Premium Stuffed Black Forest Cupcakes Made in Home
Get ready to impress your friends and family with these expert-like black forest cupcakes! These little desserts pack all the flavors of the traditional black forest cake into a convenient, individual-sized treat. Imagine biting into a moist chocolate cupcake, bursting with a sweet-tart cherry filling. This recipe walks you through each step to create bakery-quality cupcakes at home, using simple yet high-quality ingredients.
- 2 cups sweet cherries, pitted (fresh or frozen)
- ½ cups granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon almond extract
- 2 tablespoons Kirsch (optional)
- 2 tablespoons cornstarch mixed with same quantity water
- 1 cup all-purpose flour
- ½ cups natural cocoa powder
- 1 teaspoon baking powder
- ½ teaspoons baking soda
- ¼ teaspoons salt
- 1 large egg
- ¾ cups granulated sugar
- ¼ cups brown sugar
- ½ cups buttermilk
- ½ cups vegetable oil
- 1 teaspoon vanilla extract
- ½ cups hot coffee (brewed or instant)
- 1½ cup heavy whipping cream
- ¼ cups powdered sugar
- 1 teaspoon vanilla extract
- Chocolate shavings or curls
- Fresh cherries (optional)
In a small saucepan, combine the cherries, sugar, lemon juice, and cornstarch mixture.
Cook over medium heat, stirring frequently, until the cherries soften and the mixture thickens, about 5-7 minutes.
Remove from heat and stir in the almond extract and Kirsch (if using).
Transfer to a glass container and let cool to room temperature. Chill completely before using.
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk the egg, granulated sugar, brown sugar, buttermilk, vegetable oil, and vanilla extract until well combined.
Add the dissolved instant coffee to the wet ingredients.
Gradually add the dry ingredients to the wet mixture, folding until just combined. Do not overmix.
Fill the cupcake liners ¾ full with batter.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely in the muffin tin.
In a large bowl, combine the heavy cream, powdered sugar, and vanilla extract.
Whip until stiff peaks form. Use immediately.
Once the cupcakes have cooled, use an apple corer or small knife to cut out the centers.
Fill the centers with the chilled cherry compote.
Replace the cut-out pieces on top.
Pipe or spread the whipped cream on top of each cupcake.
Garnish black forest cupcakes with chocolate shavings and a fresh cherry, if desired.
- Cherry compote can be made a day ahead and stored in the fridge.
- Stabilize whipped cream with gelatin if transporting.
- Use a vegetable peeler to make shavings from a chocolate bar.
Have Fun Baking!