Decadent Black Forest Cupcakes with a moist chocolate base, sweet cherry filling, and fluffy whipped cream frosting. A classic treat in cupcake form!
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Preparation and Cooking Time
- Preparation Time: 30 minutes
- Cooking Time: 18-20 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 20 minutes
Number of Servings and Serving Size
- Yield: 12 cupcakes
- Serving Size: 1 cupcake
Ingredients
For the Chocolate Cupcakes:
- 1 cup (130g) all-purpose flour
- ½ cup (45g) unsweetened cocoa powder
- ¾ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg, room temperature
- ½ cup (120ml) buttermilk, room temperature
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar
- ⅓ cup (80ml) vegetable oil
- ½ tsp pure vanilla extract
- ½ cup (120ml) hot water or brewed coffee
For the Cherry Filling:
- 1 cup (150g) fresh or canned cherries, chopped
- ¼ cup (50g) granulated sugar
- 2 tbsp water
- 1 tbsp cornstarch
For the Whipped Cream Frosting:
- 1 cup (240ml) heavy cream, chilled
- 3 tbsp powdered sugar
- ½ tsp pure vanilla extract
Optional Garnishes:
- Chocolate shavings
- Whole cherries
Directions
Make the Cupcakes
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the egg, buttermilk, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, alternating with the hot water or coffee. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Prepare the Cherry Filling
- In a small saucepan, combine the chopped cherries, sugar, and water over medium heat.
- Bring to a simmer and cook for 5-7 minutes, stirring occasionally.
- Dissolve the cornstarch in 1 tablespoon of water, then stir it into the cherry mixture. Cook until thickened.
- Let the filling cool completely before using.
Make the Whipped Cream Frosting
- In a large bowl, whip the chilled heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.
Assemble the Cupcakes
- Use a small knife or cupcake corer to remove the centers of each cupcake.
- Fill the hollowed center with the cherry filling.
- Pipe or spread the whipped cream frosting over each cupcake.
- Garnish with chocolate shavings and a whole cherry, if desired.
Nutrition Information (Per Serving)
- Calories: 280
- Protein: 4g
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 36g
- Sugar: 25g
- Fiber: 2g
- Sodium: 95mg
Notes and FAQ
Can I use frozen cherries?
Yes, just thaw them completely and drain any excess liquid before using.
Can I make these cupcakes in advance?
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Fill and frost them just before serving.
Storage Tips:
- Store assembled cupcakes in the refrigerator for up to 3 days.
- Bring to room temperature before serving for the best flavor and texture.
Enjoy the classic flavors of Black Forest in these delightful cupcakes!
Tags
Chocolate-Cupcakes