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Black Forest Cupcakes

These Black Forest Cupcakes feature soft, light, and moist chocolate cupcakes with a cherry filling and are topped with a homemade whipped cream.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 16 cupcakes
Author Danielle Rye

Ingredients

For the chocolate cupcakes:

  • 1 cup all purpose flour
  • 1/4 cup plus 2 tablespoons unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/3 cup oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup boiling water
  • 1 teaspoon instant espresso powder

For the cherry filling:

  • 2 cups pitted and halved sweet cherries
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 2 tablespoons cornstarch
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon vanilla extract

For the 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

Instructions

To make the chocolate cupcakes:

  • Preheat oven to 350°F. Line two 12-count cupcake pans with 16 cupcake liners and set aside.
  • In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar and brown sugar until well combined. Add in the oil, egg, vanilla extract, and buttermilk and mix until just combined.
  • Add the instant espresso powder into the boiling water and mix until dissolved, then add to the mixing bowl. Mix with the rest of the ingredients until well combined, making sure not to over mix the batter. The batter will be thin, this is okay.
  • Evenly distribute the batter between all 16 cupcakes liners, making sure to only fill them a little over half way full. Bake at 350°F for 18-20 minutes or until a wooden toothpick inserted into the cupcakes comes out clean. Remove from the oven and carefully remove the cupcakes from the pan. Transfer the cupcakes to a wire rack to cool.

To make the cherry filling:

  • Add the cherries, granulated sugar, lemon juice, water, and corn starch to a saucepan and mix until well combined. Heat over medium heat, stirring often, until the mixture has thickened. Remove from the heat and stir in the vanilla extract, then set aside to cool.

To make the whipped cream:

  • Pour the water in a small bowl and sprinkle the unflavored gelatin on top. Allow to sit for a few minutes. Transfer to the microwave and microwave for a few seconds until the gelatin has dissolved. Stir well and set aside to cool for a few minutes.
  • In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer, add the heavy whipped cream, powdered sugar, and vanilla and mix on medium speed until it starts to thicken. Turn the mixer to low, slowly pour in the gelatin, then continue mixing at medium-high speed until stiff peaks form.

To make the cupcakes:

  • Once the cupcakes and cherry filling have cooled, use a knife to cut out a hole in the center of each cupcake. Scoop about 1-1.5 tablespoons of the cherry filling into each cupcake. Then pipe the whipped cream on top. Garnish with chocolate shavings and a cherry on top!

Notes

Chocolate cupcakes adapted from Hersheys and Stabilized Whipped Cream adapted from Food.com