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Black Forest Cupcakes

These Black Forest cupcakes are an indulgent treat that combines the richness of chocolate with the sweetness of cherries. Each cupcake is made from a moist chocolate base, filled with a luscious cherry filling that adds a burst of fruity flavor. Topped with a light and creamy whipped cream and mascarpone frosting, these cupcakes are a modern twist on the classic Black Forest cake. Perfect for any occasion, they offer a delightful balance of flavors and textures that will satisfy your dessert cravings.
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Prep Time:15 minutes
Cook Time:18 minutes
Total Time:33 minutes
Keyword: black forest cupcake, cherry, chocolate, cupcake
Servings: 12
Cost: $

Ingredients

Chocolate Cupcake Batter

  • 220 g All-purpose flour
  • 80 g cocoa powder
  • 320 g granulated sugar
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 eggs
  • 246 g buttermilk or 230 g whole milk and 16 g vinegar
  • 116 g vegetable oil
  • 60 g hot coffee
  • 2 tsp vanilla extract
  • 1/2 tsp salt

Cherry Filling

  • 454 g frozen cherries
  • 120 g granulated sugar adjust according to taste
  • 10 g lemon juice

Whipped Frosting

  • 300 g heavy cream
  • 35 g powdered sugar
  • 60 g marscapone
  • 5 g vanilla extract
  • 1 chocolate bar

Instructions

Cherry Filling

  • In a medium saucepan, combine frozen cherries, lemon juice, and sugar. Cook over medium heat, stirring occasionally, until the mixture thickens and the cherries soften.
  • Strain the mixture, separating the cherry syrup from the cherry chunks. Keep both the syrup and the cherries
  • Allow the cherry mixture to cool completely. Transfer the cherry chunks into a piping bag for later use.

Chocolate Cupcakes

  • Preheat your oven to 325°F (165°C).
  • In a large bowl, whisk together buttermilk, eggs, and vanilla extract until well combined.
  • In a separate bowl, sift together cocoa powder, flour, baking soda, and baking powder. Then whisk in the sugar.
  • Gradually combine the dry ingredients with the buttermilk mixture, mixing until just combined.
  • Slowly add the hot coffee to the batter, mixing until smooth but be careful not to overmix.
  • Line cupcake tins with paper liners and fill each one about 2/3 full with batter.
  • Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cupcakes to cool completely before assembling.

Whipped Cream Frosting

  • In a mixing bowl, whip together heavy cream, mascarpone cheese, powdered sugar, and vanilla extract until stiff peaks form.

Assembly

  • Use a potato peeler to create chocolate shavings from a chocolate bar.
  • Use a chopstick or similar tool to make a hole in the center of each cooled cupcake.
  • Pipe the cherry filling into the center of each cupcake.
  • Brush the tops of the cupcakes with the strained cherry syrup using a pastry brush.
  • Pipe the whipped cream frosting onto each cupcake.
  • Garnish with chocolate shavings and a cherry on top for the perfect finishing touch.