Description
These rich and moist Black Forest Cupcakes combine deep chocolate flavor, a sweet cherry filling, and fluffy whipped cream frosting, topped with chocolate shavings and a cherry for the perfect bite!
Ingredients
For the Chocolate Cupcakes
- 1 cup cake flour (or all-purpose flour)
- 1/2 cup cocoa powder (Dutch-processed or high-quality blend)
- 1 tsp espresso powder (optional, but enhances flavor)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1/2 cup buttermilk (or milk + 1 tsp vinegar as a substitute)
- 1/2 cup hot coffee (enhances chocolate flavor)
For the Cherry Filling
- 1 cup fresh or frozen cherries, pitted and chopped
- 1 tbsp sugar (adjust to sweetness preference)
- 1 tbsp cornstarch + 1 tbsp water (to thicken)
- 1/2 tsp vanilla extract
- 1 tbsp Kirsch (cherry brandy, optional)
For the Whipped Cream Frosting
- 1 cup heavy whipping cream (cold)
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/2 tsp unflavored gelatin + 1 tbsp water (optional, for stabilization)
For Topping
- Chocolate shavings (for garnish)
- 12 whole cherries (for decoration)
Instructions
1. Make the Cherry Filling : In a saucepan over medium heat, combine cherries, sugar, and cornstarch mixed with water. Stir frequently and cook for about 15 minutes until thickened. Remove from heat, stir in vanilla and Kirsch, then let it cool completely before using.
2. Bake the Chocolate Cupcakes: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners. In a bowl, whisk together flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. In a separate bowl, beat sugar, oil, eggs, and vanilla until smooth. Alternately mix in the dry ingredients and buttermilk, stirring gently. Lastly, mix in hot coffee. Fill cupcake liners halfway full and bake for 18-22 minutes, or until a toothpick inserted comes out clean. Let cool completely.
3. Make the Stabilized Whipped Cream: If using gelatin, mix with water and microwave for 5-10 seconds until dissolved. Let it cool slightly. In a bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form. Slowly add the cooled gelatin and beat until stiff peaks form.
4. Assemble the Cupcakes: Use a small knife or cupcake corer to cut out a small hole in each cupcake center. Fill each hole with 1-2 teaspoons of cherry filling, then place the removed cupcake piece back on top.
5. Frost and Garnish: Pipe or spread whipped cream frosting over each cupcake. Sprinkle with chocolate shavings, and finish with a whole cherry on top.
6. Serve and Enjoy: These cupcakes are best enjoyed fresh, but they can be stored in the refrigerator for up to 3 days.
Notes
- Use room temperature ingredients for smooth batter.
- Don’t overmix the cupcake batter to keep them light and fluffy.
- Freeze the cherry filling for 10 minutes before filling cupcakes to make it easier to handle.
- For extra chocolate flavor, drizzle melted chocolate over the whipped cream.
- Make ahead: Cupcakes can be baked a day in advance; just add the filling and frosting before serving.
Nutrition
- Calories: 260 kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg