Go Back
black forest cupcakes on a plate with cherries

Black Forest Cupcakes

The best black cocoa cupcakes frosted with a mascarpone whipped cream and topped with a black cherry topping and dark chocolate curls.  
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
1 hour
Total Time 1 hour 40 minutes
Course Cupcakes
Cuisine American
Servings 12 servings
Calories 313 kcal

Equipment

Ingredients
  

Black Cocoa Cake

  • 120 grams (1 cup) cake flour
  • 40 grams (1/2 cup) black cocoa powder
  • 1/4 tsp fine sea salt
  • 7 grams (1/2 Tbsp) baking powder
  • 167 grams (3/4 cup + 1 Tbsp) granulated sugar
  • 80 mL (1/3 cup) canola oil
  • 1 large eggs
  • 75 grams (1/3 cup) sour cream
  • 120 mL (1/2 cups) hot coffee I use Americano

Cherry Topping

  • 1/2 lb fresh black cherries pitted and whole (or halved)
  • 25 grams (2 Tbsp) granulated sugar
  • 30 mL (2 Tbsp) Kirsch liqueur Kirsch would be traditional - I also used a pomegranate liqueur and bourbon in the past if you don't have that.
  • 1/2 small lemon
  • 5 grams (1/2 Tbsp) cornstarch 

Mascarpone Cream

  • 4 oz (1/2 tub) mascarpone cold
  • 60 grams (1/2 cup) powdered sugar
  • 1/2 Tbsp vanilla bean paste or vanilla beans from 1/2 pod or extract
  • 180 mL (6oz/3/4 cups) heavy whipping cream cold

Chocolate

  • 60 grams (2 oz/1/3 cup) dark chocolate chips

Instructions
 

Black Cupcakes

  • Preheat the oven to 350F (I use convection cuz my oven runs really hot at the bottom - conventional is also fine) and line 12 muffin tins.
  • In a large bowl, whisk together the flour, cocoa powder, baking powder and salt until they’re evenly distributed.
    120 grams (1 cup) cake flour, 40 grams (1/2 cup) black cocoa powder, 1/4 tsp fine sea salt, 7 grams (1/2 Tbsp) baking powder
  • In a separate large bowl, whisk the sugar, oil, eggs and sour cream until they’re well combined and smooth.
    167 grams (3/4 cup + 1 Tbsp) granulated sugar, 80 mL (1/3 cup) canola oil, 1 large eggs, 75 grams (1/3 cup) sour cream
  • Sift the dry ingredients over the wet and whisk them together, just a little - about halfway or so.
  • Pour in the hot coffee and whisk until the batter is completely smooth and all the dry ingredients are combined.
    120 mL (1/2 cups) hot coffee
  • Scrape the edge of the bowl and give it a good mix. Fill each cupcake tin 50 grams and bake for 18-20 minutes, until the tallest part of the cupcake, in the center, springs back when you press on it. If you’re hesitant, give it another minute or so.
  • Let the cupcakes rest for 10 minutes in the pan, then remove them and allow them to cool completely before frosting.

Cherry Topping

  • Pit the cherries with a cherry pitter and leave them whole (if you don't have one, you can cut them in half and remove the pits).
    1/2 lb fresh black cherries
  • Toss the cherries with the sugar, lemon juice and kirsch in a small pot and cook over medium-low heat for about five minutes, until the cherries feel a little softer.
    25 grams (2 Tbsp) granulated sugar, 30 mL (2 Tbsp) Kirsch liqueur, 1/2 small lemon
  • Add the cornstarch and continue cooking over medium-low heat for another few minutes while stirring continuously.
    5 grams (1/2 Tbsp) cornstarch 
  • Once the sauce thickens (you'll notice after a couple of minutes), remove from the heat. Stir for another few seconds and pour into a heat safe jar or bowl. Allow to cool completely to room temperature.

Mascarpone Frosting

  • In the bowl of a stand mixer (or a large bowl with a hand mixer), beat together the cold mascarpone with the powdered sugar until it’s completely smooth.
    4 oz (1/2 tub) mascarpone, 60 grams (1/2 cup) powdered sugar
  • Add the vanilla bean paste and turn the mixer to medium speed.
    1/2 Tbsp vanilla bean paste
  • Stream in the cold heavy whipping cream in 3-4 increments, stopping to scrape the edge of the bowl each time.
    180 mL (6oz/3/4 cups) heavy whipping cream
  • Once all the heavy whipping cream is added, it may seem soft so turn the mixer up to full speed and it should thicken and hold peaks within a couple of minutes. Don’t over-beat once you’ve reached this stage.

Assemble

  • Frost the cupcakes with the mascarpone cream using a piping bag fit with a large round piping tip. I like to refrigerate it now for a little so the frosting sets a bit and the cherry topping sits nice on top.
  • Spoon the cherry topping on top of the cupcakes and top with chocolate shavings or chocolate curls.

Chocolate

  • If you want to make chocolate curls, melt the chocolate in the microwave for 10-20 seconds, stir and repeat until it's completely melted and smooth.
    60 grams (2 oz/1/3 cup) dark chocolate chips
  • Spread the melted chocolate on a flat cookie sheet. Use an offset spatula to spread it as thin and and smooth as possible.
  • Refrigerate the cookie sheet with the chocolate for 5-10 minutes and when it's no longer tacky but before it's completely hard, use an offset spatula with a flat surface (see my video) to scrape the chocolate off the cookie sheet into a curl. It takes a little practice but you could also use a grater and top it with chocolate shavings or leave it without.

Notes

This makes two tall 8 inch cake layers - I did not stack them, just frosted and served individually. See blog post for other size options. 

Nutrition

Calories: 313kcalCarbohydrates: 35gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 44mgSodium: 67mgPotassium: 132mgFiber: 2gSugar: 24gVitamin A: 657IUVitamin C: 4mgCalcium: 42mgIron: 1mg
Tried this recipe?Let us know how it was!