Black Forest Cupcakes
Black Forest Cupcakes
We've taken everything you love about the iconic black forest cake and made these awesome Black Forest Cupcakes. Celebration times call for these deliciously soft and moist cupcakes filled with a yummy cherry filling and topped with a homemade whipped cream and lashings of chocolate shavings.Key IngredientsCanned Black Cherries – You want pitted sweet dark cherries for the filling. Dry Ingredients – We’ll need a mix of cake flour, granulated sugar, baking powder, baking soda, and salt.Make sure to weigh the flour and the sugar to get the most accurate results. Cocoa Powder – Cocoa powder will give the black forest cupcakes a rich chocolate flavour.Instant Coffee – Just a touch of instant coffee is used inside the cupcakes to really amplify that rich chocolate flavour. Large Eggs – Use room temperature eggs to a create light and fluffy cake batter.Buttermilk – This will give the black forest cupcakes lots of moisture and acidity to help make it super fluffy. If you don’t have buttermilk make your own by combining ½ cup of room temperature milk with ½ tablespoon white or apple cider vinegar and letting it sit for 5 minutes to get thick. Vegetable Oil – I use vegetable oil but any neutral oil like canola or grapeseed is fine. Oil keeps the cupcakes soft and moist.Whipping Cream – You need full fat whipping cream for the cream topping. Tips for Baking Perfect CupcakesI normally provide cup measurements for my recipes but for this this recipe I highly recommend weighing your ingredients using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results.For teaspoon (Tsp) and tablespoon (Tbsp) measurements, please use measuring spoons which will ensure accuracy and provide the best results.If fresh cherries are not available feel free to use glace or maraschino cherries instead to decorate the cupcakes. One thing to note is that you’ll need to slice the cherries in half before measuring them out and making the filling as smaller pieces of cherries is much easier to fill the cupcakes.The whipped cream contains some unflavoured gelatine as it stabilizes the cream which helps to keep the piped whipped cream from falling flat.
Ingredients
- 3/4 Cup Cup Cake Flour (80 gr)
- 1/2 Cup Cocoa Powder (50 gr)
- 11/2 Tsps Bicarbonate of Soda
- 3/4 Tsp Baking Powder
- 3/4 Cup Sugar (150 gr)
- 2 Large Eggs
- 1/4 Cup Oil (60 ml)
- 3/4 Cup Buttermilk (180 ml)
- 1/1/2 Tsps Instant Coffee
- 1/3 Cup Hot Water (80 ml)
Cherry Filling
- 11/2 Cups Canned Black Cherries Drained (Reserve the Juice)
- 1/2 Cup Reserved Cherry Juice
- 2 Tbles Sugar
- 2 Tbles Cornflour
Frosting
- 1 Tbles Water
- 1 Tsp Gelatine
- 250 Ml Fresh Cream
- 2 Tbles Icing Sugar
- 1 Tsp Vanilla Extract
- 50 Gr Chocolate Shavings
Instructions
- Preheat oven to180°C.
- Line 2 cupcake pans with cupcake liners and set aside.
- In a large mixing bowl, sift together the flour, cocoa powder, bicarbonate of soda, baking powder and salt. Whisk in the sugar until well combined. Add in the egg, oil and buttermilk and mix until just combined.
- Add the coffee powder into the boiling water and mix until dissolved, then add to the mixing bowl. Mix with the rest of the ingredients until well combined, making sure not to over mix the batter. The batter will be slightly runny, which is fine.
- Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full)
- Bake for 18-20 minutes or until a wooden toothpick inserted into the cupcakes comes out clean.
- Remove from the oven and transfer the cupcakes to a wire rack to cool.
Whipped Cream
- Pour the water in a small bowl and sprinkle the gelatine on top. Allow to sit for a few minutes. Transfer to the microwave and microwave for a few seconds until the gelatine has dissolved. Stir well and set aside to cool for a few minutes.
- In a mixing bowl using a hand-held mixer, add the cream, icing sugar, and vanilla and mix on medium speed until it starts to thicken. Turn the mixer to low, slowly pour in the gelatine, then continue mixing at medium-high speed until stiff peaks form.
Assembling the Cakes
- Once the cupcakes and cherry filling have cooled, use an apple corer to remove the cake in the centre of each cupcake making sure not cut all the way through. Scoop about 1 heaped teaspoon of the cherry filling into each cupcake. Then pipe the whipped cream on top. Garnish with chocolate shavings and a cherry on top!
Notes
This recipe makes 15 large cupcakes
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