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Black forest cupcakes - your favorite cake in a petite cupcake size. Amazing and delicious!
Growing up, one of the cakes that I loved the most was Black Forest cake.
I guess I was always tempted by the dark and chocolate cake topped with cream.
Plus, Black Forest cake always looks so pretty with so many cherries that I just want to have a bite of the cake, and the cherries!
Now think of the same deliciousness, in the form of cupcakes.
That’s exactly what I have for you today: Black Forest cupcakes!
I saw this recipe and photos on my contributor’s Facebook page and I just had to ask her to share the Black Forest Cupcakes recipe here with us.
The texture of this cupcake is lighter compared to the regular Black Forest Cake.
It’s perfect as an afternoon tea, with a cup of coffee or tea.
I especially love the hidden treasure inside the cupcake, which is the cherry pie filling and the fresh cherry.
The top is fluffy whipped cream and shredded chocolate.
Anyway, each bite is just delightful, and you will just love how it looks.
Happy baking!
Frequently Asked Questions
This recipe is only 158 calories per serving.
What To Serve With Black Forest Cupcakes
For a delightful afternoon tea party, I recommend the following recipes:
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Black Forest Cupcakes
Ingredients
- 40 g (1⅖ oz) corn oil
- 10 g (¼ oz) cocoa powder
- 70 g (2⅖ oz) chocolate
- 45 ml water
- 40 g (1⅖ oz) cake flour , preferred or all-purpose flour
- 3 egg yolks
- 3 egg whites
- 30 g (1 oz) sugar
- 1/2 teaspoon cream of tartar
- 1 can cherry pie filling
- fresh cherries
- whipping cream
Instructions
- Preheat the oven to 180°C (356°F) and line a muffin pan with cupcake liners. Heat the corn oil, then remove it from the heat and stir in the cocoa powder and chocolate until the chocolate is melted.
- Add the water, flour, and egg yolks to the mixture, and mix well. In a separate large mixing bowl, beat the egg whites with cream of tartar and sugar until stiff peaks form. Gently fold the meringue into the egg yolk mixture in three batches until fully incorporated.
- Pour the batter into the lined muffin pan and bake in the preheated oven for 25 minutes. Once cooked, remove the cupcakes from the oven and let them cool completely on a wire rack.
- From the top of each cupcake, make a small hole in the center. Brush some canned cherry syrup into the hole, then stuff a canned cherry inside.
- Squeeze whipped cream on top of each cupcake and garnish with a fresh cherry and shredded chocolate.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is so good ! The chocolate taste is rich .
Can we multiply the ingredient to bake a big 9 inch cake ?
Pls advise , thanks
I think so!
These look amazing! I love cherries and chocolate, so this is the perfect recipe! Love the cherry in the middle too!
I just made these cupcakes today and they turned out really yummy, but they deflated shortly after I took them out of the pan and put them on a wire rack to cool. How do I prevent this next time?