Strawberry Black Forest Cupcakes. A deliciously decadent combination of rich chocolate and sweet strawberry flavours topped with whipped cream and more chocolate!
Strawberry Black Forest Cupcakes
Based upon our Strawberry Screech Black Forest Cake, these luscious little cupcakes are sure to be a hit at your next celebration.
The dark chocolate cupcakes get filled with some simple but delicious strawberry compote. Then, they are topped with vanilla whipped cream and shards of chocolate ganache.
I like to use 50% dark chocolate chips for the ganache but you can use semisweet as well.
The chocolate cake mix could not be simpler, or more moist and delicious. It is a one-bowl, just add ingredients and mix recipe that we have used for many years in our Black and White Cake.
Fresh ripe perfect strawberries.
I use fresh strawberry slices to garnish the cupcakes, just to make them look prettier. For the strawberry compote, however, I almost always use frozen strawberries to make the cupcakes a little more economical.
Strawberry Black Forest Cupcakes
I’ve left the rum out of the cupcake version to make it more all ages friendly. However, you can easily sprinkle a teaspoon or so onto each cupcake before you add the compote and whipped cream for a more adult version.
Strawberry Black Forest Cupcakes
Make these black forest cupcakes once and you’ll be asked for them again and again.
Love chocolate desserts? Be sure to browse this incredible collection of Favourite Chocolate Recipes from the past 10 years on Rock Recipes.
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Strawberry Black Forest Cupcakes
Strawberry Black Forest Cupcakes - a deliciously decadent combination of rich chocolate and sweet strawberry flavours.
Ingredients
For the cupcake batter
- 2 cups sugar
- 2 1/4 cups all purpose flour
- 3/4 cup cocoa
- 2 tsp. baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup soured milk, just add a table spoon of lemon juice or vinegar to the milk
- 1 cup cold black coffee
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
For the strawberry filling
- 2 cups fresh or frozen strawberries
- 1/2 cup sugar
- 1 rounded tbsp corn starch
- a little water, about an ounce or 2
For the Vanilla Whipped Cream
- 3 cups whipping cream
- 4 rounded tbsp icing sugar, ie powdered sugar, confectioners sugar
- 1 tsp vanilla extract
For the Chocolate Ganache
- 1 cup chocolate chips
- ¼ cup whipping cream
Instructions
- Preheat oven to 350 degrees F.
To prepare the cupcake batter
- Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
- Pour batter into paper lined muffin pans, about 2/3 full and bake for about 15-20 minutes depending on the size of the cupcake pans until a wooden toothpick inserted in the center comes out clean.
- Cool completely.
- Using a melon baller, scoop out a small hole in the top of each cupcake and fill it with some of the strawberry compote. Pipe some vanilla whipped cream on top of the cupcake before garnishing it with sliced strawberries and chocolate ganache.
To prepare the Strawberry Filling
- Combine the strawberries and sugar in a saucepan and bring to a gentle boil. Thicken with 1 rounded tbsp corn starch dissolved in an ounce or two of cold water, which is added to the strawberries while stirring gently. Boil gently for 1 additional minute, stirring constantly. Cool completely in the fridge.
To prepare the Vanilla Whipped Cream
- Combine the cream, icing sugar and vanilla extract and whip until stiff mounds form.
To prepare the Chocolate Ganache
- Heat whipping cream to scalding but do not boil. Stir in chocolate chips and stir over low heat until smooth. You can dip strawberries in this glaze to garnish your cupcakes or drizzle it over the top. I use a piping bag with a number 3 writing tip to drizzle the ganache but a zip-loc bag with the corner snipped off works just as well.
- If you would rather use shards of ganache as pictured, just pour the melted chocolate mixture onto a parchment lined pan and chill until firm. You can then just slice it in pieces to use as a garnish along with a small dollop of the strawberry compote and sliced strawberries on top of the whipped cream.
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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 387Total Fat 20gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 9gCholesterol 54mgSodium 169mgCarbohydrates 51gFiber 2gSugar 38gProtein 4g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Rosie
Thursday 18th of June 2020
This looks so good. Would I be able to bake it as just one cake instead of cupcakes?
JV
Friday 6th of March 2020
I’ve never made my own whipped topping before - will it keep its form for 24hours? Like if I make them the night before I need them will they still look good the next day? I can wait to put the strawberry on top as well.
Sue
Friday 28th of February 2020
Followed your recipe. I found the batter way too sweet even with reducing it by a 1/3rd. No chocolate flavour. Just sweet. Is this a North American thing. I added another 3/4 cup of good cocoa. Just to get sone flavour. Guess I am just used to European baking
Piv Goode
Thursday 27th of February 2020
These cupcakes look really delicious!
Jennifer
Monday 20th of August 2018
Absolutely the best chocolate cupcake ever! So moist and a wonderful flavor. I do have a question though. I had extra strawberry compote leftover. How long will it be good, stored in the refrigerator? It’s been a week since I made it and was thinking I could make half a batch of cupcakes and use it up.
Barry C. Parsons
Thursday 23rd of August 2018
I'd use it up to a week myself.