Black Forest Cupcakes with Cherry Filling and Whipped Cream Recipe
Delight in these luscious Black Forest Cupcakes featuring moist chocolate cake filled with a rich cherry filling, topped with stabilized whipped cream, dark chocolate shavings, and fresh cherries. Perfectly balanced flavors and textures make these cupcakes a decadent treat for any occasion.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: German
Ingredients
Scale
Cherry Filling
- 2 cups cherries (fresh or frozen)
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon Kirsch (or other cherry liquor)
Chocolate Cupcakes
- 1 cup cake flour (substitute all purpose flour)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon espresso powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1/2 teaspoon vanilla extract
- 1/2 cup whole milk
Stabilized Whipped Cream
- 2 cups heavy whipping cream (cold)
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 teaspoons flavorless powdered gelatin
- 2 tablespoons water
For Garnish
- Fresh cherries
- Dark chocolate shavings
Instructions
- Make Cherry Filling: In a large pot over medium heat, combine the cherries, sugar, and cornstarch. Stir frequently while cooking until the cherries break down and the mixture simmers and thickens, about 15-20 minutes. Remove from heat, stir in vanilla extract and Kirsch, then let cool completely.
- Prepare for Cupcakes: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Mix Dry Ingredients: In a large bowl, whisk together cake flour, cocoa powder, espresso powder, baking powder, and kosher salt until well combined.
- Combine Wet Ingredients: In another bowl, whisk melted butter, eggs, granulated sugar, and vanilla extract until combined.
- Make Batter: Stir half of the flour mixture into the wet ingredients, then add the milk followed by the remaining flour mixture. Mix until the batter is fully combined.
- Fill and Bake: Pour about 1/4 cup of batter into each cupcake liner, filling them about halfway. Bake for 18-22 minutes or until a cake tester inserted in the center comes out clean.
- Cool Cupcakes: Remove cupcakes from the pan and transfer to a wire rack to cool completely before frosting.
- Prepare Gelatin: Add water to a microwave-safe bowl and sprinkle gelatin powder over it. Let it sit for a few minutes to bloom. Microwave for 5-10 seconds until dissolved, stir, and let cool slightly.
- Make Stabilized Whipped Cream: In a stand mixer or with a hand mixer, whip the cold heavy cream, powdered sugar, and vanilla extract until soft peaks form. On low speed, slowly add the dissolved gelatin mixture, then whip on medium speed until stiff peaks form.
- Core Cupcakes: Using a cupcake corer or small knife, remove the center of each cupcake and set aside (snack on if desired!).
- Fill Cupcakes: Spoon the cooled cherry filling into each hollowed cupcake center.
- Frost Cupcakes: Transfer whipped cream into a piping bag fitted with a 1A tip and pipe swirls over each cupcake.
- Garnish: Decorate each cupcake with fresh cherries and dark chocolate shavings for a classic Black Forest finish.
Notes
- The cherry filling can be made up to 3 days in advance and refrigerated in an airtight container.
- If the gelatin mixture becomes too thick before adding to whipped cream, warm it briefly in the microwave to regain pourable consistency.
- Room temperature eggs help achieve better batter consistency and volume.
- Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
- For a non-alcoholic version, omit Kirsch or substitute with cherry juice.
- Ensure heavy cream is cold for best whipping results.
Keywords: Black Forest cupcakes, cherry cupcakes, chocolate cherry dessert, stabilized whipped cream, cherry filling, homemade cupcakes
