Black Forest Cupcakes
We all know that black forest cakes have a special place in our hearts. They always have, and I’m sure it will stay that way forever despite the fact that there are hundreds of other cakes out there. But you know what would be good? Black Forest CUPCAKES!
Yes, these adorable cupcakes are the simplified version of the original Black Forest Cake, but they are as delicious. Just imagine the super moist chocolate base, plus the homemade cherry filling, not to mention the cream topping, which is freshly whipped. You’d definitely fall in love with these beauties!
Aside from the freshly whipped cream topping, they also come with chocolate shavings and cherries. Gorgeous, indeed!
So what are you waiting for? You could put those sweet cherries from the farmer’s market or grocery store into good use by making this recipe. And in order for you to save time, you can go ahead and start making the cherry filling and “frosting” while the cupcakes are baking.
These Black Forest Cupcakes are light yet decadent. The base is soft and moist, and the filling would surely surprise you. They are finished with freshly whipped cream, chocolate shavings, and fresh cherries. Imagine how delicious and beautiful they are!
1/4 c. unsalted butter (melted)
1/2 c. vegetable oil (or canola oil)
1/2 c. brown sugar
1/2 c. granulated sugar
2 teaspoons vanilla extract
2 ounces bittersweet chocolate (melted)
2 egg yolks (room temperature)
2 eggs (room temperature)
1 c. all-purpose flour
1/2 c. warm water
1/2 c. full-fat sour cream
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 c. natural unsweetened cocoa powder (sifted)
16 ounces cherries (dark sweet or maraschino cherries, stems removed)
1/4 c. water
3 tablespoons granulated sugar
2 tablespoons cornstarch
1/2 teaspoon vanilla extract
Whipped cream frosting
2 cups heavy whipping cream
1/2 c. powdered sugar
1 teaspoon vanilla extract
chocolate shavings or curls
dark sweet or maraschino cherries
- Preheat oven to 350 degrees Fahrenheit and line 2 standard size cupcake pans with 18 liners. Set aside.
- Beat the oil, butter, sugars, melted chocolate, and vanilla extract until smooth using the bowl of a stand mixer. Add the eggs one at a time (on low) until incorporated.
- Using a medium bowl, mix flour, sifted cocoa powder, baking soda, and salt. Gradually add the dry ingredients (with mixing speed on low) together with the sour cream and warm water. Mix well and let the batter rest for about 5 minutes.
- Divide the batter evenly among the cups (2/3 of the way full). Bake them for about 17 to 20 minutes.
- Allow the cupcakes to cool in the pans for about 5 minutes and then transfer to a wire rack to cool completely.
- Combine the cherries, sugar, cornstarch, and water in a medium saucepan. Cook over low heat until the mixture gets thick. Be sure to stir constantly.
- Remove from heat and add the vanilla extract. Let cool completely.
- Combine the whipping cream, vanilla extract, and powdered sugar using a large mixing bowl with a hand mixer. Start beating on low and gradually adjust the speed to high. Beat until stiff peaks form.
- Cut a hole in the center of each cupcake using a paring knife or cupcake corer. Add cherry filling and then pipe the whipped cream frosting onto the cupcakes.
- Garnish with chocolate shavings or curls and then top with fresh cherries.
- For the chocolate, I highly recommend 60 percent bittersweet.
- You can also substitute the full-fat sour cream with buttermilk.
Although it is best to make this Black Forest Cupcake recipe when cherries are in season, feel free to make them all year round. You can always make use of jarred cherries anyway. Enjoy these beauties! 🙂