Black Forest Cupcakes
Black Forest Cupcakes are a delightful little treat that captures the classic flavors of the Black Forest cake in an easy-to-eat cupcake form. Imagine rich chocolate cake, sweet cherry filling,…
Tip: save now, cook later.Black Forest Cupcakes are a delightful little treat that captures the classic flavors of the Black Forest cake in an easy-to-eat cupcake form. Imagine rich chocolate cake, sweet cherry filling, and fluffy whipped cream all coming together in one hand-held bite. Topped with a sprinkle of chocolate shavings or even a fresh cherry, these cupcakes are as pretty as they are tasty.
I love making these cupcakes for special occasions because they bring a bit of nostalgia and joy with every bite. One of my favorite tricks is to soak the cake a little with cherry juice or a dash of kirsch if I’m feeling fancy—it adds an extra layer of flavor that friends always ask about. It’s like a little surprise hiding inside the cupcake!
When I serve these, I usually chill them for a bit first so the whipped cream stays nice and firm. They’re perfect with a cup of coffee or as a sweet finish to dinner. These cupcakes never last long around here, which tells me they’re a hit every single time.
Key Ingredients & Substitutions
Chocolate: Unsweetened cocoa powder gives a deep, rich chocolate flavor. You can swap it with Dutch-process cocoa for a smoother taste or even melted dark chocolate for extra richness.
Cherries: Fresh or frozen both work well. If you can’t find cherries, use cherry pie filling or even raspberry for a different but tasty twist.
Whipped Cream: Using cold heavy cream and chilling your bowl helps make fluffy and stable whipped cream. For dairy-free, try coconut cream whipped with a bit of powdered sugar.
Sugars: Brown and granulated sugars together add moisture and sweetness. If you want a lighter cupcake, you can reduce brown sugar slightly or use all granulated sugar.
How Do I Make Sure the Whipped Cream Stays Firm on the Cupcakes?
Whipped cream can soften quickly, so keeping it firm needs a few tips:
- Use cold heavy cream straight from the fridge. Cold cream whips better.
- Chill your mixing bowl and beaters for about 15 minutes before whipping.
- Beat on medium-high speed until stiff peaks form, but stop before it gets grainy.
- Add powdered sugar as a stabilizer and a touch of vanilla for flavor.
- Once piped, refrigerate the cupcakes to keep the cream firm until serving.
Equipment You’ll Need
- 12-cup muffin tin – perfect for baking evenly sized cupcakes.
- Cupcake liners – keep cupcakes from sticking and make cleanup easy.
- Mixing bowls – at least two, one for dry and one for wet ingredients.
- Electric mixer or hand whisk – helps whip the cream to stiff peaks quickly.
- Small saucepan – for cooking the cherry filling to the right consistency.
- Knife or cupcake corer – to hollow out the cupcakes for cherry filling.
- Piping bag or spoon – to decorate cupcakes with whipped cream frosting neatly.
Flavor Variations & Add-Ins
- Use dark rum or kirsch in the cherry filling for a boozy twist that’s traditional and adds depth.
- Add toasted almonds or hazelnuts to the cupcake batter for extra crunch and flavor.
- Swap whipped cream frosting for cream cheese frosting to add a slight tanginess.
- Try mixing in fresh raspberries with the cherry filling for a fruitier and more complex taste.
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 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup buttermilk, room temperature
- ¼ cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup boiling water or hot coffee (to enhance chocolate flavor)
For the Cherry Filling:
- 1 cup pitted fresh or frozen cherries (thawed if frozen)
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- ¼ cup water
For the Whipped Cream Frosting:
- 1 ½ cups cold heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For Decoration:
- Fresh whole cherries with stems
- Dark chocolate shavings or chunks
- Reserved cherry sauce (from the cherry filling) or cherry jam
Time Needed:
It takes around 15 minutes to prepare the batter and cherry filling, 18-22 minutes to bake the cupcakes, plus 10 minutes for the cherry sauce to thicken. Allow about 20 minutes to chill the whipped cream and assemble the cupcakes. Overall, plan for about 1 hour from start to finish.
Step-by-Step Instructions:
1. Make the Cupcakes:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners. In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. In another large bowl, whisk sugars, buttermilk, oil, eggs, and vanilla until smooth. Slowly add dry ingredients to wet and mix. Then stir in boiling water or hot coffee carefully—the batter will be thin. Pour batter into liners about two-thirds full. Bake 18-22 minutes until a toothpick comes out clean. Let cool completely.
2. Make the Cherry Filling:
Combine cherries, sugar, cornstarch, lemon juice, and water in a small saucepan over medium heat. Stir continuously until thick and glossy, about 5 to 7 minutes. Remove from heat and cool to room temperature. Save a few tablespoons of cherry sauce for drizzling.
3. Prepare the Whipped Cream Frosting:
Chill a mixing bowl and beaters first. Beat cold heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form. Keep the whipped cream chilled until ready to frost.
4. Assemble the Cupcakes:
Using a small knife or cupcake corer, cut out a small cone from the center of each cupcake. Fill the hole with 1-2 teaspoons of the cherry filling. Replace the cut-out piece carefully. Pipe or spoon the whipped cream frosting on top in a pretty swirl. Drizzle a little reserved cherry sauce over the frosting. Sprinkle with chocolate shavings or place chunks of dark chocolate on top. Finish with a fresh cherry on each cupcake.
5. Serve and Enjoy:
Chill cupcakes briefly to keep the frosting firm if you want. Serve fresh and enjoy the classic Black Forest cupcake delight!
Can I Use Frozen Cherries for the Filling?
Yes! Just be sure to thaw them completely before cooking the filling. Frozen cherries work well and are a great option when fresh cherries are out of season.
How Should I Store Leftover Cupcakes?
Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Because of the whipped cream frosting, refrigeration is important to keep them fresh and prevent spoilage.
Can I Make the Cherry Filling Ahead of Time?
Absolutely! You can prepare the cherry filling a day in advance. Keep it refrigerated in a sealed container and bring it to room temperature before filling the cupcakes.
What Can I Use Instead of Whipped Cream?
If you prefer, you can substitute whipped cream with cream cheese frosting or buttercream. Just keep in mind these will be richer and less light than whipped cream.