5.0 from 12 votes
Black Forest Cupcakes
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Prep Time
30 mins
Cook Time
30 mins
Servings: 12 servings
Course:
Dessert
Cuisine:
International
Ingredients
For the cupcakes:
- 35 g cocoa
- 180 ml hot water
- 85 g dark chocolate
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch of salt
- 2 large eggs
- 70 ml oil
- 2 tbsp yogurt
- 150 g flour
- 1 tsp vanilla extract
- 120 g sugar
- 300 g cherries
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.
Cup of Yum
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!