Black Forest Cupcakes

Black Forest Cupcakes are the biggest crowd-pleaser cupcakes I have ever made!

 

 

 

 

 

We’ve had a baby shower recently and these cupcakes were an absolute hit. The chocolate and cherry combination was amazing.

 

These were rich and light at the same time! Definitely will be doing these again soon!

 

 

 

 

INGREDIENTS

For the cupcakes:

  • 2 cup granulated sugar
  • 1 1/2 cup plus 1 tablespoon all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon fine salt
  • 2 large egg
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoon vanilla extract
  • 1 cup boiling water

For the frosting:

  • 4 cups heavy cream
  • 1 cup powdered sugar
  • 2 teaspoon vanilla extract
  • 2 tablespoon unflavored gelatin  (optional)
  • 2 cup canned cherry pie filling
  • 24 fresh cherries, pitted
  • 4 ounces good-quality dark chocolate, shaved

 

 

INSTRUCTIONS

  1. Arrange a rack in the middle of the oven and heat to 350°F. Line two muffin pans with 24 cupcake liners.

  2. Whisk the sugar, flour, cocoa, baking powder, baking soda, and salt together in the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl. Add the egg, milk, oil, and vanilla, then beat with the stand or hand mixer on medium speed until well-combined, about 2 minutes. Beat in the boiling water. The batter will be quite thin. Divide the batter evenly between the wells in the pan, filling each no more than 3/4 full.

  3. Bake until a toothpick inserted in the center of the cupcakes comes out clean, 15 to 18 minutes. Cool the cupcakes in the tin for about 5 minutes, then transfer the cupcakes to a cooling rack to cool completely.

  4. Meanwhile, place the cream in a clean, cold large bowl of a stand mixer fitted with the whisk attachment. Beat the cream with the stand or a hand mixer on high speed until soft peaks develop, about 3 minutes. Add the sugar, vanilla, and gelatin if using and continue beating until stiff peaks form, 2 to 3 minutes more. Place the whipped cream in the refrigerator until you’re ready to assemble the cupcakes.

  5. Once the cupcakes are completely cooled, use a paring knife to slice into the top of each cupcake, cutting a cone about 1 1/2 inches in diameter out of the center, without cutting through the bottom of the cupcake. Spoon the cherry pie filling into the center of each cupcake.

  6. Transfer the whipped cream to a pastry bag fitted with a round tip and pipe onto the cupcakes. Top each cupcake with a fresh cherry and chocolate shavings.

    CUPCAKE RECIPES

 

 

 

strawberry cheesecake cupcakes1

 

 

Chocolate-Vanilla-Swirl-Cupcakes (4)


Print Friendly, PDF & Email

8 thoughts on “Black Forest Cupcakes”

  1. These look delicious- I am drooling! I’ll be adding these to our family’s dessert of the week list next month.
    Do you think you would store these in the refrigerator as opposed to the counter top?

  2. ********************************************************
    Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
    ********************************************************

Leave a Reply

Your email address will not be published. Required fields are marked *

I accept the Privacy Policy

This site uses Akismet to reduce spam. Learn how your comment data is processed.