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.
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.
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.
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.
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.
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.
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.
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.
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!
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.
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!
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!
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.
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!
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.
