This easy Black Forest Cupcake recipe results in deep, dark chocolate cupcakes that are moist and tender. They are filled with a boozy cherry pie filling then topped with stabilized whipped cream and grated bittersweet chocolate.
Mix the flour, cocoa, baking soda, baking powder, and salt.
Melt the butter over low heat.
Allow to turn a deep golden brown. Cool.
Beat the egg, oil, and sugar until fluffy.
Add the vanilla and vinegar.
Continue beating on low and add the cooled butter and milk.
Mix the Kirsch with the hot coffee and add alternately with the flour mixture, beginning and ending with flour.
Spoon into 12 cupcake liners in a cupcake tin. Don't over fill - you want them to be about ¾ of the way full.
Bake at 400F for 12 - 15 minutes, or until done.
Cool before continuing.
Mix the canned cherry pie filling, the rum, and the cherry balsamic vinegar.
Beat the cream until foamy.
Add the vanilla.
Add the confectioner's sugar a little at a time while beating on high speed.
Beat until the cream is thick and has peaks.
Cut the centers out of the cupcakes, leaving a layer of cake at the bottom.
Fill with pie filling.
Pipe on the frosting.
Grate a bar of bittersweet chocolate over the top if desired.
Refrigerate until serving.
Refrigerate the cupcakes after frosting.
Expert tip: If you don't want to use the Kirsch or rum in this recipe just leave it out of the cherries. No need to substitute anything else. To leave it out of the cake substitute hot water or coffee for the alcohol.
Don't overmix, don't overbake, and you should get a perfect, chocolatey result!
You'll have some cherry filling left so plan to bake a couple of tarts or something.
When browning the butter watch it carefully. You want a nice, light golden brown.
Extra dark cocoa is the secret to the flavor in this recipe!