These Black Forest Cupcakes have a moist chocolate base, homemade cherry filling and a freshly whipped cream topping. They’re light yet decadent!
Black forest cake was never really my thing, until I had it at a local bakery and kind of fell in love. These cupcakes are a simplified version of that cake. They start with a moist, tender chocolate base and are filled with a homemade cherry filling. On top there’s a pillowy cloud of whipped cream frosting, chocolate shavings and a bright red cherry. If you’re looking for a way to use up all of those sweet cherries that are popping up in grocery stores and farmer’s markets, give this recipe a try!
While the cupcakes are baking, you’ll want to make the cherry filling. You have two options here. Ok, more like three. If you REALLY love canned pie filling, by all means, use that. If you’re totally smitten my maraschino cherries, you can made a homemade version using them. But if you’re a real deal or nothing kind of person, use those ripe sweet cherries that are in season right now!
Fill each of the cooled cupcakes with a generous amount of filling. Even though it’s relatively thick, it still has a lot of liquid in it, which means the cupcake will absorb a little as it sits. I like to use a teeny tiny jam spoon to really pack it in there. Using a piping bag fitted with an extra large tip, pipe the fresh whipped cream “frosting” on top, then garnish with chocolate shavings (or curls) and a cherry.
These cupcakes will be the hit of your summer BBQ’s and get togethers! Simple, sweet and surprisingly light!
Black Forest Cupcakes Recipe
Ingredients
- 1/4 cup unsalted butter - melted
- 1/2 cup canola oil - OR vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoon vanilla extract
- 2 oz bittersweet chocolate - (we like using 60% bittersweet), melted
- 2 eggs - room temperature
- 2 egg yolks - room temperature
- 1 cup all-purpose flour
- 1/2 cup natural unsweetened cocoa powder - sifted
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup full fat sour cream - OR buttermilk, room temperature
- 1/2 cup water - warm
For the Filling
- 16 oz dark sweet cherries - OR maraschino cherries, stems removed
- 1/4 cup water
- 3 tbsp granulated sugar - (more or less depending on personal tastes)
- 2 tablespoon cornstarch
- 1/2 tsp vanilla extract
For the Whipped Cream Frosting
- 2 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
For the Topping
- chocolate shavings - OR chocolate curls
- Maraschino cherries
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two standard-size cupcake pans with 18 cupcake liners, and set aside.
- In the bowl of a stand mixer, beat the butter, oil, sugars, vanilla extract, and melted chocolate until smooth. With the mixing speed on low, add the eggs one at a time until incorporated.
- In a medium-sized mixing bowl, whisk together the flour, sifted cocoa powder, salt, and baking soda. When mixing at low speed, gradually add the dry ingredients along with the sour cream (or buttermilk) and warm water. Mix until combined. Allow the batter to rest for 5 minutes.
- Divide the batter evenly among the cups, filling them ⅔ of the way full (I like to use a large scoop, a #20). Place in the oven and bake for 17–20 minutes, or until the tops spring back when touched and a cake tester comes out clean. Be careful not to overbake! Allow the cupcakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
- Meanwhile, to prepare the filling, in a medium saucepan, combine the cherries, water, sugar, and cornstarch. Cook over low heat until thickened, stirring constantly. Remove from the heat and stir in the vanilla extract. Allow to cool completely before using.
- To prepare the frosting, in a large mixing bowl with a hand mixer or the bowl of a stand mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on low, then gradually turn the speed up to high. Beat until stiff peaks form.
- To assemble, using a cupcake corer or a paring knife, cut a hole in the center of each cupcake. Add the cherry filling, then spread or pipe the whipped cream frosting onto the cooled cupcakes.
- Garnish with chocolate shavings or curls, and top with fresh or jarred cherries.
NOTES
- You can swap homemade cherry filling for a can of cherry pie filling.
Nutrition
DON’T FORGET TO CHECK OUT THESE 10 DELICIOUS CHERRY RECIPES:
- Cherry Ice Cream – Ashlee Marie
- Frozen Cherry Limeade Pie – Real Mom Kitchen
- Rum Soaked Preserved Cherries – Foodie With Family
- Cherry Cheesecake Brownies – Creations by Kara
- Cherry Turnovers – The Baker Upstairs
- Vegan No-Bake Cherry Fruit Crisp – Namely Marly
- Cherry Almond Vanilla Cupcakes – Baking With Blondie
- Caramel Banana Bread – Yellow Bliss Road
- Chocolate Cherry Brownie Pizza – Gather for Bread
- Slow Cooker 3-Ingredient Cherry Dump Cake – 365 Days of Slow Cooking
This is the yummiest cupcake that I have made in a long time. Cherry and Chocolate paired together is an absolute favorite. It is so beautiful too. They look professionally made.
Thank you!! Yes, the cherry and chocolate combo is such a great one!
This black forest cupcake is so easy to make! Thanks for this recipe, will surely make it again!
You’re welcome! I’m glad you enjoyed the cupcakes!!
Made this the first time and everbody loved it. The cupcake itself tastes good. Not too sweet but you can taste the chocolatey flavor. I used canned cherry pie filling instead. The whipped cream frosting is just perfect match. Over all, this blackforest cupcake recipe is 5star. Will bake this again. Yummy!
Thank you so much for saying that! I love to hear that you’ll use this recipe again!
How long ahead of time can I assemble!?
I am not sure if I would make them too far in advance. Just because I wouldn’t want the frosting to start coming down. It’s pretty thick, but you never know. The morning of might be ok 🙂
These are great. Moist, chocolatey and delicious.