Black Forest Waffle Cupcakes



50g cocoa powder

175g all-purpose flour

½ tsp salt

½ tsp bicarbonate of soda

225g caster sugar

175g unsalted butter, softened

2 large eggs, at room temperature

1 tsp vanilla extract

75ml milk

200g Morello cherries, canned and drained

100ml cherry juice

dark chocolate chips

Chocolate sauce + 2 tbsp kirsch (optional)

Maraschino cherries, aprox 36



175g plain flour

40g cocoa powder

1 teaspoons baking powder

1/2 teaspoon baking soda

¼ teaspoon salt

1 egg separated

4 tbsp brown sugar

250ml buttermilk

2 tbsp vegetable oil

1/2 teaspoon vanilla extract

2 tablespoons unsalted butter, melted


Ganache Frosting

400g dark cooking chocolate

200ml thickened cream (skim won’t work here)


Whipped Cream

1 tsp vanilla extract

600ml thickened cream (for whipping)


Makes 12

Level: Medium

Ganache Frosting

Add chocolate and cream into a microwave safe mixing bowl and microwave for 20 seconds at a time, mixing each time until your ganache is smooth and glossy with no lumps of un-melted chocolate. Set aside to cool at room temp for 4 hours, or in the fridge for 2 hours. Cover with plastic wrap so it doesn’t develop a skin.


Whipped Cream

Add your set ganache to the bowl of a stand mixer with a whisk attachment  and whip on high for about 5 min or until it’s nice and fluffy.


Add thickened cream to a large metal mixing bowl. Whip on high using a hand mixer until cream thickens to stiff peaks that can hold their shape. Cover with plastic wrap and set aside in the fridge.



In a large bowl, combine the flour, cocoa powder, baking powder, baking soda and salt.


In a separate bowl whisk the egg yolks and brown sugar until smooth. Whisk in the buttermilk, oil and vanilla extract. Add the wet ingredients into the dry ingredients and mix until combined. Add the butter and mix to combine. In a medium bowl whip the egg whites until soft peaks form. Gently fold the egg whites into the batter until combine. Do not overmix!


Heat a waffle iron according to manufacturer’s directions. I had mine on medium high heat. Brush with melted butter to prevent the waffles from sticking.


Add batter in each grate (about ¼ cup on each), close and cook for about 5 minutes or until crispy and cook through. Repeat with the remaining batter.


Once they’ve cooled down a little use a 5cm cookie cutter to cut out waffle discs. Set aside.


Please Note. You’ll want to make these when the cupcakes are baking and cooling so they remain fairly fresh when served on top of the cupcake.



Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.


In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well!(alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it’s well incorporated into the dry.


Next, add milk and eggs in a jug and whisk until well combined.


Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add cherries, and mix for another 20 seconds.


Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).


Sprinkle choc chips on top. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.


To assemble the cupcake core the centre of each one and fill with chocolate sauce.


Fit the end of a piping bag with a large round tip and fill with frosting.


Frost a swirl on each cupcake and then frost a swirl of whipped cream. Drizzle with chocolate sauce. Place waffle disc on top, and add three cherries in front of the waffle.






STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).


CAKE: Recipe can be used for one 8” cake tin - adjust baking time to 30-40 min and bake on 180C


EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.


OVEN TEMPERATURE:  If you’re baking at home set your fan forced oven to 160C (320F).


BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the centre comes out with moist crumbs.


TO ADD ACOHOL: Add 2 tbsp Kirsch to the cake, add 2 tbsp  Kirsch to the chocolate sauce.



Large mixing bowls


Magic Whisk for wet ingredients

Kitchen Scales

Stand mixer (or hand mixer)

Wire rack

Frosting bag


Measuring spoons

Cupcake baking tin

Paper liners

Ice cream scoop (optional)

Waffle iron

Pastry brush

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