Description
These Decadent Black Forest Cupcakes feature moist cocoa sponge filled with cherry jam and optional kirsch, topped with whipped cream, fresh cherries, and dark chocolate shavings. A classic indulgence perfect for any special occasion or dessert craving.
Ingredients
Scale
Cupcake Batter
- ¾ cup butter
- ½ cup caster sugar
- â…“ cup dark brown sugar
- 3 large eggs
- 2 tbsp milk
- 1¼ cup self-raising flour
- ¼ cup cocoa powder
- ¼ tsp baking powder
Filling
- ¾ cup cherry jam
- 1 tbsp kirsch (optional)
Topping
- 1¼ cup double cream
- 1 tbsp icing sugar
- 1 tsp vanilla extract
- 12 fresh cherries
- ¼ cup dark chocolate shavings
Instructions
- Preheat & Prep: Preheat your oven to 325°F (160°C) or Gas Mark 3. Line a cupcake tin with paper cases to prepare for baking.
- Cream Butter & Sugars: Beat the butter together with caster sugar and dark brown sugar for about 5 minutes until the mixture is light, fluffy, and pale in color.
- Add Eggs & Milk: Incorporate the eggs one at a time into the creamed butter and sugar, mixing well after each addition. Stir in the milk until fully combined and smooth.
- Fold in Dry Ingredients: Sift together the self-raising flour, cocoa powder, and baking powder. Gently fold these dry ingredients into the wet mixture carefully to keep the batter airy.
- Bake: Divide the prepared batter evenly into the cupcake cases. Bake in the preheated oven for 25 to 30 minutes or until a skewer inserted into the center comes out clean. Remove and allow to cool completely.
- Core & Fill: Using a cupcake corer or small knife, remove the center portion of each cooled cupcake. Fill the hollow with cherry jam mixed with kirsch if using.
- Whip Cream: Whip the double cream with icing sugar and vanilla extract until stiff peaks form. Pipe or spoon this whipped cream generously over each filled cupcake.
- Decorate: Top each cupcake with a fresh cherry and sprinkle with dark chocolate shavings for a classic Black Forest finish.
- Serve & Store: Serve the cupcakes immediately for best texture and flavor, or store in an airtight container in the refrigerator for up to 2 days.
- Storage Tips: Store leftover cupcakes in the fridge for up to 2 days. Unfrosted cupcakes freeze well for up to 1 month; add filling and whipped cream after thawing.
Notes
- Kirsch is optional but adds authentic flavor to the cherry filling.
- Ensure cupcakes are completely cool before coring to prevent crumbling.
- Whipped cream can be stabilized with a bit of cream of tartar if desired for longer hold.
- Use fresh, firm cherries for best topping presentation.
- For gluten-free variation, substitute self-raising flour with gluten-free self-raising flour blend.
