Black Forest Cupcakes
Black Forest Cupcakes bring all the indulgent flavor of the classic cake into an easy, elegant handheld dessert. Moist chocolate cupcakes are filled with sweet cherries and topped with fluffy whipped cream for a rich, bakery-style treat. Perfect for birthdays, holidays, or special occasions, these cupcakes look impressive but are simple enough for home bakers of any level.
Ingredients
- Main Ingredients
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 large eggs room temperature
- ¾ cup milk or buttermilk
- Seasonings Sauces, or Flavor Base
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling or canned cherries
- Pantry Staples
- ½ teaspoon salt
- ½ cup vegetable oil or melted butter
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, mix sugar, eggs, oil, milk, and vanilla until smooth.
- Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Fill cupcake liners about ⅔ full.
- Bake 18–22 minutes, until a toothpick inserted comes out clean.
- Cool cupcakes completely on a wire rack.
- Cut a small well from the center of each cupcake and spoon in cherry filling.
- Replace the cut-out piece gently.
- Whip heavy cream and powdered sugar until soft peaks form.
- Pipe or spoon whipped cream on top. Garnish as desired.
Notes
- Always let cupcakes cool completely before filling to avoid soggy centers.
- Chill your bowl and cream before whipping for the fluffiest topping.
- These cupcakes are best assembled close to serving time.