Black Forest Cupcakes
These delightful chocolate cupcakes are filled with cherries and topped with whipped cream and chocolate shavings, offering a bite-sized version of the classic Black Forest cake.
Ingredients
Cupcake Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/3 cup vegetable oil
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1/2 cup hot water or coffee Use hot coffee for richer flavor.
Toppings
- to taste Cherry pie filling or chopped jarred cherries Use fresh cherries lightly sweetened for less sugar.
- to taste Whipped cream (homemade or store-bought) Store-bought whipped topping is a longer-lasting alternative.
- to taste Chocolate shavings or curls
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, beat together the eggs, granulated sugar, brown sugar, vegetable oil, buttermilk, and vanilla until smooth.
- Gradually add the dry mixture to the wet mixture, stirring until mostly combined.
- Pour in the hot water or coffee and mix until the batter is smooth and thin.
- Fill each cupcake liner about 3/4 full with the batter.
Baking
- Bake for 16–18 minutes, or until a toothpick inserted comes out clean.
- Let cool in the pan for a few minutes, then move to a wire rack to finish cooling.
Assembly
- When cool, core the center of each cupcake with a small knife or cupcake corer.
- Fill each cupcake with cherry pie filling or chopped cherries.
- Pipe or spoon whipped cream on top and add chocolate shavings and a cherry if desired.
Notes
Store topped cupcakes in the fridge for up to 2 days. Untopped cupcakes can be stored for 3-4 days. Unfrosted cupcakes can be frozen for up to 2 months.