Description
If you’re looking for a dessert that combines rich chocolate, sweet cherries, and a light, fluffy topping, look no further than these delightful Black Forest Cupcakes.
Ingredients
Scale
- 85 g bittersweet chocolate, finely chopped
- 28 g unsweetened cocoa powder
- 180 ml boiling water
- 95 g all-purpose flour
- 150 g granulated sugar
- 0.5 teaspoon salt
- 0.5 teaspoon baking soda
- 90 ml canola oil
- 2 large eggs
- 2 teaspoons white vinegar
- 1.5 teaspoons vanilla extract
- 1 can (approx. 540 g) cherry pie filling
- 227 g unsalted butter, softened
- 500–625 g powdered sugar
- 60 ml heavy cream
- 2 teaspoons vanilla extract
- 1 pinch salt
- 12 fresh cherries, for garnish
- 85 g mini chocolate chips
Instructions
- Start by preheating your oven to 175°C (350°F). In a medium bowl, combine the finely chopped bittersweet chocolate with the unsweetened cocoa powder. Pour in the boiling water and whisk thoroughly until the mixture is smooth. Chill this chocolate mixture in the refrigerator for about 20 minutes to cool down.
- In a large mixing bowl, whisk together the canola oil, eggs, white vinegar, and 1.5 teaspoons of vanilla extract. Once your chocolate mixture has cooled, gradually pour it into the wet mixture, mixing until everything is smooth.
- In another bowl, whisk together the granulated sugar, salt, and baking soda. Add this dry mixture to the wet ingredients, stirring until just combined. Then, carefully fold in the all-purpose flour.
- Distribute the batter evenly among the lined muffin cups, filling each liner about three-quarters full. Bake in the preheated oven for 20–22 minutes. Remove the cupcakes from the oven and allow them to cool completely.
- Once the cupcakes are cool, take an apple corer or piping tip to create a cavity in the center of each. Spoon approximately 1 tablespoon of cherry pie filling into each hollowed cupcake.
- To prepare the vanilla buttercream, beat the softened unsalted butter until it’s light and fluffy. Add in 2 teaspoons of vanilla extract and a pinch of salt. Gradually add the powdered sugar, alternating with splashes of heavy cream.
- Pipe or spread the buttercream onto each filled cupcake. Sprinkle mini chocolate chips on top and garnish with a fresh cherry.
Notes
Store leftover cupcakes in an airtight container in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
Nutrition
- Calories: Approx. 300 per cupcake
- Sodium: 200 mg
- Protein: 4 g