Black Forest Cupcakes

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Black forest cupcakes feature moist rich chocolate cupcakes topped with whipped cream and cherry topping. These homemade chocolate cherry cupcakes are a treat for fans of the German dessert.

Prep Time20

Cook Time18

Total Time38

Course: Dessert

Cuisine: American, German

Servings: cupcakes

Calories: 227kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

For The Cake

1 1 /2 cups sugar
1 egg
¾ cup sour cream
½ cup cocoa powder
½ cup freshly brewed coffee
¼ cup oil
1 tsp baking powder
½ tsp salt
1 tsp vanilla
2 cups flour

For The Stabilized Whipped Cream

2 cups heavy cream
2 tsp unflavored gelatin
¼ cup water
¼ cup powdered sugar
1 tsp vanilla

For The Cherry Sauce

2 cups chopped and de-seeded fresh cherries
1 tsp Lemon juice
1 tbsp sugar

US Customary - Metric

Instructions

To Make The Cupcakes

Preheat the oven to 350 degrees and place liners in a cupcake pan, set aside.
In the bowl of a stand mixer, combine the sugar, sour cream, oil, egg, baking powder, and salt. Mix until well combined.
1 1 /2 cups sugar, 1 egg, ¾ cup sour cream, ¼ cup oil, 1 tsp baking powder, ½ tsp salt
Add in the cocoa powder, coffee, vanilla and flour. Mix well - stopping the mixer, scraping the sides and mixing again until smooth.
½ cup cocoa powder, ½ cup freshly brewed coffee, 1 tsp vanilla, 2 cups flour
Fill each cupcake liner until about ⅔ full. Bake in preheated oven for 16-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before decorating.

To Make The Cherry Sauce

Ensure that all seeds and stems have been removed from the cherries.
Combine the chopped cherries, lemon juice and sugar in a small sauce pan and simmer over low heat for approximately 20 minutes or until the cherries have liquefied. Remove from the heat and allow to cool before decorating the cupcakes.
2 cups chopped and de-seeded fresh cherries, 1 tsp Lemon juice, 1 tbsp sugar

To Make The Whipped Cream

Combine the gelatin and water and microwave for approximately 30 seconds. Stir to ensure the gelatin is melted and allow to cool slightly while making the whipped cream.
2 tsp unflavored gelatin, ¼ cup water
In the bowl of a stand mixer, combine the heavy cream, powdered sugar and vanilla. Beat on high speed for about 2-3 minutes or until stiff peaks.
2 cups heavy cream, ¼ cup powdered sugar, 1 tsp vanilla
Drizzle the water gelatin mixture over the whipped cream and gently fold in by hand until well combined. Transfer the whipped cream to a pastry bag fitted with a large star tip.
Once the cupcakes have cooled, the cherry sauce has cooled and the whipping cream has been made, you’re ready to decorate. Gently pipe a swirl of whipping cream on each cupcake.
Using a spoon, scoop out a cherry and gently place on top of the whipping cream. The sauce will drip down the sides of the cupcake. Add more if desired.
Serve & enjoy!

Notes

You may substitute store bought, canned whipped cream for the topping here as well rather than making your own. Keep in mind store bought whipped cream won't hold up as well as stabilized whipped cream.
When making the cake batter itself, you want to beat it until it is combined and scrape down the sides of the bowl to make sure there are no pockets of flour left. However, you don't want to over mix it or the cake will get sort of tough.
Tart cherries are most authentic in this recipe, but you can use any that are available to you.

Nutrition