Description
Delicious Black Forest Cupcakes filled with cherry pie filling and topped with vanilla buttercream and chocolate chips.
Ingredients
Scale
- 85 g bittersweet chocolate, finely chopped
- 28 g unsweetened cocoa powder
- 180 ml boiling water
- 95 g all-purpose flour
- 150 g granulated sugar
- 0.5 teaspoon salt
- 0.5 teaspoon baking soda
- 90 ml canola oil
- 2 large eggs
- 2 teaspoons white vinegar
- 1.5 teaspoons vanilla extract
- 1 can (approx. 540 g) cherry pie filling
- 227 g unsalted butter, softened
- 500–625 g powdered sugar
- 60 ml heavy cream
- 2 teaspoons vanilla extract
- 1 pinch salt
- 12 fresh cherries, for garnish
- 85 g mini chocolate chips
Instructions
- Preheat oven to 175°C. Line a 12-cup muffin pan with paper liners.
- In a medium bowl, mix chopped bittersweet chocolate with cocoa powder. Pour in boiling water and whisk until smooth. Chill in the refrigerator for 20 minutes.
- In a large bowl, whisk together canola oil, eggs, vinegar, and vanilla extract until fully incorporated.
- Gradually blend the cooled chocolate mixture into the egg mixture, mixing until smooth.
- Stir in sugar, salt, and baking soda. Gently fold in the flour just until no dry spots remain; do not overmix.
- Divide batter evenly among prepared liners, filling each about 75% full. Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean.
- Remove cupcakes from oven and cool completely. Using an apple corer or piping tip, create a cavity in the center of each cupcake. Spoon approximately 1 tablespoon cherry pie filling into each cavity.
- In a stand mixer, beat softened butter until light and fluffy. Mix in vanilla extract and salt. Gradually add powdered sugar, alternating with splashes of heavy cream, until a smooth and spreadable consistency is achieved.
- Pipe or spread buttercream generously onto each cupcake. Sprinkle with mini chocolate chips and top with a fresh cherry for garnish.
Notes
- Ensure all ingredients are at room temperature before starting for better mixing.
- For a richer chocolate flavor, you can use dark chocolate instead of bittersweet chocolate.
- Adjust the sweetness of the buttercream according to personal preference by varying the amount of powdered sugar.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg