Black Forest Cupcake Recipe
Indulge in a mini version of the classic Black Forest cake, with the delightful fusion of chocolate and cherries! These Black Forest Cupcakes combine the rich flavor of chocolate cake, a cherry surprise, and a sweetened whipped cream topping—perfect for any occasion.
Cuisine: Indian
Course: Dessert
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Vivatta Maida (All-purpose Flour) | 1 cup |
| Sugar (Granulated) | 3/4 cup |
| Cocoa Powder | 1/4 cup |
| Butter (Salted), melted | 1/2 cup |
| Milk (at room temperature) | 1/2 cup |
| Whole Eggs (or thick beaten yogurt) | 2 Whole Eggs (or 3/4 cup yogurt) |
| Baking Powder | 1-1/2 tsp |
| Baking Soda | 1/4 tsp |
| Pitted Cherries, chopped (fresh or frozen) | 1-1/2 cup |
| Vanilla Extract | 1 tsp |
For Frosting:
| Ingredient | Quantity |
|---|---|
| Britannia Cream Cheese | 1/2 cup |
| Sour Cream | 1/2 cup |
| Icing Sugar (Confectioners’ Sugar) | 1 cup |
For Garnishing:
| Ingredient | Quantity |
|---|---|
| Fresh Cherries (with stems) | 12 Cherries |
| Britannia Cream Cheese (for topping) | Small Amount (for garnishing) |
| Chocolate Bar, chopped | 1 bar |
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 cupcakes
Instructions
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Preheat and Prepare: Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
-
Mix Dry Ingredients: In a medium-sized bowl, sift together 1 cup Vivatta Maida, 1/4 cup cocoa powder, 1-1/2 tsp baking powder, and 1/4 tsp baking soda. Set aside.
-
Combine Wet Ingredients: In a separate large bowl, combine 3/4 cup sugar, 1/2 cup melted salted butter (or vegetable oil), 1 tsp vanilla extract, 2 whole eggs (or beaten yogurt), and 1/2 cup milk. Mix well until the texture becomes smooth and creamy.
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Combine Wet and Dry Mixtures: Slowly add the dry ingredients to the wet mixture, stirring until fully combined. Be careful not to overmix.
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Add Cherries: Gently fold in 1-1/2 cups chopped pitted cherries until they are evenly distributed in the batter.
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Bake: Divide the batter evenly among the prepared muffin cups, filling them almost to the top. Bake in the preheated oven for 20 to 25 minutes. The cupcakes are done when a toothpick inserted in the center comes out clean.
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Cool: Once baked, remove the cupcakes from the oven and let them cool on a wire rack. Allow them to cool completely before frosting.
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Prepare the Frosting: While the cupcakes cool, beat together 1/2 cup Britannia cream cheese, 1/2 cup sour cream, and 1 cup icing sugar using an electric mixer or a manual hand whisk. Beat until the mixture is smooth and creamy. Refrigerate the frosting for about 2 hours, allowing it to become very cold and firm.
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Frost the Cupcakes: Once the cupcakes are completely cool, spread the chilled frosting generously over each one.
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Garnish: Sprinkle chopped chocolate over the frosting and top each cupcake with a fresh cherry with its stem intact for the perfect finishing touch.
Serving Suggestions
Serve your Black Forest Cupcakes with Heart Shaped Sandwiches and a side of Espresso Coffee for an irresistible treat during special gatherings or when guests visit. The sweet and tart flavors of the cherries, combined with the richness of chocolate, make these cupcakes an unforgettable delight.
Enjoy these Black Forest Cupcakes for an elegant dessert that’s both indulgent and refreshing!
