Black Forest Cupcakes Recipe

Introduction

These Black Forest Cupcakes capture the classic flavors of the beloved Black Forest cake in a convenient, individual dessert. Moist chocolate cupcakes are filled with cherry compote and topped with fluffy whipped cream and chocolate shavings—perfect for any celebration or a special treat.

Ingredients

• 1 cup (125g) all-purpose flour
• ½ cup (50g) Dutch-processed cocoa powder
• 1 teaspoon (5g) baking powder
• ½ teaspoon (2g) baking soda
• ¼ teaspoon (1g) salt
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 1 teaspoon (5ml) vanilla extract
• ½ cup (120ml) buttermilk
• ¼ cup (60ml) hot water or coffee
• 1 cup (150g) fresh or canned cherries, pitted and chopped
• ¼ cup (50g) granulated sugar (for cherry filling)
• 1 tablespoon (15ml) Kirsch (or cherry juice for a non-alcoholic version)
• 1 teaspoon (5g) cornstarch mixed with 1 tablespoon (15ml) water
• 1 cup (240ml) heavy whipping cream
• 2 tablespoons (15g) powdered sugar
• 1 teaspoon (5ml) vanilla extract (for whipped cream)
• Dark chocolate shavings (for garnish)
• 12 whole cherries (for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, cream the softened butter with the granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Step 4: Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
5. Step 5: Stir in the hot water or coffee gently to loosen the batter.
6. Step 6: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
7. Step 7: To make the cherry filling, combine the chopped cherries, ¼ cup granulated sugar, and Kirsch or cherry juice in a small saucepan. Bring to a simmer over medium heat.
8. Step 8: Stir in the cornstarch mixture and cook until the filling thickens, about 1–2 minutes. Remove from heat and let cool.
9. Step 9: Using a small knife or cupcake corer, remove a small section from the center of each cupcake. Fill the hollow with the cherry filling.
10. Step 10: For the whipped cream topping, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
11. Step 11: Pipe or spoon the whipped cream generously over each cupcake.
12. Step 12: Garnish with dark chocolate shavings and a whole cherry on top of each cupcake.

Tips & Variations

• Use strong brewed coffee instead of hot water to enhance the chocolate flavor in the cupcakes.
• For a non-alcoholic version, replace Kirsch with cherry juice or omit it altogether.
• Chill the mixing bowl and beaters before whipping the cream for faster and more stable peaks.
• Try adding a pinch of cinnamon to the cherry filling for a subtle warming spice.

Storage

Store the assembled cupcakes in an airtight container in the refrigerator for up to 2 days. To keep the cupcakes fresh longer, store the cupcakes, cherry filling, and whipped cream separately and assemble just before serving. Whipped cream toppings are best enjoyed fresh but can be remade if needed. Allow refrigerated cupcakes to come to room temperature briefly before serving for the best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries for the filling?

Yes, frozen cherries work well. Thaw and drain them before cooking to avoid excess moisture in the filling.

How do I prevent the cupcakes from drying out?

Make sure not to overbake the cupcakes and store them properly in an airtight container. Adding the cherry filling keeps the center moist as well.

Black Forest Cupcakes Recipe

Print Recipe

★★★★★

4.4 from 70 reviews

Delight in these rich and moist Black Forest Cupcakes, inspired by the classic German dessert. Featuring a tender cocoa cupcake base, filled with luscious cherry compote, and topped with whipped cream and dark chocolate shavings, these cupcakes bring together the perfect balance of chocolate and fruity flavors for an indulgent treat that’s perfect for any occasion.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: German

Ingredients

Scale 1x2x3x

Cupcake Batter

• 1 cup (125g) all-purpose flour
• ½ cup (50g) Dutch-processed cocoa powder
• 1 teaspoon (5g) baking powder
• ½ teaspoon (2g) baking soda
• ¼ teaspoon (1g) salt
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 1 teaspoon (5ml) vanilla extract
• ½ cup (120ml) buttermilk
• ¼ cup (60ml) hot water or coffee

Cherry Filling

• 1 cup (150g) fresh or canned cherries, pitted and chopped
• ¼ cup (50g) granulated sugar
• 1 tablespoon (15ml) Kirsch (or cherry juice for a non-alcoholic version)
• 1 teaspoon (5g) cornstarch mixed with 1 tablespoon (15ml) water

Whipped Cream Topping

• 1 cup (240ml) heavy whipping cream
• 2 tablespoons (15g) powdered sugar
• 1 teaspoon (5ml) vanilla extract

Garnish

• Dark chocolate shavings
• 12 whole cherries

Instructions

1. Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract. Alternately add the dry ingredients and buttermilk to the creamed mixture, starting and ending with the dry ingredients. Mix until just combined. Finally, add the hot water or coffee and mix until smooth to enhance the chocolate flavor.
2. Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
3. Make the Cherry Filling: In a small saucepan over medium heat, combine the chopped cherries, granulated sugar, and Kirsch (or cherry juice). Cook, stirring occasionally, until the cherries release their juices and the mixture begins to simmer. Stir the cornstarch slurry (cornstarch mixed with water) and add it to the saucepan. Continue cooking for another 2-3 minutes until the filling thickens. Remove from heat and allow it to cool to room temperature.
4. Prepare the Whipped Cream Topping: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract using an electric mixer on medium-high speed until stiff peaks form. Be careful not to overbeat to avoid turning the cream into butter.
5. Assemble the Cupcakes: Once the cupcakes are completely cool, use a small knife or cupcake corer to cut out a hole in the center of each cupcake. Fill each cavity with a generous spoonful of the cherry filling. Replace the cupcake tops if removed, then pipe or spread the whipped cream generously on top of each cupcake.
6. Garnish: Decorate each cupcake with dark chocolate shavings and place a whole cherry on top for a classic Black Forest look. Chill the cupcakes in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Notes

• Use hot coffee instead of water in the batter for a richer chocolate flavor.
• Kirsch adds authentic flavor but can be omitted or replaced with cherry juice for a non-alcoholic version.
• Ensure cupcakes are completely cooled before filling and topping to prevent melting the whipped cream.
• These cupcakes can be stored in the refrigerator for up to 3 days in an airtight container.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.

Keywords: Black Forest cupcakes, chocolate cherry cupcakes, German dessert, cherry filling, whipped cream cupcakes