Black Forest chocolate cupcakes recipe
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- Dish type
- Cake decorating
- Cream cheese icing
I like to use mayonnaise in place of eggs in my cakes - I think it is the the secret to rich, moist cupcakes. He loved them!
2 people made this
IngredientsMakes: 16 cupcakes
- 250g plain flour
- 220g caster sugar
- 40g to 60g cocoa powder, depending on taste
- 2 teaspoons bicarbonate of soda
- 250ml water
- 2 tablespoons cherry or raspberry jam
- 225g mayonnaise
- 1 teaspoon vanilla essence
- 1 (100g) cherry dark chocolate bar, broken into bits
- Chocolate icing
- 250g cream cheese
- 60g butter
- 3 teaspoons whipping cream
- 100g baking chocolate
- 450g icing sugar
- 1 teaspoon vanilla
- 2 or 3 tablespoons cocoa, to taste
MethodPrep:35min ›Cook:20min ›Extra time:30min chilling › Ready in:1hr25min
- Preheat oven 180 C / Gas 4. Line a cupcake tin with paper cases.
- In a bowl combine flour, sugar, cocoa and bicarbonate of soda; mix until well combined. Add water, jam, mayonnaise and vanilla. Beat with an electric mixer until smooth and well combined. Fold in the crushed chocolate.
- Spoon mixture into paper cases and bake in preheated oven for 15-20 minutes, until top springs back when lightly pressed. Cool on a wire rack.
- For the icing: Beat together cream cheese, butter and cream. In a microwave-safe dish, melt the chocolate until smooth, 20 seconds at a time, stirring between. Beat melted chocolate into butter mixture. Stir in icing sugar, vanilla and cocoa. Refrigerate until cupcakes have cooled and are ready to be decorated.
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Black Forest Cupcakes
These Black Forest Cupcakes feature soft, light, and moist chocolate cupcakes with a cherry filling and are topped with a homemade whipped cream.
Yield: 16 cupcakes
Prep Time: 30 minutes
Cook: 20 minutes
Tessa's Recipe Rundown.
Taste: Chocolatey with hints of cherry and the whipped cream is perfect!
Texture: Soft and light and the cherry filling is a fun surprise!
Ease: These cupcakes are a little time consuming, but definitely worth it.
Appearance: The whipped cream, chocolate, and cherry on top of these cupcakes makes them so cute!
Pros: They taste amazing!
Cons: A little time consuming.
Would I make this again? Definitely!
Please welcome Danielle from Live Well Bake Often as she shares this Black Forest Cupcake recipe! Be sure to check out her delicious blog for me! -Tessa
When I was growing up, my grandmother used to always bake a black forest cake for birthdays. Although my family tends to celebrate birthdays with a cheesecake now days, black forest cakes have always held a special place in my heart. So, I decided to transform her favorite cake into these adorable Black Forest Cupcakes.
I’ve made a lot of cupcakes, from lemon raspberry to pumpkin, but these Black Forest Cupcakes are one of my favorite creations so far. Everything is made completely from scratch, even the cherry pie filling in the middle!
The base of these Black Forest Cupcakes starts with my favorite chocolate cupcake recipe. Not only are the cupcakes soft and light, but they stay moist for days. Can you tell from the picture how moist the cupcakes turn out? Seriously, so good. Once they’re baked and cooled, you’ll cut out the center and fill each one with some cherry filling.
Speaking of that cherry filling? Making your own cherry pie filling at home is easy and it tastes a million times better than anything you can get out of a can. In fact, I had my husband taste test the filling and he absolutely despises cherry filling from a can. The verdict? He actually really liked it! I think you will too.
I used sweet red cherries in the filling, since I wanted to top the cupcakes with them as well. You can easily use another type of cherry in this recipe, just adjust the amount of sugar to your personal preference.
One thing to note is that you’ll need to slice the cherries in half before measuring them out and making the filling. I felt like the smaller pieces of cherries worked much better to fill the cupcakes, since some cherries can be kind of large.
Also, you will need to pit the cherries. Does anyone else absolutely hate pitting cherries? I don’t own a cherry pitter, but I actually use a sturdy plastic straw. Just push the straw up through the center of the bottom of each cherry and it will remove the pit and stem. So easy!
Lastly, there’s the homemade whipped cream. There is some unflavored gelatin in the whipped cream recipe, but it’s just there to stabilize the whipped cream. Have you ever noticed that whipped cream can sometimes fall flat after so long? The gelatin helps to prevent that and keeps the piped whipped cream on top of your cupcakes perfectly in place for days.
If you don’t have any unflavored gelatin or prefer not to use it, you can simply leave it and the water out of the whipped cream recipe. The whipped cream won’t hold up as long, but it will still taste just as good. Enjoy!
Black Forest Cupcakes
No one will ever guess that these decadent chocolate cupcakes filled with gooey cherry filling and topped with thick chocolate frosting are light, and if you don’t want to tell them, your secret is safe with me! I love the combination of cherry and chocolate flavors and when I was brainstorming ideas for new cupcakes this was one I wanted to make right away. Filling the cupcakes was simpler than I thought it would be and using a grapefruit knife was a great way to easily remove a perfect cone from each cake. I’ve been on a bit of a cupcake kick ever since my Lemon-Lime Cupcakes turned out so well and I’m pretty proud of these ones. Enjoy!
Filling Cupcakes Step 1: Cutting the Cone
Filling Cupcakes Step 2: Insert Filling
Filling Cupcakes Step 3: Cut the tip off the cone and insert the lid to cover the filling
Black Forest Cupcakes
Made with an authentic recipe & German ingredients, these Black Forest Cupcakes are a delicious alternative to the traditional Schwarzwälder Kirschtorte or Black Forest Cake of Germany!
You can&rsquot be in Germany without eating Black Forest Cake at least once, if not dozens of times. For almost 100 years, this cake has been a favorite of Germans and chocolate & cherry lovers around the world.
The cake gets it&rsquos name from the region it was created in, the Black Forest and features one of the areas biggest crops. Cherries! The Schwarzwälder Kirschtorte or Black Forest Cake is made with layers of chocolate cake filled with cherries soaked in a cherry brandy (Kirschwasser) and fresh whipped cream topped with cherries and chocolate shavings.
There is a mandate in Germany that states that if Kirschwasser is not used in this cake, it can not be called a Black Forest Cake. In fact, most people who make Black Forest Cakes or cupcakes in the United States aren&rsquot actually making an authentic BFC. In the USA, a basic chocolate cake, canned cherry filling and whipped cream or buttercream frosting are typically used but are a poor substitute for what should really be in a Black Forest Cake.
The chocolate cake in an authentic Black Forest Cake is made with egg whites, very little chocolate and no butter. It&rsquos not overly sweet, yet still rich, moist and full of flavor. The filling begins with sour cherries from the Black Forest region of Germany that have been soaked in a clear cherry brandy called Kirschwasser. And finally, the whipped cream is light, not too sweet and is garnished with chocolate shavings and a cherry.
A traditional cake is made in layers, but since I was transforming this recipe into a cupcake, I decided layers might not be so easy. To assemble these cupcakes, I cored the center of each cupcake with a small serrated knife (1). I then filled each hole in the cupcakes with the Kirschwasser soaked cherries until they were overflowing (2). Fresh whipped cream was piped onto the top of each cupcake then then rimmed with chocolate shavings (3). Finally, a fresh, locally grown cherry was placed on top of the whipped cream (4).
I shared these cupcakes with my next door neighbor is who German and she said they were her favorite dessert I&rsquove shared with her so far. And I&rsquove shared a lot of things! She said the flavor and texture were exactly how they were supposed to be&hellip not overly sweet, full of that authentic Kirshwasser and cherry flavor. Yay! If I could impress my German friend with these, I know they&rsquore a winner!
A note about the ingredients: The only ingredients that may be hard to find are the sour cherries and Kirshwasser. If you can&rsquot find any of the clear liquor at your local store, try substituting a clear cherry brandy instead. They key here is to use a clear, cherry flavored liquor to soak the cherries in. As for the cherries themselves, DO NOT use cherry pie filling. Try finding sour cherries that are sold in a jar in cherry juice. You don&rsquot want filling or any of the canned cherry pie goup on your cherries. These are two of the biggest mistakes made when Americans replicate this recipe.
With that being said, these cupcakes are OUT OF THIS WORLD amazing and I really hope you try them!
- 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
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.
- 2 cups Dixie Crystals Extra Fine Granulated Sugar
- 2 cups all-purpose flour*
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1 cup vegetable oil
- 1 teaspoon cherry extract
- 1 cup boiling water
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Double cream - 300 ml. (It must be lightly whipped)
- Cornflour or arrowroot smooth paste (made using with a little water) - 1/2 teaspoon.
- Black cherries in kirsch - 1 jar (the quantity must be equivalent to 360 grams).
- Dark chocolate (70% cocoa solids) - 100 grams. (It should be melted and you can keep some extra to serve).
- Milk - 125 ml.
- Cocoa powder - 2 tablespoons.
- Self raising flour - 200 grams.
- Free range eggs- 2 nos.
- Caster sugar - 175 grams.
- Butter - 125 grams. (Softened)
The fresh cherry filling is definitely the star of these cupcakes! It's super easy to make and can be made several days in advance.
In order to be true black forest cake, you have to use Kirsch which is a German cherry brandy. If you can't find Kirsch at your local liquor store, you can use regular brandy or just leave it out.
- In a large pot over medium-high heat, combine the cherries, sugar, cornstarch, butter, vanilla, and Kirsch. Cook, stirring frequently, until the cherries begin to break down and the filling starts to simmer and thicken, about 10 minutes. Remove from the heat and allow to cool completely.
- Can be made up to 3 days in advance and stored in an airtight container in the fridge
Cocoa Butter Frosting
- ⅓ cup butter
- 4 ¼ cups powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1 ounce unsweetened chocolate, melted
- 2 tablespoons milk
- 1 teaspoon vanilla
Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, unsweetened cocoa powder, and unsweetened chocolate beating well. Beat in milk and vanilla. Slowly beat in additional powdered sugar. Beat in additional milk until frosting reaches a piping (or spreading) consistency. Makes 2-1/4 cups.
Black Forest Cupcakes
These Black Forest Cupcakes are made with a moist chocolate cupcake, homemade cherry filling and fresh vanilla whipped cream on top! Delicious for fresh cherry season! A new cupcake recipe by our contributor, Lindsay Conchar.
Black Forest isn’t a flavor I really had at all as a kid. I only discovered it a few years ago and as soon as I tried it, I fell in love. The combination of the chocolate with the cherries and whipped cream is so good! While the traditional German Black Forest Cake calls for a hefty dose of kirsch – a brandy made from cherries – these cupcakes skip the alcohol so that everyone can indulge.
You can use either of two different kind of cherries – maraschino or fresh black cherries. While I love the flavor of maraschino cherries, I decided to go with black cherries. They are often on sale right now and their flavor is wonderful. Plus, you can snack on the leftovers. ☺ I pretty much ate them all in one sitting.
The cupcakes themselves are fairly straightforward to make. A little creaming of the butter and sugar, then the addition of some other ingredients and you’ve got tasty, moist chocolate cupcakes.
The filling is homemade, which is nice. You could of course buy a pre-made filling if you don’t have a lot of time, but this homemade version is quite simple to make. You’ve got your cherries, sugar for sweetness, cornstarch for thickening and little water for some liquid to pull it all together. You just want to cook it on the stove until things are thickened, then set them in fridge to firm up. You could easily make it a day or ahead, if you wanted.
The topping is fresh vanilla whipped cream. There’s nothing quite like a fresh whipped cream. Sometimes it can be tempting to reduce the amount of powdered sugar used, but in this case you’ll want to be sure to use it all. It helps to stabilize the whipped cream so it doesn’t wilt. The whipped cream will stay firm for days!
Finish off the cupcakes with some chocolate and additional cherries and you’ve got a delicious cupcake that will be the hit of the summer!