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Black Forest Cupcakes with Cherry Kirsch Filling and Mascarpone Frosting Recipe

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4.2 from 78 reviews

Delight in these decadent Black Forest Cupcakes that combine rich black cocoa-flavored cake with a luscious mascarpone frosting, topped with a vibrant cherry compote and elegant dark chocolate curls. Perfect for special occasions or an indulgent treat, these cupcakes bring together the classic flavors of black forest cake in a convenient, portable format.

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

Ingredients

Cupcakes

  • 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 or bourbon)
  • 1/2 small lemon (juice)
  • 1/2 tbsp cornstarch

Mascarpone Frosting

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

Chocolate Curls

  • 60 grams dark chocolate chips

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (convection or conventional) and line 12 muffin tins with cupcake liners or grease them.
  2. Mix Dry Ingredients: In a large bowl, whisk together the cake flour, black cocoa powder, baking powder, and sea salt until evenly combined.
  3. Mix Wet Ingredients: In a separate large bowl, whisk the granulated sugar, canola oil, egg, and sour cream until the mixture is smooth and well combined.
  4. Combine Wet and Dry Ingredients: Sift the dry ingredients over the wet mixture and whisk gently about halfway to combine.
  5. Add Coffee: Pour in the hot Americano coffee and whisk the batter until completely smooth and uniform, scraping the bowl edges as needed.
  6. Fill and Bake: Distribute 50 grams of batter into each prepared cupcake tin. Bake for 18-20 minutes, or until the center springs back when pressed lightly. If unsure, bake for an additional minute.
  7. Cool Cupcakes: Let the cupcakes rest in the pan for 10 minutes before transferring them to a wire rack to cool completely.
  8. Prepare Cherry Topping: Pit the cherries leaving them whole if possible. In a small pot, combine cherries, sugar, lemon juice, and Kirsch liqueur. Cook over medium-low heat for about 5 minutes until cherries soften.
  9. Thicken Cherry Sauce: Stir in cornstarch and cook for a few more minutes until the sauce thickens. Remove from heat, stir briefly, then transfer to a heat-safe container to cool to room temperature.
  10. Make Mascarpone Frosting: Using a stand mixer or hand mixer, beat cold mascarpone cheese with powdered sugar until smooth.
  11. Add Flavor and Cream: Mix in vanilla bean paste, then gradually stream in cold heavy whipping cream in 3-4 parts, scraping the bowl edges as needed.
  12. Whip Frosting to Peaks: Increase mixer speed to high and whip until the frosting thickens and holds soft peaks. Avoid over-beating.
  13. Frost Cupcakes: Using a piping bag fitted with a large round tip, pipe mascarpone frosting onto each cooled cupcake. Chill briefly to set frosting.
  14. Add Cherry Topping: Spoon the cooled cherry topping atop the frosted cupcakes.
  15. Make Chocolate Curls: Melt dark chocolate chips in short bursts in the microwave, stirring until smooth. Spread melted chocolate thinly on a cookie sheet and chill for 5-10 minutes until tacky but not fully set.
  16. Form Chocolate Curls: Use an offset spatula to scrape the chocolate into curls and sprinkle over cupcakes as decoration. Alternatively, grate chocolate for shavings.

Notes

  • Convection oven is preferred to avoid overly browning the cupcake bottoms, but conventional oven works well too.
  • Kirsch liqueur is traditional for the cherry topping, but pomegranate liqueur or bourbon can be used as substitutes.
  • Ensure all dairy ingredients for the frosting are cold to achieve optimal whipping volume.
  • Be careful not to over-mix the frosting once soft peaks are reached to maintain creamy texture.
  • Chocolate curls require practice; alternatively, chocolate shavings or grated chocolate may be used as a quicker decoration.
  • Let cherry topping cool completely before assembling to prevent melting the frosting.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: European

Find it online: https://allyumcooks.com/black-forest-cupcakes-with-cherry-kirsch-filling-and-mascarpone-frosting-recipe/