24/06/2025
ππBlack Forest Cupcakes ππ
Ingredients:
Chocolate Cupcakes:
1 cup all-purpose flour
Β½ cup unsweetened cocoa powder
1 tsp baking powder
Β½ tsp baking soda
ΒΌ tsp salt
1 cup granulated sugar
Β½ cup vegetable oil
2 large eggs
Β½ cup buttermilk
1 tsp pure vanilla extract
Β½ cup hot water or hot coffee (for enhanced chocolate flavor)
Cherry Filling:
ΒΎ cup cherry pie filling or canned sour cherries, drained
1 tbsp granulated sugar (if using sour cherries)
1 tbsp cornstarch + 1 tbsp water (optional, to thicken if needed)
Whipped Cream Frosting:
1 cup heavy whipping cream, cold
3 tbsp powdered sugar
Β½ tsp vanilla extract
Optional Garnishes:
Chocolate shavings or curls
Fresh cherries with stems
Extra cherry filling
Directions:
Preheat oven to 350Β°F (175Β°C).
Line a 12-cup muffin tin with paper liners.
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk sugar, oil, eggs, buttermilk, and vanilla until smooth.
Gradually mix the dry ingredients into the wet mixture.
Stir in hot water or coffee until the batter is thin and fully blended.
Divide batter evenly among liners, filling each about ΒΎ full.
Bake for 18β20 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Cherry Filling:
If using sour cherries, simmer them with sugar until soft. Add cornstarch slurry to thicken if needed.
Let cool before filling cupcakes.
Core and Fill the Cupcakes:
Use a small knife or cupcake corer to remove the center of each cupcake.
Fill with 1β2 teaspoons of cherry filling.
Make the Whipped Cream Frosting:
In a chilled bowl, beat cold heavy cream with powdered sugar and vanilla until stiff peaks form.
Transfer to a piping bag fitted with a star tip.
Frost and Decorate:
Pipe whipped cream onto each cupcake.
Garnish with chocolate shavings and a fresh cherry on top.
Add a small spoonful of cherry filling for extra flavor and flair.
Serve and Enjoy πππ
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