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Black Forest Cupcakes

Black Forest Cupcakes

Moist chocolate cupcakes filled with homemade cherry filling and topped with a tangy whipped cream cheese buttercream frosting

Course Dessert
Keyword Black Forest Cupcakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 cupcakes

Ingredients

Chocolate Cupcakes:

  • 1/4 cup + 2 tablespoons (30g) Dutch processed cocoa powder
  • 1/4 cup + 2 tablespoons (88ml) espresso or coffee
  • 1 1/2 cup (190g) all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup (170g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) sour cream, full fat

Cherry Filling:

  • 1 cup (1/2lb) sweet cherries, cut in half, stems and pits removed
  • 1/2 tablespoon fresh lemon juice
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons cornstarch
  • Pinch of fine sea salt
  • 1/4 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract

Whipped Cream Cheese Buttercream Frosting:

  • 1/2 cup (113g) unsalted butter, room temperature
  • 1 block (250g) cream cheese
  • 4 cups (500g) confectioners sugar
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon fine sea salt

Instructions

Make the chocolate cupcakes.

  1. Preheat the oven to 350F. Line a 12 cup muffin tin with cupcake liners.

  2. In a small bowl, combine the cocoa powder and espresso and whisk until thoroughly incorporated. Set aside.

  3. In a medium bowl, combine the flour, baking soda, baking powder, and salt. Whisk to combine.

  4. Place the sugar and the butter into a saucepan over low heat. When the butter is almost melted, transfer the mixture to a bowl of a stand mixer fitted with a paddle attachment.

  5. On medium low speed, beat the butter mixture until it is room temperature.

  6. Adjust the speed to low. Add the eggs, one at a time, scraping the bowl after each addition. Add the vanilla.

  7. Add the chocolate coffee mixture. Scrape the sides of the bowl.

  8. Add the flour mixture in three batches, alternating with the sour cream, mixing only until just combined after each addition.

  9. Remove the bowl from the mixer and scrape down the sides and the bottom to make sure that all the ingredients are fully mixed.

  10. Divide the batter among the cupcake liners. Bake the cupcakes for 16-19 minutes or until a toothpick comes out with a few stray crumbs. 

  11. Cool for 10 minutes in the pan. Transfer the cupcakes to a cooling rack to cool completely. 

Make the cherry filling.

  1. Combine the cherries, lemon juice, sugar, cornstarch, and salt in a medium saucepan over medium low heat.

  2. Use a potato masher or a wooden spoon to crush the cherries just a bit to release the juices and break them up a bit.

  3. Let the mixture simmer until thickened and glossy, about 5-7 minutes. 

  4. Remove the mixture from the heat and cool completely before using. 

Make the whipped cream cheese buttercream frosting.

  1. In the bowl of a stand mixer fixed with a paddle attachment, on medium speed, combine the butter and the cream cheese and beat until combined, about a minute.

  2. Adjust the speed to low and add the confectioners sugar a cup at a time, mixing until incorporated after each addition.

  3. Once all the sugar has been added, scrape down the bowl. Add the vanilla and the salt. 

  4. Turn the mixer speed to medium and beat the buttercream until lightened and fluffy, about 3-5 minutes.

  5. Place the frosting into a piping bag fitted with your preferred piping tip 

Compile the black forest cupcakes.

  1. Use a small knife to cut a cone shape out of the cupcake center. 

  2. Fill the cupcake with two teaspoons of the cherry filling. 

  3. Pipe the cupcakes with the whipped cream cheese buttercream frosting and top with a cherry. Enjoy!

Recipe Notes

The cupcakes, without frosting can be stored for up to three days at room temperature in a air tight container. 

The cupcakes with frosting must be refrigerated. Bring to room temperature before serving.