Black Forest Cupcakes!

Black Forest Cupcakes

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 16-20 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.


Black Forest Cupcakes

  • 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


  • 3 tbsp black cherry jam, optional


  • 300ml (1 ¼ double/heavy cream
  • 4 tbsp icing/confectioners’ sugar
  • 1x can of black cherries or 16-20 fresh cherries
  • 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 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 over bake 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 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. Spoon 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 cream, adding 4 tbsp of icing sugar, to slightly under firm peaks. Using a star piping tip, pipe each cupcake.
  9. Take a few chunks of dark chocolate and either shave or grate onto the cupcakes.
  10. Serve immediately or store in the fridge for a maximum of 2-3 days. The cupcakes can be frozen without the filling and toppings.


  • When grating the chocolate, place some parchment paper over the zesting part of your grater and grate the chocolate - chocolate does not get stuck on the grater, therefore, no wasting chocolate! 🙂
  • If you do not have any black cherries in to top off each cupcake, you can substitute for fresh cherries or glacé (maraschino) cherries, but this will completely change the overall flavour.
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