Black Forest Cupcakes
Who says you need a towering cake to enjoy the magic of Black Forest flavors? These Black Forest Cupcakes are here to prove that good things really do come in small packages.
Packed with rich chocolate, juicy cherries, and a dollop of whipped cream on top, these bite-sized treats are just as indulgent as their full-sized counterpart—minus the fuss.
Whether you’re hosting a party or simply craving something sweet, these cupcakes will have your taste buds dancing faster than you can say “cherry on top.”
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Step 1: Whip Up Your Chocolate Cupcake Batter
Start by preheating your oven and lining your muffin tin with cupcake liners. In a large mixing bowl, combine your dry ingredients like flour, cocoa powder, baking powder, and sugar. Then, add in eggs, milk, oil, and vanilla extract, whisking until smooth. Pour in some hot water to thin out the batter—it should be silky and pourable. Divide the batter evenly among the liners, filling each about two-thirds full.
Step 2: Bake Until Perfectly Puffy
Pop those beauties into the oven and bake until a toothpick inserted comes out clean. While they cool, imagine the aroma wafting through your kitchen—rich, warm chocolate mingling with anticipation. Let them cool completely before moving on to the next step; otherwise, your frosting might melt right off. Visual cue: Look for slightly domed tops and edges pulling away from the pan.
Step 3: Layer On Cherry Filling
Once cooled, use a small paring knife or cupcake corer to carve out a tiny well in the center of each cupcake. Fill it generously with cherry pie filling (homemade or store-bought works!). Pop the little piece of cake back on top to seal the deal.
Step 4: Frost Like a Pro
Now for the pièce de résistance—the whipped cream frosting! Use a piping bag fitted with a star tip to create swirls that look straight out of a bakery case. If you don’t have a piping bag, no worries—a zip-top bag with the corner snipped off works wonders too. Finish with a sprinkle of chocolate shavings or mini chocolate chips for extra decadence.
Pro Tips
- Chill your beaters : For ultra-stiff whipped cream, chill your mixer beaters and bowl beforehand.
- Don’t skip the hot water : It’s the secret to intensifying the chocolate flavor without adding bitterness.
- Make ahead : Assemble everything but the whipped cream a day in advance, then frost just before serving.
- Use fresh cherries if possible : They’ll elevate the flavor profile compared to canned options.
- Presentation matters : Garnish with a whole maraschino cherry or fresh berries for an Instagram-worthy finish.
Storage
- Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days.
- Frosted cupcakes should be refrigerated and consumed within 3 days.
- Freeze unfrosted cupcakes (wrapped individually) for up to 3 months; thaw overnight in the fridge before frosting.
Black Forest Cupcakes
Description
These Black Forest Cupcakes bring all the classic flavors of the iconic German torte into a handheld delight. Rich chocolate cupcakes are filled with sweet cherry goodness, topped with light whipped cream, and finished with a dusting of chocolate shavings. Easy enough for beginners yet impressive enough for any occasion!
Ingredients
For the Cupcakes :
For the Filling :
For the Whipped Cream Frosting :
For Decoration :
Instructions
-
Preheat your oven to 350°F (175°C). Line a muffin tin with 6 cupcake liners.
-
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
-
Add the egg, milk, oil, and vanilla extract to the dry ingredients. Mix until fully combined.
-
Stir in the boiling water until the batter is smooth and thin. Divide evenly among the cupcake liners.
-
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
-
Once cooled, use a small knife to cut a small cone shape out of the center of each cupcake. Fill the hole with cherry pie filling and replace the top.
-
To make the whipped cream frosting, beat the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
-
Pipe the whipped cream onto the cupcakes using a piping bag or zip-top bag. Top with shaved chocolate and a cherry, if desired.
-
Serve immediately or chill until ready to serve.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 14g22%
- Total Carbohydrate 35g12%
- Dietary Fiber 2g8%
- Sugars 22g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Ensure your cupcakes are completely cool before frosting to prevent melting.
- For a dairy-free version, substitute coconut cream for the whipped cream.
- Adjust sweetness by reducing or increasing the powdered sugar in the frosting.
- Leftover cherry filling can be stored in the fridge for up to 5 days.
- To save time, use store-bought cherry pie filling instead of making your own.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
