Black Forest Cupcakes are like a little bite of chocolate and cherry heaven all wrapped up in one. These cupcakes have moist chocolate cake bases topped with fluffy whipped cream and bright, juicy cherries that give each bite a perfect balance of sweet and tart. A sprinkle of chocolate shavings on top adds a nice crunch and makes them look extra special.
I love making these cupcakes because they remind me of the classic Black Forest cake but in a fun, easy-to-share form. When I bake them, I always make sure to use fresh cherries or good-quality cherry preserves to get that authentic taste. It’s such a joy watching everyone’s faces light up when they see them – they’re just as fun to eat as they are to make.
One of my favorite things about these cupcakes is how versatile they are – they’re great for birthdays, casual gatherings, or even as a sweet treat after dinner. I usually serve them chilled, straight from the fridge, so the whipped cream stays nice and cool. These little delights never last long in my house, and I bet they’ll become a favorite in yours too!
Key Ingredients & Substitutions
- Chocolate
- Using unsweetened cocoa powder is key for that deep chocolate flavor. Adding hot coffee or water enhances it even more. If you don’t drink coffee, just use hot water—it still works great.
- Cherries
- Fresh pitted cherries are wonderful, but canned ones or cherry preserves are good alternatives. I like mixing them for varied texture, and adding a little lemon juice brightens the flavor.
- Whipping Cream
- Heavy whipping cream is what makes the frosting so light and fluffy. For a dairy-free option, try coconut cream chilled overnight, whipped the same way.
- Frosting
- I prefer real whipped cream here over buttercream because it’s lighter and balances the richness of the chocolate cupcake well.
How Do You Make Perfectly Moist Chocolate Cupcakes?
Moist cupcakes come down to the right balance of wet and dry ingredients and careful mixing:
- Use buttermilk or milk with vinegar to add tenderness and slight tang.
- Don’t overmix the batter once adding wet to dry—stir gently until just combined.
- Add hot coffee or water last to thin the batter, helping create a tender crumb.
- Bake immediately in a preheated oven for even cooking.
- Test doneness with a toothpick—pull out when it comes out clean or with a few moist crumbs.
Following these tips helps the cupcakes stay soft and rich, perfect for filling and topping.
Equipment You’ll Need
- 12-cup muffin tin – holds your cupcakes perfectly and ensures even baking.
- Cupcake liners – keep cupcakes from sticking and make cleanup easier.
- Mixing bowls – at least two, one for dry ingredients and one for wet.
- Electric mixer or hand whisk – helps whip the cream to soft, fluffy peaks.
- Sifter or fine mesh sieve – for evenly mixing cocoa and flour without lumps.
- Piping bag with a star tip – makes frosting look pretty and easy to apply.
- Small spoon or melon baller – for coring cupcakes to add cherry filling.
Flavor Variations & Add-Ins
- Swap cherries for raspberries or strawberries to add a fresh, tangy twist.
- Mix in a tablespoon of espresso powder with cocoa for a richer chocolate flavor.
- Add a bit of almond extract in the batter for a nutty note that pairs well with cherries.
- Top with shaved white chocolate or sprinkle chopped toasted nuts for added texture.
How to Make Black Forest Cupcakes?
Ingredients You’ll Need:
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup buttermilk (or milk with 1/2 tbsp vinegar)
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup hot water or strong brewed coffee (to enhance chocolate flavor)
For the Whipped Cream Frosting:
- 1 cup heavy whipping cream, chilled
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Cherry Filling:
- 1 cup fresh or canned pitted cherries (if canned, drain well)
- 2 tablespoons cherry preserves or cherry jam
- 1/2 teaspoon lemon juice (optional)
For Decoration:
- Chocolate shavings or finely grated chocolate
- Fresh cherries with stems
- Chocolate sauce for drizzling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the batter, 18-22 minutes to bake, plus 15 minutes to cool and 10 minutes to assemble and decorate. You’ll also want to chill the cupcakes for about 30 minutes before serving to let the flavors meld and frosting set. Overall, plan for around 1 hour total.
Step-by-Step Instructions:
1. Preheat & Mix Ingredients:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together the granulated sugar, brown sugar, buttermilk, vegetable oil, egg, and vanilla until smooth.
2. Make the Batter & Bake:
Slowly add the wet ingredients to the dry ingredients and gently mix. Then stir in the hot water or coffee until you get a smooth, thin batter. Divide the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
3. Cool, Fill & Frost:
Let cupcakes cool completely on a wire rack. While they cool, whip the chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form. Mix cherries, cherry preserves, and optional lemon juice in a small bowl.
4. Assemble the Cupcakes:
Carefully cut a small hole from the center of each cupcake. Spoon in some cherry filling. Pipe whipped cream frosting on top using a star tip. Drizzle with chocolate sauce, sprinkle chocolate shavings, and top with a fresh cherry with a stem.
5. Chill & Serve:
Refrigerate the cupcakes for about 30 minutes before serving. This helps the frosting set and lets the flavors come together perfectly. Enjoy your delicious Black Forest Cupcakes!
Can I Use Frozen Cherries for the Filling?
Yes, you can! Just make sure to thaw them completely and drain any excess liquid before mixing with the cherry preserves. This prevents the filling from becoming too watery.
Can I Make These Cupcakes Ahead of Time?
Absolutely! You can bake the cupcakes and prepare the cherry filling a day in advance. Store the cupcakes and filling separately in the fridge and assemble with whipped cream frosting just before serving for the best texture.
How Should I Store Leftover Cupcakes?
Keep leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Because of the whipped cream frosting and cherry filling, refrigeration is important to keep them fresh.
What Can I Use Instead of Heavy Whipping Cream?
If you need a dairy-free option, chilled coconut cream works well as a substitute. Whip it just like heavy cream for a similar light and fluffy frosting.