Strawberry Black Forest Cupcakes. A deliciously decadent combination of rich chocolate and sweet strawberry flavours topped with whipped cream and more chocolate!
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 strawberry compote before being topped with vanilla whipped cream and shards of chocolate ganache.
I’ve left the rum out of the cupcake version but you can easily sprinkle a teaspoon or so onto each cupcake before you add the compote and whipped cream for a more adult version. Make these black forest cupcakes once and you’ll be asked for them again and again.
Like this Black Forest Cupcakes recipe?
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- 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
- 2 cups fresh or frozen strawberries
- 1/2 cup sugar
- 1 rounded tbsp corn starch
- a little water about an ounce or 2
- 3 cups whipping cream
- 4 rounded tbsp icing sugar ie powdered sugar, confectioners sugar
- 1 tsp vanilla extract
- 1 cup chocolate chips
- ¼ cup whipping cream
Preheat oven to 350 degrees F.
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.
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.
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.
Combine the cream, icing sugar and vanilla extract and whip until stiff mounds form.
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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