Black Forest Cupcakes

Black Forest Cupcakes are a delightful little twist on the classic Black Forest cake, packed with rich chocolate cake, sweet cherry filling, and fluffy whipped cream frosting. Each bite combines…

By Riley • January 4, 2026 • Reading time: 6 min

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Black Forest Cupcakes are a delightful little twist on the classic Black Forest cake, packed with rich chocolate cake, sweet cherry filling, and fluffy whipped cream frosting. Each bite combines the deep chocolate flavor with the tartness of cherries, making these cupcakes both chocolatey and fruity in the best way.

I love making these cupcakes for special occasions because everyone always gets excited about that perfect cherry on top. I usually sneak a little extra cherry filling inside each cupcake—I think it takes the experience up a notch and adds a fun surprise when you bite into it.

These cupcakes are best enjoyed fresh and slightly chilled, especially on a warm day when you want something sweet and refreshing. Serving them with a glass of cold milk or a cup of coffee makes for a simple yet satisfying treat that’s sure to bring smiles all around.

Key Ingredients & Substitutions

Chocolate Cupcake Base: Cocoa powder gives these cupcakes their deep chocolate flavor. Unsweetened works best, but you can swap with Dutch-process cocoa for a smoother taste. Softened butter is crucial for a tender crumb.

Cherry Filling: Fresh or jarred pitted cherries work well. If fresh aren’t available, frozen are a good choice once thawed. The cornstarch thickens the filling, but you can skip it for a looser, saucier center.

Whipped Cream Frosting: Heavy cream is key for stiffness and richness. For a dairy-free option, try coconut cream chilled overnight. Avoid whipping cream with lower fat, as it won’t hold peaks as well.

Chocolate Ganache: Using bittersweet chocolate adds a nice balance to the sweet whipped cream. You can use semisweet or dark chocolate depending on how intense you want the chocolate flavor.

How Can I Get Perfectly Fluffy and Stable Whipped Cream Frosting?

Whipped cream frosting is light but can be tricky to get right. Follow these tips:

• Start with very cold heavy cream and a chilled bowl for best whipping results.
• Use powdered sugar, not granulated, to keep it smooth and sweet without grittiness.
• Whip on medium-high speed until stiff peaks form. Stop right then, or it may turn grainy or start to separate.
• If you need the frosting to hold longer, adding a teaspoon of cornstarch or stabilizer can help.

Practice and patience make a big difference, and piping the whipped cream while still cold helps keep those beautiful swirls intact on your cupcakes.

Equipment You’ll Need

• Muffin tin with 12 cups – perfect size for cupcakes and helps them bake evenly.
• Paper cupcake liners – make cleanup easy and keep cupcakes from sticking.
• Mixing bowls – you’ll need a few for batter, filling, and frosting.
• Electric mixer or whisk – makes whipping cream smooth and light without much effort.
• Small saucepan – for cooking cherry filling and warming cream for ganache.
• Offset spatula or piping bag – great for spreading or piping the whipped cream frosting neatly.
• Sharp knife or cupcake corer – helps hollow out cupcake centers cleanly for cherry filling.

Flavor Variations & Add-Ins

• Swap cherries for raspberry filling for a tart twist that pairs nicely with chocolate.
• Add a splash of cherry liqueur or almond extract to the cupcake batter for richer flavor.
• Top frosting with toasted almonds or chopped pistachios for a crunchy contrast.
• Mix mini chocolate chips into the batter for extra chocolate bursts in every bite.

How to Make Black Forest Cupcakes

Ingredients You’ll Need:

For the Chocolate Cupcakes:

• 1 cup all-purpose flour
• ⅓ cup unsweetened cocoa powder
• ¾ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk or milk

For the Cherry Filling:

• 1 cup pitted cherries (fresh or jarred)
• 2 tbsp granulated sugar
• 1 tsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)

For the Whipped Cream Frosting:

• 1 cup heavy cream, cold
• 3 tbsp powdered sugar
• 1 tsp vanilla extract

For the Chocolate Ganache Topping:

• ½ cup heavy cream
• 4 oz bittersweet or semisweet chocolate, finely chopped

Garnish:

• Fresh cherries with stems
• Chocolate shavings or curls

How Much Time Will You Need?

Preparing and baking the cupcakes takes about 35 minutes. Making the cherry filling and ganache will take another 15 minutes, plus cooling and chilling time. Overall, expect about 1 to 1.5 hours including prep and assembly.

Step-by-Step Instructions:

1. Make the Cherry Filling:

In a small saucepan over medium heat, combine cherries, sugar, and lemon juice. Stir occasionally until cherries release their juice and the mixture simmers. If it seems thin, stir in the cornstarch mixed with water and cook until thickened. Remove from heat and cool fully.

2. Bake the Chocolate Cupcakes:

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat softened butter and sugar until fluffy. Add eggs one by one, then vanilla. Alternate adding the dry mix and buttermilk, just until combined. Divide batter into liners, filling each about two-thirds full. Bake 18–22 minutes, or until a toothpick comes out clean. Cool completely.

3. Assemble Cupcakes:

Once cooled, use a small knife or corer to remove centers. Spoon about a teaspoon of cherry filling into each hole. You can lightly replace the cupcake “top” or leave open.

4. Prepare Whipped Cream Frosting:

Whip cold heavy cream with powdered sugar and vanilla until stiff peaks form. Pipe or spoon generous swirls atop each cupcake.

5. Make Chocolate Ganache:

Heat heavy cream until just simmering. Pour over finely chopped chocolate in a bowl. Let sit 2 minutes, then stir gently until smooth. Let cool slightly so it thickens but is still pourable.

6. Garnish and Serve:

Drizzle ganache over whipped cream. Sprinkle with chocolate shavings or curls. Crown each cupcake with a fresh cherry. Keep refrigerated if not serving soon; bring to room temperature before enjoying.

Can I Use Frozen Cherries for the Filling?

Yes, you can! Just thaw them completely and drain any excess liquid before cooking to prevent the filling from becoming too watery.

How Should I Store Leftover Cupcakes?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture and flavor.

Can I Substitute the Whipped Cream Frosting?

Definitely! You can use a cream cheese frosting or buttercream if you prefer a sturdier topping, especially if cupcakes will be stored for a longer time.

Is It Okay to Freeze These Cupcakes?

Yes, freeze unfrosted cupcakes in an airtight container or bag for up to 2 months. Thaw in the refrigerator overnight, then add frosting and garnish before serving.