Black Forest Cupcakes
User Reviews
5.0
9 reviews
Excellent
Black Forest Cupcakes
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These black forest cupcakes are tender and moist chocolate cupcakes filled with homemade sweet and tart cherry jam and topped with smooth chocolate buttercream.
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Ingredients
For chocolate cupcakes:
- ½ cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar
- 1-¼ cups all purpose flour
- ¼ cup unsweetened baking cocoa
- 1 teaspoon baking powder
For cherry jam:
- 2 cups fresh cherries pitted and finely chopped
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For chocolate frosting:
- ½ cup unsalted butter softened
- 4 ounces semi-sweet chocolate melted and cooled
- 2-½ cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
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Instructions
For chocolate cupcakes:
- Preheat the oven to 350 degrees F and line 12 muffin cups in paper liners.
- In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla.
- Next, add the sugar and whisk to combine.
- Add the flour, cocoa, and baking powder. Whisk just until no large lumps remain– you don’t want to overmix!
- Divide the batter between the cupcake tins, filling each one ¾ of the way full.
- Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. Remove the cupcakes to a wire rack and cool completely before icing.
For the Cherry Jam:
- Add the cherries and sugar to a small saucepan set over medium heat. Bring the cherry mixture to a bubble (not a rapid boil) and cook for 5-7 minutes or until the cherries have released their juices.
- In a small bowl, stir together the cornstarch and lemon juice. Add the slurry to the cherry mixture and cook it for an additional 2-3 minutes, or until the jam has thickened enough to coat the back of a spoon.
- Remove the jam from the heat and cool completely before using.
For chocolate buttercream:
- Add the softened butter and melted chocolate to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined– about 1 minute.
- With the mixer on low speed, slowly add the powdered sugar. Once all of the powdered sugar has been incorporated, add the vanilla extract.
- Scrape down the sides of the bowl and then turn the mixer to medium-high speed and beat until the buttercream becomes light and fluffy– about 1 minute.
- Transfer to a piping bag fitted with your choice of tip.
- To assemble, scoop a small hole (about 1 inch) out of the center of each cupcake and fill it with 1-2 teaspoons of cherry jam. Place the removed portion of the cupcake back on top of the jam and pipe the frosting on top.
- Garnish with fresh cherry, if desired.
- Store any leftover cupcakes in an airtight container in the fridge for up to two days.
Equipments used:
Nutrition Information
Show Details
Serving
1g
Calories
365kcal
(18%)
Carbohydrates
45g
(15%)
Protein
2g
(4%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
12g
Cholesterol
52mg
(17%)
Sodium
112mg
(5%)
Fiber
1g
(4%)
Sugar
40g
(80%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 365kcal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 2g | 4% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 52mg | 17% |
| Sodium | 112mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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