Description
These Black Forest Cupcakes are a delightful twist on the classic Black Forest cake, combining rich cocoa-flavored cupcakes with a luscious cherry filling and a light whipped cream frosting. Perfectly moist and tender, they feature a harmonious blend of chocolate and cherry flavors that capture the essence of the traditional German dessert in an easy-to-make cupcake form.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 1 cup cherry pie filling, chopped
Frosting
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Chocolate shavings or fresh cherries for garnish (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to ensure easy removal and clean presentation.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt thoroughly to combine the leavening agents and cocoa evenly throughout the flour.
- Cream butter and sugars: In a large mixing bowl, cream the softened unsalted butter with the granulated sugar and brown sugar together until the mixture is light, fluffy, and pale in color, creating the perfect texture for the cupcakes.
- Add eggs and vanilla: Beat in the eggs one at a time to incorporate them fully, followed by mixing in the vanilla extract, which enhances the flavor depth of the batter.
- Combine wet and dry: Alternately add the dry ingredient mixture and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix gently and just until combined to maintain cupcake tenderness without overworking the batter.
- Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake cupcakes: Place the muffin pan in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean, indicating they are fully cooked.
- Cool cupcakes: Remove from the oven and allow cupcakes to cool completely in the pan before removing to avoid breakage.
- Fill with cherry pie filling: Once cooled, carefully cut a small cone-shaped section out of the center of each cupcake and fill the cavity with chopped cherry pie filling to add a burst of fruity flavor.
- Make whipped cream frosting: In a chilled bowl, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and airy frosting.
- Frost and garnish: Pipe or spread the whipped cream over each filled cupcake, then garnish with chocolate shavings or fresh cherries as desired to finish with elegance and flavor.
Notes
- For a more traditional Black Forest flavor, lightly brush the cupcakes with cherry juice or kirsch (cherry brandy) before filling them with the cherry pie filling.
- These cupcakes are best enjoyed the day they are made but can be stored in the refrigerator for up to two days to maintain freshness.
- Make sure to chill the whipping cream and bowl before whipping to achieve optimal stiffness.
- Use high-quality unsweetened cocoa powder for a richer chocolate flavor.
