These rich Black Forest cupcakes are filled with canned dark cherries thickened with cornstarch and topped with homemade whipped cream and shaved chocolate. It delivers all the nostalgic flavors of Black Forest cake in miniature form, without the alcohol.
I Turned a Classic German Cake Into Cupcakes
These rich Black Forest cupcakes are inspired by my classic German Black Forest cake, but while the traditional version is assembled with alternating layers of cake & whipped cream, this mini version simplifies the process while still delivering those nostalgic flavors. I initially tried soaking these cupcakes with cherry juice, but they became too soft and mushy. Instead I thickened the sauce from canned dark cherries to capture the flavor of Kirsch without the alcohol, and without tasting overly sweet like cherry pie filling tends to lean.
The cupcakes themselves are packed with rich chocolate flavor from unsweetened cocoa powder & stay moist for days thanks to oil instead of butter. I found it easiest to add the fruity cherry filling after they're baked, to ensure each cupcake rises properly. Finally, the traditional toppings of homemade whipped cream (which is way more stable than canned whipped cream) and shaved chocolate are added for just the right amount of drama.
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 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 all my other dreamy Black Forest desserts.
Let's Bake Black Forest Cupcakes Together!
My 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.
Black Forest Cupcakes from Scratch
developed & tested by:
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.
- Storing: Store leftover cupcakes in an airtight container in the fridge for a few days. I recommend waiting to add the fresh cherries just before serving your cupcakes, so there's no chance they could get knocked off.
I'm eggcited to hear from you :)