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Black Forest Cupcakes

Prep Time 45 minutes
Cook Time 35 minutes
Yield: 12 cupcakes
Delicious, moist chocolate cupcakes filled with homemade cherry filling, topped with whipped cream and chocolate flakes!

Equipment

  • Electric hand mixer or stand mixer fitted with a whisk attachment

Ingredients 

Chocolate Cupcakes

  • ¼ cup dark cocoa powder
  • ¼ cup semisweet or dark chocolate chips
  • ¾ cup boiling water
  • ¾ cup all-purpose flour
  • ¾ cup granulated sugar
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 eggs room temperature
  • cup vegetable oil
  • 2 tsp vanilla extract

Cherry Filling

  • 8 oz. frozen sweet cherries
  • ¼ cup granulated sugar
  • ¼ cup water
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1 tbsp water

Stabilized Whipped Cream

  • 1 tsp unflavored gelatin
  • 1 tbsp water
  • 2 cups heavy cream
  • ½ cup powdered sugar
  • 2 tsp vanilla extract

Chocolate Flakes

  • ½ cup chocolate melting wafers

Instructions

Chocolate Cupcakes

  • Preheat oven to 350° F. Line a cupcake tray with 12 cupcake liners.
  • 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.
  • In a mixing bowl, combine all-purpose flour, sugar, baking soda, and salt. Whisk to combine.
  • Pour the chocolate mixture into the dry ingredients and whisk gently until just combined.
  • Add vegetable oil, eggs, and vanilla extract. Whisk until fully combined and smooth.
  • Fill cupcake liners ¾ full.
  • Bake for 20 minutes or until the tops of the cupcakes bounce back slightly when touched.
  • Remove from the oven and cool in the pan for 5 minutes. Remove the cupcakes from the pan and cool completely.

Cherry Filling

  • In a medium saucepan, combine frozen sweet cherries, granulated sugar, ¼ cup water, and lemon juice. Stir to combine.
  • Cook the cherry mixture over medium-low heat, stirring occasionally, until the cherries soften, approximately 10-15 minutes.
  • In a small bowl, combine cornstarch and 2 tbsp water. Stir to combine.
  • Remove the saucepan from the heat. Pour cornstarch slurry into the cherry mixture and stir immediately to prevent lumps.
  • Transfer the cherry filling to a heatproof container. Cool to room temperature.

Stabilized Whipped Cream Frosting

  • In a small, microwave-safe bowl, combine unflavored gelatin and water. Mix to combine and set aside for 5 minutes.
  • In the bowl of a stand mixer or large mixing bowl, add in heavy cream, powdered sugar, and vanilla extract.
  • 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.
  • Place the bowl with the bloomed gelatin in the microwave and heat for about 10-15 seconds until the gelatin is dissolved.
  • With the mixer on medium speed, slowly drizzle in the gelatin mixture.
  • 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.

Chocolate Flakes

  • Add chocolate to a microwave-safe bowl.
  • Heat the chocolate in the microwave in 30 second intervals, stirring in between until the chocolate is melted and smooth.
  • Pour the melted chocolate onto a large piece of parchment paper. Spread the chocolate in an even, thin layer using an offset spatula.
  • Chill the chocolate in the refrigerator for about 5 minutes until firm.
  • Once the chocolate is firm, quickly break the chocolate with your fingers to create small chocolate flakes.

Assembling the Black Forest Cupcakes

  • 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.
  • Use a small spoon to fill the cupcake with the cherry filling.
  • Pipe the stabilized whipped cream frosting onto the top of the cupcake. For these cupcakes, I used a Wilton 1M tip.
  • Sprinkle chocolate flakes onto the top of the cupcakes and add a maraschino cherry.

Notes

Black forest cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. 
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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