Black Forest Cupcakes
Sink your teeth into true decadence when you enjoy a homemade Black Forest Cupcake! Rich chocolate cupcakes are sweetened with a cherry pie filling and topped with a delightful whipped cream frosting. For lovers of chocolate and cherries, these easy to make cupcakes truly never miss. They’re as pretty as they are scrumptious!
If you’re craving more cupcakes, you’ve definitely come to just the right place. Treat yourself to some Strawberry Lemonade Cupcakes, Fruity Pebbles Cupcakes, or a batch of freshly frosted Macadamia Cupcakes with White Chocolate Frosting!
Black Forest Cupcakes
When we say these cupcakes are true decadence, we’re not fibbing. Chocolate cupcakes all by themselves are an indulgence, so when you fill them with a sweet cherry pie concoction and top them off with homemade whipped cream frosting, they really become a treat you won’t soon forget!
Black Forest Cupcakes are simply divine. While they’re great for serving at parties, potlucks, and everything in between, they’re also great for enjoying as a late night after dinner treat. One of the best ways to treat yourself at the end of a long day is with a homemade Black Forest Cupcake!
How to Make Black Forest Cupcakes
- 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, baking soda, and salt. Set aside.
- 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.
- 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 cherry pie filling into each hole, then cover with the cutout cupcake pieces.
- 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.
- 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.
Tips and Variations:
- You can play around with the dairy you use, but we’ve found that whole or 2% milk really gives the cupcakes the best consistency.
- While we used cake flour, you can opt for all purpose flour instead.
- Don’t skip out on the espresso powder. I know it may seem like an odd addition, but we promise you won’t be able to taste any coffee flavoring in the cupcakes. It’s just there to make the chocolate flavor deeper and even more rich.
- An apple corer works great for scooping out cupcake centers.
Storage
Storage: These frosted cupcakes are best eaten within the first 24 hours of making them. However, they’ll still be fine to eat within 3 days if kept in an airtight container in the refrigerator.
Freezing: We don’t recommend freezing these filled and frosted cupcakes.
More of the Best Chocolate Recipes
Ingredients
Cupcakes
- 1 ½ cups cake flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup vegetable oil
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup milk
- 1 (20 ounce) can cherry pie filling
Whipped Cream Frosting
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
Optional Garnish
- 12 fresh cherries
- Chocolate shavings or sprinkles
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, baking soda, and salt. Set aside.1 ½ cups cake flour⅓ cup unsweetened cocoa powder1 teaspoon instant espresso powder1 teaspoon baking powder1 teaspoon baking soda¼ teaspoon kosher 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 pure 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.1 (20 ounce) can 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 pure 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
- See post for storage options.
