04 September 2026 · Vol. XXXVIII · № 13.760 Get the letterSearchSaved
THE APEXGASTRONOMY CHRONICLE
Food TradeField & SeaDiningKitchenDrinksWellbeingWorld MapsBest OfRecipesMarkets
LATEST
Reverse Ramen: Frozen Broth Shavings Over Hot NoodlesAmberjack sashimi, ham, figs and myrtle sauceChagee enters matcha scene through 'The Little Prince' collabI tested ginger nut biscuits from Aldi, M&S and moreSumitaba Japanese Kitchen reopens in Taman Desa, showcasing ‘live unagi’ and grilled itemsThe rise of the ‘fridge red’: Three red wines perfect for chilling (from $28)Popular fried chicken restaurant opens new spot in a prime location in CalgaryThe Best Types of Apples for Baking Apple PieSkip happy hour. These cocktail-inspired pizzas bring the bar to your kitchenThe orange juices of New Zealand supermarkets, ranked from worst to bestMake Southern Italy's Unique Iced Coffee With This Special IngredientKing Ranch Chicken
Kitchen

Black Forest Cupcakes (Best Cupcake Recipe)

Hello cupcakes! Or rather, hello black forest cupcakes!

Black Forest Cupcakes (Best Cupcake Recipe)

These cupcakes fully deserve their name. They are dense, black, moist, and super delicious.

One of the best cupcakes out there. Period.

They are also easy to prepare as they don’t require an electric mixer, just a whisk or a spatula. That’s because they don’t contain butter.

Just oil, eggs, yogurt and chocolate go into these super delicious little darlings. The cake is fruity – it’s cooked with cherries – and the topping is simple: whipped cream + cherries + chocolate sprinkles. Enjoy!

For the cupcakes:

  • 35 g cocoa
  • 180 ml hot water
  • 85 g dark chocolate
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 pinch of salt
  • 2 large eggs
  • 70 ml oil
  • 2 tbsp yogurt
  • 150 g flour
  • 1 tsp vanilla extract
  • 120 g sugar
  • 300 g cherries

Instructions

  • Wash the cherries well and remove the stems and pits.

For the Cupcakes:

  • Mix the cocoa with the hot water and dark chocolate. Let it cool.
  • Place the flour, baking powder, salt, sugar, and baking soda into a large bowl. Mix gently.
  • Separately whisk the oil with the eggs, yogurt, and vanilla. Add the chilled chocolate cream. Homogenize.
  • Pour the liquid ingredients over the dry ingredients and whisk gently with a whisk or spatula until smooth. Do not overmix.
  • Preheat the oven to medium heat (180° C/356° F). Either line a 12-cup muffin pan with parchment paper or butter and flour them.
  • Pour 1 tablespoon of the mixture into each cup. Place 3-4 cherries on top. On top of the cherries, add more cupcake mixture so that the cups are filled almost to the top.
  • Bake the cupcakes for 20-25 minutes, until they pass the toothpick test. When ready, place them on a rack to cool.

For the topping:

  • Beat the whipping cream with a tablespoon of powdered sugar and a level teaspoon of cornstarch. Add the vanilla and mix gently. Refrigerate for an hour.
  • Top the cupcakes with the whipped cream. Place a beautiful red cherry on top. Add the chocolate sprinkles and you're ready to serve some lovely black forest cupcakes. Enjoy!

Notes

Related: Mini Cherry Pavlovas w/ Chocolate Cream Related: Black Forest Cheesecake

Related: Red Velvet Cupcakes Related: Easter Chick & Bunny Cupcakes

Related: Chocolate Cupcakes with Vanilla Frosting Related: Chocolate Cupcakes with Caramel Pecans

Key facts
  • Who: Chocolate Cupcakes

More Kitchen