the milk mixture. Carefully fold the whipped cream into the milk mixture, taking care not to deflate the cream.
Fold in the remaining whipped cream to the milk mixture, folding until thoroughly mixed.
Layer the ice cream in three layers, alternatively with the brownies, and swirl to mix just a bit. Add a few more brownie bits on top.
Cover loosely with plastic wrap and freeze until solid, or overnight before serving.

Black Forest Cupcakes

August 30, 2019 By Ashley Leave a Comment

[This post is written in partnership with Bialetti. All text and opinions are 100% mine. Thank you for supporting brands that help me and my business grow!]

Hello, friends! Is it officially considered fall when pumpkin spice starts popping up in coffee shops? As much as I love fall, I’m having a hard time dealing with the fact that summer is nearly over. But I won’t pretend that I’m not excited about hauling out the slow cooker and making ALL the soups. And fall baking, also love it. Pumpkins, apples, warm spices – comfort baking at its best. I’ve got so many fab recipes and tutorials lined up for this fall season and can’t wait to share them all with you.

I couldn’t possibly finish out summer baking on the blog without posting a cherry recipe. My littlest loves cherries so we’ve had a steady supply on hand since they were first available. These black forest cupcakes are the perfect way to use up the last of those cherries. And what better to pair with cherries than chocolate. These chocolate cupcakes are moist and fluffy, filled with homemade cherry filling and topped with a tangy whipped cream cheese buttercream frosting. This is my go-to cream cheese buttercream frosting I use for my wedding cakes.

I’ll admit, these black forest cupcakes aren’t authentically black forest in the traditional sense. Both feature a rich chocolate cake base, but the cherry filling differs a bit. Traditional black forest cake has that unmistakable flavor of Kirsch, or cherry liquor. I chose to leave it out and flavored my cherry filling with vanilla and a hint of almond. I left it out because I don’t keep Kirsch on hand and didn’t feel like it was worth buying a bottle of Kirsch for this one recipe. It would never be used except for this recipe. However, you can add Kirsch to the filling if you have it and wish to use it. I also used sweet cherries for my filling in place of the traditional sour cherries. Traditional black forest cake is filled and covered with a light whipped cream. I opted for a whipped cream cheese buttercream frosting because the tanginess of the cream cheese is fabulous with the cherries and the chocolate.

This chocolate cupcake recipe is one I’ve been using for years and it’s pretty much the *perfect* chocolate cupcake. It’s fantastically chocolate-y with a tight but fluffy crumb. Be sure to use a good quality dutch processed cocoa here. Not only will the flavor be highlighted, but also good quality cocoa powder has a higher fat content (ie: adds moistness to the cupcake).

The only liquid in this chocolate cupcake recipe is coffee. I used Bialetti’s Moka Express to brew the coffee for my cupcakes. I don’t own an espresso machine, so the Moka Express is a fast and easy way for me to make a quality espresso drink without having to hit the local coffee shop drive-through. Bialetti’s Milano coffee blend is my favorite to drink – it’s lighter, more floral and more delicate than the Bialetti Napoli blend that I used for these cupcakes. I opted to use a more robust and dark roast to really enhance the chocolate in the cupcakes and I wanted the natural roasted and cocoa aroma of the coffee to really shine through.

The coffee and cocoa powder are mixed together to “bloom” the cocoa powder. Combining the cocoa powder with a liquid allows the cocoa powder to dissolve and essentially release it’s flavor. Pretty much means you’re unleashing it’s ultimate chocolate-y potential. The cupcakes are made by combining sugar and butter in a saucepan and heating just until melted. The mixture is then poured into the bowl of a stand mixer and beaten until room temperature. Eggs and vanilla are added, followed by the chocolate mixture and finished by alternating between sour cream and the flour mixture. When baked they’ll be perfectly domed, moist and flavorful chocolate cupcakes.

The cherry filling for these black forest cupcakes is super easy and fast to make. Combine all the ingredients into a saucepan. I use a potato masher to break up the cherries a bit more and get them to release some of their juices once they start to cook down a bit. Let the cherry mixture simmer until thickened, add in extracts and let it cool completely before using. Easy peasy. The cherry filling can be made in advance and refrigerated for up to a week.

Whipped cream cheese buttercream frosting is so versatile and great for topping cupcakes, filling cakes and spreading on brownies. It’s also super easy to prepare and definitely a no fuss recipe. Combine softened butter and chilled cream cheese and beat until combined. I use the cream cheese while it’s still cold because it will heat up quite a bit with all the mixing. Using chilled cream cheese helps keep it more stable. Add in the powdered sugar and the vanilla and beat on low until combined. At this point, it’s going to look yellow and pretty lumpy. Turn up the mixer to medium speed and whip until the buttercream has lightened in color and texture, about 3-5 minutes.

If you really wanted to get extra, after filling the cupcakes, puree the remaining cherry filling and drizzle it over the top of the cupcakes. So. Much. Yum. These black forest cupcakes are a must try.

If you try my black forest cupcakes, let me know! Leave a comment in the comment area below and be sure to snap a photo and tag it #littlevintagebaking on Instagram. I love seeing your Little Vintage Baking creations!

For more chocolate desserts, check out these recipes:

Chocolate Stout Cake with Coffee Irish Cream Buttercream and Irish Whiskey Ganache

Bakery Style Chocolate Chip Cookies

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5 from 1 vote

Black Forest Cupcakes

Moist chocolate cupcakes filled with homemade cherry filling and topped with a tangy whipped cream cheese buttercream frosting

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Dessert

Keyword: Black Forest Cupcakes

Servings: cupcakes

Ingredients

Chocolate Cupcakes:

1/4 cup + 2 tablespoons Dutch processed cocoa powder
1/4 cup + 2 tablespoons espresso or coffee
1 1/2 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
3/4 cup unsalted butter
1 cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1/2 cup (120ml) sour cream, full fat

Cherry Filling:

1 cup (1/2lb) sweet cherries, cut in half, stems and pits removed
1/2 tablespoon fresh lemon juice
1/4 cup granulated sugar
2 teaspoons cornstarch
Pinch of fine sea salt
1/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract

Whipped Cream Cheese Buttercream Frosting:

1/2 cup (113g) unsalted butter, room temperature
1 block (250g) cream cheese
4 cups (500g) confectioners sugar
1 tablespoon vanilla extract
1/8 teaspoon fine sea salt

Instructions

Make the chocolate cupcakes.

Preheat the oven to 350F. Line a 12 cup muffin tin with cupcake liners.
In a small bowl, combine the cocoa powder and espresso and whisk until thoroughly incorporated. Set aside.
In a medium bowl, combine the flour, baking soda, baking powder, and salt. Whisk to combine.
Place the sugar and the butter into a saucepan over low heat. When the butter is almost melted, transfer the mixture to a bowl of a stand mixer fitted with a paddle attachment.
On medium low speed, beat the butter mixture until it is room temperature.
Adjust the speed to low. Add the eggs, one at a time, scraping the bowl after each addition. Add the vanilla.
Add the chocolate coffee mixture. Scrape the sides of the bowl.
Add the flour mixture in three batches, alternating with the sour cream, mixing only until just combined after each addition.
Remove the bowl from the mixer and scrape down the sides and the bottom to make sure that all the ingredients are fully mixed.
Divide the batter among the cupcake liners. Bake the cupcakes for 16-19 minutes or until a toothpick comes out with a few stray crumbs.
Cool for 10 minutes in the pan. Transfer the cupcakes to a cooling rack to cool completely.

Make the cherry filling.

Combine the cherries, lemon juice, sugar, cornstarch, and salt in a medium saucepan over medium low heat.
Use a potato masher or a wooden spoon to crush the cherries just a bit to release the juices and break them up a bit.
Let the mixture simmer until thickened and glossy, about 5-7 minutes.
Remove the mixture from the heat and cool completely before using.

Make the whipped cream cheese buttercream frosting.

In the bowl of a stand mixer fixed with a paddle attachment, on medium speed, combine the butter and the cream cheese and beat until combined, about a minute.
Adjust the speed to low and add the confectioners sugar a cup at a time, mixing until incorporated after each addition.
Once all the sugar has been added, scrape down the bowl. Add the vanilla and the salt.
Turn the mixer speed to medium and beat the buttercream until lightened and fluffy, about 3-5 minutes.
Place the frosting into a piping bag fitted with your preferred piping tip

Compile the black forest cupcakes.

Use a small knife to cut a cone shape out of the cupcake center.
Fill the cupcake with two teaspoons of the cherry filling.
Pipe the cupcakes with the whipped cream cheese buttercream frosting and top with a cherry. Enjoy!

Notes

The cupcakes, without frosting can be stored for up to three days at room temperature in a air tight container.

The cupcakes with frosting must be refrigerated. Bring to room temperature before serving.