Black Forest Cupcakes are a lovely mini treat that brings together rich chocolate cake, sweet cherries, and fluffy whipped cream. These little cupcakes remind me of the classic Black Forest cake but in a fun, cupcake-sized way that’s perfect for sharing or enjoying on your own.
I always think these cupcakes are a hit because they balance the deep, chocolatey flavor with the bright, fruity pop of cherries. I like to use fresh or jarred cherries with a little syrup to keep them juicy, and topping everything with a generous swirl of whipped cream makes them feel extra special. It’s like a perfect mix of chocolate and cherries in every bite.
Whenever I make Black Forest Cupcakes, I love serving them at get-togethers or as a surprise dessert. They’re easy to hold, so everyone can grab one and enjoy without any fuss. Plus, decorating them with a cherry on top just adds that cute finishing touch that always gets smiles around the table.
Key Ingredients & Substitutions
Cocoa powder: Use unsweetened for deep chocolate flavor. If you don’t have cocoa, dark chocolate melted can work, but reduce butter slightly.
Buttermilk: It keeps cupcakes moist and tender. No buttermilk? Mix ½ cup milk with 1 tsp vinegar or lemon juice. Let sit 5 mins.
Cherries: Fresh pitted cherries are ideal. If unavailable, jarred or frozen cherries work fine. Cherry juice or liqueur boosts flavor but can be skipped.
Heavy cream: Important for a stable whipped cream frosting. Chill the bowl and cream well before whipping for best results.
Chocolate shavings: Adds texture and richness. You can use chocolate chips chopped small or even cocoa powder dusted on top.
How to Get Moist Cupcakes & Fluffy Whipped Cream Frosting?
For moist cupcakes: Don’t overmix the batter; mix just until ingredients come together to avoid dense texture. Using hot water helps bloom the cocoa and creates tender crumb.
Whipping cream tips:
- Keep your cream and tools cold.
- Start whipping on low speed, then increase to medium-high.
- Stop whipping as soon as stiff peaks form to avoid curdling.
This whipped cream frosting is light and soft, perfect for this cupcake style.
Equipment You’ll Need
- Muffin pan – holds cupcakes perfectly so they bake evenly and keep their shape.
- Paper cupcake liners – make cleanup easy and prevent sticking.
- Mixing bowls – you’ll need a couple for dry and wet ingredients and for whipping cream.
- Electric mixer or whisk – helps you cream butter and sugar and whip the cream smoothly.
- Sifter – great for blending cocoa powder and flour to avoid lumps.
- Small saucepan – to cook down cherries into a thick filling.
- Piping bag with star tip – for a pretty swirl of whipped cream frosting on top.
Flavor Variations & Add-Ins
- Swap fresh cherries for frozen or canned if cherries aren’t in season; they still add great flavor.
- Add a splash of almond extract to the cupcake batter for a nutty twist that pairs well with chocolate.
- Use maraschino cherries on top for a sweeter, colorful garnish instead of fresh cherries.
- Mix in chopped dark or milk chocolate chunks into the batter for extra chocolatey pockets inside your cupcakes.
Black Forest Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/4 cup hot water
For the Cherry Filling:
- 1 cup pitted cherries, fresh or canned
- 2 tablespoons granulated sugar
- 1 tablespoon cherry liqueur or cherry juice (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
For the Whipped Cream Frosting:
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For Decoration:
- Fresh cherries with stems
- Chocolate shavings or crumbled chocolate cake pieces
- Cherry syrup (reserved from filling)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the batter and cherry filling, 18-22 minutes to bake the cupcakes, and another 10 minutes to whip the cream and decorate. Plan for a total of about 45-50 minutes including cooling time.
Step-by-Step Instructions:
1. Prepare the Cupcakes:
Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, cream the softened butter and sugar together until fluffy. Beat in the egg and vanilla extract. Slowly add the dry ingredients alternating with buttermilk, beginning and ending with dry ingredients, mixing just until combined. Stir in hot water until smooth. Pour the batter evenly into cupcake liners, filling about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack.
2. Make the Cherry Filling:
In a small saucepan, combine cherries, sugar, and cherry liqueur or juice (if using). Cook over medium heat for about 5 minutes until the cherries release their juice and sugar dissolves. Add the cornstarch and water mixture, stirring continuously until the filling thickens slightly, about 1-2 minutes. Remove from heat and let cool. Once cooled, carefully hollow out the center of each cupcake and fill with a spoonful of the cherry filling.
3. Prepare the Whipped Cream Frosting:
In a chilled bowl, whip the cold heavy cream along with powdered sugar and vanilla extract until stiff peaks form.
4. Assemble the Cupcakes:
Pipe or spread the whipped cream frosting generously on top of each cupcake. Drizzle some cherry syrup from the filling over the frosting. Sprinkle chocolate shavings or crumbled chocolate cake pieces on top. Finally, garnish each cupcake with a fresh cherry with the stem.
5. Serve and Enjoy:
Chill the cupcakes briefly if you want, then serve these delightful Black Forest Cupcakes and enjoy the rich chocolate and cherry flavors in every bite!
Can I Use Frozen Cherries for the Filling?
Yes, frozen cherries work well! Just thaw them completely and drain any excess liquid before cooking the filling to avoid it getting too watery.
Can I Make These Cupcakes Ahead of Time?
Absolutely! Bake and fill the cupcakes a day in advance, then frost and decorate just before serving to keep the whipped cream fresh.
How Should I Store Leftover Cupcakes?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature for about 20 minutes before serving for best flavor and texture.
Can I Substitute the Heavy Cream in the Frosting?
Heavy cream is best for a stable whipped frosting, but you can try chilled coconut cream for a dairy-free option. Just be sure to chill the bowl and beaters well for fluffy results.
