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Recipe for Black Forest Cupcakes

This is a wonderful recipe for black forest cupcakes: chocolate cupcakes filled with cherry filling and topped with whipping cream! Yum!

They are so easy to make from scratch and they are delicious!

I would suggest that you make the chocolate cupcakes and the cherry filling the day before the party so that all you need to do before your tea party - and your guests arrive - is assemble the cupcakes.

I would also suggest that you use muffin paper liners as it makes the clean up so much easier.

Please, try these amazing cupcakes and then come back and leave your review.

Black Forest Cupcakes ~ Read others' comments and reviews.

Black Forest Cupcake Recipe: Ingredients

1 2/3 cups of all-purpose flour

2/3 cup of Dutch processed cocoa powder

1 1/2 teaspoons of baking soda

1/4 teaspoon of salt

1 teaspoon of instant coffee - optional

1/2 cup of butter - softened - 1 stick

1 1/2 cups of sugar

2 large eggs - at room temperature

1 teaspoon vanilla extract

1 1/2 cups of buttermilk

1 pack of unsweetened frozen cherries - 16 oz

1 cup of white sugar

1/4 cup of cornstarch

1 teaspoon of lemon juice

1/4 teaspoon of rum extract - optional

2 cups of heavy cream

1/3 cup of sugar

1 teaspoon of vanilla extract

1 teaspoon of gelatin

2 tablespoons of water

Maraschino cherries

Black Forest Cupcake Recipe: Method

In a stand mixer - or with a hand held mixer - cream the butter and the sugar. Add the eggs one at a time making sure that each egg is well blended before adding the other. Your butter-sugar mixture should be light in color and texture.

In a large bowl, combine the flour, cocoa powder, baking soda, salt and coffee - if using. Add this mixture to the butter mixture as well as the vanilla and buttermilk. Combine all the ingredients until you have a nice smooth dough BUT do not over mix.

Fill the muffin cups 2/3 full. Bake them at 350 degrees for 18 to 20 minutes.

Remove them from the oven and let them cool completely before filling them.

To make the filling, place the cherries in a saucepan over medium to high heat. Bring them to a boil. As soon as it boils, add the sugar and mix until melted. Add the cornstarch, the lemon juice and the rum.

Mix with a whisk until the cherry mixture thickens. Pull of the stove. Let cool before using.

To fill the cupcakes, use the cone method: with a knife cut a cone in the middle of the chocolate cupcake. Fill with some cherry filling.

To make the topping, put the heavy cream in stand mixer bowl and turn it on - or use a hand held mixer. In the meantime, mix the gelatin and the water and add this mixture to the heavy cream. When the whipped cream starts forming add the sugar very slowly and then the vanilla extract.

Note: The gelatin is used to stabilize your whipped cream.

Put some whipped cream and a pastry bag and decorate your cupcakes.