Butter: I prefer to use unsalted butter here.Baking Powder and Baking Soda: Both will ensure that your cupcakes rise perfectly with a slight dome.Cocoa Powder: Opt for Dutch-processed cocoa powder or plain, unsweetened cocoa powder.

Flour: Use plain flour (aka all-purpose flour) as the base for this black forest cupcake recipe.It has been updated with new photos, info and a more authentic whipped cream topping.ĭetailed quantities and instructions in the recipe card below. This recipe was first posted here on 10th of May, 2018. They’ll be so impressed - don’t be surprised if someone asks you for the recipe for black forest cupcakes. Similar to a mini black forest cake, consider making these the next time you’re expecting company. It’s the only recipe I use now, and it’s been featured on every chocolate cupcake recipe on my blog, including my raspberry chocolate cupcakes, salted caramel chocolate cupcakes, and these classic chocolate fudge cupcakes. Those who know me know that I don’t often say that my recipes are the “best,” but I stand by the fact that these are the best chocolate cupcakes ever. They’re so easy to make that I have to mention it again!.Topped with a light vanilla Chantilly cream.What’s more, they’re seriously so easy to make! No creaming of the butter is necessary - simply mix up the batter in one bowl without any special equipment. They’re moist, fluffy, and light and boast a bold chocolate flavour that you’re sure to love. These black forest cupcakes start with the best chocolate cupcakes I’ve ever tasted.

Black forest cupcakes using cake mix