These Black Forest cupcakes combine rich chocolate cake, light whipped cream, and a cherry pie filling surprise—an ideal dessert for any occasion.
My husband’s favourite cake is Black Forest—packed with real chocolate, filled with cherry pie filling and finished with pillowy whipped cream and chocolate shavings. This year I didn’t have time to bake a full layer cake, so I made Black Forest cupcakes instead. They were quick, tidy, and everyone loved the individual portions.
What ingredients are needed for Black Forest cupcakes
Black Forest cupcakes
- all-purpose flour
- unsweetened cocoa powder
- baking powder
- baking soda
- salt
- eggs
- granulated sugar
- butter
- vanilla extract
- milk or buttermilk
- semi-sweet chocolate chips
Frosting & filling:
- cherry pie filling
- heavy cream (35%)
- powdered sugar
- small tablet of milk chocolate (for shavings)
- fresh cherries
Tips for the best chocolate cupcakes
Use good-quality unsweetened cocoa and semi-sweet chocolate chips in the batter for a deep, chocolatey flavour. For the filling, store-bought cherry pie filling works well and saves time. Choose a reliable brand you like.
For whipped cream frosting, use heavy cream with at least 35% fat and powdered sugar rather than granulated sugar for a smoother texture. A small amount of vanilla paste adds gentle flavour without adding extra liquid; avoid liquid vanilla extract as it can thin the cream.
Top with fresh cherries when available; otherwise maraschino cherries are a suitable alternative outside cherry season.
How to make Black Forest cupcakes with whipped frosting
Cupcake batter
Measure ingredients and make sure eggs are at room temperature. Preheat the oven to 180 °C (375 °F) and line a 12-cup muffin tin with liners. In a large bowl combine the dry ingredients: flour, cocoa, baking powder, baking soda, and salt. Set aside.
In a second large bowl, whisk eggs with granulated sugar for about 2 minutes until pale and increased in volume. Add vanilla, then gradually whisk in milk, melted butter and melted semi-sweet chocolate chips. Add the dry ingredients and gently fold them into the wet mixture with a spatula until just combined. Portion the batter—about 1½ standard ice cream scoops (60 ml / 1/4 cup) per liner.
Bake at 180 °C (375 °F) for about 24 minutes or until a toothpick inserted in the centre comes out clean. Let the cupcakes cool in the tin for 10 minutes, then transfer to a rack to cool completely. Core each cupcake using a small corer or a piping tip and fill each cavity with a teaspoon or two of cherry pie filling.
How to make holes in cupcakes
It’s easier to core cupcakes once they’ve cooled completely—some bakers prefer to chill them overnight. Use a large piping tip (for example Wilton 1A) or a cupcake corer to remove a neat plug from the centre.
Whipped cream frosting
Place cold heavy cream and powdered sugar in a chilled bowl and whisk on high speed until stiff peaks form. With an electric mixer this usually takes about one minute, depending on speed and bowl temperature.
Topping
Pipe the whipped cream onto each cupcake using a pastry bag fitted with your preferred tip (or a cut piping bag). Finish with grated or shaved chocolate and top each cupcake with a fresh cherry.
Storing cupcakes with whipped cream
These cupcakes are best enjoyed the same day. Store any leftovers in an airtight container in the refrigerator for up to three days. The whipped cream may soften slightly over time but the flavour remains excellent.
I do not recommend freezing cupcakes that have already been frosted with whipped cream. You can freeze the unfrosted cupcakes for up to three months—wrap each cupcake individually in plastic wrap and place them in an airtight container. Thaw completely before adding filling and frosting.
Note: I used classic white liners for baking and switched to golden liners for photos.
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BLACK FOREST CUPCAKES
Julia
Equipment
- 12 muffin tin
Ingredients
- 1 cup (120 g) all-purpose flour
- 1/2 cup (40 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1 cup (220 g) granulated sugar
- 1/2 cup (120 ml) butter, melted
- 2 teaspoons vanilla extract
- 1/2 cup (125 ml) milk or buttermilk
- 1/2 cup semi-sweet chocolate chips, melted
Frosting & filling
- 1 1/4 cups (340 g) cherry pie filling
- 1 1/2 cups (375 ml) heavy cream
- 1/4 cup (55 g) powdered sugar
- 1/2 small tablet (approx. 50 g) chocolate, for garnish
- 12 fresh cherries
Instructions
Chocolate cupcakes
- Prepare a 12-cup muffin tin with liners and preheat the oven to 180 °C (375 °F).
- Combine dry ingredients—flour, cocoa, baking powder, baking soda and salt—and set aside.
- Whisk eggs with sugar until light and doubled in volume, about 2 minutes. Add vanilla, then milk, melted butter and melted chocolate.
- Fold in the dry ingredients gently. Portion batter into liners (about 60 ml / 1/4 cup each).
- Bake for about 24 minutes or until a toothpick comes out clean. Cool in the tin for 10 minutes, then transfer to a rack to cool completely.
- Core each cupcake and fill with a teaspoon or two of cherry pie filling.
Whipped cream frosting
- Chill a bowl, then whisk heavy cream with powdered sugar on high until stiff peaks form—about one minute with an electric mixer.
Topping
- Pipe whipped cream onto each cupcake, add chocolate shavings and top with a fresh cherry. Store in an airtight container in the refrigerator up to three days.
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