The Ultimate Black Forest Cupcakes 🍒🍫 with Mascarpone Whipped Cream

Let me tell you about these Black Forest Cupcakes—the most decadent, indulgent little cakes you’ll ever try! Imagine a soft and fluffy chocolate cupcake with a perfectly moist crumb, filled with tart and juicy cherries, and topped with a luscious mascarpone whipped cream frosting. Each bite is a little bit of heaven, and the best part? We’ve perfected the science behind them to make sure you get incredible results every time.

Why These Cupcakes are So Special? ✨

This is not your average chocolate cupcake. Nope! These cupcakes are made with a unique combination of techniques and ingredients that elevate them to a whole new level of deliciousness. You won’t find dry, crumbly cupcakes here. Instead, we’re talking about a tender crumb, deep chocolate flavor, and a creamy frosting that ties it all together.

The Secret Behind the Recipe 🔍

1. Reverse Creaming Method for a Soft Crumb 🧁

We’re using the reverse creaming method, where the flour is mixed with sugar and butter before adding the wet ingredients. This technique is often used in professional bakeries to create a softer, more delicate crumb. But how does it work?

The reverse creaming method coats each particle of flour with butter, creating a barrier that prevents too much gluten formation. Gluten is what gives baked goods their structure, but too much of it makes for a tough, dense texture—definitely not what you want in a cupcake! By using this method, we reduce gluten development, leading to a softer, velvety crumb. 🎂

2. Combination of Butter and Oil for Perfect Moisture

This recipe uses both butter and oil. While butter provides a rich flavor, oil helps the cupcakes stay moist longer because it is liquid at room temperature. The result is a cupcake that’s not only rich but also incredibly moist—even days after baking!

• Butter: Adds flavor and structure.
• Oil: Retains moisture, keeping the cupcakes tender and soft.

This balance of fats is crucial in baked goods, and you’ll notice the difference with every bite!

3. Hot Coffee + Cocoa Powder = Intensified Chocolate Flavor! ☕

Adding hot coffee to the batter may sound surprising, but it’s a little trick that really enhances the chocolate flavor. Coffee and cocoa share similar flavor compounds, so when you combine the two, you get a much deeper, more complex chocolate flavor.

The hot liquid also helps to dissolve the cocoa powder and bloom its flavors, resulting in a smooth, cohesive batter. Don’t worry—these cupcakes won’t taste like coffee! The bitterness of the coffee simply balances out the sweetness and intensifies the chocolatey goodness.

PS Adding a bit of lemon juice to coffee can introduce more acidity and a slight tang, which tenderizes the gluten and makes the cupcakes even more moist. Add a Bit of Cherry Liqueur to the Coffee: A tablespoon or two will add depth and enhance the flavor throughout.

4. Egg Yolks and Sour Cream for Richness and Tenderness 🍦

The addition of extra egg yolks and sour cream makes these cupcakes ultra-tender and rich. Egg yolks add fat and help emulsify the batter, making it smooth and creamy. Sour cream brings a tangy flavor and, more importantly, helps keep the cupcakes moist by trapping moisture within the batter.

Filling and Frosting—Elevating the Experience 🍒🧁

Once the cupcakes are baked, it’s time to take them to the next level by filling them with cherry pie filling. The tart cherries cut through the richness of the chocolate, adding a fresh, fruity element to the cupcakes. To complement the filling, we brush each cupcake with a little cherry liqueur (Chambord works wonders here) for an extra boost of flavor.

The final touch? A Mascarpone Whipped Cream Frosting that’s light, creamy, and just sweet enough. We stabilize it with mascarpone, so it holds its shape beautifully on top of the cupcakes, even after sitting out for a while. The slight tang from the mascarpone also balances the sweetness, making the frosting taste like a cloud of creamy perfection.

Why This Recipe is the Best Choice for Black Forest Cupcakes 💡

1. Balanced Texture and Flavor: The reverse creaming method ensures a delicate crumb, while the sour cream and oil keep the cupcakes moist and tender.
2. Enhanced Chocolate Flavor: Coffee deepens the chocolate flavor without making it taste like coffee.
3. Perfect Filling: Cherry filling brings a tartness that cuts through the sweetness and richness.
4. Stabilized Frosting: The mascarpone cream stays fluffy and creamy, providing the perfect topping.

Tips for Making the Best Black Forest Cupcakes 💡

• Use high-quality cocoa powder and chocolate for the best flavor.
• Don’t skip the cherry liqueur brush! It adds a depth of flavor that elevates the entire cupcake.
• Whip the mascarpone cream just until stiff peaks form. Over-whipping can cause the mixture to become grainy.
• Chill the Cupcakes Before Filling and Frosting: This helps maintain the structure, especially when adding a liquid filling like cherry pie filling.
• Brush the Cupcakes Twice with Cherry Liqueur: Once right after baking and once before frosting, for even more intense flavor.

So go ahead, give these Black Forest Cupcakes a try, and let your taste buds experience the magic of perfectly balanced flavors and textures. Happy baking!

The Ultimate Black Forest Cupcakes 🍒🍫 with Mascarpone Whipped Cream

Recipe by Ellen

Servingsservings

Prep timeminutes

Cooking timeminutes

Calorieskcal

Ingredients

• For the Cupcakes:

• 1 cup all purpose flour

• 1/2 cup cocoa powder

• 1/2 tsp baking soda

• 5 TBSP unsalted room temperature butter

• 1 cup sugar

• 2 oz semi sweet chocolate, finely chopped

• 2 eggs

• 2 egg yolks

• 1/2 cup oil

• 1/3 cup sour cream

• 2 tsp vanilla extract

• 1/2 cup hot coffee

• Optional: substitute 2 TBSP coffee with 1 tsp lemon juice and 1 TBSP 2 tsp Chambord or cherry liqueur (Kirsch)

• For the Filling:

• Can of cherry pie filling

• 2 TBSP cherry liqueur (Kirsch) or Chambord, for brushing

• For the Buttercream:

• 1/2 cup cold Mascarpone

• 2 – 2.5 TBSP powdered sugar

• pinch of salt

• 1/2 tsp vanilla

• 1/2 tsp cherry liqueur (Kirsch) or Chambord, for brushing

• 1 cup heavy cream, cold

Directions

• Preheat oven to 350 degrees Fahrenheit. Line your muffin pans with liners. This recipe makes around 18-20 cupcakes. Combine flour, cocoa and baking powder in a small bowl. In another small bowl, combine sour cream, oil, eggs, egg yolks and vanilla and whisk until smooth – do so quite aggressively to introduce air into the batter.
• Chop chocolate finely and pour hot coffee over the chocolate. Let it sit for a minute. Then stir until it’s melted. If it didn’t melt all the way, you can microwave it for a few seconds.
• Place sugar into the bowl of your stand mixer. Sift the flour mixture on top of the sugar into the bowl of your mixer. Add room temperature softened butter. Add salt. Mix on low speed with a paddle attachment for a couple of minutes. You are looking to get crumbs.
• Add the sour cream egg mixture you made in step 1 to the bowl of the mixer and beat on medium-low for less than 20-30 seconds or just until combined. You don’t want a homogenous mixture, so don’t overmix. Ensure all the flour is moistened. Your batter will look lumpy. And that’s great – those butter-coated flour lumps will make your muffins so delicate!
• With the mixer on low, add the warm coffee and chocolate mixture. And again, mix just until combined – less than 20 seconds. With a flexible rubber spatula or even your paddle attachment, gently scrape up the sides of the bowl. But again, do not overmix. The batter will be a bit lumpy and liquid.
• Fill each cupcake liner half way full. Bake between 13 to 15 minutes. These cupcakes are done when a toothpick inserted in the center comes out with moist crumbs, but not wet batter! Don’t undercook, and definitely do not overbake! Once they are done, remove the cupcakes from the tins right away to a wire rack. Cool completely before frosting.
• When the cupcakes are cool, cut out a small hole in the middle. Fill with a cherry and some syrup form the cherry pie filling. Poke holes on top of the cupcake and brush it literally with cherry liqueur.
• For the Buttercream:
• Start Cold: Make sure both the heavy cream and mascarpone cheese are cold. This helps them whip up faster and maintain stability. You can also chill your mixing bowl and beaters in the freezer for 10-15 minutes. Combine Ingredients: In a mixing bowl, combine mascarpone cheese, powdered sugar, and vanilla extract and cherry liquor. Beat on medium speed just until smooth and slightly fluffy. Add Heavy Cream: Slowly pour the heavy cream into the mascarpone mixture while continuing to beat on medium speed. This gradual incorporation helps the two ingredients blend without clumping. Whip to Stiff Peaks: Increase the mixer speed to high and whip until stiff peaks form. You’ll know it’s ready when the mixture holds its shape and doesn’t fall off a spoon when lifted.
• Pipe the buttercream on top of cupcakes. Garnish with the additional cherry from the cherry pie filling.

Rate the Recipe

Click on a star to rate it!

Submit Rating

Average rating / 5. Vote count:

No votes so far! Be the first to rate this post.