Black Forest Cupcakes
Black Forest Cupcakes are a delightful little treat that brings together moist chocolate cake, sweet cherries, and fluffy whipped cream—all in one bite. They’re like a mini version of the…
Tip: save now, cook later.Black Forest Cupcakes are a delightful little treat that brings together moist chocolate cake, sweet cherries, and fluffy whipped cream—all in one bite. They’re like a mini version of the classic Black Forest cake, with rich chocolateness and juicy cherry surprises hiding inside. The whipped cream topping makes them light and fun, while a cherry on top adds that perfect finishing touch.
I love making these cupcakes when I want something festive but not too heavy. The flavors always feel special, and the cherries add a bit of tartness that I find super refreshing against the sweet chocolate. One tip I’ve learned is to use fresh or good quality jarred cherries for the best flavor—they really make a difference. Plus, the whipped cream is best whipped fresh so it stays fluffy and soft.
These cupcakes are perfect for sharing at birthday parties, family gatherings, or anytime you want to brighten someone’s day with a sweet surprise. I like serving them slightly chilled, especially on warm days, and they pair so well with a cup of coffee or a glass of cold milk. Whenever I make these, they don’t last long because everyone loves them as much as I do!
Key Ingredients & Substitutions
Cocoa powder: Use unsweetened cocoa for rich chocolate flavor. If unavailable, Dutch-processed cocoa works too, but reduce baking soda slightly since it reacts differently.
Buttermilk: Adds tang and moisture to cupcakes. No buttermilk? Mix 1/2 cup milk with 1/2 tbsp vinegar or lemon juice and let sit 5 minutes.
Cherries: Fresh dark cherries are ideal for their tart sweetness. You can substitute jarred or frozen cherries if fresh aren’t in season, but drain them well to avoid watery filling.
Heavy whipping cream: For the topping, cold cream whips into a light and fluffy frosting. If you want a dairy-free option, try coconut cream chilled overnight and whipped.
Chocolate shavings: Use a bar of semi-sweet or dark chocolate and shave with a vegetable peeler. This adds great texture and elegance to your cupcakes.
How Do You Get the Cherry Filling Thick Without It Being Runny?
Thickening the cherry filling is key so it doesn’t leak out of the cupcakes. Here’s what helps:
- Mix cornstarch with cold water before adding so it blends smoothly without lumps.
- Cook the cherries and cornstarch mixture over medium heat, stirring constantly to activate thickening.
- When the mixture becomes clear and glossy, that’s your cue it’s thickened enough.
- Cool the filling fully before filling cupcakes—warm filling may loosen the whipped cream topping.
This simple step gives you a filling that stays put and tastes delicious without overwhelming the cupcake!
Equipment You’ll Need
- Muffin tin – holds the cupcakes perfectly for even baking.
- Cupcake liners – make cleanup easy and keep cupcakes from sticking.
- Mixing bowls – you’ll need separate ones for dry and wet ingredients.
- Whisk or electric mixer – helps blend batter and whip cream smoothly.
- Small saucepan – for cooking the cherry filling to the right thickness.
- Spoon or piping bag – for filling cupcakes and decorating with frosting.
- Vegetable peeler – handy for making chocolate shavings as a pretty garnish.
Flavor Variations & Add-Ins
- Use maraschino cherries or cherry preserves if fresh cherries aren’t available; they add sweetness and color.
- Add a splash of cherry liqueur or vanilla extract to the cherry filling for extra flavor depth.
- Mix in a handful of chopped nuts like toasted almonds or hazelnuts into the batter for crunch.
- Swap whipped cream for cream cheese frosting if you want a tangier topping that holds up longer.
How to Make Black Forest Cupcakes?
Ingredients You’ll Need:
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk, room temperature
- ¼ cup vegetable oil
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup hot water or hot coffee
For the Cherry Filling:
- 1 cup fresh or jarred dark cherries, pitted and chopped
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- ¼ cup water
For the Whipped Cream Frosting:
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For Topping:
- Fresh whole cherries with stems, for garnish
- Chocolate shavings, for garnish
- Optional: chocolate syrup or melted chocolate for drizzling
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, 18-20 minutes to bake, plus about 10 minutes to make the cherry filling and whip the cream. Allow extra time for cooling cupcakes before filling and decorating. Overall, plan for around 1 hour from start to finish, including chilling time if you want served slightly cold.
Step-by-Step Instructions:
1. Make the Cherry Filling:
In a small saucepan, mix the chopped cherries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly until the mixture thickens and looks glossy, about 3-5 minutes. Take it off the heat and let it cool completely.
2. Prepare the Chocolate Cupcakes:
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk the buttermilk, vegetable oil, egg, and vanilla extract. Combine the wet and dry ingredients, mixing just until combined. Then carefully stir in the hot water or coffee. Divide the batter evenly among the liners, filling about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let them cool in the pan for 5 minutes, then move to a wire rack to cool completely.
3. Fill the Cupcakes:
Once the cupcakes are cooled, use a small knife or a cupcake corer to scoop out the centers. Fill each hollow with the cooled cherry filling.
4. Make the Whipped Cream Frosting:
In a chilled bowl, whip the cold heavy cream, powdered sugar, and vanilla extract with a whisk or electric mixer until stiff peaks form.
5. Assemble and Decorate:
Spoon or pipe a generous amount of whipped cream frosting onto each filled cupcake. Sprinkle chocolate shavings over the cream, then top with two fresh cherries with stems. For an extra touch, drizzle with chocolate syrup or melted chocolate if you like.
6. Serve and Enjoy:
You can chill the cupcakes briefly to help the whipped cream set or serve them right away. Enjoy your delicious Black Forest Cupcakes—rich chocolate, sweet cherry, and fluffy cream all in one bite!
Can I Use Frozen Cherries for the Filling?
Yes, you can! Just make sure to thaw them completely and drain any excess liquid before cooking the filling to prevent it from becoming too watery.
How Should I Store Leftover Cupcakes?
Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Because of the whipped cream frosting, refrigeration is best to keep them fresh.
Can I Make These Cupcakes Ahead of Time?
Absolutely! You can bake the cupcakes a day ahead, prepare the cherry filling, and whip the cream just before assembly to keep everything fresh and delicious.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk, mix ½ cup milk with ½ tablespoon lemon juice or vinegar and let it sit for 5 minutes. This homemade buttermilk substitute works great in the batter.
