Black Forest cake (called Schwarzwälder Kirschtorte in German) is one of the most iconic cakes in German baking. Decadent chocolate cake is paired with dark cherries, whipped cream, and shaved chocolate. These Black Forest cupcakes are a festive miniature version of the classic dessert.
And don't forget to try Black Forest sheet cake, Black Forest Bundt cake, Black Forest brownies, Black Forest cookies, and Black Forest cheesecake for more delicious decadence!
These rich Black Forest cupcakes are inspired by the nostalgic German Black Forest cake, called Schwarzwälder Kirschtorte.
Traditional Black Forest cake is a German dessert made from chocolate cake that's soaked with cherry brandy called Kirsch. The cherry brandy is made from dark cherries that grow in Germany's Black Forest. Hence the name!
Growing up in Germany, we didn't see many chocolate cupcakes in German stores. Cupcakes are more of an American treat, but I couldn't resist a miniature version of Black Forest cake.
I initially tried soaking these cupcakes with cherry juice, but they became too soft and mushy. They were still delicious, but no chewing was required to eat them... :p
After three different test batches, these rich chocolate cupcakes are baked then filled with a sweetened cherry filling made from dark cherries. Then the classic toppings of homemade whipped cream and shaved chocolate are added for the perfect festive flair!
Ingredients
Chocolate Cupcakes
- 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 - Sweetens the cupcakes.
- 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 - Help the cupcakes rise in the oven.
- Milk - I have tried dairy and nondairy milk in this recipe, and they both work great. I usually use oat milk or almond milk.
- Eggs - Bind the ingredients together and help the cupcakes rise as they bake.
- Vanilla extract - Enhances the flavors of the other ingredients.
- 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.
How to Make Black Forest Cupcakes
1. Measure 3 tablespoons of syrup from the canned cherries into a small bowl. Add the cornstarch and whisk with a fork until it’s smooth. Set aside.
3. In a large mixing bowl, whisk the flour, sugar, cocoa powder, salt, baking powder & baking soda.
5. Add the wet ingredients into the dry ingredients. Mix it until there is no dry flour visible.
7. Bake for 22 to 26 minutes, until a toothpick comes out clean from the center of the cupcakes.
9. In a mixing bowl, whip the cold heavy whipping cream and vanilla extract until it forms soft peaks.
11. Use a small knife or an apple corer to cut the center out of each cupcake.
13. Fill a piping bag with the whipped cream, and pipe it on top.
2. Bring the canned cherries and remaining syrup to a boil. Stir in the cornstarch slurry, and continue to boil for one minute, stirring constantly.
4. In a separate mixing bowl, whisk together the milk, eggs, vanilla extract, vegetable oil.
6. Divide the batter equally in the muffin tin, filling each muffin cup about two-thirds full.
8. Let them cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
10. Sift in the powdered sugar, then continue to beat until it thickens and forms stiff peaks.
12. Carefully pour the cooled cherry filling into the center of each cupcake.
14. Top each cupcake with shaved chocolate and a cherry.
Recipe Tips
- 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.
Recipe Variations
- Instead of chocolate shavings, you could use a box grater to add smaller pieces of grated chocolate.
- For a more authentic Black Forest cake flavor, add one tablespoon of Kirsch (cherry brandy) to the cherry filling.
- 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
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.
Frequently Asked Questions
Can I use store bought cherry pie filling instead?
Yes, you can use canned cherry pie filling from the store. Just note that the store bought version will be a lot sweeter.
Can I use fresh cherries for the cherry filling?
Yes, you can use fresh cherries. I’d 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.
Can I use store bought whipped cream?
While 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 20 minutes. Homemade whipped cream holds its shape for hours at room temperature, and even days in the fridge.
Do I need to add gelatin to homemade whipped cream?
Powdered sugar contains a little bit of cornstarch, which helps stabilize whipped cream. I don’t eat gelatin since it’s usually made from pork, so I don’t add it to my whipped cream, and I’ve never had an issue with it melting off my cupcakes!
Black Forest Cupcakes
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 (both dairy and non-dairy milk work well)
- 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 (also called confectioners' sugar)
Toppings
- Fresh cherries (optional)
- Bar or block of chocolate (to shave onto the cupcakes)
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!!
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