Ingredients
For the Chocolate Cupcakes
- 1 cup all purpose flour
- 1/4 cup plus 2 tablespoons unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup boiling water
- 1 teaspoon instant espresso powder
For the Cherry Filling
- 2 cups pitted and halved sweet cherries
- 1/4 cup granulated sugar
- 1/4 cup water
- 2 tablespoons cornstarch
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon vanilla extract
For the Whipped Cream
- 2 tablespoons water
- 1 and 1/2 teaspoons unflavored gelatin
- 1 and 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C). Line two 12-count cupcake pans with 16 cupcake liners and set them aside.
- Mix Dry Ingredients for Cupcakes: In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and sea salt. Whisk in the granulated sugar and brown sugar until all the dry ingredients are evenly blended.
- Add Wet Ingredients to Batter: Add the oil, egg, vanilla extract, and buttermilk to the dry ingredients. Mix until just combined to avoid overworking the batter.
- Prepare Espresso Mixture and Combine: Dissolve the instant espresso powder into the boiling water, then pour this into the batter. Mix gently until well incorporated; the batter will be thin, which is expected.
- Fill Cupcake Liners and Bake: Evenly distribute the batter into the cupcake liners, filling each a little over halfway. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool on wire racks.
- Make the Cherry Filling: In a saucepan, combine cherries, granulated sugar, lemon juice, water, and cornstarch. Stir well and heat over medium heat, stirring often until the mixture thickens. Remove from heat and add vanilla extract. Let cool completely.
- Prepare Gelatin: Sprinkle gelatin over 2 tablespoons of water in a small bowl. Let sit for a few minutes to bloom. Microwave briefly to dissolve the gelatin, stir well, and allow it to cool slightly.
- Whip the Cream: In a stand mixer bowl with the whisk attachment (or using a hand mixer), combine heavy cream, powdered sugar, and vanilla extract. Whip on medium speed until it begins to thicken. Lower speed, slowly add in the dissolved gelatin, then increase speed to medium-high until stiff peaks form.
- Assemble Cupcakes: Once cupcakes and cherry filling have cooled, use a knife to cut out the centers of each cupcake. Spoon 1 to 1.5 tablespoons of cherry filling into each hole. Pipe whipped cream over the tops, garnish with chocolate shavings and a cherry if desired. Serve immediately or chill until serving.
Notes
- Instant espresso powder enhances the chocolate flavor without making the cupcakes taste like coffee.
- Be careful not to over mix the cupcake batter once wet ingredients are added to keep cupcakes tender.
- Chilling the cupcakes after assembly helps the whipped cream maintain its shape longer.
- Gelatin is used to stabilize the whipped cream for better texture and longer holding time.
- Leftover cherry filling can be refrigerated and used as a topping for ice cream or pancakes.
- For a non-alcoholic version, avoid adding any kirsch or spirits sometimes used in black forest desserts.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
