Black Forest Cupcakes

These delicious cupcakes taste like a rich black forest cake. With a cream cheese filling in the middle, they are decadent and flavorful. Served with fresh whipped cream and dusted with chocolate, it will be hard to eat just one.

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1 2/3 cups flour
1/2 cup butter, softened
1 1/2 cups brown sugar
9 tablespoons cocoa powder
3 tablespoons oil
1 egg
1 teaspoon baking soda
2 teaspoons baking powder
1 cup sour cream
1/2 cup chocolate chips

Ingredients – Filling
1/2 cup cream cheese, softened
1 cup sour cherry preserve
1/2 beaten egg

Ingredients – Frosting
1 cup heavy cream
1/4 cup condensed milk
1 teaspoon vanilla
Shaved semi-sweet chocolate

Sift the flour and baking powder and set aside. Prepare the cream cheese filling by beating the cream cheese with the egg until smooth and fluffy. Set the mixture aside.

Cream the butter and sugar until well blended. While blending, mix the cocoa powder and oil to make a paste. Add to the butter mixture along with the egg. Beat until doubled in size. In the meantime, add the baking soda into the sour cream and let it stand for a few minutes (it will start to rise). Add the sour cream mixture into the butter mixture until well blended. Fold in the chocolate chips and flour until well blended.

Preheat your oven to 350°F and line 24 muffin cups. Fill the muffin cups 1/2 of the way with the batter. Add a teaspoon of the cream cheese filling followed by a teaspoon of the sour cherry preserve. Top with batter to cover the cream cheese and cherry preserve as much as possible.

Bake for 30 minutes and allow to cool completely before frosting. To prepare frosting, whisk the heavy cream until soft peaks form. Add the condensed milk and vanilla and beat until incorporated. Transfer to a piping bag and swirl a heavy dollop on top of each cupcake. Dust with shaved chocolate and add 1/2 cherry for decoration.

Makes 24 cupcakes. (Note: The cupcakes can be frozen without the frosting for up to 3 months).

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