Soft and Rich Black Forest Cupcakes
These moist chocolate cupcakes, filled with sweet cherries and topped with fluffy whipped cream, are perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 jar (12 oz) sweet cherries, drained and chopped
- 1 cup heavy whipped cream
- 2 tablespoons powdered sugar
- Chocolate shavings (for garnish)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a cupcake tray with paper liners.
- Mix Dry Ingredients: In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add Wet Ingredients: Add eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until well combined.
- Incorporate Boiling Water: Slowly add in the boiling water, mixing until the batter is smooth. The batter will be thin, which is normal.
- Bake the Cupcakes: Fill the cupcake liners about 2/3 full with batter and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Completely: Allow cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
- Whip the Cream: In a mixing bowl, whip the cream with powdered sugar until stiff peaks form.
- Assemble the Cupcakes: Once cooled, slice the cupcakes in half. Layer some cherries and whipped cream between the halves, then top with more cherries and whipped cream.
- Garnish: Finish with chocolate shavings on top, if desired.
Notes
Ensure your eggs and milk are at room temperature for better mixing and texture.