I had some leftover cherry pie filling from making this cherry pie a few days ago, so naturally I had to use it to make these classic black forest cupcakes! Black forest cake is a decadent and delicious German dessert comprised of chocolate cake, cherry filling with kirsch, and whipped cream and it's even better in cupcake form! It looks fancy but it's actually super easy to make!
Ingredient Notes
You just need a few simple ingredients to make these decadent black forest cupcakes!!
- Cake flour - I always use cake flour in my cupcakes because it makes them super soft and tender, but all purpose flour also works great!
- Unsweetened cocoa powder - I prefer using Dutch processed cocoa powder for cupcakes because the acidity has been neutralized. However, you can use natural cocoa if that's all you have.
- Espresso powder - This is optional, but I love adding espresso powder to chocolate cupcakes because it helps deepen the chocolate flavor. Note: espresso powder is NOT the same as instant espresso!! Espresso powder is much more flavorful and more finely ground, making it more suitable for baking.
- Cherries - I love using fresh cherries for the filling, but frozen work well too! If using fresh cherries, I highly recommend using a cherry pitter to remove the pits.
- Kirsch - In order to be a true black forest cake, you have to use Kirsch! Kirsch is a Germany cherry brandy that adds awesome flavor to the cupcakes. If you can't find Kirsch you can substitute other cherry liquor or brandy, or just leave it out.
- Whipped cream - It's not black forest cupcakes without homemade whipped cream! To make the whipped cream more stable, I like to add powdered gelatin to it but that's completely optional.
How to Make Cherry Filling
The fresh cherry filling is definitely the star of these cupcakes! It's super easy to make and can be made several days in advance.
In a large pot over medium heat, combine the cherries, sugar, and cornstarch. Cook, stirring frequently, until the cherries begin to break down and the filling starts to simmer and thicken, about 15-20 minutes.
Remove from the heat and stir in the vanilla and Kirsch. Allow to cool completely before filling the cupcakes.
Can be made up to 3 days in advance and stored in an airtight container in the fridge
How to Make Chocolate Cupcakes
Preheat the oven to 350°F and line a 12 cup pan with cupcake liners.
Whisk the flour, cocoa powder, espresso powder, baking powder, and salt together in a large bowl.
In a separate bowl, whisk the melted butter, eggs, sugar, and vanilla together until combined.
Stir in about half of the flour mixture. Then stir in the milk and the remaining flour mixture and mix until fully combined.
Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
Remove from pan and let cool on wire rack.
Let cupcakes cool completely before frosting and filling.
How to Make Stabilized Whipped Cream
You can use just regular whipped cream if you don't have gelatin lying around, but for piping I always prefer to stabilize it so that it stays nice and pretty (aka doesn't start melting down the side of you cupcake after 12 hours).
You can also check out this blog post for all of my other tips for making good whipped cream!
- Add the water to a microwave safe bowl and sprinkle the unflavored gelatin on top. Allow to sit for a few minutes.
- Transfer the gelatin mixture to the microwave and microwave for 5-10 seconds, until the gelatin is fully dissolved. Stir the mixture, then set aside to cool.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using an electric mixer, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip the mixture until it starts to thicken and soft peaks form, then turn the mixer to low speed. Slowly pour in the gelatin mixture until well combined. Increase the mixer to medium speed and continue mixing until stiff peaks form.
Cupcake Decorating Tips
- To decorate all of my cakes and cupcakes, I use this Wilton Decorating Kit and I love it! It’s super easy to use and has a ton of tips in different sizes. For these black forest cupcakes, I used the 1A tip to pipe smooth circles.
- If you like making filled cupcakes, shell out a couple bucks for a cupcake corer! It will make your life much easier.
- Make sure you let the cupcakes cool completely before frosting!! After frosting, garnish with dark chocolate shavings.
- I just use a cheese grater to shave off pieces of a bar of dark chocolate, but it melts super easily. So pop the chocolate bar in the freezer before shaving and then place the shavings back in the freezer before topping!
- If desired, you can also a drizzle a bit of leftover cherry filling juice over top of the black forest cupcakes for a fun effect.
Recipe FAQ's
The cupcakes will keep in the fridge for up to 3 days.
Kirsch is a German cherry liqueur that is added to the cherry filling and sometimes brushed over the cake. Kirsch is the defining ingredient that makes something "Black Forest" flavor.
More Recipes You Might Like
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Black Forest Cupcakes
Equipment
Ingredients
Chocolate Cupcakes
- 1 ¼ cup cake flour, substitute all purpose flour
- ½ cup unsweetened cocoa powder
- 2 teaspoons espresso powder
- 1 ¾ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- ½ teaspoon vanilla extract
- ½ cup whole milk
Cherry Filling
- 2 cups cherries, fresh or frozen
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon Kirsch , or other cherry liquor
Stabilized Whipped Cream
- 2 cups heavy whipping cream, cold
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 teaspoons flavorless powdered gelatin
- 2 tablespoons water
Top with
- fresh cherries
- dark chocolate shavings
Instructions
Cherry Filling
- In a large pot over medium heat, combine the cherries, sugar, and cornstarch. Cook, stirring frequently, until the cherries begin to break down and the filling starts to simmer and thicken, about 15-20 minutes. Remove from the heat and stir in the vanilla and Kirsch. Allow to cool completely before filling the cupcakes.
- Can be made up to 3 days in advance and stored in an airtight container in the fridge
Chocolate Cupcakes
- Preheat the oven to 350°F and line a 12 cup pan with cupcake liners.
- Whisk the flour, cocoa powder, espresso powder, baking powder, and salt together in a large bowl.
- In a separate bowl, whisk the melted butter, eggs, sugar, and vanilla together until combined.
- Stir in about half of the flour mixture. Then stir in the milk and the remaining flour mixture and mix until fully combined.
- Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
- Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
- Remove from pan and let cool on wire rack.
- Let cupcakes cool completely before frosting.
Stabilized Whipped Cream
- Add the water to a microwave safe bowl and sprinkle the unflavored gelatin on top. Allow to sit for a few minutes.
- Transfer the gelatin mixture to the microwave and microwave for 5-10 seconds, until the gelatin is fully dissolved. Stir the mixture, then set aside to cool slightly.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand mixer, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip the mixture until it starts to thicken and soft peaks form, then turn the mixer to low speed. Slowly pour in the gelatin mixture and mix on low until well combined. Increase the mixer to medium speed and continue mixing until stiff peaks form.
- Note: if the gelatin mixture thickens up too much before you add it to the whipped cream, just pop it back in the microwave for 3-5 seconds. It should be a pour-able consistency.
Assembly
- Once the cupcakes are fully cooled, use a cupcake corer to remove the center of each cupcake and discard (and by discard I mean snack on while you finish making the cupcakes).
- Spoon the cooled cherry filling into each cupcake.
- Transfer the stabilized whipped cream into a piping bag fitted with a 1A tip and pipe swirls on each cupcake.
- Top with a dark chocolate shavings and a fresh cherry.
Dani says
I used amaretto instead of kirsch and it turned out well! I love how you get a hint of espresso and kosher salt in the chocolate. Not too sweet, which is perfect.
Casey says
Oh I wanted to like these so badly, I was really excited. The filling was good, but a little thick. And the cake was dry. I made a second batch with 1/4 cup oil and that made a huge difference in the moisture. I feel like maybe a buttercream would have been better. I feel like the flavors are there, but something is a little off.
Trying this again another time but making my own tweaks.
Kyleigh Sage says
Thanks so much for the feedback! Can I ask how you measure your flour? Cake can be too dry if flour isn’t measured properly, so I recommend weighing your ingredients if possible. But if not, spooning the flour into a measuring cup and then leveling it off, yields a more accurate measure than than scooping.
To be named “Black Forest” cake, it has to have whipped cream. But I do think buttercream would be delicious too!
Lara says
The fresh cherry filling was what made me want to try these! So glad I did. They are amazing. The espresso really adds depth to the flavour of the cupcake too.
Brianna says
Cherry and chocolate, is there a better combo? These cupcakes are divine.
Lindsay Howerton-Hastings says
OMG anything cherry + chocolate and I am so completely sold. Fabulous recipe, these are amazing!
Debra says
So rich and moist too. An awesome cupcake.
Natalie says
These cupcakes are beautifully made. They look so delicious. We love black forest cake, so making these cupcakes for my family will be a winning thing. Can't wait to try this recipe.
Jaime says
I LOVE THESE!