. Black Forest Chocolate Cupcakes with Cream Cheese Frosting | Best Recipe

Black Forest Chocolate Cupcakes with Cream Cheese Frosting

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The easy chocolate cupcakes are my favourite ever, no-need-for-another, chocolate cupcake. I love it. It has a great chocolate flavour, and it’s extremely light and fluffy.

I filled the inside of the cupcake with a homemade cherry jam but you can feel free to use a good quality store bought jam to save on time.
Read more recipes: Banana Caramel Cupcakes with Caramel Cream Cheese Frosting

That sweet creamy topping is cream cheese frosting. Simple to make and so, so good. Cream cheese frosting always works perfectly when combined with tart flavours, like the cherries. Just try my Easy Baked Cheesecake with Fresh Cherry Sauce for more proof.



Black Forest Chocolate Cupcakes with Cream Cheese Frosting

Prep Time
25 mins
Cook Time
18 mins
Total Time
43 mins
Read More Recipes: Simply Perfect Chocolate Cake

Ingredients
For the cupcakes
  • 130 g (1 cup / 4.5oz) plain (AP) flour
  • 1/2 cup (40g / 1.4oz) cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 113 g (1/2 cup / 1 stick) unsalted butter, melted
  • 1/2 cup (100g / 3.5oz) caster sugar
  • 1/2 cup (100g / 3.5oz) dark brown sugar, packed
  • 2 eggs, room temp
  • 2 teaspoons vanilla
  • 3/4 cup (180ml) buttermilk
For the cherry filling (notes)
  • 3 cups frozen black cherries
  • 1 1/2 tablespoons white sugar (notes)
  • 1 1/2 tablespoons lemon juice (notes)
Cream Cheese Frosting
  • 113 g (1/2 cup / 1 stick) unsalted butter, softened
  • 225 g (8oz) cream cheese
  • 2 cups Icing (confectioners / powdered) sugar
  • 1 teaspoon vanilla extract
  • Pinch of Salt
  • 1 tablespoon whole milk or thickened cream (notes)
Toppings
  • Chocolate sprinkles or jimmies
  • Leftover cherry jam
Instructions

 For the cupcakes
  • Preheat your oven to 180C / 350F 160C fan forced. Line your muffin tins with paper cases. 
  • In a bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Mix well to combine.
  • In a separate bowl or the bowl of a stand mixer, beat together the melted butter and both sugars until smooth. Add the eggs one at a time, scraping down the sides of the bowl each time and beating well after each. Add the vanilla and beat to combine.
  • Add 1/3 of the flour mixture to the butter and sugar. Stir through gently until just combined. Now add half of the buttermilk, Mix gently again. Continue like this until all the flour and buttermilk is combined... just. It is important not to overmix or be too heavy handed otherwise your cupcakes will turn out dense and tough.
  • Fill the cupcake cases only to just over half full. Bake in the oven for around 18-20 minutes, turning the pan around in the oven half way through to make sure they bake evenly. When a skewer inserted comes out with just a crumb or two, they are done.
  • Cool in the tin for 5 minutes before transferring to a cooling rack

Read More Recipes: Vegan Cinnamon Swirl Cake

 For the cherry filling

  • In a saucepan over low heat, combine all ingredients and bring to a gentle simmer. Continue to simmer, stirring occasionally so that it doesn’t catch, for around 20 minutes or until the liquid has almost disappeared.
  • Allow to cool.
  • Once the cupcakes and jam have cooled, use a knife to cut a small hole in the top of each cupcake (just under an inch round).
  • Fill the holes with about 1 teaspoon of the cherry jam.
  • If you like (as I do) you can replace the little rounds of cupcake that you removed and gently push them down on top of the cherry jam

Read more recipes: White Chocolate Blueberry Cupcakes

 For the cream cheese frosting

  • In a stand mixer with a paddle attachment, beat butter and 1⁄2 cup of the icing sugar until light and creamy. Scrape down the sides of the bowl often.
  • Add the cream cheese and beat well until thick and creamy. Scrape down the bowl again.
  • Add the vanilla and salt and beat through.
  • Add the sugar 1⁄2 cup at a time and beat well after each addition. Finally, add the milk or cream and beat for a final couple of minutes. The mixture should be pale and creamy.
  • Pipe onto cooled cupcakes. Top with extra cherry jam and chocolate sprinkles and any leftover cherries

Read more Recipes: Moist Chocolate Cupcakes
Recipe Notes

  • I use a standard Australian 20ml tablespoon (4 teaspooons worldwide)
  • You can substitute the homemade cherry filling with a good quality shop bought cherry jam or conserve. You’ll need about 1/2 cup
  • For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).










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