Black Forest Cupcakes - The Sweet Rebellion
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Black Forest Cupcakes

With just a few weeks left of cherry season, I wanted to share one of my favourite cherry recipes with you – these utterly divine Black Forest Cupcakes! The recipe is based on a classic Black Forest Gateaux (or cake), which consists of layers of chocolate sponge cake, cherry filling and whipped cream and chocolate shavings to decorate. Traditionally, Kirshwasser (a liqueur made from cherries grown in the Black Forest region in Germany) is brushed onto the cake layers or added to the cherry filling, and it is thought that this is where the name of the cake comes from.

A Black Forest Gateaux is a rather grand cake, usually only served at special occasions. Although these cupcakes are no less delicious, they are just a little more modern and a little less formal way to enjoy those classically delicious Black Forest flavours. The rich, chocolatey flavour of the sponge marries beautifully with the sweet-sour flavour of the cherries, all nicely balanced with a soft swirl of whipped cream. And of course, a cherry on top!

You can find Cherry Time cherries to at your local Pick ‘n Pay or order them online here.

You can see me make these cupcakes here.

This post is sponsored by Cherry Time. All text and opinions are 100% my own.

(Makes 12)

For the cupcakes:
2 large eggs
225g sugar (1⅛ cups)
90g canola or sunflower oil (100ml)
55g cocoa (½ cup)
140g flour (1 cup)
2,5ml baking powder (½ tsp)
pinch of salt
80ml cream (⅓ cup)
150ml milk

For the cherry filling:
250g Cherry Time cherries, pitted and quartered (1½ cups)
50g sugar (¼ cup)
1 cinnamon stick
100ml water
10ml cornstarch (2 tsp)
30ml Kirsch, cherry liqueur, orange liqueur or orange juice (2 tbsp)

For the Chantilly cream:
375ml cream (1½ cups)
40g icing sugar (5 tbsp)
5ml vanilla extract/ essence (1 tsp)

To decorate:
50g dark chocolate, room temperature
12 fresh cherries


  • Preheat the oven to 200°C (or 190°C for a convection oven). Line a cupcake tray with cupcake wrappers.
  • Beat the eggs, sugar and oil together for about 2-3 minutes.
  • Sift together the cocoa, flour, baking powder and salt. Add to the egg mixture alternately with the cream.
  • Lastly add the milk and mix until just combined.
  • Divide the mixture between the cupcake wrappers (I find this easiest with an ice cream scoop). Bake for 14-17 minutes, or until skewer inserted into the centre of a cupcake comes out clean.
  • Leave to cool in the tin for 10 minutes, then remove to a cooling rack to cool completely.
  • To make the filling, add all the ingredients to a small saucepan over medium heat and mix well.
  • Bring the mixture to the boil and cook for about 2-3 minutes, stirring frequently.
  • Decant into a bowl, cover with clingfilm and allow to cool to room temperature (or refrigerate for up to 3 days)..
  • To make the chantilly cream, beat the cream, icing sugar and vanilla until you have medium peaks. Place into a piping bag fitted with a plain round nozzle and refrigerate until needed.
  • For the dark chocolate curls, place the chocolate onto a flat board. Holding a large palette or chef’s knife at a 45-degree angle away from you, scrape the chocolate into curls by pulling the knife towards you. If the chocolate is too cold it will just shatter into crumbs. Place the curls onto a plate and refrigerate until needed.
  • Once the cupcakes and cherry filling have cooled, use a cupcake corer or small knife to remove the centre of the cupcake, leaving the base intact. Fill the cavities with the cherry filling.
  • Starting on the outside of the cupcake, hold the piping vertically and pipe a swirl finishing in the centre. Place a cherry on top of each swirl and serve as soon as possible.

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