Black Forest Cupcakes

Hello there, today we are talking birthdays. Birthdays mean cake – lots of it. Shared amongst family and friends in a celebration of us getting another year older. Yeah, I hear you – cakes could also be seen as a comfort food, for those of us notching up the years!

When I was younger, every year for my birthday I would ask for a Black Forest Gateaux. The best, best part was having a slice for breakfast, the day after my birthday. Ooh it tasted so good and my love for this dessert inspired me to make these Black Forest Cupcakes.

Black Forest Cupcakes chocolate sponge topped with mascarpone, cherries and drizzled in syrup.
Black Forest Cupcakes chocolate sponge topped with mascarpone, cherries and drizzled in syrup.

 

I have added my own little twists, but the basic components stay the same; lighter than light chocolate sponge, dark cherries in glorious deep ruby syrup and a mascarpone cream topping. Have I got your attention now?

Black Forest Cupcakes perfect chocolate, cherry treats.
Black Forest Cupcakes perfect chocolate, cherry treats.

 

As I’ve mentioned before on this blog, I actually don’t bake cupcakes very often. Such was my craving for the taste of Black Forest Gateaux that I finally conceded to make these Black Forest Cupcakes. 

Ina Garten, The Barefoot Contessa herself is famous for saying she likes “Rembered flavours.” Our tastebuds can transport us to various places and times the instant they are tantalised with a remembered flavour.

Black Forest Cupcakes so do that to me. Memories of birthdays past flooded my brain as I took the first bite. Delicious does’nt even begin to describe how good these cupcakes are!

Black Forest Cupcakes cherry-chocolate heaven in a bite.
Black Forest Cupcakes cherry-chocolate heaven in a bite.

 

Using mascarpone/cream for the topping gives these cupcakes a rich, deep, creamy flavour. You can see I haven’t overloaded these cupcakes with topping. A small swirl, topped with a syrupy cherry, is the perfect compliment to the moist, light, chocolate, sponge.

Ok confession time!!! After these Black Forest Cupcakes had been assembled and had their beaity shots taken, I unashamedly face planted, straight into one. Mmm what’s life without a little fun?? So I had to wash my face, hands afterwards – it was totally worth it. If you make these, I encourage you to do the same – have some fun!!!

Black Forest Cupcakes www.feastingisfun.com
Black Forest Cupcakes www.feastingisfun.com

 

Recipe : Makes 18 Black Forest Cupcakes

225g/8oz Unsalted Butter – room temp

225g/8oz Caster Sugar

1/4tsp Salt

1tsp Vanilla Extract

200g/7oz Plain White Flour

50g/2oz Cocoa

2tsp Baking Powder

4 Large Eggs – free range if possible

50ml/2fl oz Milk – whole or semi skimmed

250g/9oz Mascarpone Cheese

150ml/5fl oz Double Cream

1tsp Caster Sugar

375g/10of Pouch or Tin Good Quality Cherry Pie Filling

Method : Preheat oven to 175C/160C fan

Place the butter, sugar, vanilla extract and salt in to a large bowl.

Whisk the butter, sugar, vanilla and salt until pale and creamy.
Whisk the butter, sugar, vanilla and salt until pale and creamy.

 

Sift the flour, cocoa and baking powder together into a seperate bowl (dry mix).

Add one third of the dry mix to the creamed butter mixture, whisk briefly and then add 2 eggs and whisk again. Repeat the last 2 steps again and then finish by adding the milk and the last of the dry mix. Whisk until fully incorporated.

Mousse like chocolate batter for the Black Forest Cupcakes
Mousse like chocolate batter for the Black Forest Cupcakes

 

Place 18 cupcake cases into the cupcake pans.

Use a standard ice cream scoop to fill the cases evenly with the chocolate batter.
Use a standard ice cream scoop to fill the cases evenly with the chocolate batter.
Continue until all the cases have been filled.
Continue until all the cases have been filled.

 

Place the pans into the preheated oven and bake for 15 – 20 minutes. The cupcakes are cooked when pressed lightly on top, the sponge springs back.

Black Forest Cupcakes all even the beauty of using an ice cream scoop!!
Black Forest Cupcakes all even the beauty of using an ice cream scoop!!

 

Remove the cupcakes from the pan and leave to cool completely on a cooling rack.

Black Forest Cupcakes cooling on a rack.
Black Forest Cupcakes cooling on a rack.

 

To make the topping, whisk together the mascarpone, cream and caster sugar until stiffened. This process can easily done by hand, it takes very little time – beware of over whisking!!

Black Forest Cupcakes whip the mascarpone, cream and sugar together.
Black Forest Cupcakes whip the mascarpone, cream and sugar together.

 

Fit a large piping bag with a large star tip. Fill with the mascarpone mixture and pipe small swirls on top of each cupcake.

Black Forest Cupcakes pipe a small swirl of mascarpone cream onto the chocolate sponge.
Black Forest Cupcakes pipe a small swirl of mascarpone cream onto the chocolate sponge.

 

Tip the cherry pie filling into a bowl. Using a spoon place a cherry on top of each of the cupcakes. Then go back and drizzle a little of the syrup over each cupcake.

Black Forest Cupcakes topped with a cherry and drizzled with the syrup.
Black Forest Cupcakes topped with a cherry and drizzled with the syrup.

 

If not eaten immediately, these Black Forest Cupcakes need to be kept refridgerated in an air tight container, where they will keep for up to 3 days.

Do you have a favourite ‘remembered flavour’ from your childhood?

You may also enjoy these recipes Lemon Blueberry Cupcakes

Chocolate Chunk Cupcakes

Sammie x

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Sammie

Sammie

Hi, I'm Sammie, a young 40 something girl who loves life, Jesus, her family, cooking, gardening and photography. I have a passion for sharing and encouraging others to share. My way is to show love through food whilst having fun. Hence Feasting Is Fun!!

9 thoughts on “Black Forest Cupcakes”

  1. Ah thank you Liz. There were delicious and did not last very long. There may be a few more cupcake posts as we are getting into my families birthday ‘season’!!! Sammie x

  2. Black Forest Cake is my dad’s absolute favourite cake and he too asks for it every birthday! Here’s a laugh, when I was a kid I would eat around the “wet” fruit part, and devour the chocolate cake and cream only. “Kids!”

    His birthday is coming up and I can’t wait to try these – we’ve never had black forest in cupcake form! Beautiful post Sammie! – Liz

    1. Ah Liz something tells me you probably still do that 😉? I was going to use my new cupcake corer and pop some of the ‘wet stuff’ inside, but I couldn’t find it – ha! I think it would make them extra luscious, but they’d have to be eaten the same day – it’s a tough life 😀. Thank you Liz for your comment and I hope your Dad has a very happy birthday. Sammie x

  3. just look at that delicious cupcake. I have just recently started choosing mascarpone to cream cheese in my frostings. the cherry on top makes it extra special! Hands down the flavor I remember the most from childhood is carrot cake. My grandmother made the meanest carrot cake you have ever tasted and still does to this day

    1. Thank you for popping over from Kitchen Belleicious to leave such a wonderful comment. I too love carrot cake and will be hopping over to your site to see if your Grandmother has divulged the recipe. Sammie x

  4. What spectacular cupcakes! They remind me of our summer vacations in Aspen where we loved to check out the dessert case at the Austrian/German restaurant. We all oohed and ahhed over their Black Forest Cake, but my mom never gave in to our begging 🙂

    1. Ah I bet she had your best interests at heart. A large Black Forest Gateaux is a beautiful sight to behold. Making smaller cupcakes definitely helps with portion control. Thank you for leaving your comment Liz, I love your site. Sammie

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