Cherries were never my favorite fruit, but I LOVE me some black forest cupcakes. With a cherry filling and whipped topping, these cupcakes are deliciously decadent. You will think a restaurant served you a cupcake on a silver platter, but no, you can make them at home in as little as an hour. You can easily cut corners by using boxed cake mix, which is what these are made with…I’m a busy person, ok? Plus, I’ve been a bit under the weather this past week so I’m happy to cut a few corners, which is also why I’ll try to keep this post short and sweet. Of course, you can use your favorite chocolate cupcake recipe instead of a box mix.
Black forest cupcakes ingredients (makes 20-24 cupcakes):
- 1 box of chocolate cake mix (preferably not devils food cake)
- Eggs (per box instructions)
- Water (per box instructions)
- Oil (per box instructions)
- 1 can cherry pie filling
First, mix the cake. Follow the directions on the box and distribute the batter evenly between lined cupcake cavities. Baking times will vary depending on the cake mix. I used Betty Crocker Triple Chocolate Fudge cake mix, and I think that was a good choice. I would not recommend using a devils food cake mix. Go with something a little more on the decadent or fudgy side to go with the cherry filling and whipped cream.
- 1 pint of heavy whipping cream
- 4 tbs powdered sugar
- 1 tsp vanilla extract
- Chocolate bar (for shaved topping)
While the cupcakes cool, begin whipping up the frosting. I guess frosting is a bit of a stretch because this is technically whipped cream masquerading as frosting, but it’s still the best. It also keeps these cupcakes from being too overpowering because the topping is light and fluffy to balance out the rich cupcake. With a whisk attachment, whip the cream on high speed for a couple minutes, adding in the vanilla and sugar while it whips. Continue to whip until you see the cream becoming thick. Stop the mixer and pull out the whisk to check if it forms peaks in the whipped cream. That’s how you know it’s done! You want it to be thick so that you can properly pipe the frosting.
Once the cupcakes have cooled, core them with a corer or just with a knife, which is actually my preferred method. Fill it with cherry pie filling, about enough for 2-4 cherries and some syrup. Move the whipped cream frosting to a piping bag and pipe it onto the cupcakes, starting in the middle and piping out instead of piping it up high. Put a cherry in the middle of the frosting with a little syrup.
For topping, use a small cheese grater to shred the side of a chocolate bar and sprinkle the shavings over the cupcake for good measure to make them extra pretty. Serve and enjoy! Your friends will think you bought these at a high end restaurant (hopefully)!