Black Forest Gâteau Cupcakes!

Black Forest Gâteau Cupcakes Recipe

Black Forest Gâteau Cupcakes Recipe

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Prep Time: 15 mins

Cook Time: 16-18 mins

Yield: 16-20 cupcakes

Fancy some Black Forest Gâteau Cake but don’t want to make a big cake? Why not make a smaller cupcake version instead? Decedent chocolate sponge filled with black cherry jam topped with whipped cream, shaved chocolate and a black cherry.



  • ½ cup (50g) cocoa powder
  • 1 cup (240 ml) boiling water
  • 1⅓ cups (175g) plain (all purpose) flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated white sugar
  • 2 large eggs
  • 2 tsp vanilla extract


  • 1-3 tbsp black cherry jam
  • 300ml double (heavy) cream
  • 4 tbsp icing (confectioners’) sugar
  • 1x can of black cherries (or glacé cherries if you do not have)
  • a few chunks of dark chocolate


  1. Preheat oven to 190°C/375°F/Gas Mark 5. Grease or line a muffin tray with paper liners.
  2. In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.
  3. In another bowl, whisk together the flour, baking powder, and salt.
  4. Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
  5. Fill each muffin cup about two-thirds full with batter and bake for about 16 – 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool.
  6. When cupcakes have cooled. Pass the black cherries through a sieve. Reserve the cherries in the sieve and cut/mash enough to pass through a piping tip or alternatively, core the cupcake with a knife or a cupcake corer.
  7. Pipe or spoon the black cherry jam into the cupcakes. Use according to how you want to taste. i.e. more for a stronger taste. Replace cupcake cores if you cored.
  8. Whip up the 300ml of double cream adding 4 tbsp of icing sugar to sweeten and pipe onto the cupcakes.
  9. Take a few chunks of chocolate and either shave off or grate onto the cupcakes.


  • Place some baking paper over the zesting part of your grater and grate the chocolate. This way, the chocolate does not get stuck on the grater therefore wasting chocolate {insert shocked face}!
  • Place a black cherry on top of each cupcake to decorate. If you do not have any black cherries in, substitute for a glacé cherry but bear in mind this will completely change the overall flavour. This step is completely optional.


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