Black Forest Cupcakes

black-forest-cupcakes
Photo by Hector Manuel Sanchez
Black Forest Cupcakes 3.9 11 5 1
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  • Makes 12
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 350 calories
    • Fat 16 g
    • Sat Fat 10 g
    • Cholesterol 75 mg
    • Sodium 220 mg
    • Protein 5 g
    • Carbohydrate 47 g
    • Sugar 34 g
    • Fiber 1 g
    • Iron 3 mg
    • Calcium 51 mg

Heat oven to 350° and line a standard 12-cup muffin tin with paper liners. Combine the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl.

Whisk the sugar, butter, and eggs in the large bowl. Add the flour mixture to the sugar and egg mixture in increments, alternating with the buttermilk and coffee, starting and ending with the flour mixture.

Divide the batter between the prepared cups. Bake until a toothpick inserted into the center comes out with just a few moist crumbs, 22 to 25 minutes. Transfer cupcakes to a rack to cool completely.

Ingredients

  1. Check Cupcakes:
  2. Check cups all-purpose flour
  3. Check ¾ cup Dutch-process cocoa powder
  4. Check ¾ teaspoon baking soda
  5. Check ½ teaspoon baking powder
  6. Check ½ teaspoon kosher salt
  7. Check cups sugar
  8. Check 4 tablespoons unsalted butter, melted, plus more for the pan
  9. Check 2 large eggs, room temperature
  10. Check ½ cup buttermilk
  11. Check ½ cup warm coffee
  12. Check ½ cup cherry preserves
  13. Check Frosting:
  14. Check cups cold heavy cream
  15. Check cup confectioners’ sugar
  16. Check Chocolate shavings, optional
  17. Check Preserved cherries, optional

Directions

  1. Heat oven to 350° and line a standard 12-cup muffin tin with paper liners. Combine the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl.
  2. Whisk the sugar, butter, and eggs in the large bowl. Add the flour mixture to the sugar and egg mixture in increments, alternating with the buttermilk and coffee, starting and ending with the flour mixture.
  3. Divide the batter between the prepared cups. Bake until a toothpick inserted into the center comes out with just a few moist crumbs, 22 to 25 minutes. Transfer cupcakes to a rack to cool completely.
  4. Once the cupcakes are cool, use a paring knife to cut a small circle out of the top of each. Save the tops and scoop a bit of cake out of the center of each cupcake. Fill each cupcake with about 2 teaspoons of cherry preserves and replace the tops.
  5. Whip the heavy cream and confectioners’ sugar to medium-stiff peaks. Top each cupcake with whipped cream. Garnish with chocolate shavings and cherry preserves, if desired.