Black Forest Cupcakes

There’s something about a swirl of glossy chocolate and cherry that instantly feels like celebration.

Picture tender chocolate cupcakes, still warm from the oven, their tops crowned with clouds of vanilla-kissed cream and jeweled with syrupy, dark cherries.

These Black Forest Cupcakes are a cozy, bakery-style dessert that comes together faster than a full cake—perfect when you need something impressive in under an hour.

They’re ideal for sweet-tooth fans, beginner bakers, and anyone who loves a showstopping treat without complicated steps. I first leaned on this recipe when I’d promised dessert for a friend’s birthday but had only a sliver of time after work.

A single tray of cupcakes saved the night—easy to transport, simple to serve, and everyone got their own little cake.

They shine for Sunday suppers, last-minute cravings, potlucks, or easy entertaining. Ready to bring this dessert to life?

Why You’ll Love It

• Delivers bold flavor with rich chocolate, cherries, and whipped cream.
• Feels special-occasion worthy yet is simple to make at home.
• Stays tender and moist thanks to cherry soaking and creamy topping.
• Adapts easily: skip kirsch for kid-friendly, alcohol-free cupcakes.
• Makes ahead-friendly cupcakes; bake early, decorate fresh for best texture.

Ingredients

• 125 g unsalted butter, softened — room temperature for easy creaming
• 150 g granulated sugar — standard white caster sugar works well
• 2 large eggs, room temperature — helps batter emulsify evenly
• 1 tsp vanilla extract — real extract gives better flavor than essence
• 150 g all-purpose flour — sift if lumpy for a smoother batter
• 30 g unsweetened cocoa powder — use good-quality dark cocoa
• 1 tsp baking powder — check it’s fresh for proper rise
• 0.25 tsp baking soda — balances acidity and aids lift
• 0.25 tsp fine salt — enhances chocolate flavor
• 120 ml whole milk, room temperature — don’t use cold from the fridge
• 200 g canned cherries, drained — keep the juice for soaking
• reserved cherry juice from can — base for the soaking mixture
• 3 tbsp kirsch (optional) — classic cherry liqueur for depth
• 200 ml heavy cream, chilled — cold cream whips best
• 2 tbsp powdered sugar — sweetens and stabilizes the cream
• 0.5 tsp vanilla extract — flavors the whipped cream topping
• 30 g dark chocolate, grated or shaved — for garnish on top
• 12 whole cherries, fresh or jarred — final decorative topping

Step-by-Step Method

Preheat & Prepare Tin

Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper cupcake liners. Make sure the rack is in the center of the oven for even baking. Set out all equipment and ingredients so they’re within reach. Let the eggs, butter, and milk come to room temperature before you start mixing the batter.

Cream Butter & Sugar

Beat softened butter and granulated sugar together in a mixing bowl until pale, light, and fluffy. Use an electric mixer on medium speed for 3–4 minutes. Scrape down the sides of the bowl once or twice.

Proper creaming incorporates air, which helps the cupcakes rise and stay tender.

Add Eggs & Vanilla

Add the eggs one at a time, beating well after each addition so the mixture emulsifies. Mix in the vanilla extract until fully combined.

If the batter looks slightly curdled, keep mixing briefly on low speed. Avoid overbeating, which can make the cupcakes tough later when the dry ingredients are added.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Break up any cocoa lumps with the whisk.

Make certain everything is evenly distributed so the leavening agents work properly. Keep this bowl close to your mixer, ready to add in stages to the butter mixture.

Alternate Dry Mix & Milk

Add the dry ingredients to the butter mixture in two additions, alternating with the milk. Begin with dry, then milk, then dry again.

Mix on low speed just until combined after each addition. Scrape the bowl once. Stop mixing as soon as no dry streaks remain to keep the crumb soft and tender.

Fill Liners & Bake

Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Use a spoon or scoop for accuracy. Tap the tin gently on the counter to release air bubbles.

Bake for 18–20 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool Completely

Let the cupcakes cool in the tin for 5 minutes, then transfer them carefully to a wire rack. Allow them to cool completely before filling and decorating.

Warm cupcakes will melt the cream and make cutting the centers messy. Plan for at least 30 minutes of cooling time before moving to the next step.

Mix Cherry Soak

Combine the reserved cherry juice with the kirsch in a small bowl. Stir briefly to blend.

Taste and adjust the kirsch amount or omit entirely for a non-alcoholic version. Set the mixture aside. This soak will moisten the cupcake centers and add the characteristic Black Forest flavor to each bite.

Core & Soak Cupcakes

Use a small spoon or apple corer to remove a small plug from the center of each cooled cupcake. Don’t cut too deep; leave a base.

Brush or spoon some cherry-kirsch mixture into each hollow. Let it soak in briefly. This step adds moisture and flavor without making the cupcakes soggy.

Fill with Cherries & Replace Plugs

Place a few drained cherries into each soaked cavity, arranging them snugly. Trim the cake plugs slightly if necessary so they fit back without bulging.

Gently press each plug on top to seal the filling. Aim to keep the surface level so the whipped cream sits neatly on the cupcakes.

Whip Cream Topping

Chill a mixing bowl and beaters briefly, then pour in the heavy cream. Add powdered sugar and vanilla extract.

Whip on medium speed until medium-firm peaks form, avoiding overbeating, which turns cream grainy. The cream should hold its shape but still look smooth and slightly soft for easy piping or spooning.

Decorate & Chill

Transfer the whipped cream to a piping bag fitted with a star tip, or prepare to dollop it with a spoon. Pipe or spoon a generous swirl on each cupcake.

Sprinkle grated or shaved dark chocolate over the cream. Top with a whole cherry. Refrigerate for at least 30 minutes, then serve slightly chilled.

Ingredient Swaps

• Kirsch: Replace with extra cherry juice or a mix of cherry juice and 1–2 teaspoons lemon juice for a non-alcoholic version.
• Dairy-free: Use vegan butter, plant-based milk (soy/almond/oat), and a whippable non-dairy cream (like coconut or soy cream).
• Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend that includes xanthan gum.
• Sugar: Use light brown sugar instead of granulated for a deeper flavor, or a baking-approved sugar substitute following the package’s conversion.
• Cherries: Fresh pitted cherries or frozen (thawed and drained) work in place of canned; use their juices for soaking if available.

You Must Know

– Scale – *For a crowd batch of 24 cupcakes,* multiply every ingredient by 2 but use two 12-cup tins baked on the middle and upper racks, rotating their positions front-to-back and top-to-bottom after about 10 minutes.

Total time remains around 18–20 minutes, but visual cues (domed, set centers) matter more than the clock.

Serving Tips

• Serve on a dark platter to highlight the whipped cream, chocolate shavings, and cherries.
• Pair with hot coffee, espresso, or black tea to balance the rich chocolate.
• Add a drizzle of cherry sauce on the plate for color and extra flavor.
• Garnish each plate with a few extra cherries and chocolate curls for elegance.
• Offer a small glass of kirsch or cherry liqueur alongside for an adult dessert.

Storage & Make-Ahead

Black Forest cupcakes keep in the fridge for up to 3 days once filled and topped; store in an airtight container.

For best texture, bake the cupcakes a day ahead, then fill and decorate on serving day.

Unfilled cupcakes freeze well for up to 2 months; thaw before decorating.

Reheating

Reheat cupcakes gently: in microwave at 50% power for 10–15 seconds, or in a 150°C (300°F) oven for 5–7 minutes.

Avoid stovetop; keep whipped cream and cherries chilled separately.

Black Forest Cake Traditions

Once you’ve gently warmed a cupcake and the chocolate and cherry aromas start to bloom again, it’s easy to see why this flavor comes from such a beloved cake tradition in Germany’s Black Forest region.

I always picture dark evergreens, mist curling between the trees, and a slice of gateau layered with whipped cream, cherries, and chocolate shavings.

At its heart, Black Forest cake is about contrast: bitter cocoa against sweet cream, boozy kirsch soaking into tender crumbs, bright fruit cutting through richness.

It’s a celebratory dessert there—weddings, Sunday coffee, special visits—never rushed, always served with a pause.

When I build these cupcakes, I’m really echoing that ritual in miniature, inviting you to savor the same cozy, storybook drama.

Final Thoughts

Give these Black Forest Cupcakes a try and enjoy all the classic flavors in a fun, individual dessert.

Feel free to tweak them to your taste—skip the kirsch, add extra cherries, or play with the chocolate for your perfect version.

Frequently Asked Questions

Can I Make These Black Forest Cupcakes Completely Egg-Free and Vegan?

Yes, you can. I’d swap butter for vegan butter, milk for oat milk, eggs for flax “eggs,” then crown everything with coconut whipped cream, kirsch‑soaked cherries, and dark chocolate that shatters softly beneath your bite.

How Do I Adjust the Recipe for High-Altitude Baking Conditions?

You’ll reduce leaveners slightly, add 1–2 tablespoons extra milk, and bake a bit hotter and shorter. I picture you watching domes rise evenly, crumbs tender, chocolate rich, cherries bright against thinner, high-country air.

What’s the Best Way to Ship These Cupcakes Without Ruining the Cream Topping?

I’d chill the decorated cupcakes rock-cold, nestle them in snug cupcake inserts, then ship overnight with ice packs; if it’s really warm, I’d send cupcake bases and a chilled piping bag of cream separately.

Can I Turn This Cupcake Recipe Into a Full-Sized Layer Cake?

Yes, you can. I’d double the batter for two 8-inch pans, soak layers with cherry juice, tuck cherries into soft pockets, then blanket everything in billowy whipped cream and bittersweet chocolate shavings.

How Can Kids Safely Help With This Black Forest Cupcake Recipe?

Kids can safely whisk dry ingredients, stir the silky batter, spoon it into crinkly liners, and decorate. I’ll keep them from the oven and kirsch, but let them crown each cupcake with clouds of cream and glossy cherries.