Black Forest Cupcakes
Equipment
- 1 Muffin tin (12-cup)
- 12 paper cupcake liners
- 2 Mixing bowls
- 1 Small saucepan
- 1 Whisk
- 1 electric mixer or hand whisk
- 1 Rubber spatula
- 1 wire cooling rack
- 1 toothpick
- 1 piping bag with star tip (optional)
- 1 small spoon or apple corer
Ingredients
- 125 gram unsalted butter softened
- 150 gram granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 150 gram all-purpose flour
- 30 gram unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 120 milliliter whole milk room temperature
- 200 gram canned cherries drained juice reserved
- 3 tablespoon kirsch optional
- 200 milliliter heavy cream chilled
- 2 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
- 30 gram dark chocolate grated or shaved
- 12 whole cherries fresh or drained from jar
Instructions
- Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
- In a mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Add the dry ingredients to the butter mixture in two additions, alternating with the milk, and mix until just combined.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- While the cupcakes cool, mix the reserved cherry juice with the kirsch in a small bowl and set aside.
- Once cooled, use a small spoon or apple corer to remove a small plug from the center of each cupcake.
- Brush or spoon some of the cherry juice mixture into each hollowed cupcake center.
- Fill each center with a few drained cherries, then gently press the cake plug back on top (trim if needed).
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract to medium-firm peaks.
- Transfer the whipped cream to a piping bag fitted with a star tip or prepare to dollop with a spoon.
- Pipe or spoon a generous swirl of whipped cream on top of each cupcake.
- Sprinkle grated or shaved dark chocolate over the whipped cream on each cupcake.
- Top each cupcake with one whole cherry and refrigerate for at least 30 minutes before serving.
Notes
For best results, ensure the cupcakes are fully cooled before adding cream so it doesn’t melt, and chill the bowl and beaters before whipping the cream to help it thicken quickly. If you prefer non-alcoholic cupcakes, simply skip the kirsch and use only cherry juice for soaking. The cupcakes can be baked a day ahead and stored airtight, then filled and decorated on the day of serving for the freshest texture. Do not overmix the batter to keep the crumb tender, and remove the cupcakes from the fridge 10–15 minutes before eating so the flavors and texture are at their best.
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