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black forest gateau cupcakes

Black Forest Gateau Cupcakes

Aimee Field
Decadent chocolate cupcakes, filled with cherry jam, topped with fresh whipped cream, a juicy cherry and shaved dark chocolate! These black forest gateau cupcakes are a delicious indulgent treat!
Prep Time 1 hour
Cook Time 21 minutes
Cooling Time 30 minutes
Total Time 1 hour 51 minutes
Course Cupcakes
Cuisine British
Servings 12 Cupcakes

Ingredients
  

Cupcake Sponge

  • 120 ml whole or semi-skimmed milk
  • 2 tsp lemon juice
  • 40 g cocoa powder
  • 95 g plain flour
  • 1/2 tsp bicarbonate of soda
  • 3/4 tsp baking powder
  • 1/4 tsp table salt
  • 2 large eggs
  • 100 g caster sugar
  • 100 g soft light brown sugar
  • 80 ml vegetable/sunflower oil
  • 2 tsp vanilla extract

Filling

  • 125 g cherry jam

Topping

  • 500 ml double cream chilled
  • 12 fresh cherries
  • 2 tbsp dark chocolate shavings

Instructions
 

  • For the cupcake sponges: Firstly, pre-heat the oven to 180C/160C Fan/Gas Mark 4 and line a cupcake tin(s) with 12 cupcake cases. Then in a small jug or bowl, combine the milk and lemon juice and set aside for 5-10 minutes until a little thickened. (This is to make a quick buttermilk).
  • Whisk the cocoa powder, flour, bicarbonate of soda, baking powder and salt together in a small bowl until combined, then set aside. In another large bowl whisk the eggs, caster sugar, brown sugar, oil and vanilla together until completely smooth. The mixture will turn slightly paler in colour. Then pour half of the dry ingredients into the wet and whisk together until just combined. Then pour in half of the buttermilk and whisk again until combined. Then add the remaining dry ingredients, whisking again until just combined. Finally, add the remaining buttermilk and whisk again until just combined - the batter will be a little thin and lumpy!
  • Pour the mixture into a jug for ease (or just use spoons), then pour the mixture into the cupcake cases about two thirds full each and bake for 19-21 minutes. Once baked, put the cupcakes onto a wire rack to completely cool.
  • For the topping: Pour the chilled cream into a large bowl, and using an electric hand-whisk, whisk on a high speed until medium-stiff peaks. Then place into a piping bag, and snip off the end.
  • To assemble: Using an apple corer, or a sharp knife, core the cooled cupcakes and fill each with the cherry jam. Pipe the whipped cream on top of each filled cupcake. Then garnish with a fresh cherry and some chocolate shavings. 

Notes

As the cupcakes are topped with fresh whipped cream, they are best eaten on the day of baking. 
Any leftover cupcakes can be stored in an air-tight container in the fridge for 1-2 days. 
Keyword black forest, cherry, chocolate, whipped cream