Go Back
+ servings

Black Forest Cupcakes

A fluffy and moist chocolate cupcake, a thick and luscious cherry filling, and the smoothest chocolate mascarpone frosting is what makes up these perfect black forest cupcakes. While these cupcakes do take some time to prepare with all of its components, one bite and you will know just how worth the work they are.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 14 cupcakes

Equipment

Ingredients
 

Cherry Filling

  • 2 ½ cups (375 grams) pitted cherries fresh or frozen - see note
  • ½ cup (100 grams) granulated sugar
  • 2 tablespoons (16 grams) cornstarch
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • ½ tablespoon lemon juice

Cupcakes

  • ½ tablespoon instant coffee + ½ tablespoon water optional but recommended. The coffee really brings out the chocolate flavor.
  • 1 ¼ cups (157 grams) all purpose flour
  • ½ cup (40 grams) dark cocoa powder (dutch processed cocoa powder)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup (57 grams) unsalted butter room temperature
  • ¼ cup (50 grams) vegetable oil
  • 1 cup (200 grams) granulated sugar
  • 2 eggs room temperature
  • ½ tablespoon vanilla extract
  • ½ cup (120 grams) whole milk room temperature
  • 2 tablespoons (30 grams) yogurt room temperature, greek or regular works!

Chocolate Mascarpone Frosting

  • 8 oz (226 grams) mascarpone cheese room temperature
  • 1 cup (226 grams) unsalted butter room temperature
  • 2 teaspoons vanilla extract
  • ¼ cup (20 grams) dark cocoa powder (dutch processed cocoa powder)
  • 6-7 cups (720-840 grams) powdered sugar
  • 1 pinch of salt
  • 1-2 tablespoons whole milk or heavy cream

Instructions

Cherry Filling

  • If you are using fresh cherries: remove the pits. Using a sharp knife, cut the cherries in quarters (in half then in half again).
  • If you are using frozen cherries: they are likely already pitted, but carefully cut one in half just to make sure. I like to let my bag of frozen cherries thaw at room temperature for 20-30 minutes, although that is not completely necessary. Using a sharp knife, cut the cherries in quarters (in half then in half again).
  • In a large sauce pan, stir together the cherries, granulated sugar, cornstarch, salt, cinnamon, vanilla, and lemon juice until combined.
  • Place on the stove over medium heat and cover, stirring every 1-2 minutes or so for 10 minutes. The cherry juices will release and begin to bubble - by the end of the 10 minutes, the filling will have thickened.
  • Remove from the heat and transfer the mixture to a bowl to cool until you are ready to fill the cupcakes.

Cupcakes

  • Preheat oven to 325F and line a cupcake tin with liners.
  • If you are using the instant coffee: in a small bowl, mix together the instant coffee granules and water until the granules are dissolved. Set aside.
  • In a medium-sized bowl, whisk together the flour, dark cocoa powder, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or a medium-sized bowl if using a handheld mixer, beat the butter and oil together until combined and completely homogeneous - this will only happen if the butter is completely at room temperature. About 2-3 minutes on high speed.
  • With the mixer on low, stream in the granulated sugar, then turn it up to medium-high speed and beat until light and fluffy. About 1 minute, scraping down the sides and bottom of the bowl as necessary.
  • Then, with the mixer on low, add the eggs in, one at a time, scraping down the sides and mixing well in between each addition. Add the vanilla extract and coffee mixture (if using) and mix on low until combined.
  • Add half of the dry ingredients and mix on low until just combined. Add half of the milk and half of the yogurt and mix on low until just combined. Stop and scrape down the bottoms and sides of the bowl. Repeat this with the remaining halves of dry ingredients, milk and yogurt. Do not over mix!
  • Fill the cupcake liners with batter so they are about ½ full. Bake the cupcakes for 18-21 minutes until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then remove the cupcakes from the pan to cool completely.

Chocolate Mascarpone Frosting

  • Note: this recipe yields A LOT of frosting, so if you don’t want as much frosting as pictured in the blog post, I suggest halving the recipe. 
  • While the cupcakes are cooling, make the mascarpone frosting. In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl if using a handheld mixer, beat the mascarpone and butter together on medium-high speed until combined, smooth and fluffy, and no more lumps exist. 
  • Add the vanilla extract, dark cocoa powder, one cup of the powdered sugar, and salt, and beat until combined - starting at low speed so the sugar doesn’t fly out of the bowl, then bumping it up to high speed. Continue to add one cup of powdered sugar add a time and repeat.
  • If needed, add the milk then mix until combined. Once everything is combined, beat on medium speed for 2 minutes until fluffy. You may need to add more powdered sugar (to thicken) or more milk (to thin) depending on desired consistency.

Assemble

  • Once the cupcakes are completely cool, use the bottom of a piping tip (the opposite end of where the frosting would come out if you were piping) and press into the top of the cupcake and twist.
  • Gently pull out the piping tip - you should have a perfect little hole where the cherry filling goes. Fill the hole you created with the cherry filling.
  • If you do not have a piping tip, you can carefully cut a hole in the top of the cupcake with a sharp knife then follow the same instructions as above.
  • Frost the cupcakes with the frosting. Drizzle more cherry filling on top if you have some left over. Store in an airtight container at room temperature. Enjoy!

Notes

  1. Make sure to measure/weigh out the cherries AFTER they are pitted.
Tried this recipe?Let us know how it was!