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Black forest cupcakes

by Andrea Gámez

These black forest cupcakes are cupcakes made with the classic black forest flavor. This comes from a classic cake, which is called black forest cake, of course. This is a chocolate cake, with a cherry filling that is topped with cream, a great combination.

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The original flavor is called this way because the recipe originated in the black forest area in Baden, Germany. It’s a cake soaked in a cherry liqueur called “Kirsch”. The combination is delicious, and the cake is one of the best ones to exist!

Now, this recipe is our version of this cake, but made in a tiny way, in cupcakes. And also, made in a simpler and a bit easier way. And the resulting cupcakes are delicious!

The base is a chocolate cupcake, with a cherry filling, a cream frosting and fresh cherries and semisweet chocolate topping.

Many types of cherries can be used to make this recipe. They can be natural and fresh (as is the case here), or they can be frozen, or even in syrup or preserved in some other way.

The chocolate flavor these cupcakes have is rich but not intense, which combines very well with the cream and the cherry filling we make. In the end, we chose to decorate them in a simple way, with fresh cherries and chocolate pieces which makes them look very nice!

If you like this recipe, you have to see our recipe for black forest cake, of course! But you might also like our cherry cake!

Black forest cupcakes

Prep Time 30 minutes
Cook Time 28 minutes
Total Time 58 minutes
Servings 12


For the chocolate cupcakes:

  • 1 C (4.60 oz) (130 gr) all purpouse flour
  • 1/2 C (1.50 oz) (42 gr) unsweetened cocoa powder
  • 1/2 tsp (0.088 oz) (2.5 gr) baking powder
  • 1/2 tsp (0.088 oz) (2.5 gr) baking soda
  • 1/2 tsp (0.088 oz) (2.5 gr) salt
  • 1/2 C (4 fl oz) (120 ml) boiling water
  • 1/2 C (3.52 oz) (100 gr) white sugar
  • 1/2 C (3.52 oz) (100 gr) brown sugar
  • 2 eggs, large
  • 1 tsp (0.17 oz) (5 ml) vanilla extract
  • 1/2 C (4 fl oz) (120 ml) whole milk

For the cherry filling:

  • 2 C cherries, pitted, fresh or frozen
  • 1/4 C (1.80 oz) (50 gr) white sugar
  • 1 pinch salt
  • 1 tsp (0.17 oz) (5 ml) vanilla extract
  • 1 tbsp (0.50 fl oz) (15 ml) lemon juice, natural

For the frosting:

  • 2 C (16.20 fl oz) (480 ml) whipping cream, very cold
  • 1/3 C (1.44 oz) (41 gr) confectioners sugar (powdered sugar)
  • 1 tbsp (0.26 oz) (7.5 gr) milk powder
  • 1 tsp (0.17 fl oz) (5 ml) vanilla extract

To decorate:

  • (1.80 oz) (50 gr) semisweet chocolate
  • 12 cherries, fresh


For the cherry filling:

  • Place the cherries with the sugar and a pinch of salt in a medium skillet and bring to medium heat. Cook, stirring occasionally with a spatula, for 8 minutes until the cherries fall apart a little.
  • Add the vanilla extract with the lemon juice, stir and cook for 2 more minutes until the consistency is thick. Remove the pan from the heat and wait for the sauce to cool down completely before using.

For the chocolate cupcakes:

  • Preheat the oven to 356º F (180° C). Place cupcake liners in a 12 cupcake pan. Also, in a medium bowl, sift the flour with the cocoa powder, baking powder, baking soda and salt.
  • Add the instant coffee to the boiling water and stir with a spoon to dissolve. Set aside until needed.
  • Separately, in a large bowl add the melted butter with the two types of sugar, eggs, vanilla extract and milk. Beat with a hand whisk or electric mixer for 2 minutes until the mixture is light and fluffy.
  • Add the flour mixture in two additions, beating for 20 seconds after each addition to get a smooth mixture. Finally, add the boiling coffee and beat just until it is completely integrated into the mixture.
  • Carefully pour the mixture into the 12 muffin cups, filling each one 3/4 full. Bake the cupcakes at 356º F (180° C) for approximately 18-20 minutes or until they are lightly browned and a wooden toothpick comes out clean when inserted.
  • Take the cupcakes out of the oven and let them cool down completely before decorating.

For the frosting:

  • In a large bowl, place the very cold whipping cream along with the powdered sugar, powdered milk and vanilla extract. Beat with an electric mixer for about 5 minutes until stiff peaks form. It is important to beat only up to this point and not too much because otherwise the cream may start to curd.
  • Once ready, place the whipped cream in a piping bag or ziploc bag with a round or star-shaped piping tip and set aside in the refrigerator until needed.

To decorate the cupcakes:

  • Using a small knife or cupcake corer, carefully remove the center of the cupcakes and set aside. Fill each cupcake with 2 teaspoons of the cherry sauce and then place the removed piece on top again.
  • Decorate each cupcake with the whipped cream using the piping bag. To decorate the cupcakes, grate some semisweet chocolate on top of the whipped cream and then top with a fresh cherry.
Tried this recipe?Let us know how it was!

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