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Black Forest Cupcakes Recipe

Black Forest Cupcakes Recipe
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★★★★★

4.9 from 10 reviews

Delight in these classic Black Forest Cupcakes featuring moist chocolate cake filled with luscious cherry filling and topped with rich whipped cream, fresh cherries, and chocolate shavings. Perfect for any celebration or a decadent treat.

Ingredients

Scale

Cherry Filling

  • 1 cup cherries, washed, stems removed, pitted and sliced in half
  • 1/4 cup granulated sugar
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon cornstarch
  • 1 teaspoon cold water

Cupcake Batter

  • 1 & 1/2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract (optional)
  • 1/2 cup boiling water
  • 1 teaspoon espresso powder (optional)
  • 1/2 cup buttermilk

Whipped Cream Frosting

  • 1 & 1/2 cups heavy whipping cream
  • 3/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract (optional)

Toppings

  • Cherries for topping
  • Chocolate shavings for topping

Instructions

  1. Make the cherry filling: In a medium saucepot, combine pitted cherries, sugar, and lemon juice. Place over medium-high heat and bring to a boil, stirring occasionally to avoid scorching. Reduce heat to medium-low, simmer for 5 to 10 minutes until cherries soften.
  2. Thicken cherry filling: Whisk cornstarch and cold water in a small bowl to make a slurry. Gradually add to cherry mixture while stirring to prevent lumps. Bring to boil again and cook until thickened to a jam-like consistency. Transfer to a bowl and let cool completely.
  3. Prepare cupcake tins: Preheat oven to 350°F. Line a 12-cup cupcake tin with paper liners and set aside.
  4. Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  5. Cream butter and sugar: In a large bowl, beat butter and sugar until no dry granules remain. Add egg and vanilla extract and whisk until combined.
  6. Dissolve espresso powder: If using, dissolve espresso powder in boiling water and set aside.
  7. Combine wet and dry ingredients: Add one-third of dry ingredients to the butter mixture, mix until combined. Add buttermilk and whisk. Add another third of dry ingredients, mix, then add espresso water. Finish with remaining dry ingredients, mixing until just combined.
  8. Fill cupcake liners and bake: Divide batter evenly, filling each liner about 2/3 full. Bake in the center of preheated oven for 15 to 20 minutes, or until a skewer inserted comes out clean. Cool completely.
  9. Make whipped cream frosting: In a large bowl, combine heavy cream, powdered sugar, and vanilla. Use an electric mixer with a whisk attachment to whip until stiff peaks form.
  10. Assemble cupcakes: Hollow out the center of each cupcake about halfway down, making a 3/4 inch wide hole. Fill with cherry filling. Optionally, replace the hollowed-out cake piece to seal the filling.
  11. Frost and decorate: Pipe or spread whipped cream frosting on each cupcake. Top with a cherry and chocolate shavings for a classic Black Forest look and taste.

Notes

  • For best results, use fresh, ripe cherries during cherry season or frozen pitted cherries when off-season.
  • If you prefer less sweetness in the cherry filling, adjust sugar quantity to taste.
  • Espresso powder enhances the chocolate flavor but is optional.
  • Powdered sugar quantity for whipped cream can be adjusted based on preferred sweetness.
  • Storing cupcakes in the refrigerator is recommended due to the whipped cream topping; consume within 2 days for freshness.

Nutrition

Keywords: Black Forest cupcakes, cherry filled cupcakes, chocolate cupcakes, whipped cream frosting, cherry dessert

Find it online: https://dailysimplerecipe.com/black-forest-cupcakes-recipe/