Black Forest Cupcakes

Rich, chocolate cupcakes filled with a sweet cherry compote, topped with light, whipped cream, chocolate shavings and a fresh cherrythumb_DSC05624_1024 I love the combination of chocolate, cherries and cream, so as it’s cherry season I couldn’t resist making some black forest cupcakes.

These are a lot easier than making a full-on gateau, but they are still super decedant, and make a wonderful dessert. thumb_DSC05619_1024 This was a really lovely way to use the cherries, so if your looking for a cherry themed dessert then I definitely recommend these.

I will be bringing these along to Fiesta Friday this week, hosted by Angie, Judi @ cookingwithauntjuju and Petra @ Food Eat Love. Happy Friday everyone!

Variations: To minimize the effort for these cupcakes, you could use a jar of shop-bought jam rather than making the compote. I also think that drizzling the cupcakes in melted dark chocolate would make them even more delicious!

thumb_DSC05616_1024 Ingredients: Makes 12 Cupcakes

The Sponge:

  • 150g butter
  • 150g caster sugar
  • 2 eggs
  • 50g cocoa powder
  • 150g self-raising flour
  • 50ml milk

The Cherry Compote:

  • 150g cherries, pitted
  • 1tbsp sugar

The Topping:

  • 400ml whipped cream
  • 1 tbsp icing sugar
  • chocolate curls
  • 12 cherries

thumb_DSC05615_1024 To Make:

The Sponge:

Preheat the oven to 180C and line a 12 hole tray with muffin cakes.

Cream together the butter and sugar until light and fluffy, then fold in the eggs one at a time, followed by the cocoa powder. Finally add the flour and milk, mix to combine.

Spoon the mixture into the cases, until they are 2/3 full.

Bake in the preheated oven for 10-12 minutes, until cooked though.

Transfer to a wire rack and leave to cool. thumb_IMAG0612_1024


The Cherry Compote:

In a small pan combine the cherries and sugar and cook over a high heat for 5-10 minutes, until the cherries begin to break down. Then transfer to a small food processor and blend to form a smooth mixture. Set aside to cool.

The Cream:

Whisk the double cream until it forms stiff peaks, then mix in the icing sugar. Spoon the cream into a piping bag with a circular nozzle.


Cut a hole into the top of each cupcake, a few cm wide and deep. Fill with a heaped tsp of the cherry compote.

thumb_IMAG0614_1024 thumb_IMAG0615_1024 Pipe a swirl of the whipped cream onto the top of each cupcake, finish with the chocolate curls and a fresh cherry.

thumb_DSC05625_1024 Serve (with a fork!) and enjoy! thumb_DSC05629_1024