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black forest cupcakes on a serving plate.
cookingwithmykids

Black Forest cupcakes

Black Forest cupcakes are a deliciously moist chocolate cupcake with an easy cherry filling. All topped with fresh whipped cream and a cherry of course.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Decorating time 15 minutes
Total Time 55 minutes
Servings: 12
Course: Afternoon tea, Dessert, Snack
Cuisine: German
Calories: 354
Ingredients Equipment Method

Ingredients
  

For the cupcakes
  • 3 eggs
  • 175 g (¾ cup) butter or margarine
  • 165 g (¾ cup) caster sugar
  • 115 g (1 cup) self raising flour
  • 1 tsp baking powder
  • 4 tbsp boiling water
  • 40 g (⅓ cup) cocoa powder
For the filling
  • 5 tablespoons of cherry conserve
For the icing
  • 300 ml (1 ¼ cups) double/whipping cream
  • 50 g (½ cup) icing sugar
  • 12 cherries to decorate

Equipment

  • Muffin tin
  • Cupcake cases
  • Digital scales
  • Freestanding mixer
  • Mixing bowl
  • Measuring cups
  • measuring spoons
  • Spatula
  • Icecream scoop
  • Corer
  • Piping bag
  • Wire rack

Method
 

Preheat your oven to 200C / 180C Fan / 390F and get your kids to line a 12 hole muffin tin with paper cases.
    Add everything to a mixing bowl
    1. Measure out all the ingredients and add them to a large mixing bowl or free-standing mixer.
    2. You can do this in any order but we started with the eggs.
      Crack them into a small bowl before adding them to your mixing bowl. If shell does go in, simply fish it out with a larger piece of shell – it'll stick to that better than it will your finger.
      Next measure out the flour and sugar and add them to your bowl.
      Measure the baking powder and add that. Make sure you level off the top of the teaspoon with your finger so that you add just the right amount.
    3. Finally, mix up the cocoa powder with the boiling water in a small bowl. Once it has come together into a paste, add it to your mixing bowl.
    Mix everything together
    1. Using a hand held mixer, wooden spoons or the k-paddle of your free-standing mixer, mix everything together until it is well combined and has a nice smooth batter.
    Make the cupcakes
    1. Divide the cupcake mixture among the cases. They should be about ¾ full. If you have an ice-cream scoop, they spoon out the perfect amount so can make life a bit easier (and less messy) particularly for children.
    Bake the chocolate cupcakes
    1. Bake the cupcakes for 15-18 minutes. They're ready when they have risen and look nice and cooked on top. A metal skewer or cocktail stick put in the centre should come out clean.
    2. Remove them from the oven and leave them to cool in the tin for a few minutes before popping them on a wire rack to cool completely.
    Add the cherry filling
    1. Once the cupcakes are cool, use an apple corer or a small sharp knife to cut the middle out of each of the cupcakes. Then use a teaspoon to fill the hole with the cherry conserve. Cut the bottom off the cupcake core you've removed, then add the top back on top of the cherry filling.
    Decorate the cupcakes
    1. Pour the double/whipping cream into a large mixing bowl or free-standing mixer. Measure the icing sugar out and add that to your bowl. Whip the cream using a hand held electric whisk, or the whisk attachment of your mixer. Whip it until it has nice firm peaks (they should stay standing up if you remove the whisk from your mixture.
    2. Add the whipped cream frosting to a piping bag with a large star nozzle attached. To save a bit of mess and make the piping a bit easier, add an elastic band or clip to the top of the piping bag.
    3. Pipe swirls of whipped cream to the top of each cupcake. Start at the outside and go round in a spiral until you end in a nice peak. Add a cherry on top to decorate.