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Strawberry Black Forest Cupcakes close up photo of a single cupcake

Strawberry Black Forest Cupcakes

Strawberry Black Forest Cupcakes - a deliciously decadent combination of rich chocolate and sweet strawberry flavours.
Course Dessert
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 2 dozen cupcakes
Author Barry C. Parsons

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
  • ΒΌ cup whipping cream

Instructions

  1. Preheat oven to 350 degrees F.

To prepare the cupcake batter

  1. Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
  2. 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.
  3. Cool completely.
  4. 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

  1. 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

  1. Combine the cream, icing sugar and vanilla extract and whip until stiff mounds form.

To prepare the Chocolate Ganache

  1. 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.
  2. 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.