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These Cupcakes Of The Best Blend Of Flavors! – Black Forest Cupcakes Recipe

Black Forest isn’t a flavor I really had at all as a kid. I only discovered it a few years ago and as soon as I tried it, I fell in love. These cupcakes are a simplified version of that cake. The combination of the chocolate with the cherries and whipped cream is so good!

These decadent and delicious Black Forest Cupcakes are perfect as an afternoon tea, with a cup of coffee or tea. These cupcakes feature a rich and fudgy chocolate cupcake that is filled with a homemade cherry compote. They are topped with some good ol’ clαѕѕic whipped cream, and a ripe cherry to top them off! They have the perfect balance of sweet and tart and richness and lightness. The creaminess of the frosting and the texture of the cherries make eating this cupcake a party in your mouth.

I think they would also be good with a raspberry or strawberry pie filling if you are wanting to switch it up a bit, but try the cherry version at least once.


Chocolate Cupcakes

1 ¼ cups all purpose flour

6 tbsp processed cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup sour cream

1 cup sugar

1 large egg

1/4 cup vegetable oil

1 tsp vanilla

6 tbsp hot freshly brewed coffee

Cherry Compote

2 tsp kirsch liqueur

1/4 cup wḧïẗe sugar

pinch of salt

454g frozen cherries, thαωєd and quartered

Stabilized Whipped Cream

2 tsp gelatin

3 tbsp Confectioners Sugar

2 cups heavy cream

2 tbsp + 2 tsp water

1 ½ tsp Vanilla


Cherry Compote

Add the cherries, and sugar to a saucepan and mix until well combined. Heat over medium heat, stirring often, until the mixture has thickened.

Remove from the heat and stir in the kirsch and salt, set aside to cool. Then transfer to a sealed container and place into the fridge to fully cool before using.

Chocolate Cupcakes

Preheat the oven to 350°F (176°C) and line a cupcake pan with 12 cupcake liners.

In a large mixing bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.

In another large bowl, whisk together egg, sugar, sour cream, vegetable oil, and vanilla until smooth and well combined.
Add the hot coffee and cocoa powder into a small bowl and mix until well-combined.

Pour the cocoa mixture into the wet ingreďïệnts and stir until well combined, then add flour mixture and whisk until smooth.
Divide batter evenly between all 12 cupcake liners, making sure to only fill them a little over half way full.

Bake in a preheated oven until a toothpick inserted into the center comes out clean, 20 minutes. Allow cupcakes to cool in a baking tin several minutes then transfer to a wire rack. Cool completely.

Once cooled, cut a hole in the centers of each cupcake. Add about 1 tbsp of cooled cherry compote to holes in cupcakes.

Stabilized Whipped Cream

In a small microwave-safe dish, combine the gelatin and water and microwave for about 30 seconds, or until the gelatin has completely melted. Stir well and set aside to cool for a few minutes.

In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipped cream, powdered sugar, and vanilla and mix on medium speed until medium peaks have formed.

Turn the mixer to low, slowly pour in the gelatin, then continue beating until stiff peaks are achieved.

Place into a piping bag and pipe onto the filled cupcakes. Garnish with chocolate shavings and a cherry on top.

Store in an airtight container in the refrigerator, allow to rest at room temperature about 20 minutes before serving.

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