Description
Delight in these classic Black Forest Cupcakes featuring moist chocolate cake filled with luscious cherry compote and topped with stabilized whipped cream, dark chocolate shavings, and fresh cherries. A perfect dessert that combines rich cocoa flavors and sweet-tart cherry filling with a light and fluffy frosting.
Ingredients
Chocolate Cupcakes
- 1 cup cake flour (or substitute all-purpose flour)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon espresso powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1/2 teaspoon vanilla extract
- 1/2 cup whole milk
Cherry Filling
- 2 cups cherries (fresh or frozen)
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon Kirsch (or other cherry liquor)
Stabilized Whipped Cream
- 2 cups heavy whipping cream (cold)
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 teaspoons flavorless powdered gelatin
- 2 tablespoons water
For Garnish
- Fresh cherries
- Dark chocolate shavings
Instructions
- Make Cherry Filling: In a large pot over medium heat, combine cherries, sugar, and cornstarch. Stir frequently until the cherries break down and the filling thickens, about 15-20 minutes. Remove from heat; stir in vanilla and Kirsch. Cool completely before using.
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- Mix Dry Ingredients for Cupcakes: In a large bowl, whisk together cake flour, cocoa powder, espresso powder, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, whisk melted butter, eggs, sugar, and vanilla extract until combined.
- Make Cupcake Batter: Stir half the flour mixture into the wet ingredients. Then add milk and the remaining flour mixture. Mix until fully combined but do not overmix.
- Fill Cupcake Liners: Pour about 1/4 cup batter into each cupcake liner, filling halfway.
- Bake Cupcakes: Bake at 350°F for 18-22 minutes or until a cake tester inserted comes out clean. Remove and cool on a wire rack.
- Prepare Stabilized Whipped Cream: Sprinkle gelatin over water in a microwave-safe bowl. Let sit a few minutes, then microwave 5-10 seconds until dissolved. Stir and set aside to cool slightly.
- Whip Cream: Using a stand or hand mixer, whip heavy cream, powdered sugar, and vanilla until soft peaks form. On low speed, slowly add gelatin mixture, then increase speed to medium and whip until stiff peaks form.
- Core Cupcakes: Once cupcakes are fully cooled, use a cupcake corer to remove centers. Enjoy the removed cake pieces as a snack.
- Fill Cupcakes: Spoon cooled cherry filling into the hollow centers of the cupcakes.
- Pipe Whipped Cream: Transfer stabilized whipped cream to a piping bag fitted with a 1A tip and pipe swirls on top of each cupcake.
- Garnish: Top each cupcake with dark chocolate shavings and a fresh cherry.
Notes
- Cherry filling can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator.
- If gelatin mixture thickens before adding to whipped cream, gently reheat in microwave for a few seconds to regain pourable consistency.
- Use fresh or frozen cherries for the filling depending on availability.
- Allow cupcakes to cool completely before frosting to prevent whipped cream from melting.
- Kirsch is optional; substitute with cherry juice or omit for a non-alcoholic version.
