Black Forest Cupcakes
User Reviews
5
12 reviews
Excellent
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Prep Time
30 mins
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Cook Time
25 mins
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Servings
12 servings
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Course
Dessert
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Cuisine
International
Black Forest Cupcakes
Report
These Black Forest Cupcakes feature a rich chocolate base made with cocoa, dark chocolate, and hot water, layered with fresh cherries baked inside. The cupcakes are lightened with yogurt and balanced with vanilla and sugar. Topped with whipped cream sweetened lightly and stabilized with cornstarch, the combination delivers chocolate and cherry flavors reminiscent of the classic Black Forest cake but in cupcake form.
Description
Black Forest Cupcakes start with a chocolate batter combining cocoa powder dissolved in hot water and melted dark chocolate, enhanced by flour, baking powder, baking soda, sugar, eggs, yogurt, oil, and vanilla extract. Fresh pitted cherries are placed within the batter before baking to provide bursts of fruitiness inside each cupcake. The cupcakes bake at a moderate temperature until they pass the toothpick test, ensuring moistness. The topping consists of whipping cream lightly sweetened and thickened with cornstarch, whipped with vanilla extract to complement the cherry-chocolate cupcake base. This preparation results in a moist chocolate cake with cherry accents and creamy whipped topping.
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Ingredients
For the cupcakes:
- 35 g cocoa powder
- 180 ml water hot
- 85 g dark chocolate
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch of salt
- 2 egg large
- 70 ml neutral cooking oil generic cooking oil
- 2 tbsp yogurt
- 150 g flour
- 1 tsp vanilla extract
- 120 g sugar
- 300 g Cherry
For the topping:
- 300 ml whipping cream
- 1 tbsp powdered sugar
- 1 tsp cornstarch
- 1 tsp vanilla extract
Instructions
- Wash the cherries well and remove the stems and pits.
For the Cupcakes:
- Mix the cocoa with the hot water and dark chocolate. Let it cool.
- Place the flour, baking powder, salt, sugar, and baking soda into a large bowl. Mix gently.
- Separately whisk the oil with the eggs, yogurt, and vanilla. Add the chilled chocolate cream. Homogenize.
- Pour the liquid ingredients over the dry ingredients and whisk gently with a whisk or spatula until smooth. Do not overmix.
- Preheat the oven to medium heat (180° C/356° F). Either line a 12-cup muffin pan with parchment paper or butter and flour them.
- Pour 1 tablespoon of the mixture into each cup. Place 3-4 cherries on top. On top of the cherries, add more cupcake mixture so that the cups are filled almost to the top.
- Bake the cupcakes for 20-25 minutes, until they pass the toothpick test. When ready, place them on a rack to cool.
For the topping:
- Beat the whipping cream with a tablespoon of powdered sugar and a level teaspoon of cornstarch. Add the vanilla and mix gently. Refrigerate for an hour.
- Top the cupcakes with the whipped cream. Place a beautiful red cherry on top. Add the chocolate sprinkles and you're ready to serve some lovely black forest cupcakes. Enjoy!
Notes
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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