Black Forest Cake Cupcakes
These Black Forest Cupcakes are fun to make and so delicious to eat. Moist chocolate cupcakes made with buttermilk are filled with syrupy cherries, and topped with whipped cream and chocolate shavings.
Ingredients
For the Cherry Filling:
- 3 cups pitted and halved cherries fresh, frozen or canned - see Home Chef note
- ⅓ cup granulated sugar
- 2 tablespoons Kirsch or cherry liqueur
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 large eggs
- 1 cup granulated sugar
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
- ¾ cup buttermilk
For Topping:
- 2 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- 2 ounces dark chocolate finely chopped
- 12 fresh cherries
Instructions
Make the Cherry Filling:
- In medium saucepot, stir together cherries, sugar and 2 tablespoons water. Heat to simmering over medium heat and cook 5 minutes or until cherries start to break down and consistency looks syrupy, stirring frequently. Remove from heat and stir in Kirsch. Set aside to let cool.
Make the Chocolate Cupcakes:
- Preheat oven to 350 degrees F. Line muffin pan with 12 cupcake liners.
- In large mixing bowl whisk flour, cocoa powder, baking powder, baking soda and salt until well combined.
- In bowl of stand mixer fitted with whisk attachment, mix eggs, sugar, oil and vanilla for 3 to 4 minutes or until mixture is pale yellow and light and fluffy.
- Add 1/3 of egg mixture to flour mixture and gently fold together until just combined. Add 1/3 of buttermilk and again fold together until just combined. Repeat with remaining flour mixture and buttermilk. Do not over mix. A few lumps are OK.
- Divide batter between prepared cupcake liners. Transfer to oven and bake 14 to 16 minutes or until cupcakes have risen and spring back when pressed gently. Transfer to cooling rack and allow to cool completely before filling.
- To fill, use an upside down piping tip or paring knife to remove core from each cupcake, starting at the center top of the cupcake and going down into the cake.
- Use a slotted spoon to remove the cherries from most of their syrup. Reserve syrup for drizzling over the finished cupcakes. Use a small spoon to fill each cupcake with some of the cherries.
Make the whipped cream:
- Place cream and powdered sugar in bowl of stand mixer fitted with whisk attachment and mix on medium-high speed until soft peaks form.
- Transfer whipped cream to piping bag fitted with large round tip. Pipe cream onto top of each cupcake, then sprinkle with chopped chocolate. Place a fresh cherry on top of each cupcake and drizzle some reserved cherry syrup over each cupcake.
- Black Forest Cupcakes are best eaten on the day they are made. But, if you have any leftovers, they should be stored in an airtight container in the refrigerator where they will keep for 2 days.
Notes
- Home Chef Note: I tested the cherry filling a number of ways and while I did find that fresh cherries yielded the best consistency (and are best for topping the cupcakes as a garnish), this Black Forest cupcake recipe will work with frozen or canned cherries, too.
- The thing to look out for is the water content. So, if you do decide to use frozen cherries, it won’t be necessary to add water when you bring the cherries to a simmer, since frozen cherries are already quite watery when they thaw.
- When making the filling, you are looking for a syrupy consistency. If, after 5 minutes, the cherries still look watery, simply simmer then for a few more minutes.
Serving: 1cupcake, Calories: 434kcal, Carbohydrates: 47g, Protein: 5g, Fat: 26g, Saturated Fat: 14g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 0.04g, Cholesterol: 85mg, Sodium: 171mg, Potassium: 273mg, Fiber: 3g, Sugar: 34g, Vitamin A: 822IU, Vitamin C: 3mg, Calcium: 89mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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