All the beautiful flavours of a Black Forest Gateau but as Black Forest Cupcakes! These delicious moist and rich chocolate cupcakes are filled with a sweet cherry compote and topped with a smooth and creamy mascarpone cream icing. More cherries, cherry compote and chocolate shavings decorate the top to make these one super indulgent cupcake.
WHY YOU’LL LOVE THIS RECIPE
Chocolate Fudge Cupcake | Each individual element of this recipe is a star in itself because this chocolate cupcake is unbelievable! Using oil and buttermilk instead of butter make it incredibly moist and tender that it literally melts in your mouth. It’s rich black colour is thanks to deep black cacao powder and it quite literally puts the black into Black Forest.
Surprise Cherry Filling | No Black Forest dessert is complete without its partner in crime, the cherry! The Cherry Compote filling is stuffed inside the cupcake so that every bite gives you a mouthful of cherry, chocolate and that beautiful mascarpone cream icing.
Whipped Mascarpone Icing | Smooth and subtle whipped mascarpone icing is the best companion to round off this trio. It perfectly compliments the rich and sweet flavours of the chocolate and cherries, bringing everything into harmony with each and every mouthful.
WHY IS IT CALLED BLACK FOREST?
The Black Forest flavour originates from Germany and traditionally a Black Forest Gateau consists of 3-4 layers of chocolate sponge cake sandwiched between plenty of juicy cherries and whipped cream that has been flavoured with a Kirsch (cherry flavour) liqueur. It’s a beautiful and indulgent cake and has been adapted many times into various different types of desserts such as these Black Forest Cupcakes.
The name Black Forest is thought to come from the region it originated; The Black Forest in West Germany. However I discovered that it is actually named after the kirsch cherry alcohol made from the sour cherries found in the Black Forest.
HOW TO MAKE THE CHOCOLATE CUPCAKES
I love butter dearly, but recently I’ve become obsessed with oil based sponge cakes. The texture and taste difference when you use a oil instead of butter is incredible and I also find the rise is much better and more consistent.
To make these delicious chocolate cupcakes find the instructions below but follow the full recipe for ingredients and more details.
Whisk all the dry ingredients together in a medium bowl. Add the plain flour, cocoa powder, coffee powder, baking powder, bicarb and salt together until well combined
Whisk the wet ingredients together. In a separate bowl, whisk the golden caster sugar and soft brown sugar together with the eggs and oil together until frothy.
Add the vanilla and buttermilk and continue whisking for a few more minutes.
Fold dry ingredients together with the wet ingredients until JUST combined. Be careful not to over mix.
Fill the cases and bake. Pour the batter into each cupcake case until it’s filled halfway only then bake. Once baked leave to cool before filling and icing.
TIPS FOR MAKING MASCARPONE ICING
Mascarpone is a lovely Italian soft cheese with a creamy texture and sweet taste. It’s the perfect topping for the well known Tiramisu and I think it’s divine for these Black Forest Cupcakes.
As its a soft cream cheese you might be wondering how it’s stable enough to top these cupcakes without causing a huge mess. Some would suggest gelatine but it really isn’t necessary and you can make a stable mascarpone icing with just three simple ingredients; mascarpone cheese, double cream and icing sugar.
It’s super easy to make but there I have a few tips to make sure it’s perfect.
- Soften the Mascarpone first | To avoid any random lumps soften the mascarpone first in a bowl with an electric whisk
- Don’t over whisk the cream | For this recipe we want the whipped cream beat to soft peaks rather than whipped. When it’s whipped it breaks down as there are too many air bubbles so you only want to whisk it to the point JUST before it becomes whipped. The trick to telling when that is is when the cream is smooth and making soft but stiff peaks.
- Be gentle | When you add the softly whipped cream to the mascarpone be careful not to beat too hard. Gently fold the two together until just combined.
TOOLS YOU WILL NEED TO MAKE BLACK FOREST CUPCAKES
- 12 hole cupcake tin
- Cupcake cases
- Balloon whisk
- Measuring Jug
- Several mixing bowls
- Electric hand whisk
- Piping Bag
- Round tip piping nozzle
Shop these tools
LOVE CHOCOLATE? TRY THESE
I would love it if you tagged me @mykitchendrawer on Instagram if you make these Black Forest Cupcakes. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message. Happy baking!
Black Forest Cupcakes
For the chocolate cupcakes
- 100 g plain flour
- 50 g dark cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs room temperature
- 100 g golden caster sugar
- 100 g light brown sugar
- 80 ml vegetable oil
- 2 tsp vanilla extract
- 120 ml buttermilk or sour cream
- Cherry compote I use a pre-made compote from Lemon Vanilla
For the Mascarpone Cream Icing
- 250 g mascarpone cheese
- 300 ml double cream
- 100 g icing sugar
- 1 tsp vanilla extract
- Dark Chocolate to decorate
- Fresh cherries to decorate
For the chocolate cupcakes
- Preheat the oven to 170°C and line a 12 hole cupcake tray with cupcake cases
- In a medium bowl, whisk together the flour, cocoa powder, coffee powder, baking powder, bicarbonate of soda and salt until well combined then leave to one side.
- In a separate bowl, whisk together both sugars with the eggs and oil and mix until combined well.
- Add half the dry mixture into the wet mixture and fold it together. Add the buttermilk then add the remaining dry mixture and fold through again until just combined. Be careful not to over mix, you only want to mix until you can no longer see any flour bits.
- Spoon or pour the mixture to fill the cupcake cases half way. Be careful not to over fill the cases as this could cause them to rise too high and over flow.
- Give the cupcake tin a tap on the work surface to remove any big air bubbles then bake in the centre of the oven for 19-21 minutes until well risen and springy to touch. When baked leave the cupcakes to cool in the tins for a few minutes, the remove and leave them to cool on a wire rack.
For the mascarpone cream icing
- In a medium bowl, add the mascarpone cheese and beat it with a wooden spoon to soften a little.
- In a separare bowl, add the double cream and vanilla and whisk together with an electric whisk until it reaches soft but stiff peaks.
- Add the mascarpone to the cream mixture and gently fold the two together. Add the vanilla and fold it all together until smooth.
- Using a piping nozzle cut out a hole in the centre of each cupcake and fill the centres with a tsp of cherry compote, topping the hole with the piece of cake you cut out.
- Fit a piping bag with a round tip piping nozzle and fill it with the mascarpone cream icing. Pipe swirls on top of each cupcake then top with a fresh cherry, some grated or shaved dark chocolate and a drizzle of cherry compote juice.
- Serve immediately, or leave in the fridge and remove 10 minutes before serving.