Best 2 Black Forest Cupcakes Recipes

Indulge in the delectable symphony of flavors that is the Black Forest Cupcake, a culinary masterpiece that harmonizes rich chocolate, luscious cherries, and velvety whipped cream. This heavenly treat is an enticing fusion of textures and tastes, guaranteed to tantalize your taste buds and leave you craving more. Dive into the enchanting world of our Black Forest Cupcake recipes, where each bite unveils a new layer of delight. From classic renditions to modern interpretations, our collection caters to every palate, promising an unforgettable experience with each decadent morsel.

Check out the recipes below so you can choose the best recipe for yourself!

BLACK FOREST CUPCAKES

Black Forest Cupcakes image

So delicious! These homemade chocolate cupcakes are filled with black cherry jam and topped with whipped cream, maraschino cherries, and grated chocolate.

Provided by imcooking88

Categories Desserts Chocolate Dessert Recipes Milk Chocolate

Time 1h12m

Yield 24

Number Of Ingredients 13

Ingredients

1 cup butter, softened
1 cup white sugar
4 eggs
¼ cup milk
1 ¼ cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 (12 ounce) jar black cherry jam
1 pint heavy whipping cream
2 tablespoons sucralose sweetener (such as Splenda®), or to taste
1 teaspoon vanilla extract
1 (6 ounce) jar maraschino cherries
½ cup grated milk chocolate, or to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line two muffin tins with cupcake liners.
Beat butter and sugar in a large bowl until light and fluffy. Beat in eggs one at a time. Mix in milk. Add flour, cocoa powder, and baking soda; beat until batter is smooth.
Pour batter into prepared muffin tins, filling each liner about half-full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Transfer to a wire rack to cool completely, about 25 minutes.
Cut tops off the cooled cupcakes. Remove a small amount of the center of each cupcake. Fill the centers with a small dab of black cherry jam. Put the tops back on, covering the jam.
Combine heavy cream, sucralose sweetener, and vanilla extract in a large bowl. Whip until soft peaks form. Place in the refrigerator until chilled.
Place whipped cream in a piping bag fitted with a round or star tip. Frost each cupcake with a swirl of whipped cream. Top each one with a maraschino cherry and grated chocolate.

Nutrition Facts : Calories 275.3 calories, Carbohydrate 29 g, Cholesterol 79.6 mg, Fat 17.3 g, Fiber 1 g, Protein 2.9 g, SaturatedFat 10.4 g, Sodium 132.3 mg, Sugar 10.5 g

BLACK FOREST CUPCAKES

Black Forest Cupcakes image

Provided by Sunny Anderson

Categories dessert

Time 57m

Yield 12 cupcakes

Number Of Ingredients 16

Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup buttermilk
4 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
5 large eggs, room temperature
3/4 cup sugar
1/2 cup semisweet chocolate chips, 4 1/2 ounces
3/4 cup dried cherries, roughly chopped, 4 ounces
2 cups marshmallow cream
1/4 cup bittersweet chocolate shavings
12 maraschino cherries on the stem

Steps:

Special Equipment: 12 capacity cupcake tin, paper liners
Preheat the oven to 350 degrees F. Line the cupcake tray with paper liners.
Sift the flour, cocoa powder, cinnamon, salt, baking powder and baking soda in a large bowl. Set aside. In a small bowl, combine the buttermilk, butter and vanilla, set aside.
Add the eggs and sugar to the bowl of a stand mixer with whisk attachment and beat until the mixture is thick and forms ribbons, about 5 minutes. With mixer on medium speed, slowly add the buttermilk mixture, until just incorporated. Fold in the flour mixture until just combined, then fold in the chocolate chips and cherries. Fill the cupcake tins 3/4 full with the batter. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 15 to 17 minutes. Remove the cupcakes from the tin and cool for 10 minutes. Put a good-sized dollop of marshmallow cream on each cupcake, sprinkle with chocolate shavings and top with a cherry. Serve immediately.

Tips:

Make sure all your ingredients are at room temperature before you start baking. This will help them combine more evenly and create a smoother batter.
Don't overmix the batter. Overmixing can make the cupcakes tough and dense. Mix just until the ingredients are combined and no lumps remain.
Fill the cupcake liners only about 2/3 full. This will help prevent them from overflowing in the oven.
Bake the cupcakes in a preheated oven. This will help them rise evenly and prevent them from sinking in the middle.
Don't overbake the cupcakes. Overbaking can make them dry and crumbly. A toothpick inserted into the center of a cupcake should come out clean when it's done baking.
Let the cupcakes cool completely before frosting them. This will help the frosting set properly and prevent it from melting.
For a neater appearance, use a piping bag to frost the cupcakes. You can also use a spoon, but a piping bag will give you more control over the frosting.

Conclusion:

These black forest cupcakes are the perfect treat for any occasion. They're moist, chocolatey, and topped with a delicious cherry buttercream frosting. With just a few simple ingredients, you can make these cupcakes at home and impress your friends and family. So what are you waiting for? Give this recipe a try today!