emmakitchen For around 3 weeks now, I’ve started all my posts with some variation of “happy-almost-holidays!”. But today, it’s finally time to say it: MERRY CHRISTMAS! The very best day of the year is finally upon us, and my gift to all of you are these small batch Fudgy Black Forest Cupcakes. I swear, they are AMAZING. They’re the perfect indulgent, flavorful treat to follow up the no-doubt just as indulgent dinner that you’re probably having tonight.
Merry Christmas!
I really mean it; these are so good. However, before we get into cupcake lingo, I want to talk about the reason for the season a little bit. 2020 has been especially hard on all of us, whether you’ve been quarantining hardcore or just miss going to restaurants. So, I wish all of you the absolute HAPPIEST of holidays and hope that you truly enjoy this day (or whichever holiday you celebrate) to the fullest.
Eat all the seasonal foods, rejoice with your (immediate⏤ we’re still in a pandemic) family, and reflect on all the things you have to be grateful for going into 2021. I know we’re all more than ready for a fresh start, but that doesn’t mean this year was a complete wash!
a quick reflection
In fact, as a high school senior, I’m actually grateful in an odd way for some aspects of this pandemic. It’s been very tough, especially since one of my parents is immunocompromised, so I’m not saying I enjoyed it or anything. However, I’ve been trying to see the positive, and I realized that I got to spend a lot more time with my family than I would’ve if life was normal. Since I’ll be moving away next year, and essentially starting a whole new life as an ‘adult’ (lol), I’ve grown to cherish the little moments. And after the year it’s been, I encourage you to do the same, no matter what stage of life you’re in.
However, all of that is a ways away. Let’s focus on the present (ha ha): today is CHRISTMAS. The day of stuffed-full stockings, jolly midday brunches, and tearing open gifts. The day of Santa Claus, decking the halls, and over-the-top-festivities. So, let’s celebrate with some decadent, jolly Fudgy Black Forest Cupcakes!
inspiration for fudgy black forest cupcakes
My inspiration for these cupcakes is actually as basic as it gets. I’d never made a black forest gâteau before, I thought it looked wintery, and it seemed just elaborate enough to be challenging. But a whole 3-layer cake was way too much for my family, so… cupcakes. Then, in the midst of all these thoughts, I saw it featured on the Great British Baking Show and took it as a sign. So, that’s how I decided that these Fudgy Black Forest Cupcakes would be the perfect Christmas dessert.
Nobody in my family actually wanted me to make these cupcakes. We have too much already, they said. Sugar and gingerbread and peppermint oreo cookies. Nevertheless, I persisted. It’s not very Christmassy to just give up! And, lo and behold, something changed as my dear parents watched me bake up the moist chocolate cake, pipe on the pink whipped cream, and dollop the creamy chocolate ganache on top. Come dessert time, and suddenly everyone is clamoring for a cupcake.
Very surprising (not). I dish them up. We bite into the cupcakes, and within 5 minutes they are deemed “possibly the best cupcakes I’ve ever had” and “one of the best desserts you’ve ever baked”. I apologize for the repetition, but apparently, ‘best’ is just the most appropriate word to describe these cupcakes.
flavor breakdown
And honestly, I have to agree. They’re certainly the best cupcakes I’ve ever had, and I wouldn’t say that if they weren’t truly extraordinary. The cake sticks to your teeth (it’s that moist) and has a deliciously crinkly outside. It’s rich, with a deep chocolatey taste, which is accentuated by a generous soaking of tart cherry juice.
Then, you fill that cake to the brim with even more cherries and adorn it with fluffy, sweet whipped cream. Top all that off with the most deluxe chocolate ganache you can imagine, with a texture not unlike that of hot fudge, and wait, I’m not even done. Then, add a liberal sprinkling of cake crumbs, ~even too small for a mouse,~ and you’ve got the cupcake of your sugar-plum (cherry?) dreams.
These Fudgy Black Forest Cupcakes aren’t even cupcakes, they’re experiences. Experiences best had over a Christmas movie (I recommend Elf) and a cup of cold milk. So, let’s talk about how these holiday miracles came to be.
designing these cupcakes
As I’d said before, I’d never made a black forest cake before, so I wanted to stay as true to tradition as possible. However, I had heard they’d tend to be dry, so I wanted to avoid that as much as possible. For my Fudgy Black Forest Cupcakes, I used a base chocolate cake recipe that included boiling water, which is the key to moistness in all cakes. Such a huge difference for so little effort!
I also decided to add a smooth ganache topping, which I hadn’t seen in any other black forest cupcake recipe. And let me tell you, that just makes it. I felt like all the other recipes were missing a grounding element, and the ganache is perfect. The velvety texture brings the airy whipped cream and springy cake back down to Earth. So, you definitely can’t skimp on that.
Other than that, I didn’t stray from the classic Black Forest Gâteau recipe too much other than manipulating it into the merry little cupcakes you see up top. So, let’s get into the ingredients & techniques I used.
ingredients & technique
- Flour, Baking Soda/Powder, & Egg: This is a small batch recipe, so the measurements for a few ingredients, namely these four, may seem a little weird. For the egg, I recommend beating it beforehand, therefore ensuring equal distribution of yolk and white into the batter, and then just pouring half of that in. The others are pretty self-explanatory, they simply require a bit more effort. It’s totally worth it, though, and you could always double the recipe to avoid the hassle.
- Cocoa: I used Hershey’s Special Dark cocoa, and I think it makes all the difference. I’d definitely recommend Dutch-process or even King Arthur Flour’s Black cocoa if you could get your hands on it, but I was out. That deep chocolatey flavor just makes the cake extra luxurious.
- Oil: I used grapeseed oil in my batch of Fudgy Black Forest Cupcakes, leftover from when I made the Milk Bar Cake (and accidental cookies). However, that’s not really a requirement, and you could easily substitute vegetable or canola oil.
- Boiling Water: This is so, so important! Any chocolate cake recipe worth its salt will include the addition of boiling water into the batter. It makes the crumb so much moister and fudgier, even days later. Some tips, though: I recommend starting out boiling double the amount you need (for the small batch, use 1/2 cup), to account for evaporation, and then measuring out the amount you need for your batter after it’s heated. Also, make sure you stream it in GRADUALLY to your batter as it’s mixing or else you’ll cook the egg and end up with scrambled cupcakes. Ew.
- Cream: I added a tablespoon of dark cherry syrup to the cream, just before whipping, so it would compliment the rest of the cupcake a little better. It made for a pleasant light pink color, which was an added bonus. The whipped cream also includes about a teaspoon of dissolved gelatine. Usually, I never put gelatine in my whipped cream, but I tried it this time since it was being used as frosting. I didn’t notice much of a difference, so I guess it worked out fine! Just make sure it is fully melted before beating it in.
- Dark Sweet Cherries: These make the whole cupcake! You’ll want to reduce the cherries down enough so that they’re not completely liquidy and uncooked, but make sure you leave enough juice to brush on the tops of the cupcakes. Then, you core the cakes, fill them up with the remaining cherries, and the rest is history. Yum.
- Ganache: Ooh, my favorite part. The ratio of cream-to-chocolate I’ve provided in this recipe creates the smoothest, most decadent ganache I’ve ever seen. It’s the perfect texture: thick, velvety-soft, and tastes amazing. Make sure you layer the ganache on thick and give it time to set up on the cupcakes so it can reach its full, fudgy potential.
Now that we’ve talked about technique, it’s time for the process! Here’s how you can make your holidays a little more magical with my Fudgy Black Forest Cupcakes.
process for fudgy black forest cupcakes
batter
To start off these small-batch Fudgy Black Forest Cupcakes, whisk together the cocoa, flour, sugar, salt, and baking powder/soda. Then, pour in the milk, beaten 1/2 egg, and vanilla. The result will be a sandy, coarse mixture. However, once the boiling water is added in, it transforms into this reflective, silken batter. It won’t come together perfectly at first, but that’s okay. Just continue beating at medium speed until all the lumps are worked out.
bake
bake, cont’d ❅
After the batter’s done, it’s time to ladle it into a lined muffin tin. If you follow the recipe exactly, it will yield 6, as this is a small-batch cupcake. However, if you want to serve a crowd, this cupcake recipe can easily be doubled! Fill each cupcake liner about 3/4 of the way full (no more or it will overflow) and wipe off any excess batter on the pan.
Place the cupcakes in the 350°F oven for 25 minutes or until a toothpick inserted into the center of them comes out clean. Being that these cakes are extra-fudgy, it may take more time for that to happen. Also, during baking, your cupcakes might initially appear ‘dipped’ in the middle. Don’t worry too much, though⏤ they will eventually rise up into the beautiful confection you see before you (and, even if they don’t, you’re cutting out the center anyways). Drool.
the cherries
Set the ~perfectly baked~ cupcakes aside to cool for at least half an hour, until they are not at all warm to the touch. However, no breaks yet: there are a few things you can do while you’re waiting. For the star of the show, the cherry reduction, pour a 15oz can of dark sweet cherries into a small saucepan. Before you cook them, save back a tablespoon of the unreduced liquid. Then, simmer over medium-low heat for about 20 minutes or until the cherries are broken up and most of the juice has evaporated. Let cool completely.
sweet whipped cream frosting ❄︎
The next component of these Fudgy Black Forest Cupcakes is the light whipped cream frosting that you’ll pipe on top. Start it by combining the tablespoon of reserved cherry juice and the 1/2 cup of heavy cream in the bowl of a stand mixer with the whip attachment. Mix on medium-low speed; if you start out high early on, the liquid cream will just spray everywhere (trust me, I know).
cream, cont’d
While that’s happening, dissolve and melt the teaspoon of gelatin in water. Once the cream has thickened quite a bit, you can add in the powdered sugar, vanilla, and gelatin and increase the speed to medium-high. Whip vigorously until the frosting is light, airy, and forms stiff peaks. If you’re using a hand mixer (or even a whisk) I am so, so sorry for this step, but it’s crucial. On the bright side, you’ll get a great arm workout. Refrigerate until ready to use.
ganache
I promise that we are almost to the assembly part of these cupcakes, there’s just so many little components that make them extra-delicious. For the ganache, microwave fresh cream and semisweet chocolate in intervals of 30 seconds, whisking thoroughly each time. Once it comes together into a glossy, smooth sauce, refrigerate it for at least 40 minutes until it’s thickened and can hold its shape. This step is so, so important, so don’t be hasty!
assembly ❆
brushing the syrup
Finally, it’s time to put these cupcakes together! After ensuring the your cakes are fully cooled, carefully cut out the center of the cupcakes using either the open end of a piping tip (as I did) or a paring knife. Be careful not to breach the sides or bottom of the cake, but don’t be too shy with this step. We want plenty of room for that luscious filling! Place the cupcake ‘cores’ in a bowl off to the side; they will be used later.
Now it’s time for the reduced cherries to come into play. After they are completely cooled, dip a pastry brush into the remaining liquid and brush generously over the surface of the cupcakes. This added burst of tart cherry flavor will heighten the taste of the cupcakes and seal in all of the moisture. It’s also a nod to traditional black forest cake, which is soaked in kirsch. If you don’t have a pastry brush, a regular old spoon will work just fine!
filling the cupcakes
Once the cupcakes are all hollowed out and the syrup has been added to the tops, it’s time for the fun part: filling. Spoon a full helping of cherries into the center of each cupcake, filling the center all the way to the tippy-top. I made this recipe with a 15oz jar of cherries and ended up using almost all of it between filling and brushing the cupcakes, so have a heavy hand with this part. 😉
They should look something like…
Whew. But, as tempting as it may be to stop there and serve them as-is, there’s still more to do. Chill the filled cupcakes for 15 minutes if all of the components are not already at room temp and move on to the next step.
piping
After all that, the cupcakes are ready for the best part: frosting! Transfer the cherry whipped cream into a piping or zip-top bag (I chose to fit mine with a rounded tip, for a classic, clean look). Snip off the corner (how much you snip is a matter of preference) and pipe the cream onto the cupcakes. Take some creative freedom here and go nuts! Make the cupcakes ~your style~.
decorating
I promise the end is in sight, and by ‘end’ I mean ‘eating a delicious cupcake’. But first, you have to add that gooey, delectable ganache. Remove it from the fridge and plop a large dollop on top of each cupcake. Spread it out a little using your fingers or a spoon, just to ensure it isn’t all piled up in the middle. And, most importantly, sneak a taste for yourself⏤ you’re gonna want to.
After the ganache is applied, there’s just one more indulgent step between you and a finished Fudgy Black Forest Cupcake. However, let’s take a moment to bask in the glory of a freshly-ganached cupcake.
Sweet whipped cream piled high on bittersweet chocolate cake. A thick coating of chocolate ganache layered on top. Under that, a gooey center of sumptuous reduced cherries. What. More. Could. You. Ask. For. I’d say to leave some out for Santa, but let’s be real⏤ there’s no point in sharing these. Not even on Christmas. But wait, there’s more!
decorating, cont’d
To complete these Fudgy Black Forest Cupcakes, rub the reserved cake rounds from earlier between your fingers until they form large crumbs. Sprinkle freely over the tops of the cakes before the ganache has set. And oh, my god. They. Look. Amazing. The cake crumbs add such an inviting, indulgent vibe. You’ll be glad you didn’t eat them all during the assembling processes. 😉
And, there you have it, folks: the dreamiest, silkiest, most decadent cupcakes you could ever ask for. A Fudgy Black Forest Cupcake, complete with sweet cherries and rich dark chocolate, is the perfect winter dessert.
I just love how seasonal this recipe is. What better way to cozy up on a snowy day than with a cake containing all the flavors of Christmas? These cupcakes would look in-character in any holiday centerpiece and will impress any guests who come to share the holidays with you. So, for your new favorite Christmas cupcake recipe (and a definite sugar coma), look no further.
recipe
Fudgy Black Forest Cupcakes
Equipment
- Oven
- Muffin tin
- Stand or hand mixer
- Pan
- Piping or zip top bag
- Stovetop
Ingredients
cupcakes
- 6 1/2 tbsp all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup cocoa powder dark or Dutch process is best
- 3/8 tsp baking soda
- 3/8 tsp baking powder
- 1/4 tsp salt
- 1/2 large egg beat before dividing
- 1/4 cup milk
- 1/8 cup oil of your choice grapeseed or canola are best
- 1 tsp vanilla extract
- 1/4 cup boiling water
cherry filling
- 1 can dark sweet cherries in heavy syrup 15oz
whipped cream
- 1 tbsp reserved dark cherry syrup
- 1 cup heavy whipping cream cold
- 1/4 cup powdered sugar
- 2 tsp vanilla extract
- 1 tbsp water
- 1 tsp unflavored gelatine
fudgy chocolate ganache
- 1/2 cup heavy whipping cream
- 3/4 cup semisweet chocolate chips
Instructions
cupcakes
- Preheat oven to 350°F. Line muffin tin with 6 cupcake liners or spritz with cooking spray.
- Mix together flour, sugar, cocoa, baking powder, baking soda, and salt on low speed. Whisk together the 1/2 egg, milk, oil, and vanilla in a measuring cup and stream into the dry ingredients. Mix until well-combined, about a minute. The mixture will be moist but sandy and almost black in color.
- Pour 1/2 cup water into a small saucepan and bring to a boil over high heat. Once boiling, measure out 1/4 of it and add the water into the batter gradually, as not to cook the egg, on medium speed. Continue beating until there are no lumps; the mixture will be very thin.
- Ladle the batter evenly into the lined muffin tin, filling each cup about 3/4 of the way full. Don't go much higher than this or else your cupcakes will overflow! There should be enough batter for 6 cupcakes, or more if you multiply the recipe. Bake for 25 minutes or until a toothpick inserted to the middle of the cupcakes comes out clean. Remove from oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
cherry filling
- Pour the entire can of dark sweet cherries into a medium saucepan. Reserve about 1 tablespoon of the syrup for the cream. Reduce the rest over medium-low heat, stirring often, until most of the liquid has evaporated and the cherries are softened. Set aside to cool completely before filling the cupcakes.
whipped cream frosting
- Place the tablespoon of water into a small bowl and sprinkle the unflavored gelatine on top. Let bloom for about a minute, then microwave for 30 seconds to dissolve the gelatin. Set aside to cool.
- Add the reserved tablespoon of cherry syrup and the cup of cream into the bowl of a stand mixer. Whip on medium speed until combined and frothy, then gradually incorporate the powdered sugar, dissolved gelatine, and vanilla. Increase the speed to high and beat until stiff peaks form, about 2 minutes. Transfer to a prepared piping or ziptop bag and refrigerate until ready to use.
chocolate ganache
- Pour 1/2 cup of heavy whipping cream and 3/4 cup semisweet chocolate chips into a small bowl. Microwave in intervals of 30 seconds, whisking after each time, until the chocolate and cream intermingle and a smooth, glossy ganache forms. Refrigerate until thickened (about an hour).
assembly
- After the cupcakes and cherries have completely cooled, you are ready to assemble! Using the open end of a piping tip or a small paring knife, carefully remove the center "cone" of each cupcake and set aside (don't eat yet!!). Be careful not to breach the sides or bottom of the cupcake.
- Apply a thin layer of the syrup from the reduced cherries to the top of each cupcake using a pastry brush. This will heighten the cherry flavor and keep the cakes moist. Then, spoon a generous amount of cherry filling into the hollowed center of each cupcake. Fill it all the way to the top!
- Snip off the tip of the piping bag and swirl the cherry whipped cream thickly on the tops of each cupcake. I used a rounded piping tip and cut a rather large opening. Then, take the cooled ganache out of the refrigerator⏤ it should have thickened up greatly and hold its shape. Dollop a plentiful amount of ganache on top of the frosting and smooth it out with a spoon; it should not all be piled up in the center of the cupcake, but be careful not to blend it into the frosting. You may have extra.
- Crumble the reserved cake pieces between your fingers and sprinkle over the still-wet ganache. Then, prepare for deliciousness⏤ your cupcakes are finished! Enjoy with a glass of water, cause these babies are rich. 🙂
Notes
- Recipe from www.SoCosmopoliteen.com
- This is a small batch recipe, but could easily be doubled. For my family, I just preferred to make fewer⏤ though we definitely regretted it 😉
- Merry Christmas!
fín
So, there you have it: the absolute best cupcakes that I, a baked good connoisseur, have ever had. They’re not from some fancy patisserie or big-city bakery. They don’t use $100 imported chocolate or sheets of real gold leaf. You can make them completely at home using ingredients from the grocery store. Yet they are incredible.
But, no matter what you’re eating, I hope everyone has a very merry holiday! Spread some Christmas cheer and enjoy all of the festivities that come today. I personally can’t wait. 🙂
Merry Christmas, and I seriously hope you LOVE these cupcakes,
[…] canola oil; great results every time. However, just this once, all I had on hand was grapeseed oil (a common trend in my recent posts!) so I used that instead. Don’t have to seek it out for this recipe, it makes no difference, […]