Easy Black Forest Cupcakes

Homemade Black Forest cupcake with cherries on top.

5 from 29 votes

Indulge in delightful homemade Black Forest cupcakes: moist chocolate cake, topped with luscious whipped cream and cherry compote.

Prep Time20

Cook Time3 30

Course: Dessert

Cuisine: American

Servings:

Calories: 219kcal

Author: Raquel Pineira

Equipment

Stand Mixer or electric mixer (hand)
cupcake pan
cupcake liners
Wire Rack
piping bag and tip optional
cherry pitter

Ingredients

Classic Chocolate Cupcake Ingredients

1 1 /2 cups sugar
1 egg
¾ cup sour cream
½ cup cocoa powder
½ cup freshly brewed coffee
¼ cup oil
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla
2 cups flour

Stabilized Whipping Cream frosting

2 cups heavy cream
2 teaspoons unflavored gelatin
¼ cup water
¼ cup powdered sugar
1 teaspoon vanilla extract

Cherry Sauce

2 cups chopped and de-seeded fresh cherries
1 teaspoon Lemon juice
1 tablespoon sugar

Instructions

Preheat the oven to 350 degrees and place liners in a cupcake pan, set aside.
In the bowl of a stand mixer, combine the sugar, sour cream, oil, egg, baking powder, and salt. Combine well.
Add in the dry ingredients: cocoa powder, coffee, vanilla and flour. Mix well - stopping the mixer, scraping the sides and mixing again until smooth.
Fill each cupcake liner until about ⅔ full. Bake in preheated oven for 16-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before decorating.
To make the cherry sauce - ensure that all seeds and stems have been removed from the cherries. Combine the chopped cherries, lemon juice and sugar in a small sauce pan and simmer over low heat for approximately 20 minutes or until the cherries have liquefied. Remove from the heat and allow to cool before decorating the cupcakes.
To make the stabilized whipped cream - combine the gelatin and water and microwave for approximately 30 seconds. Stir to ensure the gelatin is melted and allow to cool slightly while making the whipped cream.
In the bowl of a stand mixer, combine the heavy cream, powdered sugar and vanilla. Beat on high speed for about 2-3 minutes or until stiff peaks form.
Drizzle the water gelatin mixture over the whipped cream and gently fold in by hand until well combined. Transfer the whipped cream to a pastry bag fitted with a large star tip.
Once the cupcakes have cooled, the cherry sauce has cooled and the whipping cream has been made, you’re ready to decorate.
Gently pipe a swirl of whipping cream on each cupcake. Using a spoon, scoop out a cherry and gently place on top of the whipping cream in the center of the cupcake. The sauce will drip down the sides of the cupcake. Add more if desired.
Enjoy!

Notes

Storage: Cupcakes are best enjoyed fresh. They can be stored in an airtight container in the fridge for up to 2 days.

I like to make the cherry sauce first, but if you are crunched for time, you can make them when you prepare the frosting. Just be sure to cool mixture before spooning on frosted cupcakes.

I used a piping bag with star tip, but this is totally optional.

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