Description
Delicious Black Forest Cupcakes featuring rich chocolate cake filled with tart cherry compote and topped with creamy frosting, perfect for any gathering.
Ingredients
Scale
- 2 cups tart cherries (Fresh or frozen, choose tart for the best flavor.)
- ¼ cup granulated sugar (Sweetens the cherry compote.)
- 2 teaspoons kirsch (Optional cherry brandy.)
- ½ teaspoon vanilla extract (Enhances the flavor.)
- 1 cup granulated sugar (Sweetens the cake batter.)
- ⅓ cup unsweetened cocoa powder (Use high-quality cocoa.)
- ½ teaspoon salt (Balances sweetness.)
- ¾ teaspoon baking powder (Leavening agent.)
- ¾ teaspoon baking soda (Works with baking powder.)
- 1 ¼ cups all-purpose flour (Base for the batter.)
- ¼ cup vegetable oil (Keeps the cake moist.)
- 1 large egg (Binds the ingredients.)
- ½ cup buttermilk (Adds moisture and tang.)
- ½ cup hot water (Helps keep the cupcakes moist.)
- ½ teaspoon vanilla extract (Extra flavor.)
- 8 ounces cream cheese (Softened for the frosting.)
- 1 cup powdered sugar (Sweetens the frosting.)
- 1 teaspoon vanilla extract (Adds flavor.)
- 2 cups heavy whipping cream (Cold for making whipped cream.)
- to taste Chocolate shavings (For decoration.)
Instructions
- In a saucepan over medium heat, combine the tart cherries, granulated sugar, kirsch (if using), and a splash of vanilla extract.
- Cook for about 10–15 minutes until mixture thickens and cherries soften. Remove from heat and let cool completely.
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, mix together granulated sugar, cocoa powder, salt, baking powder, and baking soda.
- In another bowl, whisk together the flour, vegetable oil, egg, buttermilk, hot water, and extra vanilla extract until smooth.
- Gradually add the dry mixture to the wet mixture, stirring until combined.
- Pour the batter into prepared cupcake liners, filling each about ⅔ full.
- Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Allow to cool completely.
- In a mixing bowl, beat the softened cream cheese until creamy.
- Gradually add the powdered sugar and continue to beat until smooth.
- In a separate bowl, whip the cold heavy cream until soft peaks form.
- Fold the whipped cream into the cream cheese mixture until well combined and fluffy.
- Once the cupcakes have cooled, use a knife or cupcake corer to remove a small portion from the center of each cupcake.
- Fill each hole with the cherry compote, then replace the top.
- Generously frost the cupcakes with the cream cheese frosting and finish with chocolate shavings.
Notes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg