Black Forest Cupcakes
Ingredients:
For the Chocolate Cupcakes:
¾ cup (95g) all-purpose flour
½ cup (45g) unsweetened cocoa powder
¾ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 large eggs
½ cup (100g) granulated sugar
½ cup (100g) brown sugar
⅓ cup (80ml) vegetable oil
½ cup (120ml) buttermilk (or milk + 1 tsp vinegar)
1 tsp vanilla extract
½ cup (120ml) hot water or hot coffee (to enhance chocolate flavor)
For the Cherry Filling:
1 cup canned or jarred sour cherries (drained) or cherry pie filling
2 tbsp cherry juice (from the jar or a bit of Kirsch, if traditional)
1 tbsp sugar (if using unsweetened cherries)
2 tsp cornstarch mixed with 2 tbsp cold water
For the Whipped Cream Frosting:
1 cup (240ml) heavy whipping cream, cold
3 tbsp powdered sugar
½ tsp vanilla extract
Optional Garnishes:
Chocolate shavings or curls
Whole cherries (fresh or maraschino)
Extra cherry syrup drizzle
Instructions:
1. Bake the Cupcakes:
Preheat oven to 350°F (175°C) and line a 12-cup muffin pan.
In a large bowl, whisk dry ingredients: flour, cocoa, baking powder, baking soda, and salt.
In another bowl, whisk eggs, both sugars, oil, buttermilk, and vanilla.
Combine wet and dry ingredients, then slowly mix in hot water or coffee until batter is smooth.
Fill cupcake liners 2/3 full and bake for 18–22 minutes, until a toothpick comes out clean.
Cool completely.
2. Make the Cherry Filling:
In a small saucepan, heat cherries, juice, and sugar (if using) until bubbling.
Stir in cornstarch slurry and cook until thickened.
Let cool. Core a small hole in the center of each cupcake and spoon in cherry filling.
3. Make Whipped Cream Frosting:
Beat cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
Pipe or spread over cupcakes.
4. Decorate:
Top each cupcake with chocolate shavings and a cherry.
Optional: Drizzle with a little cherry syrup for drama.