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One of the black forest cupcakes on a small white plate with cherries and cocoa powder in the background amongst other cupcakes

Black Forest Cupcakes

by 12 Kitchens
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!
5 from 1 vote
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Category Cakes & Cupcakes
Difficulty Easy
Servings 12 Cupcakes
Calories 331 kcal

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

Calories: 331kcalCarbohydrates: 50gProtein: 4gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 19mgSodium: 198mgPotassium: 157mgFiber: 3gSugar: 31gVitamin A: 262IUVitamin C: 2mgCalcium: 40mgIron: 2mg
Keyword Boozy recipes, Chocolate dessert, Easter dessert, Easy dessert, Fruity dessert, Nut free recipes, Spring Baking
Tried this recipe?Mention @12kitchens or tag #12kitchensbaker!