In honor of National Black Forest Cake Day, (03/28/25) try this cupcake version.
If you love the rich, chocolatey goodness of Black Forest Cake, then you’ll adore these Black Forest Cupcakes! These mini treats pack all the flavors of the classic dessert—moist chocolate cake, tart cherry filling, fluffy whipped cream, and chocolate shavings—into a perfectly portioned cupcake. They’re great for parties, birthdays, or whenever you need a little indulgence!
Why You’ll Love This Recipe
🧁 Easy to Make – No complicated techniques, just simple ingredients.
🍒 Perfectly Portioned – Individual servings make them great for sharing.
🍫 Decadent & Delicious – A balance of rich chocolate, sweet cherries, and creamy topping.
✨ Customizable – Make them boozy with kirsch or keep them kid-friendly!
Ingredients:
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter, softened
- ¾ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup hot coffee or hot water (enhances the chocolate flavor)
For the Cherry Filling:
- 1 ½ cups cherry pie filling or pitted cherries
- 2 tablespoons kirsch (cherry brandy) (optional)
- 1 tablespoon sugar (if using fresh cherries)
- 1 teaspoon cornstarch mixed with 1 tablespoon water (if using fresh cherries)
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
For Decoration:
- Chocolate shavings or grated chocolate
- Fresh cherries (optional, for topping)
Step-by-Step Instructions:
Step 1: Make the Chocolate Cupcakes
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract.
- Mix in buttermilk, then gradually add the dry ingredients.
- Stir in hot coffee or water until the batter is smooth (it will be thin—this is normal!).
- Fill cupcake liners 2/3 full and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let the cupcakes cool completely before filling.
Step 2: Prepare the Cherry Filling
- If using cherry pie filling, mix with kirsch for an extra authentic flavor.
- If using fresh cherries, cook them in a saucepan with sugar over medium heat for 5 minutes until softened. Add cornstarch slurry, stir, and cook until thickened. Let cool.
Step 3: Make the Whipped Cream
- In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Be careful not to overbeat, or it will turn into butter!
Step 4: Assemble the Cupcakes
- Use a small knife or cupcake corer to cut a hole in the center of each cupcake.
- Spoon cherry filling into the hole.
- Pipe or spoon whipped cream on top of each cupcake.
- Sprinkle with chocolate shavings and top with a fresh cherry if desired.
Tips & Variations:
✔ Make it boozy! Add an extra drizzle of kirsch to the cupcakes before filling.
✔ Kid-friendly version – Skip the kirsch and just use cherry filling.
✔ Want extra chocolate? Add a chocolate ganache drizzle before the whipped cream.
✔ Need it dairy-free? Use vegan butter, dairy-free milk, and coconut whipped cream.
Thank you to Cooking Classy for this yummy recipe.