Who doesn’t love a cupcake that tastes like a classic Black Forest cake? These Black Forest Cupcakes are soft, chocolatey, and bursting with sweet cherry filling, all topped with fluffy whipped cream. They’re easy to make at home and perfect for birthdays, parties, or just a special treat. Even beginners can follow this simple recipe and enjoy bakery-style chocolate cherry cupcakes in no time!
Why You’ll Love These Black Forest Cupcakes
- Rich Chocolate Flavor: Made with a moist chocolate sponge that melts in your mouth.
- Sweet Cherry Filling: The classic cherry center adds a fruity twist that pairs perfectly with chocolate.
- Light & Fluffy Whipped Cream: Topped with fresh whipped cream that’s creamy but not too heavy.
- Easy to Make at Home: Even beginners can follow this step-by-step recipe for bakery-style results.
- Perfect for Any Occasion: From birthdays to cozy afternoons, these cupcakes are a crowd-pleaser.
If you enjoy chocolate desserts, you’ll also love my Chocolate Espresso Cake, which uses the same rich chocolate base for an extra indulgent treat
Ingredients You Will Need For The Black Forest Cupcakes
For the Cupcakes
- 175 g unsalted baking spread or butter, softened
- 100 g caster sugar
- 75 g dark brown soft sugar
- 3 large eggs
- 2 tbsp milk
- 150 g self-raising flour
- 25 g cocoa powder
- ¼ tsp baking powder
For the Filling
- 175 g cherry jam
- 1 tbsp kirsch (optional)
For Decoration
- 300 ml double cream
- 1 tbsp icing sugar
- 1 tsp vanilla extract
- 12 fresh cherries
- 25 g dark chocolate shavings
Equipment You’ll Need
- Mixing bowls
- Measuring cups and spoons
- Hand mixer
- Digital kitchen scale
- Cupcake Liners
- Cupcake pan
- Spatula
- Cooling rack
- Corer
How to Make Black Forest Cupcakes (Step-by-Step)
Step 1: Preheat and Prep
Start by preheating your oven to 140°C fan / 160°C conventional / 325°F / Gas Mark 3. Line a cupcake tin with cases so the cupcakes bake evenly and don’t stick.
Step 2: Cream the Butter and Sugars
In a mixing bowl, beat the softened butter with both the caster sugar and dark brown sugar until it’s light, fluffy, and smells amazing, about 5 minutes. This step gives your cupcakes a soft, melt-in-your-mouth texture.
Step 3: Add Eggs and Milk
Crack one at a time, mixing well after each addition. Pour in the milk and gently combine. You’ll notice the batter becoming glossy and smooth, perfect for cupcakes!
Step 4: Fold in the Dry Ingredients
Sift together the self-raising flour, cocoa powder, and baking powder. Carefully fold this into your wet mixture with a spatula. Be gentle, you want soft, airy cupcakes, not dense ones.
Step 5: Bake to Perfection
Spoon the batter evenly into your lined cupcake tin. Bake the cupcakes for 25–30 minutes, or until a skewer inserted in the middle comes out clean. Once done, transfer the cupcakes to a wire rack to cool completely.
Step 6: Core and Fill
Let the cupcakes cool, then scoop out the center with a corer or small knife. Mix the kirsch into the cherry jam if using, and fill the cupcakes with this sweet, fruity surprise.
Step 7: Whip the Cream
In a chilled bowl, whip the double cream with icing sugar and vanilla until stiff peaks form. Pipe swirls on top of each cupcake, or dollop them generously with a spoon.
Step 8: Decorate Like a Pro
Finish by topping each cupcake with a fresh cherry and a sprinkle of dark chocolate shavings. You now have your very own homemade Black Forest cupcakes that look and taste like they came from a bakery!
Step 9: Enjoy and Store
Serve immediately for the best taste and texture. If you have leftovers, store them in the fridge and enjoy them within 2 days.
Baking Tips for Perfect Black Forest Cupcakes
- Use Room Temperature Ingredients: Butter and eggs at room temperature mix better, giving a light, fluffy cupcake.
- Don’t Overmix the Batter: Fold in the flour gently to keep the cupcakes soft and airy. Overmixing makes them dense.
- Check Your Oven Temperature: Even a small variation can affect baking. Use an oven thermometer if needed.
- Test for Doneness: Insert a skewer or toothpick in the center. If it comes out clean, your cupcakes are ready.
- Stabilize Your Whipped Cream: For piping, chill your bowl and beaters; add a little icing sugar to keep the cream firm longer.
- Choose the Right Cherries: Fresh or good-quality jarred cherries work best for the classic Black Forest taste.
- Cool Completely Before Filling: This prevents the cherry filling from melting the whipped cream.
Pro Tip: “Using a Corer instead of a knife makes filling easier and gives a clean, professional look.”
How to Store Black Forest Cupcakes
- Refrigerator Storage: Keep the cupcakes in an airtight container in the fridge. Cupcakes stay fresh for up to 2 days.
- Freezer Storage: You can freeze unfrosted cupcakes for up to 1 month. Thaw completely before adding the cherry filling and whipped cream.
- Tip for Freshness: Always cool the cupcakes completely before storing to prevent sogginess. Keep the whipped cream separate until serving if possible.
- For the best taste and texture, enjoy these cupcakes the same day you decorate them. Fresh whipped cream makes all the difference!
Variations You Can Try
- S’mores Cupcakes
- Pumpkin Spice Cupcakes
- Banana Caramel Peanut Butter Cupcakes
- Caramel Chocolate Crunch Bars
- Triple Chocolate Cake
FAQS About These Black Forest Cupcakes
How do I keep the whipped cream from melting?
To keep whipped cream firm, chill your bowl and beaters before whipping. Add a little icing sugar to stabilize it, and pipe the cream just before serving.
Can I make Black Forest cupcakes without alcohol?
Yes! Simply skip the kirsch in the cherry filling. You can add a little extra cherry jam or use cherry compote for the same fruity flavor.
How long do Black Forest cupcakes stay fresh?
They taste best the same day, but you can store them in the fridge for up to 2 days. Keep them in an airtight container to maintain freshness.
Can I use canned cherries instead of fresh ones?
Absolutely! Canned or jarred cherries work well. Drain them slightly if too juicy to avoid soggy cupcakes.
Can I make these cupcakes ahead of time?
Yes! Bake the cupcakes and store them unfrosted in the fridge or freezer. Add the cherry filling and whipped cream just before serving for the best texture.
How do I make the cupcakes extra moist?
Using room-temperature butter and eggs, folding the dry ingredients gently, and not overbaking will keep your cupcakes soft and moist.
Final Thoughts
These Black Forest Cupcakes are soft, chocolatey, and filled with sweet cherries, topped with fluffy whipped cream, perfect for any occasion. Try variations like eggless cupcakes or mini cupcakes for a fun twist. If. Enjoy baking and don’t forget to share how yours turn out!
Decadent Black Forest Cupcakes Recipe
Ingredients
For the Cupcakes
- ¾ cup butter,
- ½ cup caster sugar
- ⅓ cup dark brown sugar
- 3 Large eggs
- 2 tbsp milk
- 1¼ cup self-raising flour
- ¼ cup cocoa powder
- ¼ tsp baking powder
For the Filling
- ¾ cup cherry jam
- 1 tbsp kirsch (optional)
For the Topping
- 1¼ cup double cream
- 1 tbsp icing sugar
- 1 tsp vanilla extract
- 12 fresh fresh cherries
- ¼ cup dark chocolate shavings
Instructions
- Preheat & Prep: Preheat your oven to 325°F (160°C) or Gas Mark 3. Line a cupcake tin with paper cases.
- Cream Butter & Sugars: Beat the butter with caster and brown sugar for 5 minutes until light and fluffy.
- Add Eggs & Milk: Mix in the eggs one at a time, then stir in the milk until smooth.
- Fold in Dry Ingredients: Sift the flour, cocoa, and baking powder, and gently fold into the wet mixture.
- Bake: Divide the batter into the cupcake cases. Bake for 25–30 minutes, or until a skewer inserted in the center comes out clean. Cool completely.
- Core & Fill: Scoop out the center of each cupcake with a corer or small knife. Fill with cherry jam (mix in kirsch if using).
- Whip Cream: Beat double cream with icing sugar and vanilla until stiff peaks form. Pipe or spoon on top of each cupcake.
- Decorate: Place a cherry on each cupcake and sprinkle with chocolate shavings.
- Serve & Store: Serve immediately, or store in an airtight container in the fridge for up to 2 days.
How to Store
- Fridge: 2 days in an airtight containerFreezer: Unfrosted cupcakes for 1 month; add filling & cream after thawing
Notes
- Room Temperature Ingredients: Make sure butter and eggs are at room temperature for a light and fluffy cupcake texture.
- Folding the Batter: Gently fold in the flour mixture to avoid dense cupcakes. Overmixing can make them heavy.
- Cherry Filling: Use good-quality cherry jam or fresh cherries for the best flavor. Adding kirsch is optional for an authentic Black Forest taste.
- Whipped Cream Tips: Chill your bowl and beaters before whipping. Add a little icing sugar to stabilize for piping.
- Serving: Best enjoyed the same day for the freshest flavor and texture. Store leftovers in the fridge for up to 2 days.
- Customizing: Try mini cupcakes, buttercream frosting, or a chocolate ganache drizzle for a fun twist.
