Black Forest Cupcakes Recipe

Several black forest cupcakes on a wooden board.

4.63 from 8 votes

Chocolate and cherries were made for each other, and no dessert proves it better. Black Forest Cupcakes take this classic pairing to a whole new level of delicious!

Prep Time35

Cook Time25

Total Time1

Course: Cupcakes

Cuisine: American

Diet: Vegetarian

Servings: cupcakes

Calories: 329kcal

Author: Andrea

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.

STORE leftover Black Forest Cupcakes in an airtight container in the refrigerator for up to 3 days. Since they have whipped cream frosting, they should be kept chilled. If you need to FREEZE them, store unfrosted cupcakes in a freezer-safe container for up to 2 months.

When ready to serve, thaw the cupcakes in the fridge overnight, then add the cherry filling and whipped cream topping fresh. Avoid freezing fully assembled cupcakes, as the whipped cream won’t hold up well once thawed.

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