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black forest cupcakes with cream cheese whipped cream frosting

Black Forest Cupcakes

Moist chocolate cupcakes filled with homemade cherry filling and topped with cream cheese whipped cream frosting
5 from 3 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 509 kcal

Equipment

Ingredients
 
 

Cherry Filling:

  • 2 cups cherries, cut in half, stems and pits removed
  • ¼ cup granulated sugar
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon cherry brandy (Kirsch)
  • ¼ teaspoon pure vanilla extract

Chocolate Cupcakes:

  • ¼ cup + 2 tablespoons Dutch processed cocoa powder
  • ¼ cup + 2 tablespoons hot espresso or coffee
  • 1 ½ cup all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ¾ cup unsalted butter, melted and cooled
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup sour cream, room temperature

Whipped Cream Cheese Buttercream Frosting:

  • 1 cup cream cheese
  • ½ cup confectioners sugar
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream

Instructions
 

Cherry Filling

  • Combine the cherries, sugar, and lemon juice in a medium saucepan over medium low heat.
    2 cups cherries, cut in half, stems and pits removed, ¼ cup granulated sugar, 2 teaspoons fresh lemon juice
  • Use a wooden spoon to break up the cherries as they cook.
  • Let the mixture simmer over medium heat until thickened, about 10 minutes. 
  • Remove the mixture from the heat and whisk in the cherry brandy and vanilla extract. Cool completely.
    1 tablespoon cherry brandy (Kirsch), ¼ teaspoon pure vanilla extract

Chocolate Cupcakes

  • Preheat the oven to 350F. Line a 12 cup muffin tin with cupcake liners.
  • In a small bowl, combine the cocoa powder and espresso and whisk until thoroughly incorporated. Set aside to cool.
    ¼ cup + 2 tablespoons Dutch processed cocoa powder, ¼ cup + 2 tablespoons hot espresso or coffee
  • In a medium bowl, combine the flour, baking soda, baking powder, and salt. Whisk to combine.
    1 ½ cup all purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon fine sea salt
  • Combine the melted butter and granulated sugar into a bowl of a stand mixer fitted with a paddle attachment. Beat on low speed until well combined.
    ¾ cup unsalted butter, melted and cooled, 1 cup granulated sugar
  • Beat in the eggs, one at a time, scraping the bowl after each addition. Beat in the vanilla.
    2 large eggs, room temperature, 2 teaspoons pure vanilla extract
  • Beat in the chocolate coffee mixture. Scrape the sides of the bowl.
  • Add the flour mixture in three batches, alternating with the sour cream, mixing only until just combined after each addition.
    ½ cup sour cream, room temperature
  • Remove the bowl from the mixer and scrape down the sides and the bottom to make sure that all the ingredients are fully mixed.
  • Divide the batter among the cupcake liners, ¾ full. Bake the cupcakes for 16-19 minutes or until a toothpick comes out with a few moist crumbs. 
  • Cool the cupcakes for 10 minutes in the pan. Transfer the cupcakes to a cooling rack to cool completely. 

Cream Cheese Whipped Cream Frosting

  • In the bowl of a stand mixer fixed with a whisk attachment, on medium speed, combine cream cheese, confectioners' sugar and vanilla and beat until smooth, stopping to scrape the bowl a couple times with a spatula.
    1 cup cream cheese, ½ cup confectioners sugar, 1 teaspoon vanilla extract
  • On medium low speed, stream in the heavy cream.
    2 cups heavy cream
  • Once the cream has been added, increase the speed to medium and whip until stiff peaks form. Once the frosting starts leaving tracks from the whisk attachment, watch closely to not over mix.
  • Place the frosting into a piping bag fitted with your preferred piping tip. I used a Wilton 2D.
  • Use a small knife to cut a cone shape out of each of the cupcake centers. 
  • Fill the cupcakes with the cherry filling. 
  • Pipe the cupcakes with the cream cheese whipped cream frosting, drizzle with some of the cherry syrup and top with a cherry.

Nutrition

Serving: 1cupcakeCalories: 509kcalCarbohydrates: 49gProtein: 7gFat: 36gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 131mgSodium: 250mgPotassium: 281mgFiber: 4gSugar: 26gVitamin A: 1311IUVitamin C: 2mgCalcium: 87mgIron: 2mg
Keyword black forest, black forest cake, Black Forest Cupcakes, cream cheese whipped cream frosting, cupcakes, whipped cream frosting
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