Dessertsbellyfull
Black Forest Cupcakes
Featuring chocolate cupcakes with cherry filling, cherry liqueur, a whipped cream frosting, and a cherry on top, these Black Forest Cupcakes are rich, decadent, and incredible in taste and texture!
👥 12 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 50 min🔥 Cook: 30 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- saucepan
- microwave
📝 Preparation Steps
1
Preheat your oven to 350 degrees F. Line a muffin pan with muffin liners and set it aside.
2
In a medium mixing bowl, stir together the all-purpose flour, cocoa powder, instant espresso powder, baking powder, baking soda, and salt until well combined.
all-purpose flour1 cupinstant espresso powder (optional, but recommended)1 tablespoonbaking powder1 teaspoon
3
In a large mixing bowl, use a hand mixer to combine the vegetable oil, granulated sugar, and eggs. Add the sour cream, milk, and vanilla extract, and blend until the mixture is fully incorporated.
granulated sugar1 cupcup granulated sugar1/4large eggs2vanilla extract2 teaspoons
4
Gradually add the dry mixture to the wet mixture, mixing until well combined. Be careful not to overmix.
5
Fill each muffin liner about three-quarters full.
6
Bake for approximately ⏱️ 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7
Allow the cupcakes to cool completely. Meanwhile, prepare the cherry filling and whipped cream frosting.
8
In a medium saucepan, combine the chopped cherries, granulated sugar, cornstarch, and water. Bring the mixture to a boil, then let it gently simmer for ⏱️ 6-8 minutes until it thickens. Remove from heat, stir in the cherry liqueur, and let it cool completely.
granulated sugar1 cupcup granulated sugar1/4cornstarch1 tablespoonwater2 tablespoonscup water1/4cherry liqueur3 tablespoons
9
In a small microwave-safe bowl, mix the unflavored gelatin and water to remove any lumps. Let it bloom for ⏱️ 2-3 minutes, then microwave for ⏱️ 15-20 seconds until the gelatin is completely dissolved. Allow it to cool to room temperature.
unflavored gelatin3 teaspoonswater2 tablespoonscup water1/4
10
In a large mixing bowl, add the chilled heavy whipping cream and mix using a hand mixer for about ⏱️ 5 minutes, until it slightly thickens. Gradually add a teaspoon of sugar at a time while continuing to whip until soft peaks form.Add the prepared gelatin to the whipped cream little by little, and continue whipping until stiff peaks form. This entire process should take approximately ⏱️ 12-13 minutes.
heavy whipping cream (, chilled)3 cups
11
Transfer the stabilized whipped cream to a piping bag fitted with a round tip nozzle, and secure the other end with a clamp.
12
To create a cavity in each cupcake, use a cupcake corer or the back of a decorating nozzle to scoop out the center. (Enjoy the leftover piece of cupcake!)
13
Fill the cavity with a teaspoon of the prepared cherry filling.
14
Pipe the whipped cream onto the cupcake. Sprinkle with chopped chocolate and place a fresh whole cherry on top. Drizzle the excess juice from the cherry filling over the frosting. Eat and enjoy!
Nutrition Facts
calories
426 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
2 g
sugar Content
31 g
sodium Content
131 mg
protein Content
6 g
trans Fat Content
0.003 g
cholesterol Content
101 mg
carbohydrate Content
43 g
saturated Fat Content
16 g
unsaturated Fat Content
8 g
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