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Black Forest Cupcakes

These soft and moist Black Forest Cupcakes are made with rich dark chocolate batter, sweet cherry filling and topped with homemade whipped cream. A decadent and delicious black forest cake but in miniature form!
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Course: Dessert
Cuisine: American, German
Keyword: Black Forest Cake, Black Forest Cupcakes, Cherry, Chocolate Cupcake Recipe
Prep Time: 30 minutes
Cook Time: 20 minutes
Chilling Time: 10 minutes
Total Time: 1 hour
Servings: 12 cupcakes

Ingredients

For Chocolate Cupcakes

  • 1 cup (130g) all-purpose flour, sifted
  • 1/3 cup (35g) unsweetened cocoa powder, sifted
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon (5g) baking powder
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1/3 cup (80ml) vegetable oil or canola oil
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk
  • 1/2 cup (120ml) boiling water
  • 1 teaspoon instant espresso powder

For Cherry Filling

  • 2 cups sweet cherries, pitted and cut in halves 
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons (15g) cornstarch
  • 1 tablespoon (10ml) freshly squeezed lemon juice
  • 1 tablespoon (15ml) Kirsch, substitute with 1/2 teaspoon vanilla extract if prefer to

For Whipped Cream

  • 2 cups (480ml) heavy cream, very cold
  • 1/4 cup (30g) powdered sugar, sifted
  • 1 teaspoon (5ml) vanilla extract

Instructions

To Make Cherry Filling

  • In a large saucepan, combine the cherries, granulated sugar, lemon juice and cornstarch and mix until well combined. Cook over medium heat, stirring often, until the cherries begin to break down and the filling starts to simmer and thicken. Remove from the heat and stir in the Kirsch, or vanilla extract if you are not using liqueur. Allow to cool completely before filling the cupcakes.
  • Cherry filling can be made in advance. Store in an airtight container in the fridge until ready to use.

To Make Chocolate Cupcakes

  • Preheat an oven to 350°F/175°C. Line 12 muffin cups with liner papers.
  • In a large bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
  • In a medium bowl, whisk together eggs, oil, buttermilk and vanilla extract until combined. Slowly add the wet mixture into the dry mixture and mix just until combined.
  • In a different cup, add the instant espresso powder into the boiling water and mix until dissolved, then add to the mixing bowl and stir to combine. Keep whisking until the batter is fully combined and smooth.
  • Evenly distribute your batter between the cupcake liners, filling no more than 3/4 full. Bake for 18-20 minutes until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for about 10 minutes then transfer them to a cooling rack to cool completely.

To Make Whipped Cream

  • In the bowl of an electric mixer fitted with paddle attachment, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat the mixture until stiff peaks form. Do not overbeat.

To Assemble Black Forest Cupcakes

  • Once cupcakes are completely cool, use a large piping tip, a cupcake corer or a paring knife to cut out a small hole in the center of each cupcake. Fill each hole with 1 tablespoon of cherry filling or until it reaches the top of the cupcake.
  • Frost each cupcake with whipped cream using a piping bag fitted with a piping tip (I use Wilton 1M). Garnish with chocolate shavings and a fresh cherry on top. Enjoy!
  • Store cupcakes in an airtight container in the fridge for up to 3 days.
Tried this recipe?Mention @herdreamykitchen on Instagram or tag #herdreamykitchen!