Black Forest Stuffed Cupcakes
Indulge in the ultimate dessert experience with Black Forest Stuffed Cupcakes—decadent chocolate cupcakes filled with luscious cherry pie filling and topped with pillowy swirls of sweet whipped cream. These moist, bakery-style treats are garnished with rich dark chocolate shavings, capturing all the indulgent flavors of the classic Black Forest cake in a perfectly portioned handheld form. With a simple yet elegant design and a balance of sweet and tart flavors, these cupcakes are an irresistible centerpiece for any celebration or a delightful everyday indulgence. Ready in just 40 minutes, these show-stopping cupcakes are sure to impress family and friends alike!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 large Egg
- 0.5 cup Whole milk
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cup Boiling water
- 1 cup Cherry pie filling
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 0.25 cup Dark chocolate shavings
Instructions
Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
Add the egg, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth.
Carefully stir in the boiling water; the batter will be thin. Pour the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let the cupcakes cool completely on a wire rack.
Once the cupcakes are cool, use a small knife or cupcake corer to cut out a small circle in the center of each cupcake, about halfway down. Reserve the cut-out pieces to cover the filling later.
Spoon about a tablespoon of cherry pie filling into each cupcake hollow, then replace the cut-out piece of cupcake on top to seal the filling.
In a separate bowl, whip the heavy whipping cream with powdered sugar until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a star tip.
Pipe the whipped cream on top of each cupcake in a decorative swirl.
Garnish each cupcake with a few chocolate shavings and, optionally, a whole cherry from the pie filling for presentation.
Serve immediately or store in the refrigerator until ready to enjoy.
Nutrition Facts
Calories |
312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 20% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 197 mg | 9% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 26.3 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 191 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
