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cherry stuffed black forest cupcake

Black Forest Cupcakes Recipe

Course: cupcakes, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 15 cupcakes
Calories: 292kcal
Made from scratch, these decadent black forest cupcakes are loaded with rich flavors of chocolate and cherry, and topped with a white chocolate frosting.
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Equipment

Ingredients

  • 3 tablespoons unsalted butter 42 grams, room temperature
  • 1 cup granulated sugar 200 grams
  • 2 large eggs 100 grams
  • ½ teaspoon pure vanilla extract 2 grams
  • 1 cup all-purpose flour 120 grams
  • ¼ teaspoon baking soda
  • teaspoons baking powder 6 grams
  • ½ cup unsweetened cocoa powder 42 grams
  • ¼ teaspoon kosher salt
  • ¾ cup milk 170 grams

For the Filling

  • 1 cup cherry pie filling 255 grams

For the Frosting

  • 2 cups heavy whipping cream 454 grams
  • cup powdered sugar 38 grams
  • 3.3 ounces white chocolate instant pudding mix 93 grams (1 box)

For the Toppings

  • 1 chocolate bar shaved
  • 12 bing cherries stemless and pitted (from 1 jar)

Instructions

For the Cupcakes

  • Preheat oven to 350°F. Line a 12-count cupcake tin with cupcake wrappers or spray the wells with a nonstick baking spray.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy. Add in the eggs one at a time; mixing in between each addition. Mix in the vanilla. Set aside.
    3 tablespoons unsalted butter, 1 cup granulated sugar, 2 large eggs, ½ teaspoon pure vanilla extract
  • In another medium bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt.
    1 cup all-purpose flour, ¼ teaspoon baking soda, 1½ teaspoons baking powder, ½ cup unsweetened cocoa powder, ¼ teaspoon kosher salt
  • Alternate adding the dry ingredients and the milk to the butter mixture. Pour half of the flour mixture, followed by half of the milk, mixing until combined after each addition. Repeat with remaining flour mixture and milk, and mix until everything is combined.
    ¾ cup milk
  • Scoop batter into each of the cupcake liners, filling about ⅔ of the way full. Bake for 17-18 minutes, until a toothpick inserted into the middle comes out clean. Cool completely before moving onto the filling.

For the Filling

  • To fill the cupcakes, use a knife and carve out a shallow well from the center of the cupcake. Don’t go down too far or the filling will make a mess. (You could also use a melon baller or spoon.) Fill each of the wells with the cherry pie filling. (I was able to fit 3-4 cherries into each cupcake) Set aside to prepare the frosting.
    1 cup cherry pie filling

For the Frosting

  • To start, place a stainless steel mixing bowl into the freezer for 20-30 minutes before preparing the frosting.
  • Once chilled, add the heavy cream to the bowl and mix on high just until soft peaks form, about 2-3 minutes. Don’t overmix.
    2 cups heavy whipping cream
  • Add the powdered sugar and continue mixing until it comes together, stopping just before it starts to form stiff peaks, about 1 minute.
    ⅓ cup powdered sugar
  • Add the pudding mix and continue mixing on a low speed for another 30 seconds, just until it’s all combined. Take care not to overmix, as the frosting can quickly curdle.
    3.3 ounces white chocolate instant pudding mix
  • Scoop the frosting into a piping bag fitted with your favorite tip (I used a Wilton 1M tip). Frost the cupcakes as desired.
  • For the chocolate shavings, use a vegetable peeler and run it along the side of a chocolate bar. Top with a bing cherry.
    12 bing cherries, 1 chocolate bar

Video

Notes

  • These would be great to make a day ahead to allow for complete cooling. They can be made same day, just make sure they are fully cooled. The problem with filling them before cooling is how crumbly the cake is while warm.
  • If you can't find bing cherries, use maraschino instead.
Storage: Store Black Forest cupcakes in an airtight container at room temperature for up to 2 days. You can freeze the unfilled, unfrosted cupcakes for up to 3 months. Let them cool completely before freezing in a freezer-safe container. Thaw at room temperature.

    Nutrition

    Calories: 292kcal | Carbohydrates: 36g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 367mg | Potassium: 141mg | Fiber: 2g | Sugar: 18g | Vitamin A: 627IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg