The Ultimate Black Forest Cupcakes 🍒🍫 with Mascarpone Whipped Cream

• For the Cupcakes
• 1 cup (125g) all-purpose flour
• 1/2 cup (50g) cocoa powder
• 1/2 tsp (2.5ml) baking soda
• 1/4 tsp (1.25ml) fine salt
• 5 oz (142g) unsalted butter, room temperature
• 1 cup (200g) granulated sugar
• 2 oz (57g) semi-sweet chocolate, finely chopped
• 2 large eggs
• 2 large egg yolks
• 1/2 cup (120ml) neutral oil
• 1/3 cup (80ml) sour cream
• 2 tsp (10ml) vanilla extract
• 1/2 cup (120ml) hot coffee
• *Optional: substitute 2 TBSP (30ml) of the hot coffee with 1 tsp (5ml) lemon juice and 1.5 TBSP (22ml) Chambord or cherry liqueur (Kirsch)*
• For the Filling and Brush
• One 19 oz (540ml) can cherry pie filling
• 2 TBSP (30ml) cherry liqueur (Kirsch or Chambord), for brushing
• For the Mascarpone Whipped Cream Frosting
• 1/2 cup (120ml) cold mascarpone cheese
• 2–2.5 TBSP (15–20ml) powdered sugar
• Pinch of salt
• 1/2 tsp (2.5ml) vanilla extract
• 1/2 tsp (2.5ml) cherry liqueur (Kirsch or Chambord)
• 1 cup (240ml) heavy cream, cold
• For Garnish
• Fresh cherries from the pie filling
• Chocolate shavings or curls (optional)

Instructions

1. 1

   Prepare and Mix Dry Ingredients

   Preheat your oven to 350°F (175°C). Line your muffin pans with cupcake liners—this recipe makes approximately 18–20 cupcakes. In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

2. 2

   Prepare Wet Ingredients

   In another bowl, combine the sour cream, oil, whole eggs, egg yolks, and vanilla extract. Whisk the mixture together quite aggressively to introduce air into the batter. Set aside.

3. 3

   Bloom the Chocolate

   Finely chop the semi-sweet chocolate and place it in a small bowl. Pour the hot coffee over the chopped chocolate and let it sit for about a minute without stirring. Then, stir until the chocolate is completely melted. If it doesn't melt fully, microwave for a few seconds until smooth.

4. 4

   Create the Crumb (Reverse Creaming Method)

   Place the sugar into the bowl of your stand mixer. Sift the flour mixture on top of the sugar. Add the room temperature butter and salt. Using a paddle attachment on low speed, mix for about 2 minutes until the mixture resembles coarse breadcrumbs. This stage is crucial—you're coating the flour with butter to achieve that tender crumb.

5. 5

   Add Wet Ingredients

   Pour the sour cream and egg mixture from Step 2 into the mixer bowl. Beat on medium-low speed for less than 20–30 seconds, just until combined. Do not overmix! The batter should look lumpy, and that's exactly what you want—those butter-coated flour lumps will create your delicate cupcakes. Make sure all the flour is moistened.

6. 6

   Incorporate Coffee and Chocolate

   With the mixer on low speed, add the warm coffee and melted chocolate mixture from Step 3. Mix just until combined—less than 20 seconds. Using a flexible rubber spatula, gently scrape the sides of the bowl to ensure everything is incorporated. Again, avoid overmixing. The batter will be slightly lumpy and liquid, which is perfect.

7. 7

   Fill and Bake

   Divide the batter evenly among the cupcake liners, filling each about halfway full. Bake for 13 to 15 minutes. The cupcakes are done when a toothpick inserted in the centre comes out with moist crumbs but not wet batter. Don't underbake or overbake. Remove the cupcakes from the tins immediately and place them on a wire rack to cool completely before frosting.

8. 8

   Fill and Brush the Cooled Cupcakes

   Once completely cooled, use a small knife to cut out a small hole in the centre of each cupcake. Fill each hole with a cherry and a spoonful of syrup from the cherry pie filling. Using a pastry brush, lightly brush the top and sides of each cupcake with the cherry liqueur.

9. 9

   Make and Apply the Mascarpone Whipped Cream Frosting

   Prepare the Frosting: Ensure both the heavy cream and mascarpone cheese are cold. You can chill your mixing bowl and beaters in the freezer for 10–15 minutes before beginning.

   In a mixing bowl, combine the cold mascarpone cheese, powdered sugar, salt, vanilla extract, and cherry liqueur. Beat on medium speed just until smooth and slightly fluffy.

   Slowly pour the cold heavy cream into the mascarpone mixture while continuing to beat on medium speed. This gradual incorporation helps prevent clumping.

   Increase the mixer speed to high and whip until stiff peaks form. You'll know it's ready when the mixture holds its shape and doesn't fall off a spoon.

   Pipe the frosting generously onto the top of each cupcake using a pastry bag fitted with your favourite piping tip. Garnish each cupcake with a fresh cherry from the pie filling and, if desired, chocolate shavings or curls.