Black Forest Cupcakes are a fun twist on the classic Black Forest cake, packed with moist chocolate cake, a sweet cherry filling, and topped with fluffy whipped cream and chocolate shavings. These little treats bring together the rich taste of chocolate and the bright, juicy flavor of cherries in every bite.
I love making these cupcakes because they’re not only delicious but also perfect for sharing with friends and family. One of my favorite things is how the cherry filling surprises you when you take a bite—it adds just the right amount of sweetness and a little pop of color inside. Plus, the whipped cream on top feels light and creamy, balancing the chocolate perfectly.
When I serve Black Forest Cupcakes, I like to add a few fresh cherries or a sprinkle of extra chocolate on the side to make them look even more inviting. They’re great for birthdays, holiday parties, or just whenever you want a special treat that feels a bit fancy but is still super fun to eat. Trust me, these cupcakes always bring smiles around the table!
Key Ingredients & Substitutions
Cocoa powder: I prefer unsweetened for deep chocolate flavor. You can substitute with Dutch-processed cocoa for a milder taste, but reduce baking soda slightly as it’s less acidic.
Buttermilk: Adds tenderness and slight tang. If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tsp lemon juice or vinegar and let it sit 5 mins.
Cherries: Fresh pitted cherries are best when in season, but frozen work well too. If fresh aren’t available, canned tart cherries (drained) can be used for the filling.
Heavy whipping cream: Chilled cream whips better and holds shape longer. You can swap powdered sugar with a little honey or maple syrup but keep it light to let cream shine.
Chocolate shavings: Use any dark or semi-sweet chocolate bar. If you want, you can replace them with cocoa powder dusting or mini chocolate chips for texture variation.
How Do You Get the Cherry Filling Thick and Not Watery?
Making a cherry filling that’s thick enough to stay inside the cupcake without being runny is key. Here’s how I make mine:
- Cook cherries with sugar and lemon juice over medium heat until they soften and release juice (about 5 minutes).
- Add cornstarch slurry (cornstarch + water) and stir well.
- Keep cooking for 1-2 minutes until the mixture becomes glossy and thick.
- Remove from heat and cool completely to let it set slightly before filling cupcakes.
Patience here pays off—too little thickening, and the filling runs out; too much, and it becomes jelly-like. Achieving this balance gives your cupcakes a perfect burst of cherry flavor.
Equipment You’ll Need
- Muffin tin – holds cupcake liners and shapes your cupcakes perfectly.
- Cupcake liners – keep cupcakes from sticking and make cleanup easy.
- Mixing bowls – a few sizes to mix dry and wet ingredients separately.
- Electric mixer or hand whisk – helps whip fluffy frosting and mix batter smoothly.
- Small saucepan – for cooking the cherry filling evenly without burning.
- Cupcake corer or small knife – to hollow out cupcake centers neatly for cherry filling.
- Piping bag with tip (optional) – for pretty frosting swirls on top.
Flavor Variations & Add-Ins
- Use maraschino cherries or cherry pie filling for a sweeter, simpler cherry center.
- Swap whipped cream with cream cheese frosting for a tangy twist that pairs well with cherries.
- Add a splash of cherry liqueur to the cherry filling to boost the Black Forest flavor.
- Mix in toasted almonds or hazelnuts under the frosting for a crunchy texture contrast.
Equipment You’ll Need
- Muffin tin – to hold cupcake liners and shape your cupcakes perfectly.
- Cupcake liners – to prevent sticking and make cleanup easier.
- Mixing bowls – for combining dry and wet ingredients separately.
- Electric mixer or hand whisk – to cream butter and sugar, and whip the frosting.
- Small saucepan – to cook the cherry filling evenly without burning.
- Cupcake corer or small knife – to hollow out cupcake centers gently for filling.
- Piping bag with a star or round tip (optional) – to pipe the whipped cream frosting neatly.
- Wire rack – for cooling cupcakes evenly.
Flavor Variations & Add-Ins
- Sweeter cherry filling: Use maraschino cherries or cherry pie filling if you want a sweeter, simpler option.
- Frosting swap: Try cream cheese frosting instead of whipped cream for a tangier taste that balances the cherries.
- Even more cherry flavor: Add a splash of cherry liqueur (like Kirsch) to the cherry filling for an authentic Black Forest twist.
- Nuts for crunch: Mix in chopped toasted almonds or hazelnuts under the frosting for a delightful texture contrast.
Can I Use Frozen Cherries for the Filling?
Yes, frozen cherries work well! Just thaw them completely and drain any excess liquid before cooking to avoid a watery filling.
How Should I Store Leftover Cupcakes?
Store cupcakes in an airtight container in the refrigerator for up to 2 days. Let them come to room temperature before serving for the best flavor.
Can I Make the Cherry Filling Ahead of Time?
Absolutely! Make the cherry filling a day ahead and keep it refrigerated. Warm it slightly before filling the cupcakes to get it soft and spreadable.
What’s the Best Way to Hollow Out the Cupcakes?
Use a cupcake corer or a small knife to gently remove the center. Be careful not to scoop too much—just enough to add a good amount of cherry filling without breaking the cupcake.
