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Black Forest Cupcakes Recipe

Black Forest Cupcakes Recipe
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★★★★★

5.3 from 7 reviews

These Black Forest Cupcakes are a delightful combination of rich chocolate cake, tart cherry filling, and fluffy whipped cream frosting. Inspired by the classic Black Forest cake, these cupcakes offer a perfect balance of flavors with a moist cocoa cupcake base, homemade cherry jam filling, and light, sweet whipped cream, topped with fresh cherries and chocolate shavings for an elegant finish.

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 and Toppings

  • 1 & 1/2 cups heavy whipping cream
  • 3/4 cup powdered sugar (preferably superfine)
  • 1 teaspoon pure vanilla extract (optional)
  • Cherries for topping
  • Chocolate shavings for topping

Instructions

  1. Make the cherry filling: In a medium saucepot, combine the pitted cherries, sugar, and lemon juice. Place over medium-high heat and bring to a boil, stirring occasionally to prevent scorching. Once boiling, reduce heat to medium-low and simmer for 5 to 10 minutes until cherries are softened.
  2. Thicken the cherry filling: In a small bowl, whisk together cold water and cornstarch to create a slurry. Gradually pour this slurry into the simmering cherry mixture, stirring constantly to avoid clumps. Bring back to a boil and cook until thickened to a jam-like consistency. Transfer to a plate or bowl and cool completely before use.
  3. Preheat oven and prepare cupcake tins: Preheat your oven to 350°F (177°C). Line a 12-cup muffin tin with paper liners and set aside.
  4. Mix dry cupcake 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 the room temperature butter with granulated sugar until the mixture is smooth and no dry sugar is visible. Add the egg and vanilla extract, and mix until combined.
  6. Dissolve espresso powder (optional): In a separate bowl or measuring cup, dissolve espresso powder (if using) in the boiling water and set aside.
  7. Combine wet and dry ingredients: Add one-third of the dry ingredients to the butter mixture and stir until incorporated. Pour in all the buttermilk and mix well. Add the next third of dry ingredients followed by the espresso water mixture, and mix. Finish with the remaining dry ingredients and mix until just combined; do not overmix.
  8. Fill cupcake liners: Portion the batter evenly into the prepared cupcake cups, filling each about two-thirds full to allow room for rising.
  9. Bake cupcakes: Bake in the preheated oven for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely before frosting.
  10. Prepare whipped cream frosting: In a large bowl, combine heavy cream, powdered sugar, and vanilla extract. Using an electric mixer with a whisk attachment, whip the cream until stiff peaks form.
  11. Hollow out cupcake centers: Using the back of a piping tip or a small knife, carefully hollow out the center of each cooled cupcake about halfway down, creating a space approximately 3/4 inch wide for the cherry filling.
  12. Fill cupcakes with cherry filling: Spoon cherry filling into each hollowed cupcake center. Optionally, use the cake pieces you hollowed out to reseal the tops for a seamless finish.
  13. Frost and decorate: Pipe or spread whipped cream frosting over the tops of the cupcakes. Garnish each with a fresh cherry and chocolate shavings for a classic Black Forest look.

Notes

  • For best results, use fresh, ripe cherries when they are in season, or frozen cherries that have been thawed and drained.
  • If buttermilk is not available, you can substitute by mixing 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar and letting it sit for 5 minutes.
  • Powdered sugar should be sifted if clumpy to ensure smooth whipped cream.
  • Espresso powder is optional but enhances the chocolate flavor depth.
  • To easily hollow out cupcakes, the opposite side of a piping tip works well as a small corer.
  • Store leftover cupcakes refrigerated due to whipped cream frosting and consume within 2 days for freshness.

Nutrition

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

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