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Black Forest Cupcakes

Black Forest Cupcakes: 1 Amazing Recipe

  • Author: Mason Carter
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: German-inspired
  • Diet: Vegetarian

Description

Indulge in these easy Black Forest Cupcakes, a delightful homemade treat featuring moist chocolate cake, boozy cherry filling, and creamy frosting. Perfect for any occasion.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 jar (10-12 ounces) cherry preserves
  • 2 tablespoons Kirschwasser (optional)
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • Fresh cherries, for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add milk, oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until well combined.
  4. Carefully stir in the boiling water. The batter will be thin.
  5. Pour the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
  6. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  7. While the cupcakes cool, prepare the cherry filling. In a small bowl, combine cherry preserves with Kirschwasser, if using. Stir well.
  8. Once the cupcakes are completely cool, use a small knife or an apple corer to carefully remove a small cone from the center of each cupcake.
  9. Spoon about 1-2 teaspoons of the cherry filling into the hollow of each cupcake.
  10. To make the frosting, beat the softened cream cheese and butter in a large bowl until smooth and creamy.
  11. Gradually add the powdered sugar, alternating with the heavy cream and vanilla extract, beating until smooth and fluffy.
  12. Spread or pipe the frosting onto the cooled cupcakes.
  13. Garnish with fresh cherries, if desired. Enjoy your homemade Black Forest Cupcakes!

Notes

  • For extra boozy cherries, increase the Kirschwasser to 3 tablespoons.
  • If you don’t have Kirschwasser, you can use cherry brandy or omit it entirely.
  • Ensure your cream cheese and butter are at room temperature for the smoothest frosting.
  • These Black Forest Cupcakes are best enjoyed within 2-3 days.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: Approximately 350-400
  • Sugar: Approximately 40-50g
  • Sodium: Approximately 200-250mg
  • Fat: Approximately 15-20g
  • Saturated Fat: Approximately 8-10g
  • Unsaturated Fat: Approximately 7-10g
  • Trans Fat: 0g
  • Carbohydrates: Approximately 50-60g
  • Fiber: Approximately 2-3g
  • Protein: Approximately 3-4g
  • Cholesterol: Approximately 50-60mg

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Find it online: https://tastyed.com/black-forest-cupcakes/