Are you a fan of chocolate and cherries? If so, you’re in for a treat with Black Forest Cupcakes! These delicious cupcakes are a twist on the classic German dessert, Black Forest Cake. With a moist chocolate base, homemade cherry filling, and a light whipped cream topping, these cupcakes are sure to satisfy your sweet tooth.
Whether you’re looking for a party dessert or just a weeknight pick-me-up, Black Forest Cupcakes are the perfect choice. In this article, we’ll explore some of the best Black Forest Cupcake recipes out there, so get ready to indulge in some chocolatey goodness!
Key Black Forest Cupcakes Ingredients & Why
It’s the key for rich, chocolatey cupcakes. Opt for natural cocoa powder for extra fluffiness.
This is the star, sweet and tangy. Use canned cherry pie filling or homemade cherry compote with Kirsch or rum for an authentic Black Forest taste.
A must for Black Forest cupcakes. Balances sweetness and adds a light, fluffy texture. Consider adding powdered gelatin for stability.
Decorative and flavorful. Pit and use as a topping or mix into the cherry filling.
Provides moisture and acidity, ensuring super fluffiness. If unavailable, use kefir or a homemade buttermilk substitute.
Needed to bind the batter together.
Sweetens the whipped cream frosting.
Adds flavor to the whipped cream frosting.
Decorative and rich in flavor. Shave or chop and sprinkle on the whipped cream frosting.
How Do You Make The Best Black Forest Cupcakes?
- Preheat to 350°F and prepare a 12-cup muffin pan with cooking spray or liners.
- Combine sugar, flour, cocoa, baking powder, baking soda, and salt in the mixer bowl. Add egg, milk, oil, and vanilla. Mix for 2 minutes, then stir in boiling water. Divide the thin batter equally among the pan wells, filling each to a maximum of 3/4.
- Bake for 15-18 minutes until a toothpick comes out clean, then cool on a rack.
- In the meantime, place the cream in a clean, spacious mixing bowl or the stand mixer bowl equipped with the whisk attachment. Whip until soft peaks form in roughly 3 minutes. Add sugar, vanilla, and kirsch if desired, and whip until you reach stiff peaks, typically 2-3 minutes more. Keep the whipped cream in the refrigerator for assembling the cupcakes.
- Cool the cupcakes, then slice the tops, creating a 1 1/2-inch diameter cone without cutting through the base. Fill the center with cherry pie filling for a delicious twist.
- Transfer whipped cream to a pastry bag with a round tip, pipe it onto the cupcakes, and then crown each cupcake with a fresh cherry and chocolate shavings.
Pro Tips For Making Black Forest Cupcakes Recipe
- Employ a cupcake corer for easier filled cupcakes.
- Ensure complete cupcake cooling before frosting.
- Top with dark chocolate shavings after frosting.
- Achieve large whipped cream swirls with a round tip.
- Once cooled, hollow the cupcakes’ tops, add cherry pie filling.
- Prep whipped cream in advance, refrigerate for assembly.
- Adorn with fresh cherries and dark chocolate shavings.
- Opt for Kirsch for an authentic Black Forest flavor.
How to Store Black Forest Cupcakes
- Store cupcakes in an airtight container to preserve freshness and prevent odors.
- Refrigerate cupcakes to keep them fresh and whipped cream intact.
- Refrigerate for up to 2 days; note that frosting may thicken over time.
- Bake cupcakes 1 day ahead, store on a plate covered in plastic wrap or aluminum foil at room temperature.
- To freeze cupcakes, wrap undecorated ones in cling film or an airtight container. For decorated ones, freeze them on a plate, then wrap in cling film when solid.
Can You Freeze Black Forest Cupcakes?
According to search results, undecorated Black Forest cupcakes can be frozen for up to 4 weeks. Simply wrap them well in cling film or store in an airtight container. When it’s time to defrost, remove the cling film or container and let them thaw at room temperature. For optimal freshness, it’s advised to store these cupcakes in the fridge due to the whipped cream.
Frequently Asked Questions About Black Forest Cupcakes
What are the ingredients needed to make black forest cupcakes?
Achieve black forest cupcakes effortlessly with these concise ingredients: flour, sugar, cocoa powder, baking essentials, oil, egg, vanilla extract, buttermilk, cherries, cornstarch, lemon juice, gelatin, heavy cream, and powdered sugar.
How do I store black forest cupcakes?
To maintain the freshness of your black forest cupcakes, store them in an airtight container in the refrigerator for a maximum of two days.
How can I make black forest cupcakes even better?
Elevate your black forest cupcakes by incorporating fresh cherries when available, or opt for maraschino cherries if fresh ones are not at hand. For an additional burst of flavor, consider infusing the cherry filling with Kirschwasser or rum.
Black Forest Cupcakes Recipe
FOR THE CUPCAKES:
- Cooking spray or or paper liners
- 1 cup granulated sugar
- 3/4 cup plus 1 tablespoon all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 large egg
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
FOR THE FROSTING:
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon kirsch (optional)
- 1 cup canned cherry pie filling
- 12 fresh cherries, pitted
- 2 ounces good- quality dark chocolate, shaved
- To get started, preheat your oven to 350°F. Next, either coat the 12-cup muffin pan with cooking spray or line it with paper liners.
- In a stand mixer bowl or a large mixing bowl, whisk together sugar, flour, cocoa, baking powder, baking soda, and salt. Incorporate the egg, milk, oil, and vanilla, and beat on medium speed for approximately 2 minutes. Finally, blend in the boiling water. The batter should have a thin consistency. Evenly distribute it among the pan wells, ensuring they are no more than 3/4 full.
- After baking for 15-18 minutes, or until a toothpick inserted in the center comes out clean, allow the cupcakes to cool in the tin for 5 minutes. Then, transfer them to a cooling rack to cool completely.
- While you're at it, transfer the cream to a clean, spacious mixing bowl or the stand mixer bowl with the whisk attachment. Whip the cream vigorously until soft peaks emerge, which usually takes about 3 minutes. Then, incorporate sugar, vanilla, and kirsch if you choose, and continue to whip until you achieve stiff peaks in 2-3 more minutes. Store the whipped cream in the fridge for cupcake assembly.
- Once the cupcakes have cooled, take a paring knife and carefully cut a 1 1/2-inch diameter cone from the top of each cupcake, making sure not to cut through the bottom. Then, fill the center of each cupcake with cherry pie filling.
- Use a pastry bag with a round tip to transfer the whipped cream onto the cupcakes. Finish by topping each cupcake with a fresh cherry and chocolate shavings.