For an extra touch of indulgence, brush the cooled cupcakes with a simple syrup infused with Kirschwasser (cherry liqueur) before filling them with jam. Use high-quality chocolate for grating; the flavor will make a difference. Ensure the whipped cream and bowl are thoroughly chilled for best results when whipping. For a richer chocolate flavor, substitute some of the milk with strong brewed coffee.
Black Forest Cupcakes
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PREP TIME35 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs 15 mins
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SERVING24 People
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VIEWS9
Indulge in the decadent allure of Black Forest Cupcakes! These delightful treats feature moist chocolate cupcakes, a luscious black cherry jam filling, and a crown of whipped cream, maraschino cherries, and chocolate shavings. Every bite is like a trip to a classic German patisserie.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate29 g
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Cholesterol80 mg
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Fiber1 g
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Protein3 g
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Saturated Fat10 g
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Sodium132 mg
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Sugar11 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 375°F (190°C). Line two 12-cup muffin tins with paper liners. (5 minutes)
02
StepIn a large bowl, cream together the softened butter and sugar with an electric mixer until light and fluffy. (5 minutes) Beat in the eggs one at a time, then incorporate the milk until just combined. (3 minutes)
03
StepIn a separate bowl, whisk together the flour, cocoa powder, and baking soda. (2 minutes) Gradually add the dry ingredients to the wet ingredients, mixing until the batter is smooth and just combined. Be careful not to overmix. (5 minutes)
04
StepSpoon the batter into the prepared muffin cups, filling each about 1/2 full. (5 minutes)
05
StepBake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean. (15 minutes) Transfer the cupcakes to a wire rack to cool completely. (25 minutes)
06
StepOnce the cupcakes are cool, use a small knife or cupcake corer to carefully remove a small amount from the center of each cupcake. (10 minutes)
07
StepFill the hollowed centers with a generous dollop of black cherry jam. Replace the cupcake tops, gently pressing them back into place. (10 minutes)
08
StepIn a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip. (8 minutes) Transfer the whipped cream to a piping bag fitted with a decorative tip.
09
StepPipe a generous swirl of whipped cream on top of each cupcake. Garnish each cupcake with a maraschino cherry and a sprinkle of grated dark chocolate. (10 minutes)
10
StepRefrigerate the finished cupcakes for at least 30 minutes to allow the flavors to meld and the whipped cream to set before serving.
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Lilly Predovic
Jul 2, 2025I added a little almond extract to the batter and it gave them a wonderful flavor.
Hannah Schultz
Jul 1, 2025I made these for a party and they were a huge hit! Everyone loved them.
Henry Dare
Jun 30, 2025These are a bit time-consuming to make, but totally worth the effort.
Harry Champlin
Jun 30, 2025My kids love helping me make these. They're so fun to decorate!
Mikayla Hand
Jun 30, 2025The whipped cream is so light and fluffy. I could eat it by the spoonful!
Eveline Hettinger
Jun 27, 2025These cupcakes are AMAZING! The perfect balance of chocolate and cherry.
Jensen Collins
Jun 24, 2025I used a jar of cherry pie filling instead of black cherry jam, and it worked great!