If you’re a fan of chocolate and cherries, you’re in for a treat with the Black Forest Cupcake Recipe! These decadent cupcakes are a twist on the classic German dessert, Black Forest Cake, with a moist chocolate base, homemade cherry filling with Kirsch or Amaretto, and a light whipped cream topping.
They may look fancy, but they’re actually super easy to make[1]. With so many variations and recipes available, you can find the perfect Black Forest Cupcake to satisfy your sweet tooth. In this article, we’ll explore some of the best Black Forest Cupcake recipes and tips to help you make them at home.
Key Black Forest Cupcake Ingredients & Why
Chocolate
Black Forest cupcakes feature rich, moist chocolate cupcakes achieved with unsweetened cocoa powder and bittersweet chocolate.
Cherry Filling
The star of Black Forest cupcakes, the cherry filling is made from sweet dark cherries, cooked with sugar, lemon juice, and optionally flavored with Kirsch or rum. It adds a sweet and tangy touch when filling the cupcakes.
Whipped Cream
Homemade whipped cream crowns the cupcakes, balancing the sweetness of the cherry filling. Made with heavy cream and powdered sugar, it can be stabilized with gelatin. Piped atop the cupcakes, it can be adorned with shaved chocolate or sprinkles.
Other Ingredients
Additional ingredients in Black Forest cupcakes include flour, sugar, eggs, baking powder, baking soda, salt, oil, vinegar, vanilla extract, and water. These ingredients give the cupcakes their structure, texture, and flavor.
How Do You Make The Best Black Forest Cupcake?
- Preheat the oven to 350 degrees. Combine chopped chocolate and cocoa in a bowl, add hot water, and whisk until smooth. Chill in the fridge for 20 minutes (or 10 in the freezer), stirring halfway for even cooling.
- In one bowl, combine flour, sugar, salt, and baking soda. In another bowl, mix canola oil, eggs, vinegar, and vanilla. Combine the chocolate mixture with the oil mixture, then add the flour mixture and whisk until smooth.
- Portion batter evenly into 12 lined muffin cups, each receiving about 1/4 cup. Bake until a toothpick comes out clean from the center, which typically takes 17 to 19 minutes. After a brief cooling period in the baking tin, transfer the cupcakes to a wire rack to cool completely.
- Scoop out space in each cupcake for 1.5-2 Tbsp of cherry pie filling.
- Pipe whipped cream on cupcakes, add a cherry, sprinkle with chopped chocolate or sprinkles, store in a sealed container in the fridge, and wait 20 minutes at room temperature before serving.
Pro Tips For Making Black Forest Cupcake Recipe
- Simplify cupcake filling with a corer.
- Ensure cupcakes are completely cool before frosting.
- Achieve big whipped cream swirls with a large round tip.
- Opt for Kirsch over rum for authentic cupcakes.
- Enhance moisture with buttermilk, not regular milk.
- Choose fresh cherries, not canned, for the filling.
- Create a hole in each cupcake with a paring knife.
- Pipe whipped cream for a pro finish.
- Decorate with dark chocolate shavings or sprinkles.
- Refrigerate in an airtight container for up to two days.
How to Store Black Forest Cupcake
- Store at room temp: Enjoy these cupcakes on the day, or keep them in an airtight container for 1 day.
- Refrigerate for extended freshness: For longer storage, refrigerate assembled cupcakes for 2-3 days. Note, whipped cream may lose shape after a day or two.
- Avoid freezing: These cupcakes aren’t suited for freezing.
Can You Freeze Black Forest Cupcake?
- Freeze Black Forest cupcakes in an airtight container for up to 3 months after they cool completely.
- After the Black Forest cupcakes have cooled completely, you can freeze them in an airtight container for up to 3 months. You can also freeze unfilled and unfrosted cupcakes. When you’re ready to enjoy them, simply thaw at room temperature. It’s best not to freeze assembled cupcakes with frosting and cherry filling.
- Freeze cooled Black Forest cupcakes in an airtight container for up to 3 months. You can also freeze unfilled and unfrosted cupcakes. When you’re ready to enjoy, thaw them at room temperature. Avoid freezing assembled cupcakes with frosting and cherry filling for the best results.
Frequently Asked Questions About Black Forest Cupcake
What are the ingredients needed to make Black Forest Cupcakes?
Crafting Black Forest Cupcakes requires a precise list of ingredients: flour, cocoa powder, sugar, eggs, buttermilk, cherries, Kirsch or rum, heavy whipping cream, powdered sugar, vanilla extract, and chocolate shavings.
How are Black Forest Cupcakes made?
For the perfect Black Forest Cupcakes, start by baking chocolate cupcakes. Then, generously stuff them with cherries soaked in Kirsch or rum. Finish by elegantly garnishing with whipped cream and a dash of chocolate shavings.
How should I store Black Forest Cupcakes?
Enjoy Black Forest Cupcakes fresh on the day of baking, or refrigerate for a max of 3 days. For optimal flavor, allow them to reach room temperature for an hour before serving.
Black Forest Cupcake Recipe
Ingredients
Cupcake
- 3 oz bittersweet chocolate , finely chopped
- 1/3 cup unsweetend cocoa powder (regular or Dutch-processed)
- 3/4 cup hot water
- 3/4 cup bread flour
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 cup + 2 Tbsp canola oil
- 2 large eggs
- 2 tsp white vinegar
- 1 1/2 tsp vanilla extract
Filling and Topping
- 1 1/4 cups cherry pie filling , store bought or homemade
- 1 1/2 cups heavy cream
- 1/4 cup granulated sugar
- Finely chopped chocolate or real chocolate sprinkles , for garnish
Instructions
- Preheat oven to 350 degrees. Combine chopped chocolate and cocoa in a bowl, pour hot water, and whisk until smooth. Chill in the fridge for 20 minutes (or 10 in the freezer), stirring halfway.
- Simultaneously, in one bowl, blend flour, granulated sugar, salt, and baking soda. In a separate bowl, combine canola oil, eggs, vinegar, and vanilla. Next, pour the chocolate mixture into the oil mix and stir until thoroughly combined. Finally, add the flour mixture and whisk until a smooth consistency is achieved.
- Divide the batter evenly into 12 paper-lined muffin cups, filling each with about 1/4 cup. Bake in the preheated oven until a toothpick inserted into the center comes out clean, which should take around 17 to 19 minutes. Afterward, allow the cupcakes to cool in the baking tin for a few minutes before transferring them to a wire rack for complete cooling.
- Portion batter evenly into 12 lined muffin cups, each receiving about 1/4 cup. Bake until a toothpick comes out clean from the center, which typically takes 17 to 19 minutes. After a brief cooling period in the baking tin, transfer the cupcakes to a wire rack to cool completely.
- Start by piping whipped cream onto the cupcakes, then top each one with a cherry and garnish with finely chopped chocolate or sprinkles. Afterward, store them in an airtight container in the refrigerator. Prior to serving, allow them to rest at room temperature for approximately 20 minutes.
