These black forest cupcakes bring all the flavors of the classic German cake into portable, party-ready form. I started making these after liam's teacher mentioned she loved Black Forest cake but never had time to make the full version. These chocolate cherry cupcakes deliver that same rich chocolate, sweet cherry, and fluffy cream combination without the fuss of layering a whole cake. After testing this black forest cupcakes recipe dozens of times for school events and birthday parties, I've nailed down the easiest method that still tastes bakery-worthy.
Why These Mini Black Forest Cakes Work
Unlike traditional Black Forest cake that requires splitting layers and building a towering dessert, these black forest cake cupcakes come together in one bowl and bake in half the time. The moist chocolate base gets filled with cherry pie filling, then topped with clouds of whipped cream and a fresh cherry. No special decorating skills needed - they look fancy but come together quickly. liam's job is adding the chocolate shavings on top, which he takes very seriously.
Jump to:
- Why These Mini Black Forest Cakes Work
- Ingredients For Black Forest Cupcakes
- How To Make Black Forest Cupcakes Step By Step
- Variations
- Storing Your Black Forest Cupcakes
- Smart Swaps for Black Forest Cupcakes
- Equipment For Black Forest Cupcakes
- Top Tip
- What to Serve With Black Forest Cupcakes
- FAQ
- Chocolate Cherry Perfection Made Simple!
- Related
- Pairing
- Black Forest Cupcakes
Ingredients For Black Forest Cupcakes
Chocolate Cupcake Base:
- All-purpose flour
- Cocoa powder
- Granulated sugar
- Baking soda and powder
- Salt
- Eggs
- Vegetable oil
- Buttermilk
- Hot coffee
- Vanilla extract
Cherry Filling:
- Cherry pie filling
- Kirsch
- Fresh or maraschino cherries
Whipped Cream Frosting:
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
- Cream cheese
Garnish:
- Chocolate shavings or curls
- Extra cherries
- Cocoa powder for dusting
See recipe card for quantities.
How To Make Black Forest Cupcakes Step By Step
Step 1: Make the Chocolate Cupcakes
Whisk together your dry ingredients in a large bowl - flour, cocoa powder, sugar, baking soda, baking powder, and salt. In another bowl, mix eggs, oil, buttermilk, and vanilla. Pour the wet ingredients into the dry and stir until just combined. The batter will look thick at this point. Now add your hot coffee slowly while stirring - the batter will thin out and look almost soupy, but that's what creates the moist texture. Fill cupcake liners about two-thirds full and bake at 350°F for 18-20 minutes.
Step 2: Prepare While Cupcakes Cool
Let your cupcakes cool completely before filling them - warm cupcakes will make everything slide off. While they're cooling, drain your cherry pie filling in a strainer to remove excess syrup. If you're using kirsch, mix a tablespoon into the cherries now. Make your chocolate shavings by running a vegetable peeler along a chocolate bar. liam thinks this is the best part because he gets to eat the broken pieces.
Step 3: Fill the Cupcakes
Use an apple corer or small knife to cut a cone-shaped piece from the center of each cooled cupcake. Cut off the pointy bottom of each cone and save just the flat top piece. Spoon cherry filling into each hole - about a tablespoon per cupcake. Press the saved top pieces back on to seal in the filling. This creates that surprise cherry center that makes these black forest cupcakes with cherry pie filling so fun.
Step 4: Make Stabilized Whipped Cream
Beat cold heavy cream with powdered sugar and vanilla until it starts thickening. Add softened cream cheese and beat until stiff peaks form. The cream cheese keeps the whipped cream frosting cupcakes from deflating or weeping, which is crucial if you're making these ahead. This mixture holds up much better than plain whipped cream, especially if you're taking them somewhere.
Step 5: Decorate Your Black Forest Dessert
Pipe or spread the whipped cream on each cupcake - I use a large star tip for that classic swirl, but a knife works fine too. Top each one with a cherry and sprinkle chocolate shavings over everything. If you want to get fancy, dust with a little cocoa powder. Keep these refrigerated until serving time since the whipped cream needs to stay cold.
Variations
German Black Forest Cupcakes (Traditional)
- Add kirsch to cake batter
- Soak cherries in kirsch overnight
- Use dark chocolate shavings
- Top with fresh whipped cream
Chocolate Cherry Ganache Version
- Fill with ganache instead of cherries
- Top with cherry buttercream
- Add ganache drip
- Garnish with chocolate-covered cherries
Black Forest Cupcakes with Fresh Cherries
- Use pitted fresh cherries
- Make cherry compote filling
- Sweeter, less syrupy
- Better texture than canned
Mini Black Forest Cakes (Fancy Version)
- Bake in larger muffin tins
- Double the filling
- Extra whipped cream
- Multiple chocolate curls
Storing Your Black Forest Cupcakes
Making these chocolate cherry cream cupcakes for events, here's what works:
Refrigerator Storage (2-3 days)
- Store in airtight container
- Keep refrigerated always
- Whipped cream needs cold temps
- Best eaten within 24 hours
Unfrosted Cupcakes (4-5 days)
- Store plain cupcakes at room temperature
- Add filling and frosting day of serving
- Better texture this way
- Less stress for party prep
Freezing Options
- Freeze unfrosted cupcakes up to 3 months
- Wrap individually in plastic
- Thaw and fill when needed
- Never freeze with whipped cream
Transport Tips
- Use cupcake carrier
- Keep cool with ice packs
- Add final garnishes on arrival
- Chocolate shavings travel separately
Smart Swaps for Black Forest Cupcakes
Chocolate Base Options:
- Buttermilk → Milk with vinegar
- Coffee → Hot water (less intense chocolate)
- Oil → Melted butter
- Cake mix → From-scratch recipe (black forest cupcakes with cake mix)
Cherry Filling Choices:
- Pie filling → Fresh cherries cooked with sugar
- Regular → Dark sweet cherries
- With kirsch → Black forest cupcakes no alcohol version
- Store-bought → Homemade cherry compote
Frosting Variations:
- Whipped cream → Buttercream frosting
- Stabilized → Regular whipped cream (serve immediately)
- Dairy → Coconut whipped cream (black forest cupcakes vegan)
- Traditional → Chocolate cherry buttercream
Dietary Needs:
- Regular flour → Gluten-free blend (black forest cupcakes gluten free)
- Eggs → Flax eggs
- Dairy cream → Coconut cream
- Standard → Sugar-free options
Equipment For Black Forest Cupcakes
- Standard muffin tin
- Cupcake liners
- Mixing bowls
- Apple corer (for filling)
- Piping bag with star tip
Top Tip
- Last summer, liam and I were making these black forest cupcakes for his end-of-year class party when we ran out of chocolate shavings. In a panic, I grabbed some mini chocolate chips from the pantry. liam had the idea to press them into the whipped cream while it was still soft, creating this bumpy texture that looked like little pebbles.
- The kids went crazy for it because the mini chips added crunch in every bite instead of just decoration on top. Now we do it on purpose - press mini chocolate chips all over the whipped cream, then add the cherry and a few shavings on top. It looks different from the traditional smooth finish, but the texture combo is better. Plus, it's way easier than shaving chocolate bars with a peeler.
- We also figured out that if you freeze the cherries for 30 minutes before putting them on top, they stay cold longer and keep the whipped cream from melting too fast at outdoor parties. Small trick, big difference when it's hot outside.
What to Serve With Black Forest Cupcakes
For Coffee Time These black forest cupcakes taste great with hot coffee or espresso - the bitter notes balance the sweet chocolate and cherries. liam and I also love them with cold milk, especially after school. Hot chocolate works too, though it makes things pretty rich. For adults, try them with a glass of dessert wine or even cherry liqueur to match the traditional kirsch flavor.
At Parties and Events Serve these chocolate cherry cupcakes with fresh fruit like strawberries and grapes to lighten up the dessert table. They're good as part of a dessert buffet with vanilla ice cream on the side - guests can turn them into sundaes. For birthday parties, set out extra chocolate shavings, sprinkles, and whipped cream so kids can add their own toppings. We've also served them with small glasses of cherry punch, which keeps the cherry theme going.
FAQ
What is a Black Forest cupcake?
A Black Forest cupcake is a miniature version of the famous German Black Forest cake. These chocolate cherry cupcakes feature moist chocolate cake filled with cherry filling and topped with whipped cream, fresh cherries, and chocolate shavings. They capture all the flavors of the traditional layered cake in individual portions.
What is special about black forest cake?
Black Forest cake comes from Germany's Black Forest region and traditionally combines chocolate cake, cherries, whipped cream, and kirsch (cherry liqueur). The contrast between rich chocolate, tart cherries, and light cream creates a balanced dessert that's both decadent and refreshing. The distinctive look with chocolate shavings makes it recognizable anywhere.
What is the difference between normal cake and black forest cake?
Regular chocolate cake typically has chocolate frosting, while Black Forest cake uses whipped cream frosting, cherry filling, and chocolate shavings. The cherries add fruity tartness that cuts through the chocolate richness. Traditional versions include kirsch liqueur soaked into the cake layers for depth of flavor.
What is the best frosting for black forest cake?
Whipped cream is the traditional and best frosting for Black Forest cake and cupcakes. Stabilized whipped cream with cream cheese holds up better than plain whipped cream, especially for events. Some bakers use buttercream, but it changes the light, refreshing character that makes this German black forest dessert special.
Chocolate Cherry Perfection Made Simple!
Now you have everything to make these stunning black forest cupcakes - from the moist chocolate base to our mini chip discovery. These chocolate cherry cupcakes prove that impressive desserts don't need complicated techniques.
Craving more showstopping treats? Try our Easy Strawberry Shortcake Sushi Roll Recipe for a fun twist on classic flavors. Want cozy autumn desserts? Our The Best Pumpkin Spice Gooey Cake Recipe delivers fall comfort in every bite. Need a coffee lover's dream? Our Easy Frosted Coffee Brownies Recipe combines two favorites in one!
Share your Black Forest Cupcakes success! We love seeing your creations!
⭐️⭐️⭐️⭐️⭐️ Rate this Black Forest Cupcakes and join our baking community!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Black Forest Cupcakes
Black Forest Cupcakes
Equipment
- 1 Muffin tin (Standard 12-cup size)
- 12 Cupcake liners (Paper or reusable silicone)
- 2 Mixing bowls (One for wet, one for dry ingredients)
- 1 Electric mixer (For whipping cream)
- 1 Apple corer or small knife (To hollow cupcakes)
- 1 Piping bag + star tip (Optional, for decorating)
- 1 Wire rack (For cooling cupcakes)
Ingredients
Chocolate Cupcakes
- 1 ¼ cups All-purpose flour
- ½ cup Unsweetened cocoa powder - Use Dutch-process for richer flavor
- 1 cup Granulated sugar
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- 2 large Eggs - Room temperature
- ½ cup Vegetable oil
- ½ cup Buttermilk - Or milk + 1 teaspoon vinegar
- ¾ cup Hot coffee - Enhances chocolate flavor
- 1 teaspoon Vanilla extract
Cherry Filling
- 1 can (21 oz) Cherry pie filling - Drain excess syrup
- 1 tablespoon Kirsch - Optional, for authentic flavor
- 12 whole Cherries - Fresh or maraschino for garnish
Stabilized Whipped Cream
- 1 ¼ cups Heavy whipping cream - Cold
- 3 tablespoon Powdered sugar - Adjust sweetness to taste
- 1 teaspoon Vanilla extract
- 2 oz Cream cheese - Softened, for stability
Garnish
- ¼ cup Chocolate shavings - Use peeler on chocolate bar
- ¼ cup Mini chocolate chips - Optional, for added crunch
- Cocoa powder - Light dusting on top
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners and gather ingredients.
- Combine dry ingredients in one bowl and wet ingredients in another. Mix together and slowly stir in hot coffee until smooth.
- Fill liners two-thirds full and bake 18-20 minutes, or until a toothpick comes out clean. Cool completely.
- Drain cherry pie filling, mix with kirsch if using. Cut a small hole in each cupcake, spoon in filling, and replace tops.
- Beat heavy cream, powdered sugar, and vanilla to soft peaks. Add cream cheese and whip to stiff peaks.
- Pipe whipped cream on top, garnish with a cherry, chocolate shavings, or mini chips, and chill until ready to serve.
Leave a Reply