Black Forest Cupcakes 3

Black Forest Cupcakes

The chocolate cake base of these cupcakes is heavenly- so light airy, without sacrificing any chocolaty richness. But the “wow factor” doesn’t stop there. The cupcakes then get filled with a homemade cherry filling and frosted with a cream cheese frosting. Garnished with a chocolate ganache and a fresh cherry on top, there is no doubt that these cupcakes are show stoppers.

AuthorMackieDifficultyIntermediate

Chocolate Cupcakes
 1 cup Flour
 ½ cup Cocoa Powder
 ½ tsp Baking Powder
 ½ tsp Baking Soda
 ¼ tsp Salt
 1 stick Unsalted Butter (melted)
 ½ cup Brown Sugar
 1 cup Sugar
 2 Eggs
 2 tsp Vanilla
 ¾ cup Butter Milk
Cherry Jam Filling
 3 cups Frozen Cherries
  cup Sugar
 1 ½ tbsp Lemon Juice
Cream Cheese Frosting
 ½ cup Butter
 8 oz Cream Cheese
 4 cups Confectioners' Sugar
 2 tsp Vanilla
Ganache
 50% Dark Chocolate (chopped)
  cup Heavy Cream
 12 Fresh Cherries (garnish)

Chocolate Cupcake
1

Preheat the oven to 350 degrees.

2

Combine the dry ingredients. In a separate bowl, beat together the melted butter and both sugars. Add the eggs one at a time, beating in between. Add the vanilla and beat until homogenous. Add 1/3 of the dry ingredients to the bowl and stir gently. Once just combined, add half of the buttermilk. Repeat alternating thirds of the flour mixture and the buttermilk until all ingredients have been combined. Do NOT overmix.

3

Pour the batter into lined cupcake pans until each cup is 2/3rds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out with just one or two crumbs

4

Remove from the oven, set on a cooling rack, and allow to cool completely. Once cooled, cut a hole in the center of each cupcake.

Cherry Jam Filling
5

In a saucepan, combine all of the ingredients. Cook over low heat and bring to a gentle simmer. Be sure to stir occasionally so the mixture doesn't stick to the bottom of the pan. Continue to simmer for 20 minutes or until the liquid has almost disappeared. Remove from heat and allow to cool.

6

Once cooled, scrape the filling into a plastic bag and trim one corner of the bag. Pipe roughly one teaspoon of cherry filling into each of the holes cut into the center of each cupcake.

Cream Cheese Frosting
7

Beat the butter and cream cheese together until smooth. Add the confectioners' sugar and vanilla and beat until creamy and well combined. Scrape the frosting into a piping bag fitted with the tip of your choice. Pipe the frosting onto each cupcake and place them in the fridge.

Ganache
8

In a small, heat proof bowl, combine the chocolate and heavy cream. Microwave at 30 second intervals until melted and smooth, stirring the mixture frequently.

9

Pour the ganache into a squeeze bottle and then drizzle the ganache over top of the chilled cupcakes. Promptly press a fresh cherry into the chocolate (before the chocolate sets) and return to the fridge until ready to serve.

Ingredients

Chocolate Cupcakes
 1 cup Flour
 ½ cup Cocoa Powder
 ½ tsp Baking Powder
 ½ tsp Baking Soda
 ¼ tsp Salt
 1 stick Unsalted Butter (melted)
 ½ cup Brown Sugar
 1 cup Sugar
 2 Eggs
 2 tsp Vanilla
 ¾ cup Butter Milk
Cherry Jam Filling
 3 cups Frozen Cherries
  cup Sugar
 1 ½ tbsp Lemon Juice
Cream Cheese Frosting
 ½ cup Butter
 8 oz Cream Cheese
 4 cups Confectioners' Sugar
 2 tsp Vanilla
Ganache
 50% Dark Chocolate (chopped)
  cup Heavy Cream
 12 Fresh Cherries (garnish)

Directions

Chocolate Cupcake
1

Preheat the oven to 350 degrees.

2

Combine the dry ingredients. In a separate bowl, beat together the melted butter and both sugars. Add the eggs one at a time, beating in between. Add the vanilla and beat until homogenous. Add 1/3 of the dry ingredients to the bowl and stir gently. Once just combined, add half of the buttermilk. Repeat alternating thirds of the flour mixture and the buttermilk until all ingredients have been combined. Do NOT overmix.

3

Pour the batter into lined cupcake pans until each cup is 2/3rds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out with just one or two crumbs

4

Remove from the oven, set on a cooling rack, and allow to cool completely. Once cooled, cut a hole in the center of each cupcake.

Cherry Jam Filling
5

In a saucepan, combine all of the ingredients. Cook over low heat and bring to a gentle simmer. Be sure to stir occasionally so the mixture doesn't stick to the bottom of the pan. Continue to simmer for 20 minutes or until the liquid has almost disappeared. Remove from heat and allow to cool.

6

Once cooled, scrape the filling into a plastic bag and trim one corner of the bag. Pipe roughly one teaspoon of cherry filling into each of the holes cut into the center of each cupcake.

Cream Cheese Frosting
7

Beat the butter and cream cheese together until smooth. Add the confectioners' sugar and vanilla and beat until creamy and well combined. Scrape the frosting into a piping bag fitted with the tip of your choice. Pipe the frosting onto each cupcake and place them in the fridge.

Ganache
8

In a small, heat proof bowl, combine the chocolate and heavy cream. Microwave at 30 second intervals until melted and smooth, stirring the mixture frequently.

9

Pour the ganache into a squeeze bottle and then drizzle the ganache over top of the chilled cupcakes. Promptly press a fresh cherry into the chocolate (before the chocolate sets) and return to the fridge until ready to serve.

Black Forest Cupcakes

Thanks to Sugar, Salt, Magic for the recipe!

[sp name=’sp_main’]

Did you try this recipe?

Share a photo with the community so we can all enjoy your hard work!  I’d love to see how it came out. 😊

Responses

Your email address will not be published. Required fields are marked *