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Plate of Black Forest Cupcakes with cherry filling cut open, showing moist chocolate sponge and whipped cream

Decadent Black Forest Cupcakes Recipe

Ovenly Magic
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.
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Prep Time 20 minutes
Cook Time 20 minutes
Decoration 15 minutes
Total Time 55 minutes
Course cupcake
Cuisine American
Servings 12 Cupcakes

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 container
    Freezer: 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.
Keyword Black Forest Cupcakes