Small Batch Black Forest Cupcakes

Beautiful black forest cupcake topped with whipped cream and a fresh cherry.

5 from 4 reviews

Small Batch Black Forest Cupcakes

An easy recipe for small batch black forest cupcakes! 6 decadent and moist chocolate cupcakes - made without eggs - are topped with fresh cherry filling, fluffy whipped cream, chocolate shavings, and a proud cherry on top!

Prep Time25

Cook Time18

Total Time43

Course: Dessert

Cuisine: American

Servings: Cupcakes

Calories: 258kcal

Author: Erin Cernich

Equipment

Ingredients

Chocolate Cupcakes

⅔ cup all-purpose flour
½ cup organic cane sugar or granulated sugar
3 tablespoons unsweetened cocoa powder, Dutch process
½ teaspoon baking powder
¼ teaspoon salt
2 tablespoons unsalted butter, room temperature cut into cubes for easy mixing
¼ cup milk, room temperature see Notes
2 tablespoons canola oil or any neutral oil
1 tablespoon full fat sour cream, room temperature or hot water
1 teaspoon vanilla extract
3 tablespoons medium brew coffee, very hot or hot water

Cherry Filling

1 teaspoon water
1 teaspoon corn starch
8 ounces fresh cherries, pitted and quartered plus more to top cupcakes
1 tablespoon pure maple syrup any sweetener will work; sweeten to taste

Topping Options

Whipped Coconut Cream
Stabilized Whipped Marshmallow Cream
chocolate shavings from a chocolate bar or candy bar

Instructions

Cherry Filling

Make the cherry filling first. In a small saucepan without the heat on, add the water and cornstarch. Mix until the cornstarch dissolves. Then add the cherries. Cook over medium heat until the cherries start to break down and release their juices. Add the maple syrup and sweeten to taste. Continue to cook the cherries over medium-low heat until the sauce begins to thicken. This may take about 10 minutes.
8 ounces fresh cherries, pitted and quartered, 1 teaspoon water, 1 teaspoon corn starch, 1 tablespoon pure maple syrup
Transfer to a bowl and set aside, or refrigerate, until ready to assemble the cupcakes.

Chocolate Cupcakes

Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a muffin pan with 6 cupcake liners.
In the mixing bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, cocoa powder, baking powder, and salt. If the cocoa powder is lumpy, sift it through a fine mesh strainer set over the bowl. Give the dry ingredients a quick mix to combine. See the Notes below to use a stand mixer or hand mixer.
2/3 cup all-purpose flour, 1/2 cup organic cane sugar, 3 tablespoons unsweetened cocoa powder, Dutch process, 1/2 teaspoon baking powder, 1/4 teaspoon salt
Add the butter cubes to the dry ingredients. Mix on medium-high speed until the butter is broken up and the mix resembles coarse sand. This reverse-creaming method yields light and fluffy cupcakes.
2 tablespoons unsalted butter, room temperature
In a liquid measuring cup, measure the milk, then add the oil, sour cream, and vanilla. Mix to combine.
1/4 cup milk, room temperature, 2 tablespoons canola oil, 1 tablespoon full fat sour cream, room temperature, 1 teaspoon vanilla extract
Turn the mixer on low speed. Slowly drizzle the wet ingredients, along with the hot coffee/water, into the dry until incorporated and no dry streaks remain. It is ok if the batter is a little lumpy.
3 tablespoons medium brew coffee, very hot
Pour equal amounts of batter into the prepared cupcake liners. Tip – Use a small cookie scoop to help with portioning and less mess! Bake for 16 to 18 minutes, or until they are springy to the touch and a toothpick inserted in the middle comes out clean.
Cool the cupcakes in the pan set on a wire cooling rack for 5 minutes. Then transfer the cupcakes to the wire rack to cool completely before frosting.
Scoop even portions of the cherry filling on top of each cupcake. Then sprinkle on the reserved chopped cherries. Top with whipped cream of choice, chocolate shavings, and a fresh cherry.
Whipped Coconut Cream, chocolate shavings, Stabilized Whipped Marshmallow Cream

Notes

Serving Size - This is a small batch recipe that can easily be doubled.
Stand Mixer vs Hand Mixer - Since this is a small batch batter, I recommend a smaller mixing bowl to mix the batter evenly. To use your tilt-head stand mixer with standard attachments, I link the mixing bowl above. Otherwise, a hand mixer and medium mixing bowl will work fine.
Milk - 2% or whole milk works best to achieve optimal results (soft and fluffy texture). However, any milk type will work.
Cocoa Powder - I prefer Dutch process cocoa because it is less acidic and has a stronger flavor. To swap natural cocoa, you will need to add baking soda. Use 1/3 teaspoon baking powder + 1/8 teaspoon baking soda.
Cherry Filling - The cherry filling can also be piped inside of the cupcakes: cut a small hole (going about 2/3 of the way down the cupcake) in the center of each cupcake, and fill.
Storage - Unfrosted cupcakes can be stored covered at room temperature for 3 to 5 days. To freeze: wrap individually in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw in the refrigerator then bring to room temp to frost and serve.

Nutrition