Black Forest Cupcakes
A classic German dessert in cupcake form best for spring baking! These black forest cupcakes boast of rich chocolate cake laced with Kirsch, filled with tart cherry compote, and topped with lush whipped cream to make one decadent chocolate dessert. Dig in!
What is Special About Black Forest Cake?
Black forest cake is the unique combination of chocolate cake, cherry filling, whipped cream frosting, and Kirsch, and it’s one of the better known German desserts. In baking, black forest typically means a combination of these flavors which are best done in spring to take advantage of fresh cherry season. And don’t forget to serve this black forest cupcake recipe during your spring holidays which mostly means Easter!
The Origin Of Black Forest Cake
Schwarzwälder Kirschtorte, which translates to Black Forest cherry-torte, comes from the Black Forest region of Germany which is famous for its cherry trees. Pastry chef Josef Keller claimed to have invented the cake in 1915 in his bakery Café Agner in Bad Godesberg, however some say that master confectioner Erwin Hildenbrand invented the dessert in his bakery Café Walz in Tübingen. Either way, both of these cakes are derived from a long time dessert of cooked cherries served with whipped cream and Kirsch popular to the region. German law in facts mandates that any dessert labeled Schwarzwälder Kirschtorte must have Kirsch. Read more about it here!
Black Forest Cupcakes Ingredients
- Cherries: Fresh or frozen works for the fruity compote. I always lean toward fresh to take advantage of what’s currently in season. If you choose fresh, I suggest tart cherries to contrast the sweetness of the whipped cream and cupcake.
- Cocoa powder: I lean towards darker cocoa powders for my chocolate desserts that I can get from Valrhona strictly for the darker, richer color.
- Kirsch: A cherry based liquor standard when making anything black forest. However, you can completely remove this if looking to keep alcohol free.
Major Allergens Present: Gluten, dairy, eggs, alcohol
Equipment Needed
- Hand or stand mixer: Used to make the chocolate cake mix and for whipped cream. For a hand mixer you will use the beaters and a stand mixer you will use the whip attachment for both.
- 12 ea cupcake/muffin tin and liners: I think this goes without saying if you’re making cupcakes.
- Piping bag and piping tips: Used to decorate the cupcakes with. I like a large round tip for these, however, you can choose how you prefer to decorate.
- Pastry brush: Used to brush the inside of the cupcakes with Kirsch syrup. You can use either boar or silicon bristles.
How to Make Black Forest Cupcakes:
What are Black Forest Cupcakes Made Out Of?
This black forest cupcake recipe contains three delicious components. One is the dark chocolate cupcake using a light an airy method of preparation. Two is the cherry compote filling ideal for baking in the spring since cherries are a spring season produce. And third is the whipped cream topping where I like to flavor with Kirsch for a little boozy action.
Make the Cherry Compote Filling
Cherries are super fruity and in the middle for amount of water content. Super easy to make, this compote is combining all ingredients and cooking until the juices cook out while stirring occasionally. However, this compote should be cold before filling, so it may be a good idea to prepare a day or two before.
Make the Chocolate Cupcakes
This chocolate cupcake batter uses cocoa powder instead of chocolate, and uses a variation to the creaming method. Instead of creaming butter and sugar, we whip the eggs and sugar until light fluffy then add in the oil. From there, it is the classic creaming method of alternately adding the dry and wet ingredients starting and ending with the dry ingredients. Again, like the compote, I like to make the cupcakes a day or two in advanced so they have time to chill before hollowing out.
Hollow Out the Cupcakes:
To hollow the cupcakes you can use either a melon baller, ring cutter, or a serrated steak knife, and I prefer serrated knives because a cone shaped cavern gives you filling in every bite. Cold cupcakes are easier, so I will make the compote and the cupcakes the night before so that both can chill in the fridge overnight. But, what’s important with hollowing out cupcakes is that you want a good amount of filling without completely removing the stability of the bottom and sides of the cupcakes.
Make the Whipped Cream Topping and Kirsch Syrup
The whipped cream is as easy as combining all the ingredients and whipping until stiff peaks. Always reserve in the fridge until needed, and you may need to fluff up with a whisk before piping. Easy is the name of the game with this recipe, because the Kirsch syrup is just boiling all ingredients and setting aside until needed. Careful not to set the booze on fire!
Finish the Black Forest Cupcake Recipe
Brush the inside of the chocolate cupcake with the Kirsch syrup; this keeps the cupcakes moist and gives extra Kirsch flavor. Then, fill the cupcakes with a spoonful of the cherry compote. With a piping bag and desired tip (I use a straight round tip) you can pipe the whipped cream on top, or you can scoop for a more rustic look. Top with a cherry and shaved chocolate and serve this German chocolate dessert.
Help Making This Black Forest Cupcake Recipe:
How to Hollow Cupcakes and Fill:
- Cold cupcakes are easier to hollow out, so I prefer to make the cupcakes a day in advanced and let sit , covered in the fridge overnight.
- Use a serrated steak knife, apple corer/ring cutter, or melon baller to hollow out. Leave enough cake for stable sides and bottom, but also hollow enough for enough filling.
- I usually fill slightly above the cupcake because I love the filling of a cupcake. However, you want to be careful that nothing spills over and out.
How to Use a Piping Bag
- Insert the piping tip and cut a hole accordingly. Push some of the bag into the tip to prevent any leakage.
- Fold the the top quarter to third of the bag over and hold the bag there. Spatula the whipped cream into the bag, and wipe the spatula off with your hands through the bag.
- Fold the top back over and hold the top of the bag with your non-dominant hand. With large piping bags I will actually twist the end and put under my arm pit for safe keeping.
- Squeeze the center of the bag and twist, as this your pressure point and your control point of the bag. The further from the tip, the more strenuous and less control you have over the bag.
- Use the meat your hand to then squeeze out the contents, then release to stop.
Enhancing This Black Forest Cupcake Recipe:
- Instead of a whipped cream frosting, use a whipped chocolate ganache for an extra chocolatey treat!
- Add a little nutty component by topping the whipped cream with toasted almonds! Also, replace any vanilla extract with almond extract as well.
How to Store and Freeze Black Forest Cupcakes
- Store finished cupcakes uncovered in the fridge for up to 5 days.
- Freeze cupcakes separately and wrapped for up to 2 months or refrigerate for up to 2 weeks.
- Store compote separately in a sealed container in the fridge for up to 2 weeks.
Troubleshooting Black Forest Cupcakes:
- My compote is really watery! You’ve got some extra juicy cherries there! If your cherries are pretty soft, you can also strain out some of that liquid with a fine mesh strainer, you can continue to cook on medium low until those juices cook themselves out.
Something else going wrong? Reach out and we will troubleshoot together!
Black Forest Cupcakes
Equipment
- Hand or stand mixer
- 12 ea cupcake tin with liners
- Pipe bag with tip
- Pastry brush
Ingredients
Cherry Compote
- 10 oz Fresh cherries roughly 1 bag
- 2 Tbs Granulated sugar
- 1 Tbs Kirsch
- 1 tsp Vanilla extract
- 2 pinches Cinnamon, ground
Chocolate Cupcake Batter
- 212 g Hot water
- 50 g Cocoa powder
- 2 ea Whole eggs
- 1 tsp Vanilla extract
- 226 g Granulated sugar
- 75 g Vegetable oil
- 250 g All purpose flour
- ¾ tsp Baking powder
- ¾ tsp Baking soda
- ½ tsp Kosher salt
Whipped Cream Frosting & Kirsch Syrup
- 200 g Heavy cream
- ½ Tbs Kirsch
- 1 Tbs Granulated sugar
- ½ tsp Vanilla extract
- ⅓ cup Granulated sugar approximate
- ¼ cup Water approximate
- 2 Tbs Kirsch approximate
Instructions
To prepare the cherry compote
- Reserve 12 cherries for topping the cupcakes with and pit and quarter the rest.
- Combine the cherries in a pot with the Kirsch, sugar, vanilla, and cinnamon and place over medium heat.
- Cook stirring occasionally until the juices have mostly boiled out.
- Allow to cool until cold in the fridge.
To prepare the chocolate cupcake batter
- Preheat the oven to 350℉ and prep your cupcake tin with liners.
- Mix together the hot water with the cocoa powder and set aside.
- using your stand mixer with whip attachment or hand mixer with beaters, whip together the eggs with the sugar until pale and fluffy on high speed. Reduce speed to medium low, and slowly stream in the oil. Whip on high speed for about 30 seconds.
- Alternately add in the dry ingredients in 3 additions and the cocoa water mixture in 2 additions mixing on medium low until incorporated before adding the next addition.
- Scrape the bowl and attachments and mix on medium speed for 60 seconds.
- Portion into the cupcake tray filling a little more than ¾ of the way.
- Bake for 20-25 minutes rotating halfway through until it springs back when poked. Allow to cool completely before finishing, preferably in the fridge.
To prepare the whipped cream frosting and Kirsch syrup
- Combine the heavy cream and vanilla with the first measurements of Kirsch and sugar in your mixing bowl. Whip on high speed until stiff peaks form. Reserve cold until ready to pipe, preferably no more than hour.
- Combine the second measurements of sugar and Kirsch in a pot with the sugar and bring to a boil. Remove from heat and reserve until needed.
To finish the cupcakes
- Hollow out the center of the cupcakes either with a knife, melon baller, or ring cutter.
- Brush the inside of the cupcake with the syrup using a pastry brush. Fill with a spoonful of the cherry compote.
- Pipe or scoop the whipped cream on top. Decorate with a cherry and shaved chocolate.
Nutrition
These were great! I made them for a party and the filling was an absolute hit! I will definitely make these again.