Iconic Black Forest cake (called Schwarzwälder Kirschtorte in German) is made into an adorable miniature version with these rich chocolate Black Forest cupcakes paired with dark cherry sauce, whipped cream, and shaved chocolate.
Classic German Cake, Turned Into Cupcakes
These rich Black Forest cupcakes are inspired by classic German Black Forest cake. But while the traditional version is made from chocolate cake that's soaked with cherry brandy called Kirsch, I prefer to make mine without alcohol. I initially tried soaking these cupcakes with cherry juice, but they became too soft and mushy. Since cherry brandy is made from dark cherries that grow in Germany's Black Forest (hence the name), we're instead going to make a homemade thick & fruity sauce from canned dark cherries to capture that same flavor without Kirsch.
After three more test batches, these rich chocolate cupcakes are baked then filled with a sweetened cherry filling made from dark cherries. Finally, the classic toppings of homemade whipped cream (which is way more stable than canned whipped cream) and shaved chocolate are added for the perfect festive flair!
I'm Obsessed with Chocolate + Cherry + Cream
Growing up in Germany as a kid, I wasn't a big fan of Black Forest cake, since it seemed kind of old-fashioned to me. But now that I'm older, I can't seem to get enough of it!
If you're as obsessed with this rich, creamy, and fruity flavor combo as I am, you're going to love my other dreamy Black Forest desserts! Try my Black Forest sheet cake for a crowd-pleasing classic, or bake up a Black Forest Bundt cake with a beautiful swirl of cherry goodness. Craving something extra fudgy? Don’t miss my fudgy Black Forest brownies. Or for a bite-sized treat, my Black Forest cake mix cookies are loaded with rich chocolate chunks and fresh cherries. And if you’re feeling fancy, my ultra-creamy Black Forest cheesecake is a total showstopper!
Let's Gather Our Ingredients
- All purpose flour - Creates the perfect base structure for cupcakes that are soft yet firm enough to hold their shape when filled with the cherries.
- Granulated sugar
- Unsweetened cocoa powder - Adds a rich chocolatey flavor. You can substitute Dutch processed cocoa powder for an even richer chocolate flavor.
- Salt - Enhances the flavors of the other ingredients and makes the cupcakes taste more chocolatey.
- Baking powder and baking soda
- Milk
- Eggs - Bind the ingredients together and help the cupcakes rise as they bake.
- Vanilla extract
- Vegetable oil - Makes the cupcakes more soft and moist than butter.
- Homemade cherry filling - Look for canned dark cherries in syrup, which is a more natural taste than cherry pie filling.
- Homemade whipped cream - Use "heavy whipping cream" which is also called "heavy cream". You can substitute "whipping cream", but it has a little less fat in it, so it will be lighter.
Let's Bake Black Forest Cupcakes Together!
1. Mix the syrup from the canned cherries and cornstarch until smooth.
3. Whisk the flour, sugar, cocoa, salt, baking powder & baking soda.
5. Mix the wet ingredients into the dry ingredients.
7. Bake your cupcakes.
9. Whip the cold heavy cream and vanilla extract.
11. Cut out the center out of each cupcake.
13. Pipe your whipped cream on top.
2. Boil canned cherries in syrup. Stir in the cornstarch slurry to thicken it.
4. In another bowl, whisk the milk, eggs, vanilla extract & vegetable oil.
6. Divide the batter equally in the muffin tin.
8. Cool completely.
10. Sift in powdered sugar & continue to beat until it thickens.
12. Add cherry filling into each cupcake.
14. Add shaved chocolate & cherries.
Baking Tips for Decadent Cupcakes
- Whipped Cream: For the whipped cream, put your mixing bowl and beaters in the fridge for about 30 minutes. The colder your equipment is, the faster the heavy cream will whip up.
- Piping: I recommend using a piping bag with a large round or star nozzle to create the elegant swirl of whipped cream on top of each cupcake.
- Cool Cupcakes: Make sure the cupcakes have completely cooled to room temperature before filling them and adding the whipped cream. Otherwise the whipped cream could melt and slide off.
- Shaved Chocolate: To make elegant chocolate curls, use a block or bar of chocolate from the fridge and a vegetable peeler. When the chocolate is cold, it won’t melt as quickly. Shave the chocolate directly onto the cupcakes.
- Filling Cupcakes: When cutting the hole for the cherry filling, only make it about 1 inch in diameter and don't cut all the way to the bottom. Otherwise the cupcake will lose its structure and fall apart when it's remove from the cupcake liner.
Fun Flavor Variations
- For extra chocolate flavor, fold chocolate chips into the cupcake batter.
- Instead of making the cherry filling from scratch, you could fill the cupcakes with either cherry jam or cherry pie filling.
- Add a teaspoon of espresso powder to the cupcake batter to enhance the chocolate flavor.
Storing Tips
How to Store Leftover Cupcakes
Store leftover cupcakes in an airtight container in the fridge for up to 3 days. I recommend waiting to add the fresh cherries just before serving your cupcakes, so there’s no chance they could get knocked off.
How to Freeze Cupcakes
Store unfrosted cupcakes in the freezer wrapped in plastic wrap then wrapped in aluminum foil for up to 3 months. Thaw at room temperature, then add the whipped cream.
How to Store Whipped Cream
Store any leftover whipped cream in the fridge for up to one day. If your whipped cream begins to soften, you can re-whip it, adding a tablespoon of powdered sugar as needed to stiffen it.
Make the Cherry Filling Ahead of Time
You can make the cherry filling ahead of time. Once it cools to room temperature, transfer it to an airtight container and store in the fridge for up to 3 days.
Black Forest Cupcakes from Scratch
Ingredients
Chocolate Cupcakes
- 2 cups all purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt (use fine sea salt or table salt)
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup milk
- 2 large eggs
- 2 teaspoon vanilla extract
- ½ cup vegetable oil
Cherry Filling
- 15 ounces dark cherries in syrup (one can)
- 1 tablespoon cornstarch
- 2 tablespoon granulated sugar
Whipped Cream
- 1 pint heavy whipping cream (also called heavy cream) (about 2 ½ cups)
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar
Toppings
- Bar or block of dark or bittersweet chocolate
- Fresh cherries (optional)
Instructions
Make the Cherry Filling
- Measure 3 tablespoons of syrup from the canned cherries into a small bowl. Set aside.
- Pour the rest of the can of cherries and syrup into a small saucepan along with the sugar. Bring to a boil on medium-high heat. Use the back of your spoon to smash the cherries against the bottom of the pan.
- Add the cornstarch to the small bowl of the reserved syrup, and whisk with a fork until it’s smooth. Stir the cornstarch slurry into the boiling saucepan of cherries, and continue to boil for one minute, stirring constantly. Remove the saucepan from the heat and set aside to cool and thicken.
Bake the Cupcakes
- Preheat the oven to 350°F. Line a muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the flour, granulated sugar, unsweetened cocoa powder, salt, baking powder and baking soda. Set aside.
- In a separate mixing bowl, whisk together the milk, eggs, vanilla extract, vegetable oil.
- Add the wet ingredients into the dry ingredients and mix it with a whisk or spatula until there is no dry mixture visible.
- Divide the batter equally in the muffin tin, filling each cupcake cup only about half full. Bake for 22 to 26 minutes, until a toothpick comes out clean from the center of the cupcakes. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a cooling rack to cool completely to room temperature.
Prepare the Whipped Cream
- In a large mixing bowl with an electric hand whisk or in a stand mixer with the paddle attachment, whip the heavy whipping cream and vanilla extract until it forms soft peaks.
- Sift in the powdered sugar, then beat on low until the powdered sugar is mixed in. Continue whisking the mixture until it thickens and forms stiff peaks.Set aside in the fridge until you're ready to use your whipped cream.
Decorate the Cupcakes
- Use a small knife or an apple corer to cut the center out of each cupcake. Carefully pour the cooled cherry filling into the center of each cupcake.
- Fill a piping bag with the whipped cream, and pipe it on top of each cupcake.
- Use a vegetable peeler to shave chocolate onto the whipped cream. Top each cupcake with a fresh cherry (optional). Store the decorated cupcakes in the fridge until you're ready to serve them. Enjoy!!
Notes
- Fresh Cherries: If you want to swap in fresh cherries for canned cherries, I recommend removing the pits and slicing them in half so they break down a little faster. And add ¼ cup of water to the saucepan when you boil them, since they’ll need a little extra liquid.
- Whipped Cream: While store bought whipped cream from the can is a lot easier, it’s not nearly as stable as homemade whipped cream. Every time I’ve tried decorating cakes and cupcakes with the stuff from the store, it starts to melt and slide off within 15 minutes. Homemade whipped cream holds its shape for hours at room temperature, and even days in the fridge.
I'm eggcited to hear from you :)