Black Forest Cupcakes are a delightful miniature version of the classic Black Forest cake, featuring moist chocolate cupcakes filled with sweet-tart cherry filling and topped with light, fluffy whipped cream. Finished with chocolate shavings and fresh cherries, these elegant treats are perfect for celebrations, parties, or simply indulging in a rich, chocolate-cherry dessert.
Why You’ll Love This Recipe
These cupcakes offer the perfect balance of rich chocolate, bright cherry flavor, and airy whipped cream frosting. They are visually stunning, easy to serve, and versatile for any occasion. The recipe is straightforward, allowing you to achieve bakery-quality results in your own kitchen.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the chocolate cupcakes:
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup granulated sugar
½ cup vegetable oil
2 large eggs
½ cup buttermilk
1 teaspoon pure vanilla extract
½ cup hot water or hot coffee (for enhanced chocolate flavor)
For the cherry filling:
¾ cup cherry pie filling or canned sour cherries, drained
1 tablespoon granulated sugar (if using sour cherries)
1 tablespoon cornstarch + 1 tablespoon water (optional, to thicken if needed)
For the whipped cream frosting:
1 cup heavy whipping cream, cold
3 tablespoons powdered sugar
½ teaspoon vanilla extract
Optional garnishes:
Chocolate shavings or curls
Fresh cherries with stems
Extra cherry filling
Directions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together sugar, oil, eggs, buttermilk, and vanilla until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Stir in the hot water or coffee until the batter is thin and fully blended.
Divide the batter evenly among cupcake liners, filling each about ¾ full.
Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the cherry filling:
8. If using sour cherries, simmer with sugar until soft. Add cornstarch slurry to thicken if needed. Let cool.
Core and fill the cupcakes:
9. Use a small knife or cupcake corer to remove the center of each cupcake. Fill with 1–2 teaspoons of cherry filling.
Make the whipped cream frosting:
10. In a chilled bowl, beat cold heavy cream with powdered sugar and vanilla until stiff peaks form. Transfer to a piping bag fitted with a star tip.
Frost and decorate:
11. Pipe whipped cream onto each cupcake. Garnish with chocolate shavings, a fresh cherry, and extra cherry filling if desired. Serve immediately.
Servings and timing
This recipe makes 12 cupcakes.
Prep time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes (plus cooling time)
Approximate calories: 300 kcal per cupcake
Variations
Alcoholic version: Add a splash of Kirsch (cherry liqueur) to the cherry filling for an authentic Black Forest flavor.
Chocolate frosting: Top with chocolate whipped cream or ganache for a richer cupcake.
Gluten-free: Use a gluten-free flour blend in place of all-purpose flour.
Mini cupcakes: Make mini Black Forest cupcakes; reduce baking time to 10-12 minutes.
Extra chocolate: Add mini chocolate chips to the cupcake batter for more chocolate flavor.
Storage/Reheating
Store cupcakes in an airtight container in the refrigerator for up to 3 days. The whipped cream is best enjoyed fresh but will hold up for a day or two. Allow cupcakes to sit at room temperature for a few minutes before serving. Freezing is not recommended due to the whipped cream topping.
FAQs
Can I make these cupcakes ahead of time?
Yes, bake and fill the cupcakes a day in advance. Frost just before serving for best results.
Can I use store-bought whipped cream?
Yes, but freshly whipped cream gives a superior taste and texture.
How do I prevent the whipped cream from deflating?
Use cold cream, beat to stiff peaks, and serve the cupcakes promptly after frosting.
Can I use fresh cherries for the filling?
Yes, cook them down with sugar and cornstarch to create a homemade filling.
How can I make these cupcakes more chocolatey?
Use hot coffee instead of water and add a few chocolate chips to the batter.
Is it necessary to core the cupcakes?
Yes, to add the cherry filling in the center, coring the cupcakes is recommended.
Can I use chocolate cake mix instead of making the batter from scratch?
Yes, you can use your favorite chocolate cake mix as a shortcut.
How do I make neat chocolate curls for garnish?
Use a vegetable peeler on a block of chocolate at room temperature.
Can I pipe the whipped cream in advance?
It’s best to pipe just before serving, but stabilized whipped cream (with gelatin) can hold longer.
What’s the best way to transport these cupcakes?
Use a cupcake carrier to protect the frosting and toppings during transport.
Conclusion
Black Forest Cupcakes are a delicious and elegant way to enjoy the beloved combination of chocolate, cherries, and cream. With their moist cake, fruity filling, and light topping, these cupcakes are sure to be a hit at any gathering or special event. Serve them fresh and beautifully decorated for an unforgettable treat.
Black Forest Cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baked
- Cuisine: German-inspired / American
Description
These Black Forest Cupcakes combine rich chocolate cake, sweet-tart cherry filling, and fluffy whipped cream frosting for a delightful dessert that’s as stunning as it is delicious. Perfect for parties, holidays, or whenever you crave the classic Black Forest flavor in cupcake form!
Ingredients
Chocolate Cupcakes:
-
1 cup all-purpose flour
-
1/2 cup unsweetened cocoa powder
-
1 tsp baking powder
-
1/2 tsp baking soda
-
1/4 tsp salt
-
1 cup granulated sugar
-
1/2 cup vegetable oil
-
2 large eggs
-
1/2 cup buttermilk
-
1 tsp pure vanilla extract
-
1/2 cup hot water or hot coffee
Cherry Filling:
-
3/4 cup cherry pie filling or canned sour cherries, drained
-
1 tbsp granulated sugar (if using sour cherries)
-
1 tbsp cornstarch + 1 tbsp water (optional, for thickening)
Whipped Cream Frosting:
-
1 cup heavy whipping cream, cold
-
3 tbsp powdered sugar
-
1/2 tsp vanilla extract
Optional Garnishes:
-
Chocolate shavings or curls
-
Fresh cherries with stems
-
Extra cherry filling
Instructions
-
Make the Chocolate Cupcakes:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk sugar, oil, eggs, buttermilk, and vanilla until smooth.
Gradually add the dry ingredients to the wet, then stir in hot water or coffee until blended.
Divide batter among liners (¾ full) and bake 18–20 minutes. Cool completely. -
Prepare the Cherry Filling:
If using sour cherries, simmer with sugar until soft. Thicken with cornstarch slurry if needed. Cool before using. -
Core and Fill:
Remove centers of cooled cupcakes and fill with 1–2 teaspoons of cherry filling. -
Make Whipped Cream Frosting:
In a chilled bowl, beat cream, powdered sugar, and vanilla until stiff peaks form. -
Frost and Decorate:
Pipe whipped cream onto cupcakes. Garnish with chocolate shavings, a cherry on top, and extra cherry filling if desired.
Notes
-
For added chocolate richness, drizzle cupcakes with chocolate ganache before frosting.
-
Keep cupcakes chilled if not serving immediately; frost just before serving for best texture.
-
Can be made with gluten-free flour blend if desired.
Your email address will not be published. Required fields are marked *