Black Forest Cupcakes
Chocolate and cherries come together into these moist, fragrant, loaded-with-chocolate cupcakes! Not only they taste great, but they also look stunning with that dollop of whipped cream on top and a cherry as decoration, don’t you agree?! They were a huge hit with my people and we fought on the last one! I personally loved biting into it and discovering pieces of cherries melting in my mouth with the tender, delicious sponge to accompany them. However, I picture the same batter made simple or with other fruits instead of cherries since they are out of season more or less… unless you have some frozen cherries, like I do. I like to freeze summer fruits for later use and at the moment I have berries, cherries and sour cherries in the freezer. They keep well for winter and taste just as good as the fresh ones and this way I get to make Black Forest Cupcakes even in January!
Black Forest Cupcakes
Ingredients
Cupcakes:
- 115 g butter (cubed)
- 100 g dark chocolate (chopped)
- 1 egg
- 100 ml plain yogurt
- 150 ml milk
- 1 teaspoon vanilla extract
- 200 g sugar
- 280 g all-purpose flour
- 1 ½ teaspoons baking soda
- 1 pinch salt
- 200 g pitted dark cherries
Frosting:
- 300 ml heavy cream (chilled)
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Cupcakes:
- To make the cupcakes, combine the butter and chocolate in a heat-proof bowl and melt them together over a water bath or in the microwave.
- Allow the chocolate mixture to come to room temperature then stir in the egg, yogurt, milk and vanilla.
- Stir in the sugar then add the flour, baking soda and salt and give it a good mix.
- Fill 12 muffin cups with batter half way then place the cherries in each muffin cup and top with the remaining batter.
- Bake in the preheated oven at 180C for 20-25 minutes or until well risen.
- Remove from the oven and let them cool down in the pan.
Frosting:
- For the frosting, combine the heavy cream with the powdered sugar and whip with an electric mixer until fluffy and stiff.
- Fold in the vanilla extract then spoon the whipped cream into a pastry bag and pipe it on top of each cupcake.
- Decorate with dark cherries and chocolate flakes if you want.
Notes
Want to bake like a pro? Learn professional layered cakes step by step with our online courses and ebooks – from Red Velvet to Caramel Carrot Cake. Browse the courses →
