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.
Tips for the Best Baked Goods
Use room temperature ingredients! Always make sure ingredients like butter, eggs, milk, yogurt, etc. are at room temperature before baking (unless the recipe indicates otherwise)! This ensures they'll incorporate into the batter more easily and leads to overall better texture. Remove all ingredients from the fridge 30 minutes to an hour before baking for best results.
Measure your flour correctly! It's most accurate to use a kitchen scale, but if you're measuring by volume you want to spoon and level! Fluff up the flour a bit with a spoon, and then spoon flour into the measuring cup. Once it's overflowing, use the back of a knife to level it off. Don't ever pack flour into the measuring cup or you'll end up with way too much! Improperly measured flour can lead to dry, dense baked goods. [Measure cocoa powder the same way!]
Use an oven thermometer! Just because your oven says it's 350, doesn't mean it is! If you oven hasn't been calibrated recently, it can be as much as 30 degrees off, which will negatively affect all baked goods from cakes to macarons! An oven thermometer is the easiest/cheapest way to ensure your oven is always at the proper temperature.
Make sure you baking powder is fresh! Baking powder is important for helping baked goods rise properly, but it has a relatively short shelf life once opened, so it's one of the few items I never buy in bulk! To test if your baking powder is still fresh, add a small amount to boiling water. If it bubbles it's still good to use, but if not it's time to toss it!
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 cup cake flour, substitute all purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon espresso powder
- 1 ½ 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.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Makyla says
Can you make it a cake instead with this recipe??
Kyleigh Sage says
Yes! You could convert this to a 2 layer cake or a sheet cake! But the baking time will be a bit longer (10-15 minutes more).
Angela says
My whip cream was coming along nicely with the gelatin when all of the sudden it separated and became a very strange texture - like hollandaise that has separated. Is there anything I can do to save it??
Not sure why this happened, I followed the recipe carefully.
Thank you 🙂
Kyleigh Sage says
whipped cream will separate if you whip it for too long past when it reaches stiff peaks. sometimes you can save it by adding in a little more heavy cream, but it doesn't always work. I'm sorry!
Kaitlyn Adams says
Hi, do you think I could make a half batch of these? Or would the measurements not work out?
Kyleigh Sage says
Yes!! I halve my cupcake recipes all the time! If you're using metric measurements, the 1/2 adjustment is pretty easy, but if you're using cups just note that half of 1/4 cup is 2 tablespoons. For the baking powder just reduce to 3/4 teaspoon.
Kaitlyn Adams says
Thank you! I’m going to bake them on Wednesday. I usually make a cake but we never finish it fast enough!
Courtney says
I was wondering how long these will last if refrigerated after putting together with the stabilized whipped cream?
Kyleigh Sage says
They are best the same day, but will last for 2-3 days in the fridge! Stabilizing the whipped cream helps keep it from getting weepy/melting, but it still won't last as long as a buttercream frosting would.
Nonno Giorgio says
Always loving your extra tips!
Tex says
These look uh-may-zing! You take such beautiful photos too. May I ask where you got that beautiful brown cupcake tin from? I've never seen one like that, it's lovely.
Kyleigh Sage says
Thank you! It's an old hand-me-down that doesn't have any brand name on it so I'm not sure where it's from. But it's stone!
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!