Black Forest Cupcakes
User Reviews
5
Black Forest Cupcakes
Description
This recipe starts with a chocolate cupcake batter made from boiling water mixed with cocoa powder and instant coffee, combined with oil, eggs, buttermilk, sugar, vanilla, and dry leaveners. The batter yields a moist, tender crumb with chocolate depth enriched by coffee. After baking in muffin cups, each cupcake is hollowed out in the center to add a cherry pie filling core, adding moisture and fruity sweetness.
The frosting is a buttercream made from softened unsalted butter, powdered sugar, cherry jam, heavy cream, and almond extract, which provides a smooth cherry flavor with a creamy texture. Topping each cupcake with cherry syrup from the pie filling and fresh cherries completes the presentation and echoes the cherry component in the frosting and filling. The balance of chocolate, cherries, and almond notes reflects the traditional Black Forest cake flavors.
These cupcakes make a rich dessert suitable for celebrations or casual treats. They can be stored refrigerated in an airtight container for up to three days. Using fresh cherries enhances the topping but canned or preserved cherries are acceptable alternatives depending on seasonality.
Ingredients
For the cake
- ½ cup water boiling
- ½ cup Dutch process cocoa powder
- 1 teaspoon instant coffee
- ⅓ cup vegetable oil
- 2 large egg room temperature
- ½ cup buttermilk
- 1¼ cups granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the filling
- ¾ cup cherry pie filling
For the frosting
- ¾ cup butter softened, unsalted
- 3½ cups powdered sugar sifted
- ⅓ cup cherry jam or preserves
- 3 tablespoons heavy cream or milk
- ¼ teaspoon almond extract
For garnish
- ¼ cup cherry syrup from can of cherry pie filling
- 12 fresh Cherry
Instructions
For the cake
- Preheat the oven to 350 degrees F. Line a muffin pan with 12 paper liners.
- Place the boiling water, cocoa powder and instant coffee in a small bowl. Whisk thoroughly to combine until smooth, then set aside to cool.
- In a large mixing bowl, add the vegetable oil, eggs, buttermilk, granulated sugar and vanilla extract. Whisk for 2-3 minutes until the mixture is well combined.
- Add the cooled chocolate mixture to the large bowl, and whisk again until fully incorporated.
- Set a sieve over the mixing bowl, and sift in the flour, baking powder, baking soda and salt. Use a spatula to gently fold the ingredients together, being careful not to overmix. The batter will be runny with a few lumps.
- Divide the cake batter between the 12 muffin cups, each cup should be about ¾ full.
- Bake in the middle of the preheated oven for 18 minutes or until a toothpick inserted into the center comes out clean.
- The cupcakes will have risen slightly over the edges of the liners and should feel springy to the touch. Set aside to completely cool.
For the frosting
- Place the butter in the bowl of a stand mixer that has a paddle attachment on it. Beat the butter for 2-3 minutes until light and fluffy.
- Gradually add the powdered sugar, 1 cup at a time, until you have a smooth, thick mixture.
- Add the cherry jam, then mix on low speed to combine.
- Slowly add the cream and almond extract. Turn the mixer to high speed and beat for 2-3 minutes or until the buttercream is light and fluffy.
- Transfer the frosting to a piping bag fitted with an open star tip.
For the filling
- Use the large side of a piping tip to cut a core out of the center of each cupcake.
- Fill each cupcake hole with cherry pie filling. You should be able to fit 2-3 cherries in each along with some syrup.
- Slice a ½ inch off the top of each piece of cake core, and use the cut cores to plug the opening of each cupcake.
- Pipe swirls of cherry buttercream on top of each cupcake and drizzle over some leftover syrup from the can of cherry pie filling. For a final garnish, top each cupcake with a fresh cherry.
Notes
- Store cupcakes in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- Strain cherry jam before adding to frosting for a smoother texture if preferred.
- Alternative garnish options include maraschino, Italian amarena, or luxardo cherries if fresh cherries are unavailable.
- Use a piping tip or paring knife to core cupcakes for filling insertion easily.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 75g | 25% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 67mg | 22% |
| Sodium | 172mg | 7% |
| Potassium | 137mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 60g | 120% |
| Vitamin A | 502IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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