Okay, so I ADORE Black Forest cake. Seriously, it’s my all-time fave. But let’s be real, who has time to make a *whole* layer cake these days? I definitely don’t! That’s why I went a little crazy in the kitchen and came up with these Homemade Black Forest Cupcakes with Cherry Pie Filling and Cherry Jam Buttercream. Trust me, they’re just as amazing as the real deal, maybe even better because, well, cupcakes are just fun! These little guys are packed with chocolatey goodness, a surprise burst of cherry pie filling, and the most dreamy cherry jam buttercream you’ve ever tasted. It’s the perfect shortcut to that classic flavor combo, and I’m so excited to share my recipe with you!
Why You’ll Love These Homemade Black Forest Cupcakes with Cherry Pie Filling and Cherry Jam Buttercream
Seriously, you *need* these in your life! Why? Let me tell you…
Quick and Easy Homemade Black Forest Cupcakes
Forget spending hours on a layer cake! These cupcakes are ready in under an hour. Yes, you read that right. Black Forest flavor without the fuss!
Incredible Flavor Combination in Every Homemade Black Forest Cupcake
Chocolate, cherries, and dreamy buttercream… Need I say more? It’s like a party in your mouth, I promise!
Perfect for Any Celebration: Homemade Black Forest Cupcakes with Cherry Pie Filling and Cherry Jam Buttercream
Birthdays? Holidays? Just because it’s Tuesday? These cupcakes are *always* a good idea. They’re guaranteed to make everyone smile!
Ingredients for Homemade Black Forest Cupcakes with Cherry Pie Filling and Cherry Jam Buttercream
Alright, let’s gather our goodies! Here’s what you’ll need to whip up these amazing Homemade Black Forest Cupcakes. Don’t skimp on the good stuff! You’ll want ½ cup boiling water, ½ cup Dutch process cocoa powder (it makes a difference!), 1 teaspoon instant coffee granules (trust me!), ⅓ cup vegetable oil, 2 large eggs (room temperature, please!), ½ cup buttermilk, 1¼ cups granulated sugar, 1 teaspoon vanilla extract, 1 cup all purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ¾ cup cherry pie filling (the good stuff!), ¾ cup unsalted butter (softened!), 3½ cups powdered sugar (sifted!), ⅓ cup cherry jam or preserves, 3 tablespoons heavy cream or milk, ¼ teaspoon almond extract, ¼ cup cherry syrup from the can of cherry pie filling, and 12 fresh cherries for the top!
How to Prepare Homemade Black Forest Cupcakes with Cherry Pie Filling and Cherry Jam Buttercream
Okay, let’s get baking! This is where the magic happens. Don’t worry, I’ll walk you through every step to make these Homemade Black Forest Cupcakes absolutely perfect!
Making the Chocolate Cupcakes
First things first, preheat that oven to 350 degrees F (175 degrees C). While it’s heating up, let’s line a muffin pan with 12 paper liners. Trust me, you don’t want these babies sticking! Now, grab a small bowl and whisk together the boiling water, cocoa powder, and instant coffee. It’ll look kinda like chocolate lava – cool, right? Set that aside to cool down a bit. In a large mixing bowl, whisk together the vegetable oil, eggs, buttermilk, granulated sugar, and vanilla extract. Whisk it good for a couple of minutes until it’s all happy and combined. Pour in that cooled chocolate mixture and whisk again. Almost there! Now, sift together the flour, baking powder, baking soda, and salt right over the bowl. Gently fold everything together with a spatula. Don’t overmix! A few lumps are totally fine. The batter will be a bit runny, and that’s exactly what we want!
Baking the Perfect Homemade Black Forest Cupcakes
Okay, now carefully divide the batter between those 12 muffin cups. You want them about ¾ full. Pop them into the oven and bake for about 18 minutes. A toothpick inserted into the center should come out clean. The cupcakes will have risen a bit and should feel springy when you gently press on them. Let them cool completely. This is important! Don’t even *think* about frosting them while they’re still warm!
Preparing the Cherry Jam Buttercream Frosting for Homemade Black Forest Cupcakes
While the cupcakes are cooling, let’s make that dreamy cherry jam buttercream. In the bowl of your stand mixer (or a large bowl if you’re doing it by hand – you go!), beat the softened butter until it’s light and fluffy. This usually takes a few minutes. Gradually add the powdered sugar, one cup at a time, beating well after each addition. It’ll get pretty thick! Now, stir in the cherry jam. Mix on low speed until it’s combined. Slowly pour in the heavy cream (or milk) and add that almond extract. Crank the mixer up to high speed and beat for another 2-3 minutes until the buttercream is super light and fluffy. Seriously, it’s like a cloud of cherry goodness!
Assembling Your Homemade Black Forest Cupcakes with Cherry Pie Filling and Cherry Jam Buttercream
Alright, this is the fun part! Grab a piping tip (the large side) and use it to cut a core out of the center of each cupcake. Don’t throw away those little cake cores! We’ll need them later. Fill each cupcake hole with cherry pie filling. I usually try to get 2-3 cherries in there, along with some of that delicious syrup. Now, slice about ½ inch off the top of each cake core and use those little slices to plug the opening of each cupcake. This keeps the filling from oozing out everywhere! Finally, pipe swirls of that amazing cherry buttercream on top of each cupcake. Drizzle over some leftover syrup from the can of cherry pie filling. And for the grand finale, top each cupcake with a fresh cherry. Ta-da! You’ve got yourself some seriously gorgeous Homemade Black Forest Cupcakes with Cherry Pie Filling and Cherry Jam Buttercream!
Tips for Success with Homemade Black Forest Cupcakes with Cherry Pie Filling and Cherry Jam Buttercream
Want to make these cupcakes *perfect* every time? Here are a few of my secret weapons!
Ingredient Temperature Matters for Homemade Black Forest Cupcakes
Seriously, don’t skip this step! Make sure your eggs and buttermilk are at room temperature. It makes a *huge* difference in how the batter comes together. Trust me!
Don’t Overmix the Batter for the Best Homemade Black Forest Cupcakes
Overmixing = tough cupcakes. No one wants that! Gently fold the wet and dry ingredients together until *just* combined. A few lumps are totally fine. Resist the urge to keep stirring!
Use High-Quality Cocoa in Your Homemade Black Forest Cupcakes
The cocoa powder is what gives these cupcakes that rich, chocolatey flavor. Splurge on the good stuff – Dutch process cocoa powder is my go-to. You’ll taste the difference!
Ingredient Notes and Substitutions for Homemade Black Forest Cupcakes
Okay, so sometimes you’re missing an ingredient or just wanna switch things up, right? No problem! Here are a few notes and easy swaps for these Homemade Black Forest Cupcakes.
Dutch Process Cocoa Powder
I *highly* recommend using Dutch process cocoa powder. It gives the cupcakes a richer, smoother flavor. But hey, if you only have regular cocoa powder, that’s okay! Just use the same amount. It’ll still be delicious!
Cherry Pie Filling Alternatives in Homemade Black Forest Cupcakes
Don’t have cherry pie filling on hand? No sweat! You can totally use fresh or frozen cherries. Just pit them, chop them up, and simmer them with a little sugar and cornstarch until they thicken. Boom! Homemade cherry pie filling!
Cherry Jam Substitutions for Homemade Black Forest Cupcakes
If you’re out of cherry jam, try using another type of berry jam or preserves! Raspberry or strawberry would be yummy. Or, if you’re feeling adventurous, make your own quick cherry jam by simmering some pitted cherries with sugar and a squeeze of lemon juice. Easy peasy!
Frequently Asked Questions About Homemade Black Forest Cupcakes
Got questions? I got answers! Here are a few things folks often wonder about these Homemade Black Forest Cupcakes.
Can I make these Homemade Black Forest Cupcakes ahead of time?
Absolutely! The cupcakes themselves can be baked a day ahead. Just let them cool completely, then wrap them tightly in plastic wrap. Frost them the day you plan to serve them. The cherry jam buttercream is best made the same day, though!
How do I store leftover Homemade Black Forest Cupcakes?
Store any leftover cupcakes in an airtight container in the fridge. They’ll stay fresh for about 2-3 days. Just keep in mind the buttercream might get a little firm in the fridge, so let them sit at room temperature for a bit before serving for the best texture.
Can I use a different type of filling in these Homemade Black Forest Cupcakes?
Totally! If you’re not a cherry fan (gasp!), you could try raspberry, strawberry, or even blackberry filling. Get creative! Just make sure it’s a flavor that complements the chocolate cupcake and the cherry jam buttercream.
Storing Your Homemade Black Forest Cupcakes
So, you’ve got leftover cupcakes? Wow, you have more willpower than I do! Keep them in an airtight container. If you’re storing them at room temp, they’ll be good for a day or two. Pop ’em in the fridge, and they’ll last a bit longer, but the buttercream might firm up. Just let them warm up a bit before you dig in!
Nutritional Information for Homemade Black Forest Cupcakes
Okay, so I know you’re probably wondering about the nutritional info for these babies, right? Well, here’s the deal: it’s tough to give you exact numbers. It really depends on the brands you use and all that jazz. So, just keep in mind that any nutritional information I could provide is just an estimate, okay? Don’t come at me if your Homemade Black Forest Cupcake has, like, one extra calorie! Just enjoy the deliciousness!
Enjoying Your Homemade Black Forest Cupcakes
So, what do you think? Did you love them as much as I do? Leave a comment below and let me know! And hey, if you snap a pic, share it on social media – I’d love to see your Homemade Black Forest Cupcake creations!
Print
Bake Decadent Homemade Black Forest Cupcakes in 45 Minutes
- Prep Time: 35 minutes
- Cook Time: 18 minutes
- Total Time: 53 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these Homemade Black Forest Cupcakes with Cherry Pie Filling and Cherry Jam Buttercream. A delightful twist on a classic dessert, perfect for any occasion.
Ingredients
- ½ cup boiling water
- ½ cup Dutch process cocoa powder
- 1 teaspoon instant coffee granules
- ⅓ cup vegetable oil
- 2 large eggs room temperature
- ½ cup buttermilk
- 1¼ cups granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup cherry pie filling
- ¾ cup unsalted butter softened
- 3½ cups powdered sugar sifted
- ⅓ cup cherry jam or preserves
- 3 tablespoons heavy cream or milk
- ¼ teaspoon almond extract
- ¼ cup cherry syrup from can of cherry pie filling
- 12 fresh cherries
Instructions
- Preheat the oven to 350 degrees F. Line a muffin pan with 12 paper liners.
- Place the boiling water, cocoa powder and instant coffee in a small bowl. Whisk thoroughly to combine until smooth, then set aside to cool.
- In a large mixing bowl, add the vegetable oil, eggs, buttermilk, granulated sugar and vanilla extract. Whisk for 2-3 minutes until the mixture is well combined.
- Add the cooled chocolate mixture to the large bowl, and whisk again until fully incorporated.
- Set a sieve over the mixing bowl, and sift in the flour, baking powder, baking soda and salt. Use a spatula to gently fold the ingredients together, being careful not to overmix. The batter will be runny with a few lumps.
- Divide the cake batter between the 12 muffin cups, each cup should be about ¾ full.
- Bake in the middle of the preheated oven for 18 minutes or until a toothpick inserted into the center comes out clean.
- The cupcakes will have risen slightly over the edges of the liners and should feel springy to the touch. Set aside to completely cool.
- Place the butter in the bowl of a stand mixer that has a paddle attachment on it. Beat the butter for 2-3 minutes until light and fluffy.
- Gradually add the powdered sugar, 1 cup at a time, until you have a smooth, thick mixture.
- Add the cherry jam, then mix on low speed to combine.
- Slowly add the cream and almond extract. Turn the mixer to high speed and beat for 2-3 minutes or until the buttercream is light and fluffy.
- Transfer the frosting to a piping bag fitted with an open star tip.
- Use the large side of a piping tip to cut a core out of the center of each cupcake.
- Fill each cupcake hole with cherry pie filling. You should be able to fit 2-3 cherries in each along with some syrup.
- Slice a ½ inch off the top of each piece of cake core, and use the cut cores to plug the opening of each cupcake.
- Pipe swirls of cherry buttercream on top of each cupcake and drizzle over some leftover syrup from the can of cherry pie filling. For a final garnish, top each cupcake with a fresh cherry.
Notes
- Adjust sugar to your liking.
- Use high-quality cocoa for best flavor.
- Ensure all ingredients are at room temperature for optimal mixing.
Nutrition
- Serving Size: 1 cupcake
- Calories: 450
- Sugar: 50g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
