A little known fact about me….I was born in West Germany!
My Dad was in the army, and at the time my family was stationed in West Germany. As cool as that is, we moved back to the United States before I turned two. There are a ton of great photos of me exploring Germany, but I don’t remember any of it! That is why I have always been a little fascinated with Germany’s culture…enter Black Forest Cake!!
I had this dreamy cake for the first time when I was in middle school. We went to a local German restaurant for a field trip, and our dessert was Black Forest Cake. I still remember just how scrumptious it was!!
Many years later, my little sister Kayla was in German class, and needed to bring in a German treat. I helped her make a Black Forest Cake. Looking back now, I am not sure how we did it! My baking skills still had a ton of room for improvement, and that was a multi-layer cake from scratch…!
Well…I finally have decided it was time to convert this dreamy cake into a cupcake form!!
My take on this classic German dessert starts with my favorite Chocolate Cake recipe.
It is super easy to make, and always comes out spongy and moist….perfection!!
I also got a handy tool to help me easily core all of the cupcakes with ease. It can be found here.
After filling these cupcakes with cherry pie filling, I top them with my delicious Whipped Cream Frosting recipe. That frosting is so light and fluffy, it is the perfect compliment to this cupcake!!
I garnish these with bittersweet chocolate shavings and a maraschino cherry!
(I recommend using a vegetable peel to get chocolate shavings)
Black Forest Cupcakes
- 2 eggs, room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup oil (can use olive, canola, vegetable, or grapeseed)
- 2 t pure vanilla extract
- 1/2 cup cocoa powder
- 3/4 cup flour
- 1/2 t baking soda
- 3/4 t baking powder
- 1/2 cup buttermilk
- Approx 1 cup cherry pie filling
Yields 12-14 cupcakes
- Preheat oven to 350 degrees.
- Using a hand mixer or stand mixer, mix together the eggs, sugars, oil, and vanilla until well combined.
- In a separate bowl stir together cocoa, flour, baking soda, and baking powder. Alternately begin adding the flour mixture and the buttermilk to the large bowl, beginning and ending with the flour mixture. Mix well after each addition.
- Line a muffin pan with paper liners, spoon batter into liners. Bake for 16-18 minutes, until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool completely. Core centers of cupcakes, and spoon in cherry pie filling.
Cupcakes adapted from Sally’s Baking Addiction
- 2 cups heavy cream
- 2 T sugar
- 1/2 t pure vanilla extract
- Approx 1 oz of bittersweet chocolate
- 12 maraschino cherries, with stems
- Put cherries into a strainer, rinse, and pat dry. Set aside.
- Using a vegetable peeler, shave chocolate. Set aside.
- Pour heavy cream, sugar, and vanilla into mixing bowl. Using either the whisk attachment of a stand mixer or hand mixer, beat until a stiff peak forms.
- Pipe or spread frosting onto cupcakes.
- Garnish cupcakes with chocolate shavings and maraschino cherries.