/Black Forest Cupcakes with Buttercream Icing Recipe
Black Forest Cupcakes with Buttercream Icing recipe

Black Forest Cupcakes with Buttercream Icing Recipe

Indulge in the delicious harmony of chocolate, cherries, and red velvet in these sumptuous Black Forest Cupcakes. Topped with a creamy buttercream icing and a sprinkle of red velvet crumble, they're a perfect treat for any occasion.





  • Step 1.

    Preheat your oven to 175°C (350°F) and line a cupcake tray with cupcake.
  • Step 2.

    In a mixing bowl, whisk together 160g of plain flour, 200g of caster sugar, 60g of unsweetened cocoa powder, 1 tsp of baking powder, ½ tsp of baking soda, and a pinch of salt.
  • Step 3.

    Add 2 large eggs, 120ml of milk, 60ml of vegetable oil, and 1 tsp of vanilla extract to the dry ingredients and mix until smooth.
  • Step 4.

    Fill each cupcake liner about two-thirds full with the batter.
  • Step 5.

    Bake for 20-22 minutes or until a toothpick inserted into the centre comes out clean. Allow to cool.
  • Step 6.

    While cupcakes are cooling, beat 200g of unsalted butter until light and fluffy, gradually add 400g of icing sugar and 2 tbsp of milk to make the buttercream icing.
  • Step 7.

    Core the centre of each cupcake and fill with cherry pie filling.
  • Step 8.

    Pipe the buttercream icing on top of each cupcake.
  • Step 9.

    For the red velvet crumble, crumble leftover red velvet cake or cupcakes, spread on a baking sheet, and toast in the oven at 100°C (212°F) for about 10 minutes. Sprinkle over the buttercream icing.
  • Step 10.

    Optionally, top with fresh cherries for decoration.


  1. 160 gPlain flour

  2. 200 gCaster sugar

  3. 60 gUnsweetened cocoa powder

  4. 1 tspBaking powder

  5. 0.5 tspBaking soda

  6. 1 pinchSalt

  7. 2 Large eggs

  8. 120 mlMilk

  9. 60 mlVegetable oil

  10. 1 tspVanilla extract

  11. 200 gUnsalted butter

  12. 400 gIcing sugar

  13. 1 cupCherry pie filling

  14. 100 gRed velvet cake or cupcakes (for crumble)

  15. 6 Fresh cherries

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