Black Forest Cupcakes
Bakery-style chocolate cupcakes filled with cherries and topped with whipped cream.
Ingredients
Ingredients
- 1 cup cake flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon espresso powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup whole milk room temperature
- 1/3 cup vegetable oil
- 2 teaspoons vanilla bean paste
- 1/2 cup water hot
- 1 cup cherry pie filling or canned sour cherries in syrup drained and chopped
- 1 cup heavy whipping cream cold
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla bean paste for whipped cream
- 12 maraschino cherries or fresh cherries for topping
- 1 ounce dark chocolate shaved or grated, for garnish
Instructions
- Preheat the oven to 350°F and line a standard 12 cup muffin pan with cupcake liners.
- In a medium bowl sift together the cake flour, cocoa powder, espresso powder, baking powder, and kosher salt, then whisk to combine and set aside.
- In a large bowl whisk the granulated sugar and eggs until slightly thickened and pale.
- Add the milk, vegetable oil, and 2 teaspoons vanilla bean paste to the egg mixture and whisk until smooth and glossy.
- Add the dry ingredients to the wet ingredients and whisk just until no streaks of flour remain and the batter is smooth.
- Pour in the hot water and whisk gently until the batter is loose and flows in a thick ribbon.
- Divide the batter evenly among the 12 cupcake liners, filling each about two thirds full.
- Bake for 18 to 20 minutes, until the tops spring back lightly when touched and a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- When the cupcakes are cool, use a small knife or cupcake corer to cut a 1/2 inch wide, 3/4 inch deep plug from the center of each cupcake and reserve the plugs.
- Spoon about 1 tablespoon of cherry pie filling into the center of each cupcake, then trim and replace a bit of the cake plug over the filling to cover it.
- In a chilled bowl beat the heavy whipping cream with powdered sugar and 1/2 teaspoon vanilla bean paste until medium stiff peaks form.
- Pipe or spoon the whipped cream onto the filled cupcakes in generous swirls.
- Top each cupcake with a cherry and a sprinkle of chocolate shavings.
- Refrigerate the cupcakes until serving and serve within 24 hours for best texture.
Notes
- For the cleanest cores, twist the knife gently as you lift the cake plugs out of the centers.
- Keep assembled cupcakes refrigerated and store unfrosted cupcakes at room temperature in an airtight container for up to 2 days before filling and topping.
- Keep assembled cupcakes refrigerated and store unfrosted cupcakes at room temperature in an airtight container for up to 2 days before filling and topping.