Black Forest Cupcakes

5 from 1 vote

My black forest cupcakes feature rich dark chocolate batter, cherry filling, and fluffy vanilla buttercream. These taste like the classic cake but are way easier to make.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 22

Total Time 42

Servings Cupcakes

Calories 540kcal

Author Krystle Smith

Ingredients

For the Cupcakes

3 Ounces Bittersweet Chocolate Finely Chopped
⅓ Cup Unsweetened Cocoa Powder
¾ Cup Hot Water
¾ Cup All Purpose Flour
¾ Cup White Sugar
½ Teaspoon Salt
½ Teaspoon Baking Soda
¼ Cup + 2 Tablespoons Canola Oil
2 Eggs
2 Teaspoons White Vinegar
1 ½ Teaspoons Vanilla
1 Can Cherry Pie Filling

For the Frosting

1 Cup Butter Softened
4-5 Cups Powdered Sugar
¼ Cup Heavy Cream
2 Teaspoons Vanilla
1 Pinch Salt
Cherries To Garnish
½ Cup Mini Chocolate Chips

Instructions

For the Cupcakes

Preheat the oven to 350 degrees F and the cupcake pan with paper liners.
In a medium bowl, combine the chopped chocolate and cocoa powder.
Pour the hot water in and whisk until smooth. Place bowl in the fridge for 20 minutes.
In a large bowl combine oil, eggs, vinegar ,and vanilla until combined.
Gradually mix the chocolate mixture into the egg mixture. Stir in sugar, salt, and baking soda.
Gradually mix in the flour until just combined
Fill prepared cupcake pan around ¾ of the way full. Bake for 20-22 miutes.
Cool completely. Poke a hole in the center of each cupcake using an apple corer or piping bag.
Spoon a tablespoon of cherry pie filling into the center of each cupcake.

For the Frosting

Cream butter until light and fluffy. Mix in the vanilla and salt.
Add powdered sugar a little at a time adding heavy cream as needed until you reach your desired consistency.
Pipe or spread onto cupcakes. Sprinkle with mini chocolate chips and top with a fresh cherry.

Notes

Ingredient Notes and Shopping Tips

Cocoa Powder: Look for unsweetened cocoa powder. This combines with baking soda and vinegar for the perfect spongy and airy texture.
Baking Soda: Replace baking soda every 6-12 months as it does lose its effectiveness.
Vinegar: Don't leave this out. It combines with baking soda to help your cake rise and have a delicate crumb.
Flour: Measure your flour by spooning it into a measuring cup. Never scoop your measuring cup into your flour canister, or you'll use too much, leading to a dense, dry end result.
Cherry Pie Filling: I like using the variety labeled "More fruit."
Cherries: Look for dark cherries. The darker and more vibrant the cherries, the fresher they're likely to be. Also, look for plump cherries that are firm to the touch. If they're not in season, you could also use maraschino cherries.

Tips and Tricks

Use boiling water: Use very hot water to help melt the chocolate and cocoa powder together. This also leads to a moist and tender cake.
Chill: Don't skip chilling the chocolate mixture. You don't want to scramble your eggs.
Don't overmix: Mix until your flour just disappears. Overmixing overdevelops the gluten leading to a tough, dense end result.
Easily Fill Cupcakes: Skip the pricey cupcake filling tools and use what you already have in your kitchen. I like to use an apple corer to quickly hollow out the center. You can also use a piping tip or even a butter knife.
Don't overbake: Bake until a toothpick inserted in the center comes out clean.

Nutrition