Amazing Black Forest Cupcakes - Best Dessert Recipe

Black Forest Cupcakes

This classic dessert recipe delivers a rich, moist chocolate cupcake stuffed with delicious cherry pie filling and topped with homemade vanilla whipped cream. Add a cherry and chopped chocolate to the top to make these cupcakes, truly gourmet.

Course     Dessert
Cuisine    German / American
Prep Time  25 minutes
Cook Time  20 minutes
Total Time 45 minutes
Servings   12
Author     Jessica Knott


For the Cupcake

  • 3 ounces semi sweet chocolate , finely chopped
  • 1/3 cup unsweetened cocoa powder
  • 3/4 cup hot water
  • 3/4 cup bread flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup + 2 tablespoons canola oil
  • 2 large eggs
  • 2 teaspoons white vinegar
  • 2 teaspoons vanilla extract

For the Filling

  • 1 large can Cherry Pie Filling

For the Topping

  • 1 + 1/2 cups heavy whipping cream , cold
  • 6 tablespoons powdered sugar
  • 1 teaspoon vanilla extract


1.Preheat oven to 350 degrees F. Line muffin tin with 12 cupcake liners and set aside. Heat water in microwave for 1 1/2 minutes. In a small bowl, combine chopped chocolate and cocoa powder and pour hot water over the top. Whisk until smooth and place in refrigerator for 20 minutes or freezer for 10 minutes.
2.In a small bowl, combine oil, vinegar, eggs and vanilla extract then whisk for about 1 minutes. In a separate medium bowl, combine bread flour, baking soda, salt and sugar then whisk to incorporate well. Once chocolate has cooled, pour chocolate mixture into vinegar and egg mixture and mix. Pour chocolate and egg mixture into dry flour ingredients. Beat on low or whisk batter until it is smooth; about 1-2 minutes.
3.Pour chocolate batter into cupcake liners, about 3/4 full. Bake for 17-19 minutes or until a toothpick inserted into the center comes out clean. Place cupcakes on cooling rack and cool completely or overnight. Once cupcakes have cooled cut a hole in the center of each cupcakes. Spoon cherry pie filling in the center of each cupcake.
4.To make the frosting, Pour whipping cream into a large bowl and beat on medium until it starts to thicken then gradually add powdered sugar, beat on high until stiff peaks form {be careful not to overbeat}. Next, fold in vanilla extract. To pipe frosting, fit a decorator bag with a tip and fill with whipping cream or fill a zip lock bag with whipped cream and cut the tip off. Pipe frosting on cupcakes and place a cherry in the center. To garnish, chop up chocolate and place on frosting as desired.

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