Imagine, taking one of your favourite cake flavours and re-making it in cupcake form… That’s what I have done with these Black Forest cupcakes!
I’ll be honest, I have made a cake version of this every year since 2013 and other baked goods variations, such as Black Forest cookies or mini Black Forest pavlovas. This year is no different, I have simply remade it into a sharing friendly recipe – perfect for the current situation.
This recipe is slightly different, as the cake is made with a different recipe than I’d usually use on my cakes – mostly as it bakes differently and the recipes are best suited for each recipe.
I have been fortunate enough to be sent some products from the lovely people over at Olive Nation. If you haven’t heard of them before, you’re missing out! They have a vast and wide selection of products which are all ideally suited for bakers, both on a home and professional level. I was able to test out 4 different products in this recipe – Blommer jet black cocoa powder, chocolate extract, vanilla extract and 50% dark chocolate bars.
If you notice, the cupcakes are extra dark, which is perfect as it stands out against the white whipped cream and red cherry on top – it makes all the difference, especially the flavour. When you use and combine all of the ingredients, you can be sure that you’re going to have a batch of tasty cupcakes – thats a fact!
These cupcakes start with a light and moist chocolate cupcake, generously filled with a cherry jam, topped with freshly whipped cream and finished with grated dark chocolate and a cocktail maraschino style cherry – what’s not to love?
Anyway, let’s get started, shall we?
230g granulated sugar.
135g plain flour.
35g Jet black cocoa powder.
1 tsp baking powder.
1 tsp bicarbonate of soda.
135ml whole milk.
30ml vegetable oil.
1 tsp vanilla extract.
1 tsp chocolate extract.
125ml Boiling water.
300ml double cream.
30-50g icing sugar.
1 tsp vanilla extract.
Decoration & Filling:
Jar of cherry jam (homemade or store bought).
20-30g dark chocolate, grated.
Cherries, whichever you can get your hands on.
Before you get started on the recipe, you’ll want to do some prep work. Starting by weighing up all of your ingredients, preheating your oven to 180˚/350˚f and get any equipment you may need ready, such a mixing bowl and whisk. Don’t forget to line a cupcake/muffin pan with cases.
To start on the recipe, you’ll want to start by placing the granulate sugar, plain flour, baking powder and bicarbonate of soda into a bowl, passing though a sieve first to remove any lumps that may be in the dry mix. Once they have been sifted, whisk together with a whisk – set aside until needed later on.
Into another mixing bowl you’ll want to combine the wet ingredients, which are the milk, vegetable oil, chocolate and vanilla extract, whisk them together until everything is fully combined.
You can then add the wet ingredients into the dry and mix until everything is combined and you have a semi thick cake batter – it should look slightly granular, this is normal.
Now you can take the boiling water and add it into the cake batter – this may sound unconventional but for this recipe it works and makes the best chocolate cake recipe.
For ease, you can transfer the cake batter into a jug. This is optional and can be poured from a bowl if preferred.
Grab your muffin/cupcake pan that has been lined with cases and pour the batter into them – filling them about 2/3 or 3/4 of the way full as these raise the perfect amount once baked. Once all of your cases have been filled, you can transfer the pan into your preheated oven and bake for 20-22 minutes or until a tester comes out clean when inserted into the centre.
While the cupcakes are in the oven baking, you ca go ahead and whip up the cream. Into a clean mixing bowl add in the double cream, icing sugar and vanilla extract – whisk everything together until the whipped cream reaches a stiff peak (where it holds its shape well). This will happen all of a sudden, so make sure you keep your eye on the mixture, otherwise it will become over whipped and have an unpleasant mouthfeel. Transfer the cream into a piping bag fitted with a nozzle of your choice
Once the cupcakes are baked, allow to cool down fully as they will be filled and if the cupcake isn’t cooled completely, it will ruin the end product. Now that the cupcakes are cooled, you can use a cupcake or even an apple corer and core the centre out, then fill generously fill with the cherry jam.
Top the cupcakes with the freshly whipped cream and finish them with a generous grating of dark chocolate and top with a cherry of your choice.
That’s it – a super simple recipe for a batch of black forest cupcakes. So whether you’re looking for something new or an old favourite – these cupcakes will go down a treat!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.