Black Forest Cupcakes
Your search for the best Black Forest Cupcake is over! This recipe bakes up rich, chocolaty cupcakes filled with homemade cherry syrup and finished with a simple whipped cream frosting.
Ingredients
Cake ingredients
- 3/4 cup all-purpose flour unbleached
- 1/2 cup 100% Dutch process cocoa powder
- 1 tsp baking powder fresh
- 1/2 tsp baking soda fresh
- 3/4 tsp sea salt fine
- 3/4 cup unsalted butter melted
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup full fat sour cream room temperature
- 1 tsp vanilla pure
- 1/2 cup buttermilk room temperature
Cherry syrup
- 1/2 cup cherries washed, pitted, and quartered
- 1 tsp cornstarch
- 1/2 cup granulated sugar
- 1/2 cup water
Whipped cream
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
Garnish
- 12 Bing cherries
- dark chocolate shavings
Instructions
Cupcakes
- Preheat oven to 350 degrees. Line a cupcake pan with paper liners and set aside.
- Sift flour, cocoa powder, baking soda, baking powder and salt into a large bowl. Whisk to combine. Set aside.
- Using an electric mixer cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating after each addition until incorporated. Scrape down the sides of the bowl with a spatula as needed.
- Mix in sour cream and vanilla until blended.
- Reduce mixer speed to low and add half of dry ingredients, mixing only until just incorporated.
- Add buttermilk and mix until blended.
- Add remaining dry ingredients mixing until just incorporated. Be careful to avoid overmixing.
- Divide batter evenly among 12 cupcake liners. Bake for 10 minutes then rotate pan in oven and bake for an additional 7 to 10 minutes or until a toothpick inserted into the center of a muffin comes out clean. Be careful to avoid overbaking.
- Place cupcake pan on a wire rack until cooled completely then fill cupcakes with cherry syrup.
Cherry Syrup
- Add the cherries, cornstarch, sugar and water to a medium saucepan.
- Heat over medium heat, stirring until syrup thickens.
- Remove pan from the heat and cool while cupcakes bake.
- After cupcakes have cooled completely, use a metal icing tip to remove a hole in the center of each cupcake top. Fill with each with a tablespoon of cherry filling then pipe with whipped cream.
Whipped Cream
- Combine heavy cream and powdered sugar in a mixing bowl and whip with an electric mixer until stiff peaks form.
- Pipe whipped cream onto cupcakes. Garnish with cherries and chocolate shavings.
- Serve immediately or cover loosely and refrigerate up to 2 days.