Black Forest Cupcakes

Ingredients

• White Chocolate Whipped Cream

  • 7 oz (200 g) white chocolate, chopped
  • 1 1/2 cups (375 ml) 35% whipping cream
  • 1/2 vanilla bean, split lengthwise and seeds scraped or 1 tsp (5 ml) vanilla

• Morello Cherry Filling

  • 1/4 cup (55 g) sugar
  • 2 tbsp cornstarch
  • 1 jar (680 g or 540 ml) morello cherries in light syrup, syrup and cherries separated
  • 2 tbsp (30 ml) kirsch (optional)

• Cupcakes

  • 1 cup (150 g) unbleached all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • 1 cup (210 g) sugar
  • 1/2 cup (125 ml) buttermilk (see note)
  • 3 tbsp (45 ml) vegetable oil
  • 1/4 cup (25 g) cocoa powder
  • 1/3 cup (75 ml) hot water

• Dark Chocolate Bark (optional)

  • 2 oz (55 g) dark chocolate, melted and cooled
  • Dried rose petals (optional)