Description
Indulge in these decadent Black Forest Cupcakes, a delightful twist on the classic German dessert. Featuring moist chocolate cake, a sweet cherry compote filling, and a cloud of whipped cream, these cupcakes are perfect for any occasion.
Ingredients
- For the Cherry Compote:
- 2 cups Pitted Sweet Cherries (fresh or frozen)
- 1 tablespoon Lemon Juice
- 1/2 cup Granulated Sugar
- 1/4 cup Water
- 1 teaspoon Almond Extract
- 1 tablespoon Golden Rum or Kirsch (optional)
- For the Cupcake Batter:
- 1 cup Hot Water
- 1 teaspoon Instant Coffee (optional)
- 1 large Egg (room temperature)
- 1 cup Brown Sugar (packed)
- 1 cup White Sugar
- 1/2 teaspoon Sea Salt
- 2 teaspoons Pure Vanilla Extract
- 1 cup Buttermilk (or kefir)
- 1/2 cup Vegetable Oil
- 1 3/4 cups All-Purpose Flour
- 3/4 cup Natural Cocoa Powder
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- For the Whipped Topping:
- 1 cup Heavy Cream (cold)
- 1/4 cup Powdered Sugar
- For the Decoration:
- 1/2 cup Chocolate Shavings or Mini Chocolate Chips
- 12 pieces Fresh Sweet Cherries
Instructions
- Make Cherry Compote: Combine pitted cherries, lemon juice, sugar, water, and almond extract in a saucepan. Simmer gently for 5 minutes until the cherries soften. Let cool in the fridge.
- Prepare Cupcake Batter: Preheat oven to 355°F (180°C). Dissolve instant coffee in hot water. Whisk egg, brown sugar, white sugar, sea salt, and vanilla until fluffy. Add buttermilk, vegetable oil, and dissolved coffee; mix well.
- Combine Dry Ingredients: Sift flour, cocoa powder, baking powder, and baking soda into the wet mixture. Fold gently until just combined; do not overmix.
- Bake Cupcakes: Fill cupcake liners about ¾ full. Bake for 18-22 minutes, or until a toothpick comes out clean. Cool in the tin for a few minutes before transferring to a wire rack.
- Make Whipped Cream: Blend cold heavy cream, powdered sugar, sea salt, and vanilla until stiff peaks form.
- Assemble Cupcakes: Core the center of cooled cupcakes and fill with cherry compote. Pipe whipped cream on top. Sprinkle with chocolate shavings and garnish with a fresh cherry.
Notes
- For best results, enjoy the Black Forest Cupcakes on the day they are assembled for optimal texture.
- Ensure all ingredients like eggs and buttermilk are at room temperature for a smoother batter.
- Sift dry ingredients to ensure even mixing and a fluffier cupcake.
- Avoid overbaking the Black Forest cupcakes to prevent them from becoming dry.
- Chill your heavy cream thoroughly before whipping for the best topping consistency.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
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