Black Forest Cupcakes

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Black Forest Cupcakes

Soft chocolate cupcakes, sweet cherry filling, and fluffy whipped cream come together beautifully in these homemade Black Forest Cupcakes. Inspired by the classic German Black Forest Cake, these cupcakes deliver all the same beloved elements in a charming, individual size. Each bite combines rich cocoa flavor, juicy cherries, and a light, cloud-like topping, making them perfect for celebrations, gatherings, or an elegant afternoon treat.

Unlike heavier chocolate cakes, this cupcake batter is made with oil instead of butter, ensuring a tender, moist crumb without feeling too dense. The cherries are simmered until thick and jammy, offering a perfect balance of sweetness and gentle tartness. To finish, a swirl of stabilized whipped cream adds a silky contrast, holding its shape beautifully for piping and decorating.

Whether you serve these cupcakes with tea, coffee, or as a show-stopping dessert, they are guaranteed to impress.

Ingredients

For the Chocolate Cupcakes

  • 1 cup (120 g) all-purpose flour
  • 1/4 cup + 2 tablespoons unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (104 g) light brown sugar
  • 1/3 cup (78 ml) oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup (118 ml) buttermilk
  • 1/2 cup (118 ml) boiling water
  • 1 teaspoon instant espresso powder (optional, enhances chocolate flavor)

For the Cherry Filling

  • 2 cups sweet cherries, pitted and halved (fresh or frozen)
  • 1/4 cup (50 g) granulated sugar
  • 1/4 cup (60 ml) water
  • 2 tablespoons cornstarch
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon vanilla extract

For the Stabilized Whipped Cream

  • 2 tablespoons water
  • 1 and 1/2 teaspoons unflavored gelatin
  • 1 and 1/2 cups heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract

Garnish

  • Chocolate shavings or curls
  • Whole fresh cherries (optional)

Instructions

1. Prepare the Cupcakes

  1. Preheat the oven to 350°F (175°C). Line a cupcake tin with 16 paper liners.
  2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add both sugars and whisk to combine.
  3. Add the oil, egg, vanilla extract, and buttermilk. Mix until just combined.
  4. Dissolve the espresso powder in the boiling water, then pour it into the batter. Stir gently until smooth but do not overmix.
  5. Divide the batter evenly between the 16 liners, filling each slightly over halfway.
  6. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
  7. Transfer to a wire rack and allow the cupcakes to cool completely.

2. Make the Cherry Filling

  1. In a medium saucepan, combine the cherries, sugar, lemon juice, water, and cornstarch.
  2. Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy.
  3. Remove from the heat and stir in the vanilla extract.
  4. Set aside and cool completely before using.

3. Prepare the Stabilized Whipped Cream

  1. Place the water in a small heat-safe bowl and sprinkle the gelatin over the top. Let stand for a few minutes until absorbed.
  2. Microwave the gelatin for a few seconds until fully dissolved. Let cool slightly, but do not allow it to set.
  3. In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
  4. With the mixer running on low speed, slowly stream in the dissolved gelatin.
  5. Increase speed and continue mixing until stiff peaks form.

4. Assemble the Cupcakes

  1. Once the cupcakes have cooled, use a sharp knife or cupcake corer to remove a small section from the center of each cupcake.
  2. Fill each cavity with 1 to 1.5 tablespoons of the cherry filling.
  3. Pipe the stabilized whipped cream generously over the top.
  4. Finish with chocolate shavings and a whole cherry for decoration.

Storage Notes

  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.
  • Allow them to sit at room temperature for about 15 minutes before serving for the best texture.

Serving Ideas

These cupcakes are perfect for birthdays, holidays, romantic celebrations, or as part of a dessert buffet. Serve them with freshly brewed tea or coffee for a complete treat.

 

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