Description
These Black Forest Cupcakes combine rich chocolate cake, sweet-tart cherry filling, and fluffy whipped cream frosting for a delightful dessert that’s as stunning as it is delicious. Perfect for parties, holidays, or whenever you crave the classic Black Forest flavor in cupcake form!
Ingredients
Chocolate Cupcakes:
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1 cup all-purpose flour
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1/2 cup unsweetened cocoa powder
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1 tsp baking powder
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1/2 tsp baking soda
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1/4 tsp salt
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1 cup granulated sugar
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1/2 cup vegetable oil
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2 large eggs
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1/2 cup buttermilk
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1 tsp pure vanilla extract
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1/2 cup hot water or hot coffee
Cherry Filling:
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3/4 cup cherry pie filling or canned sour cherries, drained
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1 tbsp granulated sugar (if using sour cherries)
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1 tbsp cornstarch + 1 tbsp water (optional, for thickening)
Whipped Cream Frosting:
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1 cup heavy whipping cream, cold
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3 tbsp powdered sugar
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1/2 tsp vanilla extract
Optional Garnishes:
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Chocolate shavings or curls
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Fresh cherries with stems
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Extra cherry filling
Instructions
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Make the Chocolate Cupcakes:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk sugar, oil, eggs, buttermilk, and vanilla until smooth.
Gradually add the dry ingredients to the wet, then stir in hot water or coffee until blended.
Divide batter among liners (¾ full) and bake 18–20 minutes. Cool completely. -
Prepare the Cherry Filling:
If using sour cherries, simmer with sugar until soft. Thicken with cornstarch slurry if needed. Cool before using. -
Core and Fill:
Remove centers of cooled cupcakes and fill with 1–2 teaspoons of cherry filling. -
Make Whipped Cream Frosting:
In a chilled bowl, beat cream, powdered sugar, and vanilla until stiff peaks form. -
Frost and Decorate:
Pipe whipped cream onto cupcakes. Garnish with chocolate shavings, a cherry on top, and extra cherry filling if desired.
Notes
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For added chocolate richness, drizzle cupcakes with chocolate ganache before frosting.
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Keep cupcakes chilled if not serving immediately; frost just before serving for best texture.
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Can be made with gluten-free flour blend if desired.