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Black Forest Cupcakes Recipe

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4.4 from 28 reviews

Deliciously rich and moist Black Forest Cupcakes combining deep chocolate flavor with fresh cherries and a creamy mascarpone frosting, topped with cherry compote and dark chocolate curls. Perfect for a special dessert or celebration with a classic twist.

  • Total Time: 1 hour 40 minutes
  • Yield: 12 servings

Ingredients

Cupcake Batter

  • 120 grams cake flour (spooned and leveled)
  • 40 grams black cocoa powder
  • 1/4 tsp fine sea salt
  • 1/2 tbsp baking powder
  • 175 grams granulated sugar
  • 80 mL canola oil
  • 1 large egg
  • 75 grams sour cream
  • 120 mL hot coffee (Americano)

Cherry Topping

  • 1/2 lb fresh black cherries (pitted and whole or halved)
  • 25 grams granulated sugar
  • 30 mL Kirsch liqueur (or pomegranate liqueur/bourbon as alternatives)
  • 1/2 small lemon (juice only)
  • 1/2 tbsp cornstarch
  • Water (a small amount to make slurry)

Mascarpone Frosting

  • 113 grams mascarpone (cold)
  • 60 grams powdered sugar (spooned and leveled)
  • 1/2 tbsp vanilla bean paste
  • 180 mL heavy whipping cream (cold)

Chocolate Decoration

  • 60 grams dark chocolate chips

Instructions

  1. Preheat Oven and Prepare Muffin Tins: Preheat the oven to 350°F (convection or conventional) and line 12 muffin tins with liners or grease them well.
  2. Mix Dry Ingredients: In a large bowl, whisk together cake flour, black cocoa powder, baking powder, and fine sea salt until evenly combined.
  3. Mix Wet Ingredients: In another large bowl, whisk granulated sugar, canola oil, egg, and sour cream until smooth and well combined.
  4. Combine Dry and Wet: Sift the dry ingredients over the wet ingredients and whisk gently about halfway to mix them.
  5. Add Hot Coffee: Pour in the hot coffee and whisk the batter thoroughly until smooth and fully combined.
  6. Fill the Tins and Bake: Scrape the bowl edges, then fill each muffin tin with about 50 grams of batter. Bake for 18-20 minutes, or until the cupcake springs back when pressed in the center.
  7. Cool Cupcakes: Let cupcakes rest in the pans for 10 minutes, then transfer to a cooling rack until completely cool before frosting.
  8. Prepare Cherry Topping: Pit cherries leaving them whole or halved. Toss cherries with sugar, lemon juice, and kirsch in a small pot over medium-low heat; cook about 5 minutes until cherries soften.
  9. Thicken Cherry Sauce: Mix cornstarch with a small amount of water to make a slurry. Add to cherries and cook while stirring continuously for several minutes until sauce thickens.
  10. Cool Cherry Topping: Remove from heat, stir briefly, then transfer to a heat-safe container and cool completely to room temperature.
  11. Make Mascarpone Frosting: In a stand mixer or with a hand mixer, beat cold mascarpone with powdered sugar until smooth. Add vanilla bean paste and mix on medium speed.
  12. Add Heavy Cream: Slowly stream in cold heavy whipping cream in 3-4 parts, scraping bowl edges each time. Increase speed to high and beat until frosting holds stiff peaks, being careful not to overbeat.
  13. Assemble Cupcakes: Pipe the mascarpone frosting onto cooled cupcakes using a large round tip. Refrigerate briefly to set the frosting.
  14. Add Cherry Topping: Spoon cooled cherry topping over each frosted cupcake.
  15. Prepare Chocolate Curls: Melt chocolate chips in the microwave in short bursts, stirring until smooth. Spread melted chocolate thinly on a cookie sheet using an offset spatula.
  16. Create Chocolate Curls: Refrigerate the chocolate until no longer tacky but not fully hard (5-10 minutes). Use an offset spatula or flat tool to scrape chocolate into curls. Alternatively, grate chocolate for shavings.
  17. Decorate Cupcakes: Top each cupcake with chocolate curls or shavings to finish.

Notes

  • Use convection setting if your oven tends to run hot at the bottom, otherwise conventional bake works fine.
  • Kirsch liqueur is traditional for the cherry topping, but pomegranate liqueur or bourbon are suitable alternatives.
  • Ensure the mascarpone and heavy cream are cold; this helps achieve the perfect frosting texture.
  • Be careful not to overbeat the frosting once stiff peaks form to avoid it separating.
  • Practice scraping the chocolate curls a few times, as timing is key to get good curls.
  • The cupcakes can be stored in the refrigerator for up to 2 days, but bring to room temperature before serving for best flavor.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: European

Find it online: https://allyumcooks.com/black-forest-cupcakes-recipe/