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Black Forest Cupcakes

Delightful cupcakes that combine rich chocolate, sweet cherries, and fluffy whipped cream, reminiscent of the traditional Black Forest cake but in individual servings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, German
Calories: 300
Ingredients Method Notes

Ingredients
  

Cupcake Batter
  • 1 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/3 cup oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup boiling water
  • 1 teaspoon instant espresso powder
Cherry Filling
  • 2 cups pitted and halved sweet cherries
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 2 tablespoons cornstarch
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon vanilla extract
Whipped Cream
  • 2 tablespoons water
  • 1 and 1/2 teaspoons unflavored gelatin
  • 1 and 1/2 cups heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, mix together granulated sugar, brown sugar, oil, egg, vanilla extract, buttermilk, boiling water, and espresso powder until blended.
  4. Gradually fold the dry mixture into the wet ingredients, being careful not to overmix.
  5. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
  6. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow to cool completely.
Cherry Filling
  1. To create the cherry filling, combine cherries, granulated sugar, water, cornstarch, lemon juice, and vanilla in a saucepan over medium heat.
  2. Stir gently until thickened, then let cool.
Whipped Cream
  1. Dissolve gelatin in water and combine with heavy cream, powdered sugar, and vanilla in a chilled bowl.
  2. Whip until soft peaks form.
Assembly
  1. Cut a small core from each cupcake and fill with cherry mixture.
  2. Top with a swirl of whipped cream.

Notes

For a richer chocolate flavor, use dark cocoa powder or mix cherry juice into the batter for a traditional touch. These cupcakes are best enjoyed fresh, ideally within a few days.