Black Forest Cupcakes

There’s something magical about the first bite of a Black Forest Cupcakes. I still remember the day my grandmother surprised me with a batch fresh out of the oven. The rich chocolate aroma filled the house, and I could hardly wait for them to cool before diving in! As a child, I was enchanted by the luscious layers of chocolate and cherries, a decadent treat that felt like a special occasion even on an ordinary day. These cupcakes have a way of bringing everyone together, whether it’s a birthday celebration, a holiday gathering, or just a cozy afternoon at home. With their fluffy texture, rich flavor, and delightful cherry filling, they truly are a crowd-pleaser. I promise, once you try making these at home, they’ll become a cherished recipe in your collection!

Main Ingredients for Black Forest Cupcakes

When creating Black Forest Cupcakes, the harmony of the ingredients is essential to achieving that classic taste. The key players here include rich bittersweet chocolate, tart cherry pie filling, and a luscious heavy cream topping. Together, these elements create a cupcake that’s not only flavorful but also visually stunning.

• 3 oz bittersweet chocolate, finely chopped: This rich chocolate is the heart of the cupcake batter, providing depth and a luxurious flavor that pairs beautifully with the cherries.
• 1/3 cup unsweetened cocoa powder: A key component that enhances the chocolate flavor, making the cupcakes even more indulgent.
• 3/4 cup hot water: This helps to melt the chocolate and cocoa, ensuring a smooth batter.
• 3/4 cup bread flour: This gives the cupcakes structure and ensures they rise perfectly.
• 3/4 cup granulated sugar: Sweetness is crucial in balancing the chocolate and tartness of the cherries.
• 1/2 tsp salt: Enhances all the flavors, making them pop.
• 1/2 tsp baking soda: Provides the lift needed for fluffy cupcakes.
• 1/4 cup + 2 Tbsp canola oil: Keeps the cupcakes moist and tender.
• 2 large eggs: Essential for binding the ingredients together.
• 2 tsp white vinegar: Adds moisture and helps with leavening, resulting in a lighter cupcake.
• 1 1/2 tsp vanilla extract: A hint of vanilla enhances the overall flavor profile.
• 1 1/4 cups cherry pie filling: The star of the show, adding a burst of fruity flavor that pairs perfectly with chocolate.
• 1 1/2 cups heavy cream: For whipping and topping, it adds a rich creaminess to the cupcakes.
• 1/4 cup granulated sugar (for whipped cream): Sweetens the cream for a perfect topping.
• Finely chopped chocolate or real chocolate sprinkles (for garnish): These add a beautiful finish and extra chocolatey flavor to your cupcakes.

How to Cook Black Forest Cupcakes

Making Black Forest Cupcakes is a delightful experience that fills your kitchen with warmth and sweet aroma. Follow these steps to create a batch that will impress everyone!

1. Preheat your oven to 350 degrees. This initial step is crucial as it ensures the cupcakes bake evenly. While the oven heats up, gather all your ingredients and equipment, creating a smooth workflow.

2. In a medium bowl, combine the bittersweet chocolate and cocoa powder. Pour the hot water over the mixture and whisk until smooth. You want a silky consistency—this mix will become the base of your cupcake batter.

3. Transfer the bowl to the refrigerator and chill the chocolate mixture for about 20 minutes. If you’re in a hurry, you can place it in the freezer for 10 minutes, stirring halfway through. Cooling it down is essential for a perfect batter.

4. Meanwhile, whisk together the flour, granulated sugar, salt, and baking soda in another mixing bowl. This dry mix provides the structure for your cupcakes, ensuring they rise beautifully.

5. In a separate bowl, whisk together the canola oil, eggs, white vinegar, and vanilla. This mixture adds moisture and flavor to your batter, creating a rich, delicious cupcake.

6. Once the chocolate mixture has cooled, pour it into the oil mixture. Stir until well combined. It’s important to mix thoroughly for a consistent batter.

7. Now, add the dry flour mixture to the wet ingredients. Whisk until you have a smooth batter with no lumps. Be careful not to overmix, as this could result in dense cupcakes.

8. Divide the batter evenly among 12 paper-lined muffin cups, about 1/4 cup in each. Make sure to leave a little room at the top for rising.

9. Bake in the preheated oven for 17 to 19 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. This is a crucial step, so keep an eye on them!

10. Once baked, allow the cupcakes to cool in the tin for several minutes before transferring them to a wire rack to cool completely. This step helps them firm up and makes them easier to handle.

11. After cooling, cut a hole in the centers of each cupcake, wide enough to fit about 1 1/2 tablespoons of cherry pie filling. It’s okay if some filling spills out; that’s part of the charm!

12. Fill each hole with the cherry pie filling, ensuring each cupcake has a generous amount of fruit inside. This will add a delightful surprise for your taste buds!

13. Using an electric hand mixer, whip the heavy cream on high speed until soft peaks form. This process should be quick, and then gradually add granulated sugar and whisk until stiff peaks form. The whipped cream needs to hold its shape for topping.

14. Pipe the whipped cream over each cupcake, creating a beautiful swirl. Top each with a cherry and sprinkle finely chopped chocolate or sprinkles for the finishing touch. This final step is what makes your Black Forest Cupcakes look irresistible!

15. Store the cupcakes in an airtight container in the refrigerator. Allow them to rest at room temperature for about 20 minutes before serving to enhance the flavors.

Recipe Variations about Black Forest Cupcakes

If you’re feeling adventurous, there are numerous ways to add your personal twist to Black Forest Cupcakes. Here are some fun variations you might consider:

• Add Different Fillings: Experiment with different fruit fillings like raspberry or even a combination of berries for a fruity twist.
• Gluten-Free Option: Substitute regular flour with gluten-free flour to accommodate dietary restrictions.
• Frosting Alternatives: Instead of whipped cream, try a cream cheese frosting for a tangy flavor.
• Chocolate Cake Base: Use your favorite chocolate cake recipe as a base to change up the texture.
• Serving Suggestions: Pair with vanilla ice cream or a dollop of crème fraîche for an added indulgence.
• Spice it Up: Add a touch of cinnamon or espresso powder to the batter for a unique flavor profile.

Serve This Black Forest Cupcakes With

These delectable Black Forest Cupcakes can be served in a variety of delightful ways. Here are some ideas to enhance your serving experience:

• Ideal for Desserts: These cupcakes make for a perfect dessert after a hearty meal, satisfying your sweet tooth.
• Pair with Coffee: Serve alongside a rich coffee or espresso for a delightful afternoon treat.
• Great for Birthdays: They are perfect for birthday parties, adding a touch of elegance to the celebration.
• Seasonal Twist: During the fall season, serve with spiced cider for a cozy pairing.
• Picnic Treat: Pack them for a picnic; their portability makes them a great choice for outdoor gatherings.
• Storage Tips: Store them in an airtight container in the refrigerator to maintain freshness.

FAQ

Conclusion

In conclusion, Black Forest Cupcakes are not just a dessert; they are a delightful experience that brings joy to gatherings and special occasions. Their rich chocolate flavor combined with the tartness of cherries creates a taste that is both nostalgic and satisfying. I encourage you to try making these cupcakes at home; they are sure to become a favorite in your household. Enjoy the process of baking and the joy that comes from sharing these delicious treats with others!

Black Forest Cupcakes

The ultimate indulgence, these Black Forest Cupcakes combine rich chocolate, tart cherries, and fluffy whipped cream for an unforgettable dessert. Perfect for any celebration or just a sweet treat at home, these cupcakes will satisfy your cravings. Why not bake a batch tonight?

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 19 minutes mins

Total Time 49 minutes mins

Servings: 12 cupcakes

Course: Desserts

Cuisine: German

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 3 oz oz Bittersweet Chocolate finely chopped
• 1/3 cup cup Unsweetened Cocoa Powder (regular or Dutch-processed)
• 3/4 cup cup Hot Water
• 3/4 cup cup Bread Flour
• 3/4 cup cup Granulated Sugar
• 1/2 tsp tsp Salt
• 1/2 tsp tsp Baking Soda
• 1/4 cup + 2 Tbsp cup Canola Oil
• 2 large Eggs
• 2 tsp tsp White Vinegar
• 1 1/2 tsp tsp Vanilla Extract
• 1 1/4 cups cup Cherry Pie Filling store bought or homemade
• 1 1/2 cups cup Heavy Cream
• 1/4 cup cup Granulated Sugar
• to taste Finely Chopped Chocolate for garnish
• to taste Chocolate Sprinkles for garnish

Equipment

• Food Processor
• Wooden Spoon
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Preheat your oven to 350 degrees. This initial step is crucial as it ensures the cupcakes bake evenly. While the oven heats up, gather all your ingredients and equipment, creating a smooth workflow.
2. In a medium bowl, combine the bittersweet chocolate and cocoa powder. Pour the hot water over the mixture and whisk until smooth. You want a silky consistency—this mix will become the base of your cupcake batter.
3. Transfer the bowl to the refrigerator and chill the chocolate mixture for about 20 minutes. If you’re in a hurry, you can place it in the freezer for 10 minutes, stirring halfway through. Cooling it down is essential for a perfect batter.
4. Meanwhile, whisk together the flour, granulated sugar, salt, and baking soda in another mixing bowl. This dry mix provides the structure for your cupcakes, ensuring they rise beautifully.
5. In a separate bowl, whisk together the canola oil, eggs, white vinegar, and vanilla. This mixture adds moisture and flavor to your batter, creating a rich, delicious cupcake.
6. Once the chocolate mixture has cooled, pour it into the oil mixture. Stir until well combined. It’s important to mix thoroughly for a consistent batter.
7. Now, add the dry flour mixture to the wet ingredients. Whisk until you have a smooth batter with no lumps. Be careful not to overmix, as this could result in dense cupcakes.
8. Divide the batter evenly among 12 paper-lined muffin cups, about 1/4 cup in each. Make sure to leave a little room at the top for rising.
9. Bake in the preheated oven for 17 to 19 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. This is a crucial step, so keep an eye on them!
10. Once baked, allow the cupcakes to cool in the tin for several minutes before transferring them to a wire rack to cool completely. This step helps them firm up and makes them easier to handle.
11. After cooling, cut a hole in the centers of each cupcake, wide enough to fit about 1 1/2 tablespoons of cherry pie filling. It’s okay if some filling spills out; that’s part of the charm!
12. Fill each hole with the cherry pie filling, ensuring each cupcake has a generous amount of fruit inside. This will add a delightful surprise for your taste buds!
13. Using an electric hand mixer, whip the heavy cream on high speed until soft peaks form. This process should be quick, and then gradually add granulated sugar and whisk until stiff peaks form. The whipped cream needs to hold its shape for topping.
14. Pipe the whipped cream over each cupcake, creating a beautiful swirl. Top each with a cherry and sprinkle finely chopped chocolate or sprinkles for the finishing touch. This final step is what makes your Black Forest Cupcakes look irresistible!
15. Store the cupcakes in an airtight container in the refrigerator. Allow them to rest at room temperature for about 20 minutes before serving to enhance the flavors.

Notes

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.