Description
Delight in these classic Black Forest Cupcakes featuring rich chocolate cupcakes filled with sweet cherry pie filling and topped with fluffy whipped cream and chocolate shavings. A perfect German-inspired dessert that’s both elegant and indulgent, ideal for gatherings or special occasions.
Ingredients
Scale
Cake
- 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 (room temperature)
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup hot water
Filling and Topping
- 1 cup cherry pie filling
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Dark chocolate shavings
- Extra cherries for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy cupcake removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, and granulated sugar until well combined to create the dry base.
- Add Wet Ingredients: Stir in the buttermilk, vegetable oil, eggs, and vanilla extract into the dry ingredients. Mix until smooth and fully incorporated to develop a velvety batter.
- Incorporate Hot Water: Slowly stir in the hot water to thin out the batter, ensuring a uniform consistency that’s easy to pour into cupcake liners.
- Fill Cupcake Liners and Bake: Divide the batter evenly among the liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 20 minutes, until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Remove cupcakes from the oven and allow them to cool completely on a wire rack to prevent melting of the filling and frosting.
- Core and Fill: Using a small knife or cupcake corer, remove the center of each cooled cupcake. Fill each cavity with about a teaspoon of cherry pie filling for a burst of fruity flavor.
- Prepare Whipped Cream Topping: In a separate chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and fluffy frosting.
- Decorate Cupcakes: Pipe or spoon the whipped cream generously on top of each filled cupcake, then garnish with dark chocolate shavings and an extra cherry for an elegant finish.
Notes
- For a quicker version, use boxed chocolate cake mix and canned whipped topping.
- The cupcakes are best served the same day they are frosted for optimal freshness.
- If preparing ahead of time, refrigerate the cupcakes and add the whipped cream just before serving to maintain texture.
