Black Forest Cupcakes

Helene

(1)

These Black Forest Cupcakes are a twist from the original cake and still great in flavor with moist chocolate cupcakes, tasteful cherry filling, and topped with homemade whipped cream.

3 black forest cupcakes

With the cherry on the top and the chocolate shavings, these Black Forest Cupcakes are a show-stopper dessert to impress your guests. These beautiful cupcakes will be great for any special occasion or even just for an afternoon treat with your family.

inside of a black forest cupcake

These Black Forest cupcakes are easier than the traditional Black Forest Layer Cake. Everything is made from scratch to bring the best of flavor with these decadent cupcakes. You can prepare the cherry filling with or without Kirsch (cherry Liquor) for Kid friendly cupcakes.

Why you’ll love these Black Forest Cupcakes 

  • Easy chocolate cupcake recipe
  • A simple version of the Black Forest Cake
  • Chocolate cupcakes with filling are always a win
  • Chocolate and cherry: a winner combo
  • Cherry Chocolate Cupcakes = a sweet treat recipe and great for many occasions.
  • Cupcakes with a cherry on top are definitively pretty cupcakes

Note about the ingredients 

This Black Forest Cupcakes recipe uses common ingredients. Here are a few precisions for some of them:

Chocolate cupcakes: Dutch-process cocoa

Cherry filling: You can use fresh or frozen cherries.

Whipped cream: heavy cream, 30-36% milk fat and mascarpone cheese, full fat (it stabilizes the whipped cream)

5 black forest cupcakes

How to make the Black Forest Cupcakes?

  • The chocolate cupcakes are a one-bowl recipe: start to mix the dry ingredients and add the wet.
  • The cherry filling is based on my raspberry filling recipe; I just replaced the raspberries with the cherries and adapted the quantity. Read the article full of tips to succeed in the recipe.
  • Once the cupcakes are baked and fully cooled, you can fill them with cherry filling. I like to add a half cherry in the center to add a bit of texture.
  • Then, when ready to decorate, prepare the whipped cream. Add all the ingredients to a bowl, and with an electric mixer, whip until stiff peaks.
  • Place the whipping cream in a piping bag with a round piping tip and decorate your cupcakes.
  • Sprinkle chocolate shavings and add a cherry on the top.

FAQs 

How to store the Black Forest Cupcakes?

Store them in an airtight container in the refrigerator for up to 2 days.

How to core the cupcakes?

First thing, wait until they’re completely cooled. Use a cupcake corer, but if you don’t have one, you can use an apple corer.

Twist the cupcake corer down through the top without hitting bottom.

Can I make ahead of time these Black Forest Cupcakes?

  • You can prepare the filling a few days in advance. Then, keep it in the fridge until ready to use.
  • You can also prepare the chocolate cupcakes one day in advance.
  • Then, prepare the whipped cream and assemble the black forest cupcakes a few hours before serving them.

Can we freeze the cupcakes?

The chocolate cupcakes freeze very well. However, freeze the cupcakes before any assembling.

You can also freeze the cherry filling (separately from the cupcakes), it will lose a lit bit of smoothness, but it will still taste amazing.

Tips to prepare the Black Forest Cupcakes

  • For the cupcakes: Ingredients at room temperature. Ensure the cupcakes are completely cooled before making a hole for the filling.
  • If you don’t have a cupcake corer, use an apple corer to make the hole: twist an apple corer down through the top without hitting bottom.
  • To fill the cupcakes, you can use a piping bag. Fill it with the cherry filling and just cut the end, no need to add a piping tip.
  • Whipped cream: Place a bowl and whisk attachment to the freezer before whipping the heavy cream. It helps to whip faster.
black forest cupcakes and 2 other in the background

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Black Forest Cupcakes

  • Prep time: 30 minutes
  • Cook time: 45 minutes
  • Total time: 01 hour 15 minutes
  • Serves: 8

These Black Forest Cupcakes are a twist from the original cake and still great in flavor with moist chocolate cupcakes, tasteful cherry filling, and topped with homemade whipped cream.

Ingredients

Chocolate Cupcakes

  • 50 g (1.76oz) semi-sweet chocolate, 50% cocoa content
  • 100 g (3/4 cup + 1 tablespoon) all-purpose flour
  • 50 g (1/2 cup) Dutch process cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 100 g (1/2 cup) caster sugar
  • 50 g (1/4 cup -packed) light brown sugar
  • 1 pinch salt
  • 2 eggs
  • 120 ml (1/2 cup) milk
  • 80 ml (1/3 cup + 2 tbsp) vegetable oil, neutral flavor
  • 1 teaspoon vanilla extract

Cherry Filling

  • 200 g (1 cup + 1/2 cup or 0.45 lbs) pitted cherries
  • 35 g (3 tablespoons) caster sugar
  • 15 ml (1 tablespoon) lemon juice
  • 10 g (1 tablespoon) cornstarch
  • 1/2 tablespoon Kirsch (cherry liquor)

Whipped Cream

  • 180 ml (3/4 cup) heavy cream (=double cream), 30-36% milk fat
  • 90 g (3.17 oz or 1/2 cup) mascarpone cheese, full fat
  • 50 g (1/2 cup) powdered sugar
  • 1.5 teaspoon vanilla extract

Decoration

  • 4 cherries, pitted and halved, optional
  • chocolate shavings
  • 8 fresh cherries

Method

Chocolate Cupcakes

  • 1)

    Preheat the oven to 180°C (350°F), fan off. Line 8 muffin tins with muffin cases.

  • 2)

    Chop the chocolate finely and melt it. Microwave for 30 seconds at a time, stirring after each time. Once the chocolate is almost melted, stop microwave and stir the chocolate until it is completely smooth. Set aside.

  • 3)

    In a large bowl, sift the flour, cocoa powder, baking powder, and baking soda. Add in the caster sugar, brown sugar, and salt. Whisk until combined.

  • 4)

    Add the wet ingredients to the dry ingredients: eggs, milk, oil, vanilla, and melted chocolate. Mix until combined but do not over-mix.

  • 5)

    Distribute the batter among the 8 muffin tins, barely above 1/2 full. They rise well.

    Bake for 30 minutes until a toothpick inserted into the center comes out clean

  • 6)

    Remove from the oven and let them cook in their tin for 5-10 minutes. Then, transfer them into a cooling rack to cool completely.

Cherry Filling

  • 1)

    Add the cherries with sugar into a saucepan. Heat over medium heat, frequently stirring, until the cherries boil and begin to break down.

  • 2)

    With a hand blender, blend the cherries until they completely break down and the mixture is smooth. If you want cherry pieces in your filling, blend partially until desired texture and jump to step 5.

  • 3)

    In you opt for a smooth cherry filling, pour the cherry puree through a sieve suspended over a medium-sized bowl. With a rubber spatula, push the mixture to get it through the sieve and remove any skin. You should have a cherry sauce, which is quite runny.

  • 4)

    Return the cherry sauce to the saucepan. On medium heat, heat the sauce. Note: Before returning the sauce, clean the saucepan if needed to avoid any remaining skin.

  • 5)

    In a small bowl, combine the lemon juice and the cornstarch until fully dissolved. Pour the cornstarch juice into your hot cherry sauce and turn your heat to medium-low. Stir constantly with a whisk for a few additional minutes or until everything thickens and the cornstarch turns clear. Note: the cherry filling will thicken as it cools.

  • 6)

    Remove from the heat. Optional: add ½ tablespoon of Kirsch and stir.

    Pour the cherry filling into a bowl to cool. Cover with plastic wrap, touching the surface, and place in the fridge for at least 1 hour or overnight. When ready to use, stir with a spoon to smooth a little bit.

Whipped Cream

  • 1)

    Place the mixing bowl and whisk attachment in the freezer for 15 minutes to chill. With a spatula, slightly beat the mascarpone to soften the texture.

  • 2)

    Add all the ingredients to your bowl. Start to whip on medium speed, allowing the mascarpone cheese to turn to a liquid consistency.

    When everything is fully mixed together, increase the speed to medium-high and whip until stiff peaks form. It will happen fairly quickly.

  • 3)

    With a spatula, gently fold the frosting to remove any air bubbles. Be gentle to avoid the chantilly deflating.

Assembly

  • 1)

    Once the cupcakes are fully cooled, use a cupcake corer to remove the center: go down through the top without hitting the bottom.

  • 2)

    Then, fill a piping bag with the cherry filling to fill the cupcakes or spoon the filling. Optionally add a half cherry.

  • 3)

    Place the whipping cream in a piping bag fitted with a round pipping tip and decorate your cupcakes.

  • 4)

    Sprinkle chocolate shavings and add a fresh cherry on the top.

Notes

– US/UK standard size:  teaspoon: 5ml / tablespoon: 15ml / cup: 240ml

– I used an aluminun cupcakes tray

– Any leftovers: up to 2 days in the refrigerator.

– Scroll back to read tips and frequently asked questions within the blog post that you might find helpful

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