Easy Mini Black Forest Cupcakes
Wow your guest with these elegant Mini Black Forest Cupcakes filled with cherry-studded whipped cream and topped with a 1-minute chocolate ganache! They will be the eyecatcher at any brunch buffet or dinner party and are so easy to make, you won't believe it!
Ingredients
- 1 x fluffy chocolate Cake recipe from this Mini Brooklyn Blackout Cakes
For the cherry filling:
- 1/2 cup heavy whipping cream
- 2 ounces cream cheese
- 1/3 cups confectioner’s sugar
- 1 teaspoon vanilla
- 2/3 cup diced frozen pitted sweet cherries
Chocolate Ganache
- 1/4 cup whipping cream
- 1/2 cup chocolate pieces (or chips)
Instructions
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Preheat the oven to 375 degrees F. Prepare the fluffy chocolate cake and bake into a standard muffin pan.
For the cherry filling:
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In a large bowl, add the cream, cream cheese, confectioner’s sugar and vanilla. Using an electric mixer, whip up the filling until fluffy and stiff—about 2 minutes. Then gently fold in the diced cherries. Cover the cherry mixture and set in the fridge until ready to use.
Assemble:
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When the muffins are done, allow them to cool for a few minutes. Then using a small knife, slice off the tops of the muffins. Take a melon baller and scoop out some of the cake from the bottom part of the muffins while keeping the shell intact.
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Spoon about a tablespoon (more or less to taste) of the cherry filling in the bottom of each muffin bottom and place the muffin top over it.
For the ganache:
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In a small microwave-safe bowl, add the cream and chocolate then microwave for 40 seconds. Take a whisk and whisk the chocolate until smooth. Let the chocolate ganache cool for a couple of minutes (the ganache will thicken as it cools). Spoon a tablespoon (more or less to taste) of the chocolate ganache mixture over each of the muffin tops. Enjoy :)
Recipe Notes
Black Forest Cupcake recipe Tips:
- I love making these ahead of time because they keep beautifully in the fridge for up to 5 days!
- These Black Forest Cupcakes also transport quite well so make them for a potluck, brunch event, or Birthdays!
- Add in chocolate chips or nuts to your fruit cream filling for a more chocolatey cupcake. You can also go for a white chocolate ganache.
- Cool completely before filling the cupcakes. Filling warm cupcakes can melt your frosting.
- Use quality cocoa! It makes a difference in the cupcakes! You can also add espresso powder to enhance chocolate depth.
- Stabilize whipped cream if you need to. You can use gelatin but we love cream cheese or mascarpone. It adds a rich creamy taste while stabilizing the filling.
- Fresh or frozen cherries both work well.
Variations
- Boozy Black Forest: Add a splash of kirsch or rum for a classic European twist.
- Chocolate ganache drizzle: Swap whipped cream for light ganache for richer desserts.
- Mascarpone whipped frosting: Blend mascarpone with cream for sturdier, tangy topping.
- Quick version: Use a boxed mix instead of homemade batter.
What makes a cupcake “Black Forest”?
Black Forest cupcakes combine chocolate cake, cherry filling, and whipped cream frosting, echoing the elements of classic Black Forest cake (chocolate, cherries and cream). You can also create a chocolate ganache for a richer chocolate experience as we did here!
Can I use canned cherry pie filling?
Yes! cherry pie filling is a convenient alternative to homemade compote and still delivers great flavor.
How do I stabilize whipped cream frosting?
Add a small amount of gelatin, mascarpone or cream cheese to help the frosting hold up longer, especially in warmer conditions.
Can I use a boxed Chocolate Cake?
While we love our go to chocolate cake from Mini Brooklyn Blackout Cakes, you can definitely use boxed cake for convenience!
Can these be made ahead?
Bake cupcakes a day ahead and store in an airtight container. Make cherry filling and whipped frosting separately and assemble before serving for best texture.
How long do these stay fresh?
Refrigerated in an airtight container, assembled cupcakes stay good for 3 days; but of course they're best eaten sooner.
Can I freeze Black Forest cupcakes?
Freeze unfrosted cupcakes for up to 3 months. Thaw and continue with frosting and filling just before serving to preserve texture