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Black Forest Cupcakes

Posted by Lisa | Sweet 2 Eat Baking on February 4, 2012
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Black Forest Cupcakes: Inspired by Black Forest Cake in cupcake form. A decadent chocolate sponge with black cherry filling, topped with fluffy whipped cream, shaved chocolate, and fresh cherries. 🍫🍒

Black Forest Cupcakes Recipe

Black Forest Cupcakes Recipe

I adore Black Forest cake, but making a whole cake for myself is overkill.

The giant man-baby doesn’t like Black Forest cake due to the cherries. Since I couldn’t polish off a whole cake alone, I needed a way to downsize the recipe but still have all the signature flavours of Black Forest cake.

These Black Forest Cupcakes were born.

And let’s face it, who feels as guilty eating a cupcake or two in comparison to a giant slice of cake? Somehow cupcakes appear as though they’re less guilt-free in our minds, right?

These Black Forest Cupcakes have all the same hallmarks as its bigger cousin, but in cupcake form.

A rich combination of chocolate cake, black cherry filling, and whipped cream topping, with chocolate shavings. And of course, a cherry on top.

They offer a perfect balance of decadent chocolate flavour and fruity sweetness, making them an irresistible treat for dessert lovers.

Black Forest Cupcakes Ingredients

  • Fats: Unsalted butter for richness.
  • Sweetener: Granulated white sugar for sweetness.
  • Flavour: Vanilla extract for aromatic depth.
  • Texture: Cocoa powder for chocolatey goodness.
  • Structure: Flour, baking powder, and eggs for structure.
  • Seasoning: Salt to enhance flavours.
  • Filling: Black cherry jam for fruity filling.
  • Topping: Double (heavy) cream and icing sugar for whipped cream topping.
  • Garnish: Cherries and dark chocolate for decoration.

How to Make Black Forest Cupcakes

  1. Prep: Preheat oven, mix cocoa powder with hot water, and combine dry ingredients.
  2. Mixing: Beat butter, sugar, eggs, and vanilla. Add dry and cocoa mixtures.
  3. Baking: Fill cupcake liners and bake until the toothpick comes out clean.
  4. Filling: Core cupcakes, spoon in black cherry jam.
  5. Topping: Whip cream with icing sugar, pipe onto cupcakes, and garnish with cherries and dark chocolate.

The printable recipe below includes the complete list of ingredients, their quantities and detailed instructions.

Black Forest Cupcakes

Recipe Tips and Tricks

  • Customise cherry filling intensity with more or less jam.
  • Experiment with different piping styles for cream topping.
  • Try white chocolate shavings for a twist on the garnish.
  • Add a splash of cherry liqueur to the batter for extra flavour.

Black Forest Cupcakes Serving Suggestions

  • Vanilla Ice Cream: Vanilla ice cream perfectly complements the rich flavours of Black Forest cupcakes.
  • Fresh Berries: A bowl of fresh berries, like strawberries or raspberries, offers a refreshing contrast to the cupcake’s sweetness.
  • Coffee: A cup of freshly brewed coffee, whether black or with cream, provides a classic pairing with the chocolatey goodness of Black Forest cupcakes.

Can you Freeze Black Forest Cupcakes?

You can freeze undecorated Black Forest cupcakes for up to 2-3 months. However, avoid freezing them once topped with whipped cream as it will not retain its texture after thawing.

Black Forest Cupcakes Recipe

These Black Forest cupcakes offer a delicious blend of chocolate and cherry flavours, finished with a creamy touch. Whether you enjoy them on a special occasion or a for those sweet cravings, this recipe is a crowd-pleaser.

I hope you enjoy them as much as I did. Happy baking!

Yield: 16-20 cupcakes

Black Forest Cupcakes

Black Forest Cupcakes

These Black Forest Cupcakes are a smaller version of the cake. The cupcakes are made with a decadent chocolate sponge, filled with black cherry jam and topped with sweetened whipped cream, shaved chocolate, and black cherries.

Prep Time 15 minutes
Cook Time 15 minutes

Ingredients

Black Forest Cupcakes

  • 50g (½ cup) cocoa powder
  • 240ml (1 cup) boiling water
  • 175g (1 ⅓ cups plain (all-purpose) flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 115g (½ cup) unsalted butter, softened
  • 200g (1 cup) granulated white sugar
  • 2 large eggs
  • 2 tsp vanilla extract

Filling

  • 3 tbsp black cherry jam, optional

Topping

  • 300ml (1 ¼ cups) double (heavy) cream
  • 4 tbsp icing (powdered) sugar
  • 16-20 fresh cherries
  • dark chocolate

Instructions

  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, sift or 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 cupcake with batter to around two-thirds full. 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 overbake or the cupcakes will be dry.) Remove from oven and allow to rest for 5-10 minutes before transferring to a wire rack to cool completely.
  6. When the cupcakes have cooled. Core the cupcake with a knife or a cupcake corer, then spoon black cherry jam into the cupcakes to taste. i.e. more for a stronger taste. Replace cupcake cores.
  7. Whip up the cream, adding 4 tbsp of icing sugar, to slightly under firm peaks. Using a star piping tip, pipe whipped cream onto each cupcake.
  8. Take a few chunks of dark chocolate and either shave or grate onto the cupcakes.
  9. Serve immediately or store in the fridge for a maximum of 2-3 days. The cupcakes can be frozen without the filling and toppings.

Notes

If you do not have any black cherries to top off each cupcake, you can substitute fresh cherries for canned or glacé (maraschino) cherries, but this will completely change the overall flavour.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 298Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 60mgSodium: 124mgCarbohydrates: 39gFiber: 1gSugar: 27gProtein: 3g

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© Sweet 2 Eat Baking
Category: Cupcakes

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Black Forest Cupcakes Recipe by Sweet2EatBaking.com

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Posted by Lisa | Sweet 2 Eat Baking on February 4, 2012
3 Comments // Leave Some Love

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