Ridiculously Delicious Black Forest cupcakes

I had some extra cherry pie filling sitting in my fridge, and I knew I had to turn it into something amazing and of course; so Black Forest cupcakes it was! Black Forest cake is one of those classic desserts that never gets old. It’s rich, chocolatey, loaded with juicy cherries, and topped with the lightest whipped cream. But let’s be real, everything is better in cupcake form!

These cupcakes take all the best parts of the traditional German Black Forest cake and turn them into a perfectly portioned treat. Moist chocolate cupcakes, a sweet cherry Kirsch filling, and fluffy whipped cream on top—it’s simple, elegant, and ridiculously delicious. They may look fancy, but trust me, they’re surprisingly easy to make.

If you love cherry desserts, you’ve got to try these Cherry Brownies—they’re rich, fudgy, and loaded with juicy cherries. And if cupcakes are more your thing, the Pistachio and Raspberry Cupcakes have the perfect balance of nutty and fruity flavors

Ingredients You’ll Need For Black Forest Cupcakes

For these Black Forest Cupcakes, I always go for high-quality ingredients to make sure they turn out soft, rich, and absolutely delicious. Here’s what I use and why:

For the Chocolate Cupcakes

Cake Flour – I always use cake flour for cupcakes because it makes them softer and more tender, but if you only have all-purpose flour, that works too!

Cocoa Powder – My go-to is Triple Cocoa Blend—it’s a mix of natural, Dutch, and black cocoa, which gives the cupcakes deep, intense chocolate flavor. If you don’t have it, you can use unsweetened Dutch-processed cocoa instead.

Espresso Powder (Optional) – I love adding espresso powder because it enhances and deepens the chocolate flavor! Just a small amount makes a huge difference.

Important: Espresso powder is NOT the same as instant espresso—it’s more finely ground and more flavorful, making it ideal for baking.

Baking Powder & Baking Soda – The perfect combo for lift and fluffiness.

Salt – A tiny bit brings out all the flavors.

Sugar – Just the right amount to balance the chocolate’s richness.

Vegetable Oil – Keeps the cupcakes super moist.

Eggs – Room temperature eggs help create a light, smooth batter.

Vanilla Extract – A little vanilla rounds out all the flavors.

Buttermilk – Makes the cupcakes extra soft and tender. If you don’t have buttermilk, just mix regular milk with a teaspoon of vinegar as a quick substitute.

Hot Coffee – This deepens the chocolate flavor without making the cupcakes taste like coffee. Trust me, it’s a game-changer!

For the Cherry Filling

• Cherries – I love using fresh cherries when they’re in season, but frozen cherries work just as well! If using fresh I really recommend using a cherry pitter to remove the pits—it makes life so much easier.
• Cornstarch + Water – Thickens the cherry filling perfectly.
• Sugar – Adjust based on how sweet your cherries are.

For the Whipped Cream Frosting

• Heavy Whipping Cream – Freshly whipped cream makes these cupcakes light, airy, and irresistible.
• Powdered Sugar – Adds a touch of sweetness.
• Vanilla Extract – A must for flavor!
• Powdered Gelatin (Optional) – If you want a more stable whipped cream, adding a little powdered gelatin keeps it firm longer (especially helpful if you’re making these ahead of time).

For Decoration

• Chocolate Shavings – Because more chocolate is always a good idea!
• Whole Cherries – For that classic Black Forest cupcake look!

How to Make the BEST Black Forest Cupcakes

Alright, let’s break this down step by step so you can create rich chocolate cupcakes, a luscious cherry filling, and a stabilized whipped cream topping that holds up perfectly. This is everything you love about a Black Forest cake but in a fun, handheld version. Let’s get baking!

How to Make the Cherry Filling

The cherry filling is what gives these cupcakes their signature flavor. It’s sweet, slightly tart, and packed with rich cherry goodness. The best part? You can make it up to three days in advance.

Cook the Cherries

In a large pot over medium heat, combine one cup of cherries, one tablespoon of sugar, and a mixture of one tablespoon of cornstarch with one tablespoon of water. Stir frequently and let it cook for about fifteen to twenty minutes. The cherries will start to break down, and the mixture will thicken into a glossy, rich filling.

Add the Flavor

Once the cherries have cooked down, you remove the pot from the heat ,stir in half a teaspoon of vanilla extract and just one tablespoon of Kirsch, a cherry brandy that gives the filling that classic Black Forest flavor. If you don’t have Kirsch, you can leave it out.

Let your filling cool completely before using it in the cupcakes. If making it ahead of time, store it in an airtight container in the fridge.

How to Make the Chocolate Cupcakes

These cupcakes are soft, moist, and packed with deep chocolate flavor. The secret is cake flour for tenderness, espresso powder to intensify the cocoa, and hot coffee to bring out the richness.

Prep the Oven and Dry Ingredients

Preheat your oven to 350°F and line a twelve-cup muffin tin with cupcake liners.

In a large mixing bowl, whisk together one cup of cake flour, half a cup of cocoa powder, one teaspoon of baking powder, half a teaspoon of salt, and one teaspoon of espresso powder.

Mix the Wet Ingredients

You whisk together In a separate bowl half a cup of melted butter, three-quarters of a cup of sugar, one teaspoon of vanilla extract and two eggs.

Combine Everything

Stir in half of the dry ingredients into your wet ingredients. Then, mix in half a cup of buttermilk, followed by the remaining dry ingredients. Stir until smooth.

Bake the Cupcakes

Scoop one-quarter cup of batter into each cupcake liner, filling them about halfway.

Bake for eighteen to twenty-two minutes or until a toothpick you inserted in the center comes out clean.

Let the goodies cool completely before filling and frosting.

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How to Make Stabilized Whipped Cream

Black Forest desserts are all about light, fluffy whipped cream. Adding gelatin helps stabilize the whipped cream, so it holds its shape for hours without melting.

Prep the Gelatin

In a small microwave-safe bowl, add one tablespoon of water and half a teaspoon of unflavored gelatin. Let it sit for a few minutes to bloom. Then, microwave for five to ten seconds until fully dissolved. Stir and set aside to cool slightly.

Whip the Cream

In a large mixing bowl, combine one cup of heavy whipping cream, two tablespoons of powdered sugar, and half a teaspoon of vanilla extract.

Using a stand mixer or hand mixer, beat on medium speed until soft peaks form. Reduce the speed to low and slowly pour in the cooled gelatin mixture. Once combined, increase to medium-high speed and beat until stiff peaks form.

Now you have whipped cream that will hold up beautifully on your cupcakes.

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How to Assemble Black Forest Cupcakes

Now, it’s time to put everything together.

Fill the Black Forest cupcakes

Use a small knife or cupcake corer to remove the center of each cupcake. Spoon about one teaspoon of cherry filling into the hole, then place the cupcake top back on.

Pipe the Whipped Cream

Transfer the whipped cream frosting into a piping bag and swirl it on top of each cupcake. I use the large piping tip from this decorating set.

Garnish and Serve

Top each cupcake with chocolate shavings for extra decadence and a whole cherry for that classic Black Forest look.

And just like that, you have stunning, bakery-worthy Black Forest cupcakes.

Black Forest cupcakes Decorating Tips

Making cupcakes look as good as they taste is all about the right techniques. Here are some simple ways to decorate like a pro.

• Use a Piping Bag for a Bakery-Style Look – A large star tip creates a beautiful swirl, while a round tip gives a smooth, classic dome.
• Chill Your Whipped Cream – If using whipped cream frosting, keep it cold for a firmer, more stable decoration.
• Garnish Thoughtfully – Chocolate shavings, fruit, or a dusting of cocoa powder instantly elevate cupcakes.
• Add a Filling for Extra Flavor – A surprise cherry or chocolate ganache inside makes cupcakes even more indulgent.
• Work with Cooled Cupcakes – Warm cupcakes will melt frosting, so always let them cool completely before decorating.

FAQs About Black Forest Cupcakes

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