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Black Forest Cake Cupcakes

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Black Forest Cake Cupcakes combine rich chocolate cake, sweet cherry filling, and fluffy whipped cream in perfectly portioned treats. These elegant cupcakes deliver the classic flavors of Black Forest cake in an easy-to-serve dessert.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup hot coffee
  • 1 cup cherry pie filling or canned cherries, chopped
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/4 cup dark chocolate shavings

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk eggs, vegetable oil, milk, and vanilla extract until smooth.
  4. Add wet ingredients to dry ingredients and mix until just combined.
  5. Slowly stir in hot coffee until batter is smooth (batter will be thin).
  6. Fill cupcake liners about 2/3 full.
  7. Bake 18–22 minutes until a toothpick inserted in the center comes out clean.
  8. Cool completely.
  9. Cut a small hole in the center of each cupcake and fill with cherry filling.
  10. Beat heavy cream and powdered sugar until soft peaks form.
  11. Pipe or spoon whipped cream onto cupcakes.
  12. Garnish with extra cherries and dark chocolate shavings.

Notes

  • Chill bowl and beaters before whipping cream for best results.
  • Unfrosted cupcakes can be frozen for up to 2 months.
  • Add a splash of cherry syrup for a more traditional flavor.
  • Store finished cupcakes in the refrigerator for up to 3 days.
  • Allow to sit at room temperature 15 minutes before serving.

Nutrition

Find it online: https://thefamilycooking.com/black-forest-cake-cupcakes/