Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the dessert cool completely before slicing or serving for the best texture.
- Measure ingredients accurately — baking relies on precise ratios for success.
- For fruit desserts, use ripe but firm fruit that holds its shape during cooking.
- For caramel, use a light-colored pan to monitor the color change and prevent burning.
Cooking Tips
Let the dessert cool completely before slicing or serving — many Filipino sweets set and develop their best texture as they rest. Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Black Forest Cupcake
Rich chocolate cupcake filled with cherries and topped with whipped cream and chocolate shavings — a mini Black Forest indulgence.
Instructions
- Preheat oven to 350 degrees Fahrenheit
- Combine flour, salt, cocoa powder, baking soda in a mixing bowl then whisk using a balloon whisk. This will be our dry ingredient mixture.
- Place the softened butter on a clean mixing bowl then cream using an electric hand or stand mixer. Gradually add the sugar while creaming.
- Put-in the vanilla extract and gradually whisk-in the eggs.
- Alternately whisk in the dry ingredient mixture and buttermilk then continue mixing until well blended.
- Arrange paper cups on your cupcake pans then pour-in the mixture in each cup. Do not completely fill the cups. Leave a space for expansion.
- Place in the oven and bake for 20 minutes.
- Remove from the oven and let cool.
- Meanwhile, make the filling by combining the filling ingredients in a bowl. Mix well.
- Make a space in the middle of the cupcake by scraping it or inserting a hollow tube, then put a teaspoon or two of the filling.
- Make the frosting by placing the heavy whipping cream in a bowl then whisk using an electric hand or stand mixer. Gradually mix-in the confectioners (powder) sugar and continue mixing until soft peaks form. Turn off the mixer and add the vanilla extract and fold.
- Frost the cupcakes using the frosting.
- Garnish with chocolate shavings (like what we had with the No-bake Chocolate fudge tart) and a fresh cherry on top.
- Serve right away or refrigerate before serving.
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Pro Tips & Troubleshooting
- Let the dessert cool completely before slicing or serving for the best texture.
- Measure ingredients accurately — baking relies on precise ratios for success.
- For fruit desserts, use ripe but firm fruit that holds its shape during cooking.
- For caramel, use a light-colored pan to monitor the color change and prevent burning.
Cooking Tips
Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Substitutions
Storage & Reheating
Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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