Black Forest Cupcakes
Ingredients
For the cupcakes (makes 12):
1 cup (130 g) all-purpose flour
½ cup (50 g) unsweetened cocoa powder
1 cup (200 g) granulated sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (120 ml) vegetable oil
2 large eggs, room temperature
½ cup (120 ml) buttermilk, room temperature
½ cup (120 ml) hot coffee (or hot water)
2 tsp vanilla extract
For the cherry filling:
1 ½ cups (225 g) fresh or jarred cherries, pitted & chopped
2 tbsp cherry preserves (or jam)
1 tbsp sugar
1 tbsp kirsch (cherry brandy) – optional
For the whipped cream topping:
1 ½ cups (360 ml) heavy whipping cream, chilled
3 tbsp powdered sugar
1 tsp vanilla extract
Garnish:
Chocolate shavings/curls
Extra cherries
Instructions
Bake the cupcakes:
Preheat oven to 350°F (175°C). Line a muffin tin with 12 liners.
In a bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt.
In another bowl, whisk oil, eggs, buttermilk, and vanilla. Add to dry mixture.
Stir in hot coffee until batter is smooth (thin batter is normal).
Divide into liners (about ⅔ full). Bake 18–20 minutes, or until a toothpick comes out clean. Let cool.
Make the cherry filling:
In a small saucepan, combine cherries, jam, sugar, and kirsch. Simmer 5 minutes until slightly thickened. Cool completely.
Prepare whipped cream:
In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
Assemble:
Core the center of each cupcake with a small knife or cupcake corer.
Fill each with cherry mixture.
Pipe or spread whipped cream on top.
Garnish with chocolate shavings and a cherry.
✨ Tips for Success
Keep whipped cream cold so it pipes beautifully.
If serving later, store cupcakes in the fridge, but bring to room temperature before eating.
For a stronger traditional flavor, brush the cupcake cores lightly with kirsch before filling.