Black forest Cupcakes

We all love black forest cake with a chocolatey cake and sweet and light whipped cream topped with a delicious cherry,why not make it in a cupcake?This is a great recipe and for those that like chocolate and lesser sugar in baked goods.

Preparation time 60 minutes
Serves 12
Serving Size 1 cupcake
Calories Per Serving Approximately 264 per serving, without the Icing
Difficulty Medium

1 1/3 cups all purpose flour
1 cup Sugar
1/3 cup unsweetened cocoa powder
3/4 teaspoon Baking soda
1/2 teaspoon baking powder
1 pinch salt
1/2 cup room temperature milk
1/4 cup vegetable oil
1/2 teaspoon Vanilla essence
2 teaspoons instant coffee powder
1/2 cup water

1 egg
2 cups Whipped cream(see recipe below)
1 can Maraschino Cherries
1/2 cup chocolate shavings

1.Preheat oven to 350 degrees Fahrenheit. Place muffin cups(liners) in the muffin tin.

2.Heat the water and add coffee powder to it, boil and keep aside.
3.In a large bowl, sieve the flour, cocoa powder, baking soda, baking powder and salt.

4.Beat the eggs and sugar and add the oil and vanilla essence to it.

5.Add the milk and slowly add the flour and combine along with the coffee.only until all ingredients are combined,do not overmix.

6.Transfer the cake batter into the muffin tins and bake in the middle rack of the oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.

7.Drizzle 1 teaspoon of the syrup from cherries onto each of the cupcakes. For the icing ,place whipped cream in a piping bag and pipe in a circular motion,top with chocolate shavings and a cherry.

Whipped cream recipe
2 1/2 cups heavy cream
1 cup powdered sugar(more if you want it sweeter)
1/2 teaspoon vanilla extract
1 pack gelatin
1.Chill the clean bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes.
2.Boil 1/4 cup of water and add gelatin to it and combine and keep aside.Once slightly cool add 1/4 cup whipped cream and combine,making sure there are no lumps
3.Take whipped cream,gelatin mixture and sugar in the chilled bowl and whisk with a hand mixer on high speed until medium peaks form, about 1-2 minutes.

Do not let the cake batter sit after mixing as it will not rise and you will have a hard cupcake.
It’s better to ice after the cupcake has completely cooled and in a cool room, the whipped cream is very sensitive to temperature and can melt on your cake if it is hot or if the room is too hot.
You can buy the store bought whipping cream like cool whip to avoid the hassle of preparation, just place it in the refrigerator the night before to thaw.
Always Refrigerate any cupcake or dessert that is made with whipped cream as it is highly perishable.
Do not store whipped cream for more than a day, it will lose its volume.


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