These black forest cupcakes are made with moist chocolate cupcakes, filled with cherry filling, and topped with whipped cream.
These tasty cupcakes start with a moist chocolate cupcake as the base. Inside, you'll find a sweet surprise: a cherry filling that adds a burst of fruity flavor.
On top, a generous dollop of fluffy whipped cream makes the cupcake look extra special. To finish it off, a drizzle of cherry sauce is added, giving the cupcake a pretty red color.
Finally, a whole cherry is placed on top as the perfect finishing touch. These cupcakes are not only yummy but also look beautiful, making them perfect for parties or as a special treat for yourself.
For more cupcake recipes, check out my orange cupcakes, banana pudding cupcakes, strawberry filled cupcakes, carrot cake cupcakes, pumpkin cupcakes, and tiramisu cupcakes.
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Why this recipe works
- Flavor- these cupcakes have the exact flavor of black forest cake in cupcake form. It has a rich chocolate cake flavor, sweet cherry filling, and creamy whipped topping, crowned with a drizzle of cherry sauce and a fresh cherry.
- Chocolate cupcake base- I used my favorite chocolate cupcake recipe for the base of these cupcakes. They are soft, fluffy, rich, and the perfect chocolate cupcake.
- Cherry filling- each cupcake is filled with a delicious and easy cherry filling that is made with fresh or frozen cherries.
- Whipped cream topping- this wouldn’t be a black forest cupcake recipe if it didn’t have whipped cream on top. This whipped cream is made with a stabilizer that keeps it stable and stops it from being droopy.
- Perfect for any occasion- you can serve these cupcakes for any occasion from parties to birthdays to holidays.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the cupcakes
Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Dutch cocoa powder– I like to use Dutch-process cocoa powder for our chocolate cake because I like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Baking powder and baking soda – to allow the cupcakes to rise. Make sure that the baking powder and baking soda are not expired.
Granulated sugar– I like to use granulated sugar, the most common sugar in baking. Caster sugar will work great as well.
Vegetable oil – I used vegetable oil for this recipe. Canola oil will work great for this recipe.
Eggs– To give the cake a good structure. Make sure you’re using room-temperature eggs.
Hot coffee- make a strong hot coffee, you can use espresso, or instant coffee, both will work.
Vanilla extract- adds extra flavor. You can use vanilla bean extract or pure vanilla extract for better flavor!
Salt- I used kosher salt for this recipe. Salt doesn’t give the cake a salty taste, it helps to enhance the chocolate flavor.
For the whipped cream
Heavy cream- make sure that your heavy cream is cold. Cold heavy cream whips better and quicker.
Powder sugar- you will need powdered sugar for this recipe. you don’t have to buy powdered sugar, you can make it at home by blending granulated sugar in a blender or food processor.
Instant vanilla pudding- to stabilize the whipped cream.
For the cherry filling
Cherries- I used sweet cherries for this recipe. The other options are using sour cherries, or frozen cherries (thawed and drained).
Kirsch- also known as Kirschwasser, is a clear brandy made from sour cherries that plays a crucial role in authentic black forest cupcakes. You can typically find Kirsch in well-stocked liquor stores or specialty food shops.
Cornstarch- to thicken the filling. The best way to add cornstarch to the filling is to mix a little bit of water with the cornstarch (making a cornstarch slurry), and then add it to the mixture.
Instructions
Make the chocolate cupcakes
Preheat an oven to 350f (180c) and prep a cupcake pan with liners.
Into a large mixing bowl, add the oil, sugar, eggs, vanilla extract, salt, and espresso powder, and mix with a whisk until well combined.
Sift the cocoa powder and mix until well combined.
Add the flour, baking powder, and baking soda and mix until almost combined.
Add the hot coffee and mix until the mixture is smooth and homogeneous.
Use an ice cream scoop to fill out the cupcake ⅔ full (do not overfill) and bake the cupcakes in a 180c (350f) preheated oven for about 20 minutes or until a toothpick comes out clean.
Cool the cupcakes for 10 minutes and transfer them to a cooling rack to cool completely.
Make the cherry filling
In a medium saucepan, combine the pitted cherries, lemon juice, and sugar. Heat over medium heat, stirring occasionally, until the cherries release their juices and the mixture starts to simmer.
In a small bowl, mix the cornstarch with water until smooth. This creates a slurry that will help thicken the cherry topping. Slowly pour the cornstarch mixture into the simmering cherries, stirring constantly.
Continue cooking for about 2-3 minutes, or until the mixture thickens to your desired consistency. Remove from the heat and add the Kirsch. Remember that it will thicken further as it cools.
Make the whipped cream
Into a large mixing bowl, add the heavy cream, instant vanilla pudding, vanilla extract, and powdered sugar. Mix with an electric hand mixer until stiff peaks form.
Assembly
Make a small hole in the middle of each cupcake. You can use a piping tip, a butter knife, or a cupcake corer. Fill each cupcake with the cooled cherry filling.
Transfer the whipped cream to a piping bag with a star tip and pipe the cupcakes with the cream.
For decoration, drizzle extra cherry filling juice on top of the whipped cream, and top it with a cherry.
Expert Tips
- Don’t skip the coffee in the chocolate cupcake, you can’t taste the coffee, it simply enhances the chocolate flavor.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- For the cherry filling, opt for fresh or frozen cherries over canned for a more authentic flavor.
- Core the cooled cupcakes carefully, leaving a border around the edges to prevent filling leakage.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cupcakes and not dense and dry cupcakes.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Be patient! I know it's extremely tempting to eat and frost these cupcakes as soon as they come out of the oven, but let them cool for at least 30 minutes. This will make them firmer and prevent them from crumbling.
- I suggest letting these cupcakes cool for 5 minutes before transferring them to a wire rack to cool for at least 20 more minutes. This step ensures that the frosting won't melt off the cupcakes.
Faq's
Use quality, room-temperature ingredients and measure carefully. Don't overmix the batter to prevent density. Bake at the right temperature and time for moisture and fluffiness.
Black forest, a German dessert, combines chocolate sponge layers with whipped cream and cherries, often soaked in kirsch. It's topped with cream, chocolate shavings, and cherries.
Chocolate cake is simpler, featuring chocolate-flavored layers with chocolate frosting, without the fruit and cream elements of black forest cake.
Black Forest cake, a classic German dessert, combines chocolate sponge cake, whipped cream, and cherries. Soaked in kirsch (cherry liqueur), it features dark chocolate shavings on top and sides.
The Black Forest cake, or "Schwarzwälder Kirschtorte" in German, is a famous dessert from Germany's Black Forest region.
It features layers of chocolate sponge cake, whipped cream, and cherries, topped with chocolate shavings. The cake's distinctive flavor comes from Kirschwasser, a cherry brandy.
Storing
These cupcakes will last up to 4 days in the fridge (dairy needs to be stored in the fridge). Cover them with plastic wrap or foil to prevent them from drying out.
Freezing
Freeze with the frosting- place the frosted cupcakes on a baking sheet in a single layer and freeze them for about 1-2 hours until the frosting is firm.
Once firm, wrap each cupcake individually in plastic wrap and then place them in an airtight container or freezer bag.
Label the container with the date and store it in the freezer for up to 3 months. Thaw by letting them sit at room temperature for about 1-2 hours before serving.
Freezing without the frosting- allow the cupcakes to cool completely after baking. Once cooled, place them on a baking sheet in a single layer and freeze for about 1 hour to set.
Then, wrap each cupcake individually in plastic wrap and place them in an airtight container or freezer bag and freezer for up to 3 months. Thaw at room temperature for a few hours.
Substitutions
Dairy-free- swap the heavy cream with vegan heavy cream to make vegan heavy cream.
Gluten-free- you can swap the flour with gluten-free flour to make these gluten-free. I never tested this recipe with gluten-free flour, but it should work.
Egg-free- to make these cupcakes egg-free, replace the eggs with ½ cup of applesauce.
Variations
Chocolate-dipped cherries- crown each cupcake with a chocolate-dipped cherry for an elegant and indulgent touch.
Nuts- sprinkle chopped toasted hazelnuts or almonds on top of the whipped cream for added texture and flavor.
Chocolate chips- mix mini chocolate chips into the cupcake batter for melty pockets of chocolate in each bite.
Chocolate curl or shavings- to take these cupcakes to the next level, top the whipped cream with chocolate curls or chocolate shavings.
Equipment
- Mixing bowls- best glass mixing bowls.
- Whisk set- my favorite copper whisk set.
- Cupcakes tins- my favorite Wilton cupcake tins.
- Cupcake corer
- Open star piping tip- my favorite Wilton piping tip for cupcake decoration.
- Electric hand mixer
- Rubber spatula
More cherry desserts
Cherry Cheesecake- This cherry cheesecake is a creamy New York-style cheesecake topped with an incredible cherry cheesecake topping.
Cherry Coffee Cake- This cherry coffee cake is made with fresh or frozen cherries, and lemon zest, and topped with a buttery crumble topping.
Cherry Galette- This decadent and easy cherry galette is made with a buttery flakey crust and filled with a delicious cherry filling.
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If you liked this recipe
📖 Recipe
Black Forest Cupcakes w/ Cherry Filling
Ingredients
For the cupcakes
- 2 Eggs
- 1 cup Granulated sugar
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- 1 teaspoon Espresso powder
- ⅓ cup Vegetable oil
- ½ cup Cocoa powder
- 1 ½ cups Flour
- ½ teaspoon Baking soda
- 1 ½ teaspoon Baking powder
- 1 cup Espresso
For the cherry filling
- 2 cups Cherries pitted
- ¼ cup Granulated sugar
- 1 teaspoon Lemon juice
- ¼ cup Water
- 2 tablespoon Cornstarch
- 1 tablespoon Kirsch
For the whipped cream
- 2 cups Heavy cream cold
- ½ cup Powdered sugar
- 2 teaspoon Vanilla extract
- 2 tablespoon Vanilla instant pudding mix
Instructions
Make the chocolate cupcakes
- Preheat an oven to 350f (180c) and prep a cupcake pan with liners.
- Into a large mixing bowl, add the oil, sugar, eggs, vanilla extract, salt, and espresso powder, and mix with a whisk until well combined.
- Sift the cocoa powder and mix until well combined.
- Add the flour, baking powder, and baking soda and mix until almost combined.
- Add the hot coffee and mix until the mixture is smooth and homogeneous.
- Use an ice cream scoop to fill out the cupcake ⅔ full (do not overfill) and bake the cupcakes in a 180c (350f) preheated oven for about 20 minutes or until a toothpick comes out clean.
- Cool the cupcakes for 10 minutes and transfer them to a cooling rack to cool completely.
Make the cherry filling
- In a medium saucepan, combine the pitted cherries, lemon juice, and sugar. Heat over medium heat, stirring occasionally, until the cherries release their juices and the mixture starts to simmer.
- In a small bowl, mix the cornstarch with water until smooth. This creates a slurry that will help thicken the cherry topping. Slowly pour the cornstarch mixture into the simmering cherries, stirring constantly.
- Continue cooking for about 2-3 minutes, or until the mixture thickens to your desired consistency. Remove from the heat and add the Kirsch. Remember that it will thicken further as it cools.
Make the whipped cream
- Into a large mixing bowl, add the heavy cream, instant vanilla pudding, vanilla extract, and powdered sugar. Mix with an electric hand mixer until stiff peaks form.
Assembly
- Make a small hole in the middle of each cupcake. You can use a piping tip, a butter knife, or a cupcake corer. Fill each cupcake with the cooled cherry filling.
- Transfer the whipped cream to a piping bag with a star tip and pipe the cupcakes with the cream.
- For decoration, drizzle extra cherry filling juice on top of the whipped cream, and top it with a cherry.
Notes
- Don’t skip the coffee in the chocolate cupcake, you can’t taste the coffee, it simply enhances the chocolate flavor.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- For the cherry filling, opt for fresh or frozen cherries over canned for a more authentic flavor.
- Core the cooled cupcakes carefully, leaving a border around the edges to prevent filling leakage.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cupcakes and not dense and dry cupcakes.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Be patient! I know it's extremely tempting to eat and frost these cupcakes as soon as they come out of the oven, but let them cool for at least 30 minutes. This will make them firmer and prevent them from crumbling.
- I suggest letting these cupcakes cool for 5 minutes before transferring them to a wire rack to cool for at least 20 more minutes. This step ensures that the frosting won't melt off the cupcakes.
Paul says
Delightful cupcakes!