Description
Delight in these decadent Black Forest Cupcakes featuring moist chocolate cupcakes filled with a luscious cherry filling and topped with light whipped cream frosting. Inspired by the classic German Black Forest cake, these cupcakes combine rich cocoa, sweet cherries, and creamy toppings for a perfect dessert treat.
Ingredients
Scale
For the cupcakes:
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
For the cherry filling:
- 1 cup pitted cherries (fresh or frozen)
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon lemon juice
- 1 tablespoon cherry liqueur (optional)
For the whipped cream topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Garnish:
- Chocolate shavings
- Whole cherries (optional)
Instructions
- Preheat oven and prepare pans: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal of the cupcakes after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
- Beat eggs and sugars: In a separate large bowl, beat the eggs together with granulated sugar and brown sugar until the mixture is light, fluffy, and well combined for a tender crumb.
- Combine wet ingredients: Add vegetable oil and vanilla extract to the egg and sugar mixture, mixing thoroughly to integrate the flavors.
- Incorporate dry and wet ingredients: Alternately add the dry ingredient mixture and buttermilk to the wet mixture, starting and ending with the dry ingredients. Stir just until combined, being careful not to overmix to keep cupcakes tender.
- Fill cupcake liners and bake: Divide the batter evenly among the cupcake liners. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cupcakes cool completely.
- Prepare cherry filling: In a small saucepan over medium heat, combine pitted cherries, sugar, and lemon juice. In a separate bowl, mix cornstarch with water to create a slurry, then stir into the cherry mixture. Cook while stirring until thickened, about 3–4 minutes. Remove from heat and stir in cherry liqueur if desired. Allow to cool.
- Fill cupcakes: Using a paring knife or cupcake corer, gently remove a small center from each cooled cupcake. Spoon about 1 teaspoon of cherry filling into each cavity.
- Make whipped cream topping: Beat heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form, ensuring a light and fluffy texture perfect for frosting.
- Top and garnish cupcakes: Pipe or spoon the whipped cream onto each cupcake. Garnish with chocolate shavings and whole cherries for an appealing and authentic presentation.
Notes
- Best served the same day they are frosted to enjoy the whipped cream at its freshest.
- You can store unfrosted cupcakes and cherry filling separately in the refrigerator for up to 2 days and assemble just before serving to maintain freshness.
