Description
Delight in these luscious Black Forest Cupcakes, a perfect blend of rich cocoa cake filled with sweet cherry pie filling, topped with fluffy whipped cream and adorned with chocolate shavings or fresh cherries. A German-inspired dessert that combines classic flavors into individual, elegant treats.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 1 cup cherry pie filling, chopped
Whipped Cream Frosting
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Garnish (Optional)
- Chocolate shavings or fresh cherries
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to prevent sticking and facilitate easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined, ensuring a smooth and consistent dry mixture.
- Cream Butter and Sugars: In a large bowl, cream softened unsalted butter with granulated sugar and brown sugar using a mixer until the mixture is light and fluffy, which incorporates air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed butter and sugar, blending well after each addition, then mix in the vanilla extract for flavor depth.
- Combine Batter: Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix gently until just combined to keep the batter light and avoid overmixing.
- Fill and Bake: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and allow them to cool completely on a wire rack, preventing the frosting from melting when applied.
- Fill Cupcakes: Once cooled, carefully cut a small cone-shaped piece out of the center of each cupcake and fill the hollow with chopped cherry pie filling for a burst of sweet cherry flavor.
- Whip Cream Frosting: In a chilled bowl, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and creamy topping.
- Frost and Garnish: Pipe or spread the whipped cream over each filled cupcake and garnish with chocolate shavings or fresh cherries to add texture and an elegant touch.
Notes
- For authentic Black Forest flavor, lightly brush the cupcakes with cherry juice or kirsch before filling with cherry pie filling.
- These cupcakes are best enjoyed the same day for freshness but can be stored refrigerated for up to two days.
- Ensure the whipped cream is cold before whipping to achieve the best volume and texture.
- Use room temperature eggs to help the batter mix smoothly.
