Summer Black Forest Cupcakes
A bright, fruity twist on the classic Black Forest cake, these cupcakes are a perfect summer treat combining chocolate and cherries.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 2 large eggs Use room-temperature eggs for even mixing.
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup cherries, pitted and chopped Gently fold in to keep batter light.
Topping
- 1 cup whipped cream Top cupcakes before serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the buttermilk and vanilla.
- In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add to the wet mixture until just combined.
- Fold in the chopped cherries.
Baking
- Fill cupcake liners about 2/3 full with batter and bake for 18-20 minutes.
- Allow cupcakes to cool completely.
Serving
- Top with whipped cream and additional cherries to serve.
Notes
Keep the topped cupcakes in the fridge. Store in an airtight container and consume within 2 days for best texture and flavor. You can bake them a day ahead without topping.