Description

Delight in these classic Black Forest Cupcakes featuring moist chocolate cake infused with rich cocoa and enhanced by a touch of coffee, filled with luscious cherry compote, and topped with airy whipped cream frosting. Perfectly balanced with chocolate shavings and fresh cherries, these cupcakes offer a nostalgic taste of the iconic Black Forest cake in an individual, easy-to-serve form.

Ingredients

Scale

For the Cupcakes:

1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
½ cup buttermilk
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
½ cup hot water or hot brewed coffee (to enhance chocolate flavor)

For the Cherry Filling:

1 cup pitted cherries (fresh or frozen)
2 tablespoons sugar
1 tablespoon cornstarch
2 tablespoons water
½ teaspoon vanilla extract

For the Whipped Cream Frosting:

1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract

Optional Garnish:

Chocolate shavings
Extra cherries

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Instructions

Make the Cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, and granulated sugar until evenly combined. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Stir in the hot water or coffee, which makes the batter smooth and slightly thin. Fill each cupcake liner about two-thirds full with batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before decorating.
Make the Cherry Filling: While cupcakes cool, prepare the cherry filling by combining pitted cherries, sugar, cornstarch, and water in a small saucepan. Cook over medium heat, stirring frequently until the mixture thickens and becomes bubbly, approximately 5 to 7 minutes. Remove from heat and stir in vanilla extract. Allow the filling to cool to room temperature.
Prepare the Frosting: Chill a mixing bowl and beaters in the refrigerator for about 10 minutes. Then, pour the heavy whipping cream, powdered sugar, and vanilla extract into the chilled bowl. Beat on medium-high speed until stiff peaks form, creating a light and fluffy whipped cream frosting.
Assemble the Cupcakes: Once cupcakes are cooled, use a knife or cupcake corer to carefully remove the center from each cupcake. Spoon or pipe the cooled cherry filling into the hollowed centers. Top each cupcake with a generous swirl of whipped cream frosting. Garnish with chocolate shavings and an extra cherry on top for an elegant finish.

Notes

Store assembled cupcakes in the refrigerator and consume within 1–2 days to maintain optimal texture and freshness.
The addition of coffee enhances the depth of chocolate flavor but can be substituted with hot water to suit preference.
Use fresh cherries when in season for the best flavor or frozen cherries if fresh are unavailable.
Ensure cupcakes are completely cooled before filling and frosting to prevent melting.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: German-American