Black Forest Cupcakes
Black Forest Cupcakes are a fun twist on the classic Black Forest cake, all packed into a cute, handheld treat. You’ll love the moist chocolate cake base, the sweet-tart cherry…
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Black Forest Cupcakes are a fun twist on the classic Black Forest cake, all packed into a cute, handheld treat. You’ll love the moist chocolate cake base, the sweet-tart cherry filling, and the fluffy whipped cream topping, all coming together in every bite. Plus, those little chocolate shavings on top add a nice touch of texture and chocolate goodness.
I always find these cupcakes to be a real crowd-pleaser, whether for a birthday party or just a special dessert at home. I like to keep a jar of maraschino cherries handy for this recipe—it’s such an easy way to add that perfect burst of cherry flavor that makes all the difference. It’s a sweet and simple combo that never gets old.
One of my favorite things about Black Forest Cupcakes is how easy they are to personalize. Sometimes I sneak in a little extra cherry juice into the batter or add some chopped dark chocolate for a richer flavor. They’re great served chilled or at room temperature, and I think they taste even better the next day when all the flavors have had time to blend together nicely.
Key Ingredients & Substitutions
All-purpose flour: This gives the cupcakes structure. For a gluten-free twist, try a 1-to-1 gluten-free baking flour blend instead.
Cocoa powder: Unsweetened cocoa gives a deep chocolate flavor. If you want a milder taste, Dutch-processed cocoa is a good option.
Buttermilk: Adds moisture and a subtle tang. If you don’t have it, mix 1/2 cup milk with 1/2 teaspoon lemon juice or vinegar and let it sit for 5 minutes.
Cherries: Fresh or canned pitted cherries work well. Maraschino cherries add sweetness, but fresh or frozen tart cherries bring a nice natural tartness.
Heavy cream for whipping: Make sure it’s cold for better volume. If you want a lighter option, try whipped coconut cream, but the flavor will change slightly.
Chocolate shavings: Use a vegetable peeler on a bar of dark chocolate for easy homemade shavings. You can swap dark with semi-sweet or milk chocolate depending on your preferred bitterness.
How Do You Get the Perfect Cherry Filling Consistency?
Getting a thick but gooey cherry filling is key—it should hold well inside the cupcake without running everywhere.
- Start by simmering cherries with sugar and lemon juice to soften and release juices.
- Mix cornstarch and cold water separately to avoid lumps, then stir into the warm cherry mixture.
- Cook gently until thickened—this usually takes just 1-2 minutes. Watch closely and don’t overcook or it can become too firm when cooled.
- Cool the filling fully before using it to prevent it from making the cupcake soggy.
When spooning the filling into the cupcakes, don’t overfill so it stays inside when you bite into it. I like to taste as I go and adjust sugar or tartness by adding a bit more lemon juice or sugar depending on my cherries.
Equipment You’ll Need
- Muffin tin with cupcake liners – to bake your cupcakes evenly and keep them from sticking.
- Mixing bowls – for combining your dry and wet ingredients separately and easily.
- Electric mixer or whisk – makes beating butter and sugar fluffy quick and easy.
- Small saucepan – perfect for cooking the cherry filling to the right thickness.
- Spatula or spoon – to mix ingredients without scratching bowls and to fold batter gently.
- Piping bag or plastic bag with a corner snipped – helps you neatly top cupcakes with whipped cream.
- Small knife or cupcake corer – to scoop out the cupcake centers for the cherry filling.
Flavor Variations & Add-Ins
- Use dark chocolate chips or chunks in the batter for an extra chocolaty surprise inside each cupcake.
- Swap the cherry filling with raspberry or strawberry preserves for a different fruity twist.
- Add a splash of cherry liqueur or almond extract to the batter for a grown-up flavor boost.
- Top whipped cream with toasted coconut flakes or sliced almonds for extra crunch and flavor.
How to Make Black Forest Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/4 cup hot water or hot coffee
For the Cherry Filling:
- 1 cup pitted cherries (fresh or canned)
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon lemon juice
For the Whipped Cream Topping:
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- Chocolate shavings or curls (from dark chocolate)
- Maraschino or fresh cherries (preferably dark red, stemmed)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation, around 20 minutes to bake the cupcakes, plus time to cool completely and prepare the cherry filling and whipped cream topping. All together, plan for about 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare the Cupcakes:
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract. Next, alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients, mixing gently until combined. Finally, stir in the hot water or coffee until the batter is smooth; it will be thinner than regular cupcake batter.
2. Bake and Cool:
Fill your cupcake liners about two-thirds full with the batter. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cupcakes to cool completely on a wire rack.
3. Make the Cherry Filling:
While the cupcakes cool, make the cherry filling. In a small saucepan, combine cherries, sugar, and lemon juice. Cook over medium heat, gently mashing some of the cherries as they soften. Mix the cornstarch and water until smooth, then stir it into the cherry mixture. Cook for another 1-2 minutes until the filling thickens. Remove from heat and set aside to cool.
4. Whip the Cream Topping:
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Keep it cold until you’re ready to assemble.
5. Assemble the Cupcakes:
Use a small knife or cupcake corer to carefully remove a small hole from the center of each cupcake. Spoon the cooled cherry filling into the hollowed space. Then, pipe or spoon the whipped cream generously on top. Drizzle a little cherry syrup over the cream, sprinkle with chocolate shavings, and finish with a cherry on top.
6. Serve and Enjoy:
Serve these delicious Black Forest Cupcakes right away or refrigerate for a few hours. They are best enjoyed chilled or at room temperature. Enjoy the blend of rich chocolate, tart cherry, and fluffy cream in every bite!
Can I Use Frozen Cherries for the Filling?
Yes! Just thaw them completely and drain any excess juice before cooking. This helps prevent the filling from becoming too watery.
How Should I Store Leftover Cupcakes?
Store cupcakes in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving for the best flavor and texture.
Can I Make the Cherry Filling Ahead of Time?
Absolutely! You can prepare the cherry filling a day in advance and keep it refrigerated. Just warm it slightly before spooning it into the cupcakes.
What’s the Best Way to Whip Cream for Topping?
Make sure your heavy cream is cold and use a chilled bowl and beaters. Whip until stiff peaks form to get a light, fluffy topping that holds its shape nicely.
