Description
Delight in these classic Black Forest Cupcakes, featuring moist chocolate cupcakes filled with luscious cherry pie filling and topped with light, fluffy whipped cream frosting. This German-inspired dessert beautifully combines rich cocoa, sweet cherries, and a creamy finish for a perfect treat any time of year.
Ingredients
Scale
Chocolate Cupcakes
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup hot coffee or hot water
Cherry Filling
- 1 cup canned cherry pie filling or cherry compote
Frosting
- 1 cup heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Optional Garnish
- Chocolate shavings
- Fresh or jarred cherries
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In another bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until smooth, then stir in the hot coffee or hot water to activate the cocoa flavor.
- Mix Batter: Pour the wet ingredients into the dry ingredients and gently mix just until the batter is smooth, being careful not to overmix to maintain a tender crumb.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake Cupcakes: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool completely on a wire rack.
- Core Cupcakes: Once cooled, carefully cut a small cone-shaped piece out of the center of each cupcake to create space for the cherry filling.
- Fill with Cherry: Spoon or pipe the cherry pie filling into the hollowed centers of each cupcake.
- Make Frosting: In a chilled bowl, beat the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and fluffy whipped cream frosting.
- Frost and Garnish: Pipe or spread the whipped cream frosting onto each cupcake and garnish with chocolate shavings and fresh or jarred cherries as desired.
Notes
- For an authentic Black Forest taste, lightly brush the cupcakes with cherry juice before adding the cherry filling.
- Store cupcakes refrigerated to keep the whipped cream frosting fresh and consume within two days for optimal flavor and texture.
