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    Black Forest Cupcakes

    14/04/2023 by thebakingexplorer 4 Comments

    Jump to Recipe Print Recipe
    Black Forest Cupcakes

    These Black Forest Cupcakes are chocolate and cherry heaven, with plenty of whipped cream too! They're a light chocolate cupcake, filled with cherry jam (kirsch infused if you wish), topped with sweetened whipped cream, fresh cherries and dark chocolate shavings. They are inspired by the iconic black forest cake, and they are perfect little portions of all those classic flavours. They're so much easier and quicker to make too, so you can get your black forest fix faster.

    Black Forest Cupcakes

    Ingredient Tips & Equipment Information

    • Make sure all your ingredients (particularly the butter/baking spread and eggs) are at room temperature before you start baking.
    • I used a baking spread for the cupcakes, butter will also work but I find I get better results with a baking spread (I use Stork).
    • I used a mix of caster and dark brown soft sugar, you could use all caster sugar if you prefer, or light brown soft sugar.
    • You can use any cocoa powder for the cupcakes, of course the better quality it is, the better flavour they will have. Do make sure you are using cocoa powder and not a hot chocolate powder.
    • For more information on how to bake perfect cupcakes, check out my Vanilla Cupcakes recipe!
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Black Forest Cupcakes

    Start by mixing the baking spread, dark brown soft sugar and caster sugar together in a mixing bowl for 5 minutes using an electric mixer. Or mix in the bowl of your stand mixer with the paddle attachment. Then add the eggs and milk, and mix until fully incorporated.

    Gently fold in, or whisk by hand, the self raising flour, cocoa powder and baking powder. Then divide the mixture between the cupcake cases.

    Bake for 25-30 minutes, or until risen and a skewer inserted in the centre comes out clean. Place on a cooling rack and leave to cool fully. Use a cupcake corer or a knife to remove the centre and fill with the cherry jam. Whip up the double cream with the icing sugar and vanilla extract. Spread or pipe it onto the cupcakes. Decorate with the fresh cherries and dark chocolate shavings.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    Black Forest Cupcakes

    How long do the cupcakes last and can they be frozen?

    The cupcakes will last for 2-3 days in an airtight container in the fridge. You need to store them in the fridge due to the fresh whipped cream. You can freeze the undecorated cupcakes, wrap them well in cling film or put them in an airtight container. To freeze them decorated, freeze the cupcakes on a plate until frozen solid, then carefully wrap in cling film. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the decoration.

    Do you have to beat the butter and sugar together for the full 5 minutes?

    You don't have to, but I do recommend doing this to achieve the same results as me. I like a very slight bump or dome on my cupcakes, and for them to rise all the way to the top of the cupcake cases. I've tested this recipe multiple times and found that beating the butter and sugar together for 5 minutes achieves what I consider to be the perfect rise!

    Is butter or a baking spread better for cupcakes?

    I prefer to use a baking spread (my preferred brand is Stork) for cupcake and cake sponges. I find that they are easier to use and they make the sponge rise more. You can also use most baking spread straight from the fridge, which is handy during a last minute baking emergency!

    Should you use salted or unsalted butter for cupcakes?

    I always use unsalted butter and baking spread for baking. This is because if you want to add salt to your recipe, you then have complete control of the salt level. Lots of people add salt to enhance the flavour of baked goods, so when you do this you want to know exactly how much you're adding. I personally prefer not to add salt to cakes and cupcakes. However, using a salted butter or baking spread will not affect the bake negatively and won't make it taste salty.

    Black Forest Cupcakes

    Do you need an electric mixer to make this recipe?

    While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cupcakes will be lighter and fluffier when made with an electric mixer. It will also be much quicker to whip up the cream with one. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!

    Can these cupcakes be made with plain or all purpose flour?

    Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + ½ teaspoons additional baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

    Can these cupcakes be made gluten free?

    Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additional baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 1 + ½ teaspoons additional baking powder. You may also like to add ¼ tsp xanthan gum for better texture. Please do check the labels for everything you use to make the cupcakes if you are serving it to someone with an allergy or intolerance.

    Can these cupcakes be made dairy free?

    For a dairy free version, use a dairy free baking spread and dairy free milk for the cupcakes. For the topping, use a dairy free alternative to double cream that will whip up. Please do check the labels for everything you use to make the cupcakes if you are serving it to someone with an allergy or intolerance.

    More tips for making the Black Forest Cupcakes:

    • If you can't get hold of fresh cherries, you could use glace cherries instead to decorate the cupcakes.
    • You can spread or dollop the whipped cream onto the cupcakes with a spoon if you don’t want to pipe it.
    Black Forest Cupcakes

    Troubleshooting

    If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients*

    • Cupcake tin
    • Mixing bowls
    • Measuring spoons
    • Cooling rack
    • Kitchen scales
    • Electric hand mixer
    • Stand mixer
    • Piping bags
    • Cake tester
    • Wilton 2D Piping nozzle
    • Cupcake corer

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Black Forest Cupcakes

    More black forest recipes...

    • Black Forest Brownies
    • Mini Black Forest Cakes
    • White Forest Cake
      White Forest Cake
    Black Forest Cupcakes

    Black Forest Cupcakes

    Delicious chocolate cupcakes filled with cherry jam, topped with whipped cream, fresh cherries and dark chocolate
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: European
    Keyword: Cupcake
    Prep Time: 20 minutes minutes
    Cook Time: 25 minutes minutes
    Decorating time: 15 minutes minutes
    Total Time: 1 hour hour
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    For the cupcakes

    • 175 g Baking spread or butter softened, unsalted
    • 100 g Caster sugar
    • 75 g Dark brown soft sugar
    • 3 Eggs large
    • 2 tbsp Milk
    • 150 g Self raising flour
    • 25 g Cocoa powder
    • ¼ tsp Baking powder

    For the filling

    • 175 g Cherry jam
    • 1 tbsp Kirsch optional

    For decoration

    • 300 ml Double cream
    • 1 tbsp Icing sugar
    • 1 tsp Vanilla extract
    • 12 Cherries
    • 25 g Dark chocolate shavings
    Metric - US Customary

    Instructions

    • Pre-heat your oven to 140C Fan/160C/325F/Gas Mark 3, and line a cupcake tin with cupcake cases
    • For the cupcake sponge, mix together the baking spread, caster sugar and dark brown soft sugar, ideally using an electric mixer, for 5 minutes until smooth and fluffy
    • Add the eggs and milk and whisk them in well
    • Then gently whisk, or fold in, the self raising flour, cocoa powder and baking powder
    • Divide the mixture between the cupcake cases, and bake them for 25-30 minutes or until a thin skewer inserted in the centre of the cupcakes comes out clean. Put them on a rack to cool completely
    • Use a cupcake corer or a knife to make a hole in the middle of each cupcake
    • If using, mix the kirsch into the cherry jam, then fill the holes in the cupcakes with the jam
    • Whip up the double cream with the icing sugar and vanilla until thick, put into a piping bag and pipe swirls onto each cupcake, or dollop on with a spoon
    • Decorate the cupcakes with a fresh cherry and the dark chocolate shavings
    • Serve immediately. Store leftovers in the fridge and eat within 2 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Notes

    • Make sure all your ingredients (particularly the butter/baking spread and eggs) are at room temperature before you start baking.
    • I used a baking spread for the cupcakes, butter will also work but I find I get better results with a baking spread (I use Stork).
    • I used a mix of caster and dark brown soft sugar, you could use all caster sugar if you prefer, or light brown soft sugar.
    • You can use any cocoa powder for the cupcakes, of course the better quality it is, the better flavour they will have. Do make sure you are using cocoa powder and not a hot chocolate powder.
    • For more information on how to bake perfect cupcakes, check out my Vanilla Cupcakes recipe!Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
    •  

    Nutrition

    Calories: 378kcal | Carbohydrates: 39g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 101mg | Sodium: 134mg | Potassium: 143mg | Fiber: 2g | Sugar: 25g | Vitamin A: 804IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg

    If you like this, check out more of my Cupcake recipes!

    « Chocolate Chip Cookies
    Maltesers Traybake Cake »

    Reader Interactions

    Comments

    1. Linda Jackaman

      April 17, 2023 at 11:17 am

      5 stars
      Can you use black cherry pie filling instead of the jam

      Reply
      • thebakingexplorer

        April 17, 2023 at 6:55 pm

        Sure, if that's what you prefer then absolutely!

        Reply
    2. Zoe

      April 19, 2023 at 8:43 pm

      5 stars
      Easy to follow recipe & they turned out amazing!
      Late night baking at its finest!
      The only recipe I follow is the baking explorer!!!

      Reply
      • thebakingexplorer

        April 19, 2023 at 9:17 pm

        Thank you so much Zoe!

        Reply

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