Black Forest Cupcakes Recipe – Soft, light, and moist chocolate cupcakes with a cherry filling are topped with handmade whipped cream in these Black Forest Cupcakes. Look no farther for a Mother’s Day dessert! My mother adored these cupcakes, and who wouldn’t? No one could refuse a chocolate cupcake with cherry pie filling, topped with sweetened whipped cream and chocolate. These delicious cupcakes are wonderfully chocolaty with a soft and moist crumb, and the cherry pie filling, well, try not to take it by the spoonful before filling the cupcakes. In some ways, these remind me of a ding dong cupcake, but with the added advantage of that wonderful filling. Perfect for fresh cherry season! The mix of chocolate, cherries, and whipped cream is delicious! This dessert is a version of the traditional German dessert!
Black Forest Cupcakes:
My favorite chocolate cupcake recipe serves as the foundation for these Black Forest Cupcakes. The cupcakes are not only delicate and light, but they also stay moist for days. Can you tell how moist the cupcakes are from the photo? Seriously, this is fantastic. After they’ve been cooked and cooled, you’ll cut out the center and fill each with cherry filling. What about that cherry filling? It’s simple to make your own cherry pie filling at home, and it tastes a million times better than anything from a can. In fact, I had my husband taste test the filling, and he despises canned cherry filling. What is the final word? He genuinely enjoyed it! I believe you will as well.
Why You Will Love This Recipe?
- Chocolatey with cherry undertones, and the whipped cream is wonderful!
- The cherry filling is a pleasant surprise, since it is soft and light.
- These cupcakes take a little time to make, but they are well worth the effort.
- These cupcakes are so adorable with the whipped cream, chocolate, and cherry on top!
- They taste fantastic!
- It was a bit time consuming.
What Exactly Is Black Forest?
Black Forest Cake is a German cake composed of chocolate cake with layers of cherries and whipped cream sandwiched in between. Kirsch, a kind of cherry brandy, is also commonly used in Black Forest Cake. The cake, known in German as ‘Schwarzwälder Kirschtorte,’ takes its name from the booze! The cherries used to produce this cherry brandy come from Germany’s Schwarzwäld Mountain Range, often known as the Black Forest. Kirsch, while not required in Canada or the United States, is required in Germany. The inclusion of Kirsch is a definite, and legal, necessity for a bakery or retailer to describe the cake as a real “Black Forest Cake.” While you may certainly leave out the kirsch in the cherry compote, I feel that the kirsch really brings out the cherry taste and gives it the classic black forest flavor!
Ingredients Black Forest Cupcakes Recipe:
- Bittersweet chocolate
- Cocoa powder (unsweetened)
- Hot water
- Sugar granules
- Soda bicarbonate
- White vinegar
- Vanilla extract
Ingredients Filling And Topping:
- Store-bought or homemade cherry pie filling
- Heavy Cream
- Sugar Granules
- For garnish, use finely chopped chocolate or genuine chocolate sprinkles.
How To Make Black Forest Cupcakes Recipe?
- Preheat the oven to 160°C/Gas Mark 3 and prepare a 12-hole muffin pan with cupcake liners.
- In a large mixing bowl, combine the butter, chopped chocolate, coffee granules, and 80ml of water. Stir slowly until melted, then remove from the heat and set aside to cool.
- In a large mixing bowl, sift together the flours, cocoa, and bicarbonate of soda. Make a well in the center of the mixture and stir in the sugar. Stir in the beaten eggs, oil, and buttermilk, as well as the chocolate mixture, using a big spoon until fully mixed.
- Bake for 20 minutes, filling cupcake cases 2/3 full.
- Meanwhile, create the Kirsch syrup by boiling 2 tbsp. black cherry conserve in the microwave for 30 seconds on High. Strain the hot conserve through a tea strainer and add 3 tablespoons Kirsch or cherry brandy to the strained jam. Place to one side until ready to use.
- Whip the double cream with the icing sugar, vanilla essence, and 2 tablespoons Kirsch or cherry brandy to make the Chantilly cream. Whip until thick and creamy. Attach the nozzle to the piping bag and fill no more than 2/3 of the way with Chantilly cream. Place in the refrigerator until ready to use.
- When the cakes are cold, use an apple corer to cut a hole in each of the 12 cakes and fill with (not too much) cherry jam, then replace the tops of the cakes. Brush the cakes’ tops liberally with Kirsch syrup.
- Pipe a swirl of Chantilly cream on tops of the cakes by twisting the piping bag and holding the twist with your thumb and fingers. Apply pressure to the bag’s top, compress, and pipe a star in the center of each cake. Then, using the edge of the cupcake shell as a guide, pipe around the star again. Work the frosting gradually upwards into a swirl. Finally, relax the pressure, push down slightly, and swiftly draw the ice bag up and away.
- Finish by putting chocolate curls and a cherry on top of each cake.
Because I wanted to top the cupcakes with delicious red cherries, I used them in the filling. You may easily substitute another variety of cherry in this recipe; simply alter the amount of sugar to your liking.
One thing to keep in mind is that you must cut the cherries in half before weighing them out and preparing the filling. Because some cherries can be rather huge, I found that smaller bits of cherry worked much better for filling the cupcakes.
You will also need to pit the cherries. Is it just me, or does anybody else despise pitting cherries? I don’t have a cherry pitter, so I make do with a strong plastic straw. Simply insert the straw into the middle of the bottom of each cherry to remove the pit and stem. So simple!
How To Create a Cherry Compote?
Begin with chopping your cherries into quarters, then add these quartered cherries to a medium pot with the sugar. Bring the compote to a boil, then lower to a low heat. Cook the compote for 15 to 20 minutes, stirring occasionally. When the compote is done, it should be thickened and the cherries should be tender. Stir in the kirsch, then transfer to a tight container and refrigerate until completely cool before adding the cherry compote to the black forest cupcakes!
The whipped cream recipe contains unflavored gelatin, however it is just used to solidify the whipped cream. Have you ever observed how whipped cream may get flat after a while? The gelatin prevents this and keeps the piped whipped cream on top of your cupcakes in place for days.
If you don’t have any unflavored gelatin or choose not to use it, simply leave it out of the whipped cream mixture along with the water. The whipped cream will not last as long, but it will taste just as wonderful. Enjoy!
MORE DELICIOIUS RECIPES HERE:
- For the chocolate cupcakes:
- 1 cup all- purpose flour
- 1/4 cup unsweetened cocoa powder plus 2 tbsp.
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup oil
- a single big egg
- 1 tsp vanilla extract
- 1/2 cup of buttermilk
- 1/2 cup hot water
- 1 teaspoon instant coffee powder
- To make the cherry filling:
- 2 cups delicious cherries, pitted and halved
- 1/2 cup granulated sugar
- 1/2 cup of water
- 2 tbsp. cornstarch
- 2 tsp freshly squeezed lemon juice
- 1/2 tsp of vanilla extract
- To make the whipped cream:
- 2 tbsp. water
- 3/2 tsp gelatin, unflavored
- 3/2 cup thick whipping cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
To create the chocolate cupcakes:
Preheat the oven to 350 degrees Fahrenheit. Set aside two 12-count cupcake pans lined with 16 cupcake liners.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a large mixing basin. Whisk in the granulated and brown sugars until well blended. Mix in the oil, egg, vanilla extract, and buttermilk until thoroughly mixed.
Pour the hot water over the instant espresso powder and stir until dissolved, then add to the mixing bowl. Mix in the other ingredients until thoroughly mixed, being careful not to overmix the batter. It's alright if the batter is thin.
Distribute the batter evenly among the 16 cupcake liners, filling them only little more than halfway. Bake for 18-20 minutes at 350°F, or until a wooden toothpick inserted into a cupcake comes out clean. Remove the cupcakes from the oven and carefully remove them from the pan. Place the cupcakes on a cooling rack to cool.
To make the cherry filling:
In a saucepan, blend the cherries, granulated sugar, lemon juice, water, and corn starch until completely mixed. Cook, stirring often, over medium heat until the mixture thickens.
Remove from the heat and whisk in the vanilla extract before allowing to cool.
To create the whipped cream:
Pour the water into a small dish and top with the unflavored gelatin. Allow for a few minutes of resting time. Transfer to the microwave for a few seconds, or until the gelatin is dissolved. Stir thoroughly and leave aside for a few minutes to cool.
Add the heavy whipped cream, powdered sugar, and vanilla to the bowl of a stand mixer fitted with the whisk attachment, or to a large mixing basin using a hand-held mixer, and beat on medium speed until it begins to thicken. Turn the mixer to low, gently pour in the gelatin, and mix at medium-high speed until firm peaks form.
To create the cupcakes:
After the cupcakes and cherry filling have cooled, make a hole in the center of each cupcake with a knife. Fill each cupcake with roughly 1-1.5 teaspoons of the cherry filling.
Then, on top, pipe the whipped cream. Garnish with chocolate shavings and a cherry on top if desired!
Pipe whipped cream on top of each cupcake, then decorate with coarsely chopped chocolate or sprinkles. Refrigerate in an airtight container and allow it come to room temperature for about 20 minutes before serving.
To accurately measure flour, scoop the flour into the measuring cup with a spoon, then level off with a straight edge. Do not cram the flour into the measuring cup or scoop it directly from the bag/container. Alternatively, you can weigh the flour (1 cup = 120g or 4oz).