Simple and delicious Black Forest Cupcakes are perfect for a party or just a weeknight pick me up! Flavorful but not too sweet – it’s an ideal match.
- 2 cups (260g) flour
- 2 cups (345g) sugar
- 3/4 cup (75g) cocoa powder (dark chocolate)
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp espresso powder
- 1 tsp salt
- 1/2 cup (125ml) oil
- 2 large eggs
- 1 cup (250ml) buttermilk
- 1 1/2 tsp vanilla
- 1 cup (250ml) boiling water
- 2 cups (500ml) heavy cream
- 2 1/4 tsp plain gelatin
- 8 tsp cold water
- 1/2 cup powdered sugar
- 1 tsp vanilla
- Preheat oven to 350 F (175 C) and put 24 cupcake liners into muffin pans.
- Put all the dry ingredients into the bowl of a mixer and combine.
- Add everything except the boiling water and beat on medium for about a minute.
- With the mixer on low and slowly add the boiling water and combine. The batter will be very thin!
- Fill each liner with 1/4 cup of batter and bake for 18-22 minutes.
- Let them sit for 5 minutes and then remove from the pans onto a cooling rack.
- Put the cold water into a small pan and sprinkle the gelatin over it. Let it sit for 5 minutes until it starts to “bloom.”
- Heat up the mixture for a minute or two until the gelatin dissolves and remove from the heat.
- Add the cream, sugar, and vanilla to a mixer bowl and whisk for one minute.
- With the mixer on medium speed, slowly pour the gelatin into the cream and beat on high until it holds stiff peaks when the whisk is lifted out of the bowl.
- Pipe the cream onto the cupcakes, sprinkle with cinnamon and top with a cherry.
Cream adapted from Add a Pinch
If you don’t have buttermilk (I rarely do) add a Tablespoon of lemon juice, fresh if possible, to a cup of milk and let it sit for 5-10 minutes to make your own
Use an extra salt shaker to get an even dusting of cinnamon
Keywords: chocolate cupcakes, black forest cupcake recipe, stabilized whipped cream, cherries and chocolate, chocolate cupcake recipe