Black Forest Cupcake: This black forest cupcake recipe is a keeper. The super moist chocolate cupcakes are filled with cherries and topped with homemade whipped cream. To decorate, you can drizzle some chocolate sauce, add chocolate shaving, and do not forest to add a cherry on top.
Why do I feel like its Monday when I should be happily saying TGIF. I feel Lazy, sleepy, and tired. Maybe it’s the weeks tiredness creeping in or it must be Nivaan’s almost non- stop blabbering which kept me awake most of the night.
The chatter with his friend, the playground talk, and even things like ‘mommy, please don’t switch off the TV’ were few of the things he kept murmuring. Sleep is something I cannot be deprived of and so today I am a total waste. I wish I can get a coffee right now without me having to get up and make my own.
So let’s move on to the exciting part now.
Black forest cupcake recipe from scratch
Cherries, chocolate, and whipped cream frosting are one of the best combinations around. So, you can never go wrong with Black Forest Cake and Black Forest cupcakes.
These moist black forest cupcakes are great for a celebration, get-together or potluck. Everyone tends to enjoy it.
Black Forest Cake has always been one of the most popular recipes on the blog. This cupcake is light and airy which will help soak in the syrup well. It also has just enough sweetness which goes well with the sweet whipped cream.
Having said that, the super moist red velvet cake with cream cheese frosting and the classic pineapple upside-down cake|Video Recipe is quite popular.
How to make black forest cupcakes?
1 st Step: Make a super moist chocolate cupcake. Use dark color cocoa to get the blacking look. Back in Orlando, I used Hershey’s dark cocoa. In Dubai, I use the Hintz brand.
Let the cupcake cool completely before filling.
2 nd Step: Take an icing tip or something similar and make a hole in the center. Add the cherry filling.
Use fresh or canned cherries. You can use the cherries in syrup or cherry pie filling. I don’t like the taste of maraschino cherries, so I use the sour pitted cherries in syrup when fresh cherries are not in season.
3rd step: Brush the cupcake with cherry syrup, kirsch, or brandy.
Frost the cupcake with whipped cream, place the cherry on top and sprinkle some chocolate shavings to go along.
How to stabilize whipped cream?
I have used gelatin (Vegetarian substitute agar-agar) to stabilize the whipped cream. Although whipped cream is the airiest and favorite frosting around, you know how unstable it can be.
This black forest cupcake recipe is a keeper. The super moist chocolate cupcakes are filled with cherries and topped with homemade whipped cream. To decorate, you can drizzle some chocolate sauce, add chocolate shaving, and do not forest to add a cherry on top.
- 1 and ½ cup or (180g) all-purpose flour | maida
- ½ cup or (50g) cocoa powder( I used Hersheys dark)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 8 tablespoons or (1 stick) or (113g) butter
- 1 and ¼ cup or (250g) sugar
- 1 tablespoon vegetable or canola oil
- 1 large egg
- ½ teaspoon vanilla extract
- ½ cup or (120ml) milk
- 1/2 tablespoon vinegar
- ½ cup or (120ml) hot water
- 1 and 1/2 cup heavy whipping cream
- 1/4 cup plus 2 tablespoons sugar
- 2 teaspoon gelatin Optional, please refer notes
- 3 tablespoons water
- Cherry pie filling or sour cherries in syrup
- kirsch or brandy for brushing optional
Preheat oven to 375 Degrees Fahrenheit or 190 Degrees Celsius.
Whisk together flour + cocoa powder + baking soda + baking powder + salt and keep aside.
In a bowl, add melted butter + sugar and beat well till the sugar dissolves. Add oil and mix well. Now add the egg + vanilla extract and beat for a minute, scraping off the sides. Throw in the milk and vinegar and mix.
Add the flour to the wet ingredients and mix well until flour is fully incorporated. Do not over mix. Add hot water to the batter and whisk well again.
Divide it into a cupcake pan filled with cupcake liners till 3/4 full.
Bake for 16-18 minutes or until a skewer inserted in the middle of the cupcake comes out clean.
Place it on a wire rack to cool completely before frosting.
Add gelatin or agar-agar to cold water. Place it on the stove and stir till the gelatin dissolves. Keep it aside to cool but don't let it gel. (This step is optional and is used to stabilize the whipped cream).
Add the gelatin + heavy whipping cream + sugar in a bowl and beat it stiff peaks form. Do not overbeat or else the cream will curdle and turn to butter.
Remove the center of the cupcake with an icing tip or something similar. Fill with cherries. Brush the cupcake with cherry syrup, kirsch or brandy and pipe with whipped cream frosting.
Top with cherries and sprinkle with chocolate shavings.
Agar-agar is a vegetarian substitute for gelatin.
Whipped cream is unstable and can melt if stored at room temperature for too long. The gelatin stabilizes the cream.
Store the frosted cupcakes in the refrigerator. Place it outside at room temperature at least 20-30 minutes before serving.
Looks beautiful and can’t wait to try!
Teena Agnel says
Thank you Shannon 🙂 …hope you like it.