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Black Forest Cupcakes | How to make black forest cupcakes
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
 

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.

Course: Cakes
Cuisine: Fusion
Keyword: black forest cupcake recipe, black forest cupcake recipe from scratch, black forest cupcakes, how to make black forest cupcakes
Servings: 15 cupcakes
Author: Teena Agnel
Ingredients
  • 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
WHIPPED CREAM FROSTING
  • 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
FILLING
  • Cherry pie filling or sour cherries in syrup
  • kirsch or brandy for brushing optional
Instructions
  1. Preheat oven to 375 Degrees Fahrenheit or 190 Degrees Celsius.
  2. Whisk together flour + cocoa powder + baking soda + baking powder + salt and keep aside.
  3. 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.
  4. 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.
  5. Divide it into a cupcake pan filled with cupcake liners till 3/4 full.

  6. Bake for 16-18 minutes or until a skewer inserted in the middle of the cupcake comes out clean.
  7. Place it on a wire rack to cool completely before frosting.
WHIPPED CREAM FROSTING
  1. 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).

  2. 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.
ASSEMBLING CUPCAKES
  1. 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.
  2. Top with cherries and sprinkle with chocolate shavings.
Recipe Notes

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.