Black Forest Cupcakes with Video

Good morning, friends! I am so excited to share my zhushed-up version of Black Forest Cake with you! My intention was to take everything I love about the classic and turn it into the dreamiest summer dessert, perfect every and any occasion we can dream up!

If you've been following along on social, you already know I am completely obsessed with THE vanilla bean roasted cherries, and while they're fantastic on their own, it's time to get down to business! 

Would you just look at that fluffy mascarpone frosting covered with saucy roasted cherries, toasted almonds, and dark chocolate shavings! I can't even...

And it's all parked so lovely atop the lightest chocolate cupcakes made even more delightful with a splash, or three, of Amaretto. Now I'm going to quit taking and let you get to the video so we can bake together! If you like them, please give the video a thumbs up, and remember to subscribe while you're there!

Thanks so much for watching and happy baking!

Ingredients:

Roasted Cherries

• 1 pound cherries, pitted 
• 1/4 cup sugar
• 1 tsp. Vanilla bean paste

1.  Preheat oven to 425 degrees.
2. Toss cherries with sugar and vanilla, and set aside for about 5 minutes.
3. Spread evenly on a parchment-lined sheet pan.
4. Roast for approximately 14-15 minutes, stirring about halfway through.
5. Once cooled to room temperature, transfer the cherries to a jar and refrigerate. 

Chocolate Cupcakes

• 3/4 cocoa powder
• 1 3/4 cup all-purpose flour
• 1 tsp. espresso powder
• 1 tsp. salt
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 2 eggs
• 1/2 cup vegetable oil
• 1 3/4 cups granulated sugar
• 1 cup milk
• 1 tsp. vanilla extract
• 3/4 cup hot coffee
• 1/4 cup Amaretto

Mascarpone Frosting

• 16 ounces mascarpone
• 16 ounces heavy cream
• 1 cup powdered sugar
• 1 tsp. vanilla bean paste
• 2 Tbsp. Amaretto
• 2-4 Tbsp. reserved juice from roasted cherries

Garnish

• 1/3 cup sliced almonds, toasted
• Dark chocolate shavings

Instructions:

Chocolate Cupcakes

1. Preheat oven to 350 degrees. Line standard muffin tins with cupcake liners and set aside.
2. In a medium bowl sift together cocoa powder, flour, espresso powder, salt, baking powder and baking soda.
3. In the bowl of an electric mixer fitted with the whip attachment, whip eggs and vegetable oil on medium speed for about 3 minutes until combined.
4. Slowly add in sugar, continuing to mix on medium speed for about 4-5 minutes until mixture gets pale in color.
5. Reduce speed to low and mix in milk and vanilla extract.
6. Add in dry ingredients and mix on low speed just until combined, scraping down the bowl as needed.
7. Pour in coffee and Amaretto and stir to combine.
8. Fill prepared muffin tins 2/3 of the way with cupcake batter and bake at 350 degrees for about 20-22 minutes.

Mascarpone Frosting

1. In the bowl of an electric mixer, whip heavy cream and mascarpone until soft peaks start to form.
2. Add powdered sugar and continue mixing.
3. Add vanilla, followed by Amaretto.
4. Add reserved cherry juice, starting with 2 Tablespoons. Taste it to see if you want to add more, and if so, add an additional 1-2 Tablespoons. Whip until frosting is stiff enough to pipe.

Assembly

1. Transfer frosting to a pastry bag fitted with Tip #825 and pipe on top of completely cooled cupcakes.
2. Top with roasted cherries.
3. Garnish with toasted almonds and chocolate shavings. Serve right away!

Notes:

• The chocolate cupcakes are incredibly moist and can be made ahead of time. Once they have completely cooled, transfer them to an airtight container and pop them in the freezer.
• The roasted cherries can be made in advance. Store them in a jar in the fridge so you're ready to roll.
• The frosting is best made when you are going to use it due to the fresh whipped cream and mascarpone. I have assembled the cupcakes and then popped them in the fridge for a few hours until I was ready to serve them and they held up very well. Just don't assemble them too far in advance!
• This recipe can be cut in half to make a smaller batch.
• The mascarpone frosting does make a good amount of frosting. I pipe it on so I use a lot. If you are going to spread it on with a spatula, you will most likely use less and be able to half the recipe.