Black Forest Cupcakes are little bites of chocolate heaven topped with fluffy whipped cream and a burst of juicy cherries. These cupcakes pack all the classic flavors of a Black Forest cake into a fun, handheld treat that’s perfect for any celebration or a sweet snack.
I love making these cupcakes because they bring back childhood memories of family gatherings and special occasions. The mix of rich chocolate cake, tart cherries, and smooth cream always feels like a little party in every bite. Plus, I find that the leftover cherry syrup makes a great drizzle over vanilla ice cream!
When I serve these cupcakes, I like to add a sprinkle of chocolate shavings on top for a little extra texture that everyone appreciates. They’re great for sharing, but I’ll admit – I often have to save some for myself before the crowd can get to them! If you want an easy way to impress your friends, these are definitely the way to go.
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cupcakes, giving structure. You can swap half with whole wheat flour for a nuttier taste, but the cupcakes may be a little denser.
Cocoa Powder: Unsweetened cocoa gives that deep chocolate flavor. Dutch-processed cocoa is smoother and less bitter, but natural cocoa works too.
Buttermilk: Adds moisture and subtle tang to balance chocolate richness. If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tbsp lemon juice or vinegar and let sit for 5 mins.
Cherry Filling: Fresh cherries work best but canned or frozen are fine. Cherry jam boosts flavor and sweetness, but you can use raspberry or strawberry jam for a twist.
Whipped Cream: Chilled heavy cream is key for fluffiness. If you want a dairy-free option, try coconut cream—but it will change the flavor slightly.
Chocolate Shavings: Dark chocolate adds a nice texture contrast. You can use milk chocolate if you prefer it sweeter or even chocolate chips chopped roughly.
How Can I Get the Whipped Cream Just Right?
Whipping cream can be tricky but it’s all about temperature and timing. Here’s a simple method:
- Chill your bowl and beaters in the fridge for at least 15 minutes.
- Pour cold heavy cream into the bowl and start whisking on medium speed.
- When cream starts to thicken, add powdered sugar and vanilla.
- Keep whipping until you get stiff peaks—when you lift the whisk, peaks stand up without folding.
- Stop immediately once stiff peaks form. Overwhipping turns cream into butter quickly.
Using this method helps the cream stay smooth, light, and perfect for piping. Keep your whipped cream chilled until serving for the best texture!
Equipment You’ll Need
- Muffin tin – holds the cupcake liners and shapes your cupcakes perfectly.
- Cupcake liners – make for easy removal and less mess when serving.
- Mixing bowls – at least two, so you can mix wet and dry ingredients separately.
- Whisk or electric mixer – helps blend ingredients smoothly and whip the cream effortlessly.
- Saucepan – to warm and thicken the cherry filling nicely.
- Piping bag with a round or star tip – for pretty whipped cream swirls on top.
- Spoon or small knife – to hollow out the cupcakes for filling.
- Grater or vegetable peeler – to make chocolate shavings for decoration.
Flavor Variations & Add-Ins
- Swap fresh cherries with maraschino cherries soaked in a bit of kirsch or rum for a boozy touch.
- Mix in chopped nuts like toasted almonds or walnuts into the cupcake batter for crunch.
- Add a sprinkle of cinnamon or a pinch of espresso powder to enhance the chocolate depth.
- Use cream cheese frosting instead of whipped cream if you prefer a tangier, denser topping.
Black Forest Cupcakes
Ingredients You’ll Need:
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk, room temperature
- 1/4 cup vegetable oil
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/2 cup hot water or hot coffee (to enhance chocolate flavor)
For the Cherry Filling:
- 1 cup fresh or canned pitted cherries
- 1/4 cup cherry jam or preserves
- 1 tbsp sugar (optional, adjust sweetness)
- 1 tbsp lemon juice
For the Whipped Cream Frosting:
- 1 cup heavy whipping cream, chilled
- 2-3 tbsp powdered sugar
- 1 tsp vanilla extract
For Decoration:
- Dark chocolate shavings or curls
- Fresh cherries with stems
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the batter and cherry filling. Baking the cupcakes takes 18-20 minutes, plus around 10 minutes of cooling time. Preparing the whipped cream frosting will take roughly 5-7 minutes. Overall, plan for about 45 minutes from start to serving, not including time to chill ingredients beforehand if you want extra fluffy cream.
Step-by-Step Instructions:
1. Prepare the Cupcakes:
First, preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract. Slowly mix the wet ingredients into the dry ingredients until just combined. Gradually stir in the hot water or coffee—the batter will be thin, but this is okay. Pour the batter into liners about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely on a wire rack before filling.
2. Make the Cherry Filling:
While the cupcakes bake, combine cherries, cherry jam, sugar (if using), and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the cherries soften and the mixture thickens slightly, about 5 to 7 minutes. Remove from heat and let cool. Once the cupcakes are cool, carefully hollow out a small space in the center of each cupcake with a small spoon or knife, and fill with the cherry mixture.
3. Prepare the Whipped Cream Frosting:
Using a chilled mixing bowl and a whisk or stand mixer, beat the heavy cream until it starts to thicken. Add powdered sugar and vanilla extract. Continue beating until stiff peaks form. Be careful to stop whipping right at this point to prevent the cream from turning into butter.
4. Assemble the Cupcakes:
Pipe or spoon a generous swirl of whipped cream frosting onto each cupcake. Sprinkle the tops with dark chocolate shavings or curls for a nice touch. Place a fresh cherry on top to finish your beautiful Black Forest cupcakes.
5. Serve and Enjoy:
Serve your cupcakes right away, or refrigerate until ready to enjoy. These cupcakes taste best the same day but can be stored in the fridge for up to two days. Share and delight in every bite of these classic, chocolaty treats topped with creamy whipped goodness and bright cherries!
Can I Use Frozen Cherries for the Filling?
Yes, frozen cherries work great! Just thaw them completely and drain excess liquid before cooking the filling to avoid it becoming too watery.
Can I Make the Cupcakes Ahead of Time?
Absolutely! You can bake the cupcakes and prepare the cherry filling a day ahead. Store the cupcakes and filling separately in airtight containers in the fridge, then assemble with whipped cream frosting just before serving.
How Should I Store Leftover Cupcakes?
Store leftover cupcakes in an airtight container in the refrigerator for up to 2 days. Bring them to room temperature for about 15 minutes before serving for the best texture and flavor.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes, then use as a substitute to keep the cupcakes moist and tender.