Black Forest Cupcakes Recipe

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.

Homemade Black Forest Cupcakes are made from scratch with a delectably moist chocolate muffin.  Each cupcake is stuffed with cherry pie filling and topped with a generous amount of homemade vanilla whipped cream.

Black Forest Cupcakes are my all time favorite dessert.  The chocolate cupcake is divine and moist and the cherry filling is one of my favorites.  Cherry and chocolate compliment each other and this cupcake is a perfect example of it.  The whipped cream topping is the frosting of the cupcake, of course!

If you’re looking to satisfy your sweet tooth or a chocolate craving, this recipe is for you.  Cupcakes make the perfect dessert.  It’s a nice piece of cake all dressed up with frosting and can be made for 1 or 2 people to enjoy eating it together.  Having a great cupcake is part of the equation and the frosting and filling is just as equally as important.  Indulge in this rich chocolate cupcake stuffed with cherry pie filling and vanilla whipped cream on top.

  • 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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