Description
Black Forest cupcakes are a delightful mini version of the traditional Black Forest cake, featuring a combination of moist chocolate cake, fresh cherries, and rich whipped cream or frosting. The summer twist comes with the inclusion of lighter, more refreshing ingredients, such as coconut cream and lemon-mascarpone filling, which infuse these cupcakes with a fresh, tropical flavor perfect for warmer weather.
Ingredients
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For the Cupcakes:
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1 ½ cups all-purpose flour
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1 cup granulated sugar
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½ cup unsweetened cocoa powder
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1 tsp baking powder
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1 tsp baking soda
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½ tsp salt
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1 large egg
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½ cup whole milk
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¼ cup vegetable oil
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1 tsp vanilla extract
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½ cup boiling water
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1 jar (about 12 oz) pitted sour cherries in syrup (drained, but keep some syrup for soaking)
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For the Coconut Cream Frosting:
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1 cup unsweetened shredded coconut
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1 cup heavy whipping cream
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½ cup powdered sugar
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1 tsp vanilla extract
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1 tbsp light rum (optional, for soaking cherries)
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½ cup dark chocolate chunks (for garnish)
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Instructions
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For the Cupcakes:
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Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
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In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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In a separate bowl, beat the egg, milk, vegetable oil, and vanilla extract until smooth.
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Slowly add the wet ingredients to the dry ingredients and mix until combined. Gradually add the boiling water, stirring continuously to create a thin batter.
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Pour the batter evenly into the cupcake liners, filling each about ¾ full.
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Bake for 18-20 minutes or until a toothpick inserted comes out clean.
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Allow the cupcakes to cool completely on a wire rack.
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For the Coconut Cream Frosting:
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In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
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Gently fold in the shredded coconut to create a light, fluffy frosting.
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Assembly:
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Once the cupcakes are cooled, use a small knife to cut a small hole in the center of each cupcake.
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Soak the cherries in a little cherry syrup (or light rum for extra depth) and place one cherry in the center of each cupcake.
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Pipe or spread the coconut cream frosting over the cupcakes.
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Garnish with dark chocolate chunks and a few extra cherries for a festive finish.
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Notes
These light and fruity cupcakes are a sunny twist on the classic Black Forest cake—perfect for picnics, parties, or a refreshing summer treat. Try using fresh cherries when in season, and chill them slightly before serving for a cool, creamy bite. They’re as fun to make as they are to eat!
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: European
- Cuisine: Vegetarian
Keywords: Summer Black Forest Cupcakes