Dessertscakemehometonight5.0
Black Forest Cupcakes
Delicious, moist chocolate cupcakes filled with homemade cherry filling, topped with whipped cream and chocolate flakes!
👥 12 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 45 min🔥 Cook: 35 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- measuring cup
- mixing bowl
- whisk
- pan
- saucepan
- microwave
- spatula
- knife
📝 Preparation Steps
1
Chocolate Cupcakes
2
Preheat oven to 350° F. Line a cupcake tray with 12 cupcake liners.
3
In a small bowl or a glass liquid measuring cup, stir together chocolate chips, cocoa powder, and boiling water until the cocoa powder is dissolved and the chocolate chips are melted.
¾ cup boiling water¼ cup waterwater1 tbsp
4
In a mixing bowl, combine all-purpose flour, sugar, baking soda, and salt. Whisk to combine.
5
Pour the chocolate mixture into the dry ingredients and whisk gently until just combined.
6
Add vegetable oil, eggs, and vanilla extract. Whisk until fully combined and smooth.
eggs (room temperature)2vanilla extract2 tsp
7
Fill cupcake liners ¾ full.
8
Bake for ⏱️ 20 minutes or until the tops of the cupcakes bounce back slightly when touched.
9
Remove from the oven and cool in the pan for ⏱️ 5 minutes. Remove the cupcakes from the pan and cool completely.
10
Cherry Filling
11
In a medium saucepan, combine frozen sweet cherries, granulated sugar, ¼ cup water, and lemon juice. Stir to combine.
¾ cup boiling water¼ cup waterwater1 tbsplemon juice1 tbsp
12
Cook the cherry mixture over medium-low heat, stirring occasionally, until the cherries soften, approximately ⏱️ 10-15 minutes.
13
In a small bowl, combine the cornstarch and 1 tbsp water. Stir to combine.
cornstarch1 tbsp¾ cup boiling water¼ cup waterwater1 tbsp
14
Remove the saucepan from the heat. Pour cornstarch slurry into the cherry mixture and stir immediately to prevent lumps.
cornstarch1 tbsp
15
Transfer the cherry filling to a heatproof container. Cool to room temperature.
16
Stabilized Whipped Cream Frosting
17
In a small, microwave-safe bowl, combine unflavored gelatin and water. Mix to combine and set aside for ⏱️ 5 minutes.
unflavored gelatin1 tsp¾ cup boiling water¼ cup waterwater1 tbsp
18
In the bowl of a stand mixer or large mixing bowl, add in heavy cream, powdered sugar, and vanilla extract.
heavy cream2 cupsvanilla extract2 tsp
19
Using a stand mixer fitted with a whisk attachment or an electric hand mixer, mix the cream mixture on low speed. Slowly turn the mixer to medium speed and whip until soft peaks form.
20
Place the bowl with the bloomed gelatin in the microwave and heat for about ⏱️ 10-15 seconds until the gelatin is dissolved.
21
With the mixer on medium speed, slowly drizzle in the gelatin mixture.
22
Turn the mixer to medium-high speed and whip until stiff peaks form. Scrape the sides and bottom of the bowl occasionally to ensure that all of the cream is incorporated. Do not overmix.
23
Chocolate Flakes
24
Add chocolate to a microwave-safe bowl.
25
Heat the chocolate in the microwave in ⏱️ 30 second intervals, stirring in between until the chocolate is melted and smooth.
26
Pour the melted chocolate onto a large piece of parchment paper. Spread the chocolate in an even, thin layer using an offset spatula.
27
Chill the chocolate in the refrigerator for about ⏱️ 5 minutes until firm.
28
Once the chocolate is firm, quickly break the chocolate with your fingers to create small chocolate flakes.
29
Assembling the Black Forest Cupcakes
30
Core the center of the cupcake with an apple corer. You could also use a small paring knife to cut a hole into the center of the cupcake.
31
Use a small spoon to fill the cupcake with the cherry filling.
32
Pipe the stabilized whipped cream frosting onto the top of the cupcake. For these cupcakes, I used a Wilton 1M tip.
33
Sprinkle chocolate flakes onto the top of the cupcakes and add a maraschino cherry.
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