Description
Indulge in these decadent Black Forest Cupcakes, a delightful twist on the classic cake. Moist chocolate cupcakes filled with cherry pie filling, topped with fluffy whipped cream, and finished with chocolate shavings.
Ingredients
Scale
Cupcakes:
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- â…“ cup vegetable oil
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- ¼ cup hot water or hot coffee
Topping:
- 1 cup canned cherry pie filling
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- chocolate shavings or curls (for garnish)
- extra cherries for topping
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare the Batter: Whisk together flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, beat eggs, sugars, oil, buttermilk, and vanilla. Gradually add dry ingredients, then stir in hot water or coffee.
- Bake: Divide batter among liners and bake for 18–20 minutes. Let cool.
- Fill: Hollow out centers of cupcakes and fill with cherry pie filling.
- Whip Cream: Whip cream, sugar, and vanilla until stiff peaks form.
- Top Cupcakes: Pipe or spoon whipped cream onto cupcakes. Garnish with chocolate shavings and cherries.
Notes
- Use fresh or homemade cherry compote for a richer flavor.
- Cupcakes can be made a day ahead and topped with whipped cream just before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German-American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 22g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
