Black Forest Cupcakes Recipe

I absolutely love this recipe because it’s like a chocolatey, cherry-filled surprise in every bite, taking me back to the nostalgic flavors of black forest cake but in a fun, portable cupcake form. Plus, whipping up the homemade vanilla cream and adding those elegant chocolate curls makes me feel like a total culinary artist, impressing my friends at every gathering!

Preparing my Black Forest Cupcakes means combining certain flavors and textures. Cocoa powder, a staple in my kitchen, provides the deep, dark taste that runs throughout my moist, tender cake.

That cake is made with ingredients like all-purpose flour, sugar, and vegetable oil—the usual cake suspects, if you will, but in this case balanced by the intense cocoa flavor. The upside-down whipped cream topping has more than a casual relationship with the cloud-like, pure cream topping you find on a traditional cherry pie—it’s been spiked with powdered sugar and vanilla extract, just for the sake of the cupcake.

Ingredients

The structure is provided by flour, which is very rich in carbohydrates.

Sugar, in granulated form, provides sweetness and helps retain moisture.

Cocoa Powder: Contains antioxidants, adds rich chocolate flavor.

Whole Milk: Supplies moisture and richness, is a source of calcium.

Cherry pie filling: Provides sweetness and the fruity tartness.

Cream that is Whipped Heavily: Forms a creamy texture; high fat.

Chocolate Shavings: Intensify chocolate flavor, visual appeal.

Ingredient Quantities

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup whole milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup boiling water
• 1 can (21 oz) cherry pie filling
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract (for whipped cream)
• Chocolate shavings, for garnish
• Maraschino cherries, for garnish

Instructions

1. Set your oven to 350°F (175°C) to warm up while you prepare the muffin tin. Use cupcake liners for the tin, though greasing it can work in a pinch.

2. In a big basin, beat together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

3. Incorporate the milk, vegetable oil, egg, and 1 teaspoon of vanilla extract into the dry ingredients. Blend together until thoroughly combined.

4. Slowly mix in the water, which should be at a rolling boil. The batter should come to a smooth state. If your batter is too thin, it could be due to incorrect measurements of water or flour.

5. Distribute the batter equally among the liners for cupcakes, each filled to about two-thirds of its capacity.

6. Bake for 18-20 minutes, and then check to see that a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack.

7. After cooling, take a small knife or cupcake corer to cut out a small piece from the center of each cupcake. Fill each hollowed-out cupcake with a heaping tablespoon of the cherry pie filling.

8. In a different bowl, whip the heavy cream, powdered sugar, and 1 teaspoon of vanilla extract until you form stiff peaks.

9. Whip the cream and pipe it onto each cupcake over the cherry filling.

10. Top each cupcake with a maraschino cherry and chocolate curls before serving. Enjoy!

Equipment Needed

1. Oven
2. Muffin tin
3. Cupcake liners
4. Mixing bowls
5. Whisk
6. Measuring cups
7. Measuring spoons
8. Electric mixer or hand whisk
9. Spatula
10. Ladle or spoon for batter distribution
11. Toothpick
12. Wire rack
13. Small knife or cupcake corer
14. Piping bag and nozzle (optional) for whipped cream
15. Can opener (for cherry pie filling)

FAQ

• Can I use a different type of flour?This recipe calls for all-purpose flour, but those wishing to experiment can use cake flour for a softer, more tender crumb. For a gluten-free version, you can use a blend of gluten-free flours (ideally, a blend that includes some white or brown rice flour and some starch—intradisciplinary research on gluten-free baking suggests this is the way to go!).
• What can I substitute for vegetable oil?Melted coconut oil, canola oil, or even unsweetened applesauce could be used for a healthier alternative.
• Is it necessary to use boiling water?Indeed, it is the boiling water that assists in reducing the cocoa powder to its most basic and flavorful elements, thus amplifying the chocolate essence and ensuring a silky, well-combined batter.
• Can I use fresh cherries instead of cherry pie filling?You can use fresh cherries if you prepare a simple cherry compote by cooking them down with sugar. However, the filling for the pie is a quick and easy option.
• How should I store leftover cupcakes?Keep them in an air-tight container in the refrigerator, and they should last for about three days. If you want your treats to last longer than that, try freezing them—and do it without the whipped-cream topping.
• Can I make these cupcakes ahead of time?Certainly, you can bake the cupcakes a day ahead and keep them at room temperature. The whipped cream can be made and the cupcakes garnished on the serving day.
• What if I don’t have an electric mixer for the whipped cream?You can beat the cream by hand using a whisk. It may take a while, but it will accomplish the same goals with a little work.

Substitutions and Variations

All-purpose flour: For a gluten-free option, you can use the same amount of gluten-free all-purpose flour.
Almond or oat milk can be used in place of whole milk to create a non-dairy version.
Vegetable oil: Substitute with melted coconut oil or unsalted butter in an equal amount for a variety in flavor.
Cocoa powder without added sugar: For a deeper chocolate flavor, opt for cocoa powder that has been processed with alkali, in other words, Dutch-processed cocoa.
Coconut cream: Use for an equally delicious dairy-free alternative to whipping cream.

Pro Tips

1. Room Temperature Ingredients Ensure the egg and milk are at room temperature before mixing. This helps the batter combine more smoothly and results in a better texture for the cupcakes.

2. Sift Dry Ingredients Sift the flour, cocoa powder, baking soda, and baking powder to eliminate lumps and ensure even distribution throughout the batter.

3. Use Quality Cocoa Powder Opt for a high-quality, unsweetened cocoa powder to enhance the chocolate flavor. This can significantly improve the taste of your cupcakes.

4. Chill the Bowl for Whipping Cream For best results when whipping the cream, chill your mixing bowl and beaters in the freezer for about 10-15 minutes beforehand. This helps achieve stiffer peaks faster.

5. Stabilize the Whipped Cream To keep the whipped cream from deflating, consider adding a small amount of cornstarch or gelatin (dissolved in water) to the mixture. This helps maintain the cream’s structure, especially if preparing in advance.