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You are here: Home / Dessert / Black Forest Cupcakes

October 6, 2015 By Kaitlin 5 Comments

Black Forest Cupcakes

Choctoberfest-2015-1

When I think of all things chocolatey, no list would be complete without Black Forest Cake, which is traditionally made of layers of chocolate cake, whipped cream, and cherries. My Black Forest Cupcakes version for #Choctoberfest uses dark chocolate cupcakes stuffed with cherry filling, topped with fresh whipped cream frosting, chocolate shavings, and maraschino cherries.

Black Forest Cupcakes #Choctoberfest with Imperial Sugar

As the Gold Sponsor of #Choctoberfest with Imperial Sugar, Imperial Sugar was kind enough to send quite a bit of sugar my way to use in my recipes, including these Black Forest Cupcakes. (Speaking of #Choctoberfest, don’t forget to enter the giveaway!)

Black Forest Cupcakes #Choctoberfest with Imperial Sugar

Ingredients:

Cupcakes:

  • 2 teaspoons espresso powder brewed in 1 cup water
  • 2 cups all purpose flour
  • 2 cups Imperial Sugar
  • 3/4 cup dark cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 eggs at room temperature
  • 2 teaspoons vanilla extract

Whipped Cream:

  • 3 cups heavy cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract

Other Ingredients:

  • 1 can cherry pie filling
  • Jar of Maraschino Cherries
  • Chocolate Shavings

Preheat your oven to 350 degrees F. Line 2 cupcake tins with 24 cupcake liners. Boil 1 cup water and add 2 teaspoons espresso powder, mixing to combine. Set aside to let cool.

 

Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt to a large bowl, mixing to combine.

IMG_2869 IMG_2870

In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.

IMG_2871 IMG_2872

Add the wet ingredients to the dry mixture, being sure to scrape the bottom of the bowl to fully combine.

IMG_2874

Add the espresso mixture, mixing to combine.  The batter will be thin.

IMG_2876

Fill the cupcake tins 2/3 of the way up with batter.

IMG_2877

Bake for 18-20 minutes at 350 degrees F, or until a toothpick inserted into one of the middle cupcakes comes out clean.

IMG_2878

Set aside to cool completely.

 

When the cupcakes are cool, make the whipped cream. Add the heavy cream, powdered sugar, and vanilla extract to a large bowl and whip until stiff peaks form, about 3 minutes (gradually work up to whipping on high) Refrigerate until ready to use.

IMG_2880

Use a knife to cut a hole in the center of each cupcake. You want it big enough to hold about 1 tablespoon filling. Don’t worry about how it looks, it will be covered with frosting.

IMG_2881

Add ~1 tablespoon cherry pie filling to each cupcake (I aimed to have about 3 cherries in each cupcake).

IMG_2882

Add the whipped cream to a piping bag, or a ziplock bag with one of the lower corners snipped off. Pipe the whipped cream on top of each cupcake.

IMG_2883

Top with a maraschino cherry and chocolate shavings.

Black Forest Cupcakes #Choctoberfest with Imperial Sugar

Each bite gives you a bit of chocolate, whipped cream, and cherry, just like Black Forest Cake!

Black Forest Cupcakes #Choctoberfest with Imperial Sugar

These little guys are really tasty, especially with the fluffy dark chocolate cake. (The fresh whipped cream and cherries don’t hurt either) 🙂

Black Forest Cupcakes #Choctoberfest with Imperial Sugar

 

Black Forest Cupcakes #Choctoberfest
Recipe Type: Dessert
Author: I Can Cook That
Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Serves: 24 cupcakes
Dark chocolate cupcakes with cherry filling and whipped cream frosting
Ingredients
  • Cupcakes:
  • 2 teaspoons espresso powder brewed in 1 cup water
  • 2 cups all purpose flour
  • 2 cups Imperial Sugar
  • 3/4 cup dark cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 eggs at room temperature
  • 2 teaspoons vanilla extract
  • Whipped Cream:
  • 3 cups heavy cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Other Ingredients:
  • 1 can cherry pie filling
  • Jar of Maraschino Cherries
  • Chocolate Shavings
Instructions
  1. Preheat your oven to 350 degrees F. Line 2 cupcake tins with 24 cupcake liners. Boil 1 cup water and add 2 teaspoons espresso powder, mixing to combine. Set aside to let cool.
  2. Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt to a large bowl, mixing to combine.
  3. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
  4. Add the wet ingredients to the dry mixture, being sure to scrape the bottom of the bowl to fully combine.
  5. Add the espresso mixture, mixing to combine. The batter will be thin.
  6. Fill the cupcake tins 2/3 of the way up with batter.
  7. Bake for 18-20 minutes at 350 degrees F, or until a toothpick inserted into one of the middle cupcakes comes out clean.
  8. Set aside to cool completely.
  9. When the cupcakes are cool, make the whipped cream. Add the heavy cream, powdered sugar, and vanilla extract to a large bowl and whip until stiff peaks form, about 3 minutes (gradually work up to whipping on high) Refrigerate until ready to use.
  10. Use a knife to cut a hole in the center of each cupcake. You want it big enough to hold about 1 tablespoon filling. Don’t worry about how it looks, it will be covered with frosting.
  11. Add ~1 tablespoon cherry pie filling to each cupcake (I aimed to have about 3 cherries in each cupcake).
  12. Add the whipped cream to a piping bag, or a ziplock bag with one of the lower corners snipped off. Pipe the whipped cream on top of each cupcake.
  13. Top with a maraschino cherry and chocolate shavings.
Serving size: 1 cupcake Calories: 330 Fat: 19g Saturated fat: 9g Carbohydrates: 37g Sugar: 20g Sodium: 260mg Fiber: 1g Protein: 3g Cholesterol: 70mg
3.4.3177

 

Check out some of the other yummy #Choctoberfest posts from today below, and don’t forget to enter the giveaway!

 

An InLinkz Link-up


Filed Under: Dessert, Make Ahead, Nut Free Tagged With: #Choctoberfest, Black Forest, Buttermilk, Cake, Cherries, Cherry Pie Filling, Chocolate Shavings, Cocoa Powder, Cupcakes, Dark Chocolate, Dessert, Eggs, Espresso Powder, Flour, Heavy Cream, I Can Cook That, Imperial Sugar, Maraschino Cherries, Powdered Sugar, Recipe, Sugar, Vanilla Extract, Vegetable Oil, Whipped Cream

Comments

  1. Medeja says

    October 6, 2015 at 1:18 pm

    Black forest cake is my favorite, so I would definitely enjoy such cupcakes 🙂
    Medeja recently posted..Obuolių Pyragų Savaitė: Pyragas su Obuolių Tyre ir Džiovintomis Spanguolėmis/ Apple Pie Week: Apple Sauce Cake with Dried CranberriesMy Profile

    Reply
  2. Glenda says

    October 6, 2015 at 8:16 pm

    These look fabulous! Your photos make me want to grab a cupcake and take a bite. Beautiful!
    Glenda recently posted..How to Make Chocolate CurlsMy Profile

    Reply
  3. Allison says

    October 6, 2015 at 11:25 pm

    These look so delicious!! I love cherries and chocolate together.
    Allison recently posted..White Chocolate Doughnut Poppers #ChoctoberfestMy Profile

    Reply
  4. Wendy, A Day in the Life on the Farm says

    October 7, 2015 at 12:39 am

    Black Forest cake is one of my absolute favorites.
    Wendy, A Day in the Life on the Farm recently posted..White Chocolate Baba Ghannouj #ChoctoberfestwithImperialSugarMy Profile

    Reply

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