Your search for the best Black Forest Cupcake is over! This recipe bakes up rich, chocolaty cupcakes filled with homemade cherry syrup and finished with a simple whipped cream frosting.
Most people know Black Forest cake is based on a German dessert. But did you know it’s against the law in Germany to bake the cake without a particular brand of cherry brandy and still call it Black Forest?
Against. The. Freaking. Law.
It’s a good thing a law like that isn’t on the books in the US because I’d be in handcuffs right now. Not that it’s my fault the local liquor store doesn’t carry Kirschwasser. (Although it might be my fault that I couldn’t ask the clerk if it was in stock without sounding like I was scream-sneezing.)
Nonetheless, one does not need an impossible-to-pronounce brandy to achieve cupcake perfection. This from-scratch recipe has it all: a decadent dark chocolate cake, black cherry syrup, fresh whipped cream frosting and dark chocolate shavings.
In fact, it’s so delicious that I whittled the recipe down to a dozen cupcakes. Trust me on this, if you made a double batch you’d eat them all in one sitting and then you’d end up in the ER and I can’t have that on my conscious today.
So, to reiterate, tip number one is don’t eat twenty four cupcakes at once. Now that we’ve established that let’s go over a few others…
Using 100% Dutch process cocoa is a must.
Cocoa clumps are not cool so be sure to sift your cocoa powder before mixing with the melted butter.
Make sure your sour cream, buttermilk and eggs are at room temperature when you begin.
Don’t buy bleached flour. Bleach is for dingy laundry not for food ingredients. Unbleached, all-purpose flour is the only way to go for this recipe.
You deserve better than canned cherries. Use fresh Bing cherries for this recipe, you’ll thank me for it.
The cherries for the syrup should be washed, stemmed, pitted and cut into quarters., Cherry pitters make fast work of the de-pitting process.