Ingredients
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup hot water or brewed coffee (for extra richness)
For the Cherry Filling:
- 1 1/2 cups pitted cherries (fresh or canned)
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/2 teaspoon almond extract (optional)
For the Whipped Cream Topping:
- 1 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
For the Toppings:
- Chocolate ganache or chocolate syrup
- Maraschino cherries or fresh cherries with stems
- Chocolate shavings (optional)
Instructions
1. Make the brownies: Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment and grease. In a saucepan, melt the butter. Stir in sugar and cocoa powder. Remove from heat and whisk in eggs and vanilla. Add flour and salt, mixing until combined. Divide between pans and bake for 20–25 mins. Cool completely.
2. Prepare edible cookie dough: Cream butter and both sugars until fluffy. Mix in milk and vanilla. Add flour and salt. Fold in chocolate chips. Chill for 10–15 mins.
3. Assemble the cake: Place one brownie layer on a plate. Spread half the cookie dough on top. Repeat with second brownie layer and remaining cookie dough. Smooth the top.
4. Make the ganache: Heat cream until steaming. Pour over chocolate chips in a bowl. Let sit 2 minutes, then stir until smooth. Let cool slightly, then pour over the cake, letting it drip down the sides.
5. Decorate and serve: Top with extra chocolate chips or truffles. Chill for 30 mins before slicing.
Notes
Fresh cherries work beautifully when in season, but high-quality canned or frozen cherries are perfectly acceptable year-round. If using frozen cherries, thaw and drain them thoroughly before cooking to prevent excess moisture in your filling.
The almond extract in the cherry filling is optional but highly recommended. It adds the authentic flavor that makes Black Forest desserts so distinctive. Start with 1/4 teaspoon and adjust to taste – almond extract is potent and a little goes a long way.
For chocolate garnish, you can make simple ganache by heating 1/4 cup heavy cream and pouring it over 2 ounces chopped chocolate, then stirring until smooth. Store-bought chocolate syrup works well too and saves time.
These Summer Black Forest Cupcakes can be partially assembled ahead of time, but add the whipped cream and final garnishes close to serving time for the best appearance and texture.