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Black Forest Cupcakes with whipped cream, chocolate shavings, and a cherry on top, showing rich cherry filling oozing from the moist chocolate cake.

Black Forest Cupcakes

5 from 1 vote
These Black Forest Cupcakes bring all the flavors of the classic German cake into individual, party-ready form. Moist chocolate cupcakes are filled with cherry pie filling, topped with stabilized whipped cream, and finished with chocolate shavings and a cherry.
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Prep Time 25 minutes
Cook Time 20 minutes
Cooling & Decorating 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American, German
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chocolate Cupcakes
  • 1 ¼ cups All-purpose flour
  • ½ cup Unsweetened cocoa powder - Use Dutch-process for richer flavor
  • 1 cup Granulated sugar
  • 1 teaspoon Baking soda
  • ½ teaspoon Baking powder
  • ½ teaspoon Salt
  • 2 large Eggs - Room temperature
  • ½ cup Vegetable oil
  • ½ cup Buttermilk - Or milk + 1 teaspoon vinegar
  • ¾ cup Hot coffee - Enhances chocolate flavor
  • 1 teaspoon Vanilla extract
Cherry Filling
  • 1 can (21 oz) Cherry pie filling - Drain excess syrup
  • 1 tablespoon Kirsch - Optional, for authentic flavor
  • 12 whole Cherries - Fresh or maraschino for garnish
Stabilized Whipped Cream
  • 1 ¼ cups Heavy whipping cream - Cold
  • 3 tablespoon Powdered sugar - Adjust sweetness to taste
  • 1 teaspoon Vanilla extract
  • 2 oz Cream cheese - Softened, for stability
Garnish
  • ¼ cup Chocolate shavings - Use peeler on chocolate bar
  • ¼ cup Mini chocolate chips - Optional, for added crunch
  • Cocoa powder - Light dusting on top

Equipment

  • 1 Muffin tin (Standard 12-cup size)
  • 12 Cupcake liners (Paper or reusable silicone)
  • 2 Mixing bowls (One for wet, one for dry ingredients)
  • 1 Electric mixer (For whipping cream)
  • 1 Apple corer or small knife (To hollow cupcakes)
  • 1 Piping bag + star tip (Optional, for decorating)
  • 1 Wire rack (For cooling cupcakes)

Method
 

  1. Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners and gather ingredients.
  2. Combine dry ingredients in one bowl and wet ingredients in another. Mix together and slowly stir in hot coffee until smooth.
  3. Fill liners two-thirds full and bake 18–20 minutes, or until a toothpick comes out clean. Cool completely.
  4. Drain cherry pie filling, mix with kirsch if using. Cut a small hole in each cupcake, spoon in filling, and replace tops.
  5. Beat heavy cream, powdered sugar, and vanilla to soft peaks. Add cream cheese and whip to stiff peaks.
  6. Pipe whipped cream on top, garnish with a cherry, chocolate shavings, or mini chips, and chill until ready to serve.

Nutrition

Serving: 90gCalories: 285kcalCarbohydrates: 34gProtein: 3gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 170mgPotassium: 160mgFiber: 2gSugar: 24gVitamin A: 300IUVitamin C: 2mgCalcium: 45mgIron: 2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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