Black Forest Cupcakes
A Black Forest Cupcake has everything you love about the classic Black Forest cake: rich chocolate, sweet cherries, and pillowy whipped cream. All of it in individual form. Each cupcake gets a hidden pocket of cherry pie filling tucked right into the center, then gets topped with homemade whipped cream frosting and a fresh cherry. They look like something you’d pick up from a bakery, but they come together in about an hour.
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I’ll be honest: I had been making these for years before I felt confident enough to share the recipe. Getting all three elements to work together (a chocolate cupcake that’s moist but sturdy enough to hold filling, a cherry center that doesn’t make the whole thing soggy, and a whipped cream frosting that actually holds) took some trial and error. But, I finally got it!
A Couple Things About the Ingredients
I want to make note of a few of the ingredients before we get started. The instant espresso powder does not make the cupcakes taste like coffee, but it does deepen the chocolate flavor.
Cake flour also helps give the cupcakes a softer, more tender crumb. If you only have all-purpose flour, you can use it, but the texture will be a little denser.
The cherry pie filling keeps the recipe simple and gives you that classic black forest flavor without any extra prep. For the frosting, make sure to use cold heavy cream, so it whips up properly and holds its shape once piped on top.
It’s not going to hold for days on end like buttercream or stabilized whipped cream, so it’s best to serve these cupcakes sooner rather than later.
How to Make Black Forest Cupcakes
Here’s a visual overview showing how I make these cupcakes. The full recipe including ingredient amount is further down the page.
Tips for the Best Results
- Use whole or 2% milk. Lower-fat milk works in a pinch, but whole or 2% gives the batter the best consistency and the finished cupcake a better crumb.
- Don’t overmix the batter. Once you add the dry ingredients, mix just until combined. Overmixing develops gluten, which makes the cupcakes tough rather than tender.
- Let them cool completely before filling. If the cupcakes are still warm when you cut into them, they’ll crumble. Give them the full 15 minutes on the rack, or longer if needed.
- Keep your cream cold. The whipping cream needs to be cold to whip properly. If your kitchen is warm, chill the bowl and beaters in the refrigerator for 10–15 minutes before you start.
- Cover the filling hole completely when frosting. A piping bag makes this easy. Start at the center and spiral outward to make sure the cherry filling stays sealed inside.
How to Store Them
Store frosted cupcakes in an airtight container in the refrigerator. They’re best eaten within 24 hours of frosting, but they’ll still be fine for up to 3 days. After that, the whipped cream starts to break down and the cupcake can get soggy from the cherry filling.
I don’t recommend freezing these once they’re filled and frosted. The whipped cream doesn’t freeze and thaw well. If you want to get ahead, you can freeze the unfrosted, unfilled cupcakes for up to a month. Just thaw completely before filling and frosting.
Common Questions
Can I make these ahead?
You can bake and fill the cupcakes a day ahead and keep them refrigerated. Add the whipped cream frosting the day you plan to serve them. It holds best when it’s freshly piped.
Can I use all-purpose flour?
Yes. The cupcakes will be slightly denser but still delicious. Use the same amount as the cake flour called for.
More Tasty Cupcake Recipes
- Spiced Cupcakes with Maple Buttercream
- Tres Leches Cupcakes
- Strawberry Champagne Cupcakes
- Cake Mix Cupcakes
- Fruity Pebbles Cupcakes
Ingredients
Cupcakes
- 1 ½ cups cake flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup vegetable oil
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup milk
- 20 ounces cherry pie filling, 1 can
Whipped Cream Frosting
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Optional Garnish
- 12 fresh cherries
- Chocolate shavings or sprinkles
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Instructions
- Preheat the oven to 350°F, and line a muffin pan with 12 cupcake liners. Set aside.
- Whisk together the cake flour, cocoa powder, espresso powder, baking powder, and salt. Set aside.1 ½ cups cake flour⅓ cup unsweetened cocoa powder1 teaspoon instant espresso powder1 ½ teaspoons baking powder¼ teaspoon salt
- In a separate bowl, whisk together the oil and sugar. Add the eggs and vanilla and whisk until combined. Stir in the dry ingredients and milk, alternating between the two. Mix until just combined and no flour streaks remain.¾ cup vegetable oil¾ cup granulated sugar2 large eggs1 teaspoon vanilla extract1 cup milk
- Measure about ¼ cup of batter into each cupcake liner (halfway full), and bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean. Transfer the cupcakes to a wire rack to cool for 15 minutes.
- Once the cupcakes cool, cut a hole about ½ inch in diameter and ½ inch deep out of each cupcake center, and set the cupcake holes aside. Spoon two cherries of the pie filling into each hole, then cover with the cutout cupcake pieces.20 ounces cherry pie filling
- In a large bowl, use an electric hand mixer to beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.2 cups heavy whipping cream½ cup powdered sugar1 teaspoon vanilla extract
- Use a piping bag with a large round tip, and pipe on top of the cupcakes, making sure to cover the cherry filling holes.
- Garnish with fresh cherries and chocolate shavings if desired.12 fresh cherriesChocolate shavings or sprinkles
Notes
- Whole or 2% milk gives the best results. Lower-fat milks work but may slightly affect texture.
- I recommend not skipping the espresso powder. You won’t taste coffee, but it deepens the chocolate flavor considerably.
- You will likely have some pie filling leftover.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Best within 24 hours.
- Do not freeze filled and frosted cupcakes. Unfrosted cupcake bases can be frozen for up to 1 month.