Black Forest Cupcakes (Best Cupcake Recipe)

Hello cupcakes! Or rather, hello black forest cupcakes! These cupcakes fully deserve their name. They are dense, black, moist, and super delicious. One of the best cupcakes out there. Period.

They are also easy to prepare as they don’t require an electric mixer, just a whisk or a spatula. That’s because they don’t contain butter. Just oil, eggs, yogurt and chocolate go into these super delicious little darlings. The cake is fruity – it’s cooked with cherries – and the topping is simple: whipped cream + cherries + chocolate sprinkles.

Enjoy!

Black Forest Cupcakes

Black Forest Cupcakes

Paula

Prep Time 30 minutes

Cook Time 25 minutes

Course Dessert

Cuisine International

Ingredients 

MetricUS Customary

 

1x2x3x

For the cupcakes:

  • 35 g cocoa
  • 180 ml hot water
  • 85 g dark chocolate
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 pinch of salt
  • 2 large eggs
  • 70 ml oil
  • 2 tbsp yogurt
  • 150 g flour
  • 1 tsp vanilla extract
  • 120 g sugar
  • 300 g cherries

For the topping:

  • 300 ml whipping cream
  • 1 tbsp powdered sugar
  • 1 tsp cornstarch
  • 1 tsp vanilla extract

Instructions 

For the Cupcakes:

  • Mix the cocoa with the hot water and dark chocolate. Let it cool.

  • Place the flour, baking powder, salt, sugar, and baking soda into a large bowl. Mix gently.

  • Separately whisk the oil with the eggs, yogurt, and vanilla. Add the chilled chocolate cream. Homogenize.

  • Pour the liquid ingredients over the dry ingredients and whisk gently with a whisk or spatula until smooth. Do not overmix.

  • Preheat the oven to medium heat (180° C/356° F). Either line a 12-cup muffin pan with parchment paper or butter and flour them.

  • Pour 1 tablespoon of the mixture into each cup. Place 3-4 cherries on top. On top of the cherries, add more cupcake mixture so that the cups are filled almost to the top.

  • Bake the cupcakes for 20-25 minutes, until they pass the toothpick test. When ready, place them on a rack to cool.

For the topping:

  • Beat the whipping cream with a tablespoon of powdered sugar and a level teaspoon of cornstarch. Add the vanilla and mix gently. Refrigerate for an hour.

  • Top the cupcakes with the whipped cream. Place a beautiful red cherry on top. Add the chocolate sprinkles and you’re ready to serve some lovely black forest cupcakes. Enjoy!

Related: Mini Cherry Pavlovas w/ Chocolate Cream
Related: Black Forest Cheesecake
Related: Red Velvet Cupcakes
Related: Easter Chick & Bunny Cupcakes
Related: Chocolate Cupcakes with Vanilla Frosting
Related: Chocolate Cupcakes with Caramel Pecans

Paula

Paula is a very talented pastry cook and a regular Chef’s Pencil contributor.

She has won numerous awards for amateur chefs and she loves to bake for her family of four. Check out all her delicious pastry and dessert recipes on her profile page.

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