Black Forest Cupcakes

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One of my favorites! Black forest cupcakes.




  • 3 eggs, lightly beaten
  • ½ cup butter
  • 1 cup sugar
  • 1/2 cup milk
  • 1 1/2 cups self-raising flour
  • 1 TBSP. kirsch liqueur
  • 1/4 cup cocoa powder
  • Chocolate shavings
  • Maraschino cherries



Preheat oven to 325 degrees F). Line cupcake pan with cupcake papers. In a medium bowl, add eggs, butter and sugar and beat with an electric mixer until light and creamy. Add milk, sifted flour and cocoa powder, and mix together with a wooden spoon to combine. Beat with electric mixer for 2 minutes, or until light and fluffy. Fold in kirsch liqueur. Spoon batter into cupcake trays. Bake for 18-20 minutes or until risen and firm to touch. Allow cupcakes to cool in the pan for 5 minutes before turning onto wire rack to cool. When cool, top with fresh whipped cream, sprinkle with chocolate shavings and add a Maraschino cherry to top each one.


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