Enchanted Black Forest Cupcakes [Recipe]
A few days ago, I posted a recipe for Blank Space Cake inspired by Taylor Swift and these cupcakes are a variation on the theme. I love rich, chocolaty, moist cakes, but sometimes, I’m not ready to spend a few hours of my time making them. In those cases, cupcakes always come to the rescue offering the sponge, the filling, and the frosting, and all of it within 20 minutes. Here is the recipe for my favorite Enchanted Black Forest Cupcakes.
Dark chocolate and sour cherries are a match made in heaven! Chocolate is the chief flavor of these cupcakes, so everything else is there just to emphasize it. This is one of those recipes that swiftly become number-one, due to its simple preparation and divine taste!
What Makes Enchanted Black Forest Cupcakes Special?
High-quality cocoa and dark chocolate truly make a difference in both flavor and color. They are slightly bitter, but super rich and complex. I love to add olive oil in the batter, instead of vegetable or butter, because of its unique and subtle flavor. It gives the cake a special touch of moistness and aroma that enhances the chocolate relish.
I also fancy adding a good splash of vanilla in the batter, as nothing tops a warm and nutty aroma. Moreover, something as simple as making cherry pie filling yourself skyrockets regular cupcakes to delicacy. I like to add just a tad of sugar in the filling, so it can keep the signature touch of sourness to smash earthy cocoa. For the frosting, I kept it uncomplicated and silky – heavy cream and vanilla sugar only!
How to Make these Black Forest Cupcakes?
Making every single thing for these cupcakes from scratch doesn’t last more than 20 minutes. It holds all the cake qualities for a fragment of prep time, so that’s why I made it remarkably often in the last few months. I’m writing you all the ingredients for this delightful dessert below!
- Flour – I used bread flour this time, but all-purpose is more than fine, too.
- Sugar – I opted for white granulated sugar for the batter and vanilla sugar for the frosting.
- Oil – Olive oil in cakes is my all-time favorite! Its light flavor brings out roasted and fruity notes of chocolate.
- Eggs – Eggs are the chief binding agent, plus add flavor to the sponge.
- Cocoa – Always go for fine-quality cocoa. You will, undoubtedly, feel the difference – complex, fruity, bitter, and tart notes. The real cocoa will take your dessert from ‘ok’ to 5-star real quick.
- Chocolate – I prefer dark chocolate with 70% of cocoa. It’s my ideal ratio and it just blends wonderfully with cherries. It feels extra luxurious on the palate.
- Baking soda – I chose baking soda for the leavening agent this time, but I kind of regret it. They raised so well and the taste was amazing, but they were a bit crumblier than I wanted them to be. Thus, when left overnight, they don’t crumble at all. Next time, I’ll probably go with baking powder.
- Vinegar – Vinegar is there to start the reaction with baking soda. You can go with white or apple cider. If you’re using baking powder, ditch the vinegar, or add just a splash.
- Vanilla extract – Vanilla deepens the sweet and creamy mouthfeel of chocolate and gives a delightful scent.
- Cherries – I made cherry pie filling from scratch, but you don’t have to. Store-bought will work, as well, but not this good, to be honest. I used canned sour cherries.
- Corn starch – Corn starch is there to slightly dense up the filling.
- Heavy cream – It’s the base ingredient for the frosting. It is super simple and you can alter it to your taste. I added a bit of vanilla sugar, nothing else.
Get ready to bake!
Step 1: Making the Batter
Start with chopping dark chocolate finely and transfer it into a big bowl. Add cocoa and hot water into the bowl, as well, and combine. Stir until cocoa is completely dissolved and the chocolate melts. Store the mixture in the fridge to cool while you work on everything else.
In another bowl, mix all the dry ingredients: flour, baking soda, sugar, and salt. In yet another mixing bowl (I wish I could say it’s the last one 😀) whisk together all the wet ingredients: olive oil, eggs, vinegar, and vanilla. Now, add the chocolate mixture and combine well.
When it comes to dry ingredients mixture, I like to add it 3 spoons at a time, so everything can fuse perfectly. You don’t need a mixer, though, just a whisk. There shouldn’t be any flour lumps left.
Step 2: Baking
Before you start preparing the batter, preheat your oven to 350 °F (180 °C). Take a cupcake tin and line it. Separate the batter equally amongst the muffin cups, leaving 1/4 of the cup empty.
I baked mine for about 20 minutes, but definitely check with a toothpick – it should come out with a few crumbs on it. Leave the muffins in the tin for a few minutes to cool slightly, then transfer them to the rack to chill to room temperature. I find it easier to fill like this, as they don’t crumble as much.
Step 3: Making the Cherry Pie Filling
I have the simplest method – pour the cherries into the pot, add a bit of sugar (to taste), and bring to a simmer. I used compote this time, so I decanted a cup of liquid from it. Mix cornstarch with a splash of cherry liquid you separated and add to the pot.
Give it a quick stir and remove from the stove. I like it better when it’s slightly runny, the cupcakes will absorb all the moistness. Leave it to cool completely.
Step 4: Filling the Cupcakes
After everything is chilled, save 12 cherries for decorating. Make an opening in the center of every cupcake, large enough to fit about a tablespoon of filling. Fill each cupcake, and let’s get on frosting!
Step 5: Making the Frosting
In a mixing dish, beat the heavy cream with a mixer to soft peaks. Now, add sugar – regular and vanilla sugar, and whip again until stiff peaks. Transfer it to a piping bag and garnish the cupcakes. Place a cherry on top and you’re done! Enjoy the chocolaty haven!
How to Store Cupcakes?
The filling inside will keep the muffins moist for a long time. I like to store them in airtight containers and I must admit, they are better the day after. They will be good at room temperature for a day and 3 days in the fridge. If you don’t frost it right away, you can swathe them in a plastic wrap, too.
Enchanted Black Forest Cupcakes
Equipment
- 1 Mixer
- 1 cupcake tin
Ingredients
For the Batter
- 3 oz dark chocolate (70% cocoa)
- ⅓ cup cocoa powder
- ¾ cup warm water
- ¾ cup bread flour
- ¾ cup granulated sugar
- ½ tsp sea salt
- ½ tsp baking soda
- ¼ and 2 cup and tbsp olive oil
- 2 eggs (large)
- 2 tsp vinegar
- 1½ tsp vanilla extract
Cherry Pie Filling
- 1½ cup sour cherries
- 1 tbsp cornstarch
- 2 tbsp granulated sugar
Frosting
- 1 ½ cup heavy cream
- ¼ cup granulated sugar
- 1 tbsp vanilla sugar
Instructions
Making the Batter
- Start with chopping dark chocolate finely and transfer it into a big bowl. Add cocoa and hot water into the bowl, as well, and combine. Stir until cocoa is completely dissolved and the chocolate melts. Store the mixture in the fridge to cool while you work on everything else.
- In another bowl, marry all the dry ingredients: flour, baking soda, sugar, and salt.
- In another mixing bowl whisk together all the wet ingredients: olive oil, eggs, vinegar, and vanilla.
- Now, add the chocolate mixture and combine well. Add 3 spoons of dry mix at a time. There shouldn’t be any flour lumps left.
Baking
- Preheat your oven to 350 °F (180 °C).
- Line the cupcake tin and separate the batter equally amongst the muffin cups, leaving 1/4 of the cup empty.
- Bake the cupcakes for 20 minutes. Check with a toothpick – it should come out with a few crumbs on it. Leave the muffins in the tin for a few minutes to cool slightly, then transfer them to the rack to chill to room temperature.
Making the Cherry Pie Filling
- Pour the cherries into the pot and decant a cup of liquid from it. Add a bit of sugar, and bring to a simmer. Mix cornstarch with a splash of cherry liquid you separated and add to the pot.
- Give it a quick stir and remove from the stove. Leave it to cool completely.
Filling the Cupcakes
- After everything is chilled, save 12 cherries for decorating. Make an opening in the center of every cupcake, large enough to fit about a tablespoon of filling. Fill each cupcake.
Making the Frosting
- In a mixing dish, beat the heavy cream with a mixer to soft peaks.
- Add sugar – regular and vanilla sugar, and whip again until stiff peaks.
- Transfer it to a piping bag and garnish the cupcakes. Place a cherry on top and you’re done! Enjoy the chocolaty haven!
Notes
Nutrition
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.
