Black Forest Cupcakes
These rich and delicious Black Forest Cupcakes are a cupcake-version of the classic Black Forest cake! These cupcakes features a rich and fudgy chocolate cupcake that is filled with a homemade cherry filling. They are topped with some good ol’ classic homemade whipped cream, and a ripe cherry to top them off!
Table of Contents
- Why You’ll Love this Recipe
- Ingredient Notes
- How to make Cherry Filling for Chocolate Cupcakes
- How to make the Chocolate Black Forest Cupcakes
- How to make Homemade Stabilized Whipped Cream
- Tips & Tricks
- Equipment Required
- Storing the Black Forest Cupcakes
- FAQ
Why You’ll Love this Recipe
This Black Forest Cupcake recipe is rich and fudgy, which is perfectly complimented by the pillowy soft homemade whipped cream and sweet summery cherry filling.
If you’re a fan of filled cupcakes, you’ll love these cherry filling Black Forest Cupcakes!
It utilizes fresh or frozen cherries in the homemade cherry cupcake filling, making it easy to make whichever way you want to go about it!
It is an awesome recipe for leftover cherry pie filling! Feel free to use any leftovers you have, your favorite canned cherry pie filling, or the cherry filling recipe I have below.
Ingredient Notes
Cherries: Fresh or frozen cherries can be used in the cherry filling.
Dutch Cocoa: Dutch cocoa is less acidic and more chocolatey in flavor.
Stabilized Whipped Cream: It wouldn’t be ‘black forest’ without whipped cream! This cupcake recipe uses homemade stabilized whipped cream, so the cupcake piping holds its shape.
Kirsch: Kirsch is a cherry liqueur. It gives that quintessential cherry flavor to cherry filling.
How to make Cherry Filling for Chocolate Cupcakes
Start by slicing up your cherries into quarters, then add these quartered cherries and add them to a medium saucepan with the sugar. Bring the filling up to a boil and then reduce it to a simmer. Stirring every so often, cook the filling for 15 to 20 minutes. When the filling is ready, it should look thickened and the cherries should be very soft. Stir in the kirsch, then transfer into a sealed container and place into the fridge to fully cool before adding the cherry filling into the black forest cupcakes!
How to make the Chocolate Black Forest Cupcakes
1. Combine wet ingredients: Add the eggs, sugar, vanilla, sour cream, and oil, to a large mixing bowl, then beat together with a whisk until the mixture is smooth and well-combined.
2. Whisk together the dry ingredients: In a separate mixing bowl, add the flour, baking powder, baking soda, and salt.
3. Bloom the cocoa: Add the sifted cocoa powder to the warm coffee. Mix until smooth, and then add to the wet mixture from above.
4. Add the dry & wet together: Pour the wet mixture into the dry mixture, and whisk together until smooth. Try not to overmix though!
5. Add to pan & bake: Pour the Chocolate Cupcakes batter into a prepared cupcake pan, then place into the oven to bake! When done, allow the Chocolate Cupcakes to cool completely before topping and filling.
How to make Homemade Stabilized Whipped Cream
To make stabilized whipped cream, add the gelatin and water to a small dish and whisk well. Place the dish into the microwave and heat for about 30 seconds, or until the gelatin has completely dissolved into the water! Set the gelatin mixture aside for a few minutes to cool while you begin making the whipped cream.
Pour your heavy cream, sugar and vanilla into a stand mixer then beat, on medium, until medium peaks have formed. Drizzle in the slightly cooled gelatin mixture, then continue beating until stiff peaks form! Now just add the whipped cream to your piping bag and you’re ready to pipe!
Tips & Tricks
Use stabilized whipped cream. Stabilized whipped cream holds it’s shape extremely well, and won’t melt immediately at room temperature, making it perfect for serving on top of cupcakes.
Use room temperature ingredients. Using room temperature ingredients means that the cupcakes can bake more evenly, meaning you’ll get a softer, fluffier cupcake.
Use Dutch processed cocoa powder. Dutch cocoa is less acidic and tastes more rich and chocolatey in flavour. Here is a link to my favorite brand.
Use hot coffee. Hot coffee is essential to this recipe! The hot water ‘blooms” cocoa powder, unlocking its full flavor potential, and coffee compliments chocolate, making it more chocolatey tasting (don’t worry, it won’t taste like coffee!).
Sift the cocoa powder. Cocoa powder loves to clump together. Just dump it over a sieve to sift it into the flour to ensure no lumps.
Weigh your ingredients. Weighing the ingredients will yield the best and most consistent results. Volumetric measurement can be off by significant amounts, leading to inconsistent baking.
Equipment Required
Cupcake pan: Here is a link to my favorite cupcake pan.
Cherry Pitter: If using fresh cherries for the cupcake filling, I recommend you grab one of the cherry pitters to make easy work of it.
Stand Mixer or Hand Mixer: These will make making the whipped cream a whole lot easier, but you could do without them.
Storing the Black Forest Cupcakes
Fridge: As these are made with whipped cream, they should be stored in the fridge if not consuming within 2 hours. Store in an airtight container for 2-3 days.
Freezer: The baked cupcakes and cherry filling can be frozen for future use! Store the cupcakes in a freezer bag, and the cherry filling in an airtight container for up to 3 months.
FAQ
Kirsch adds a ton of flavor to the cherry filling. You can make it without the kirsch, but it may lack that classic black forest cherry flavor.
Yes, you can use regular cocoa.
Use either a cupcake corer, paring knife, or the back of a large piping tip, to remove a 1” circle from the centre of each cupcake. Use a spoon, or a piping bag, to insert filling into the cupcake. Fill each cupcake until it almost reaches the top.
No, you could make these without stabilizing the whipped cream, but the piping may not hold as well. They will also need to be placed in the fridge immediately after piping, or the whipped cream will start to melt very quickly.
You can make stabilized whipped cream with mascarpone cheese, however it doesn’t hold quite as well.
Yes, just ensure that you store them in the fridge in an airtight container. They can be made up to 2 days in advance.
They can safely be left out for 2 hours. If you’re in a hot climate, the whipped cream may not hold up at room temperature compared to cold climates.
Get the Recipe: Black Forest Cupcakes
Ingredients
Cherry Filling
- 1 lb (454g) Frozen Cherries,, thawed and quartered (If using fresh, remove stems and pits, then weigh to 1lb/454g)
- 1/4 cup (50g) White Sugar
- 2 tsp Kirsch Liqueur
- Pinch of Salt
Chocolate Cupcakes
- 1 ¼ cups (150g) All Purpose Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1 Large Egg
- 1 cup (200g) Sugar
- 1/2 cup (120g) Sour Cream
- 1/4 cup (55g) Vegetable Oil
- 1 tsp Vanilla
- 6 tbsp (38g) Dutch Processed Cocoa Powder, (regular cocoa can be used too)
- 6 tbsp (90g) Hot Freshly Brewed Coffee
Stabilized Whipped Cream
- 2 tsp Gelatin
- 2 tbsp + 2 tsp (40g) Water
- 2 cups (260g) Heavy Cream
- 1-3 tbsp Confectioners Sugar,, to desired sweetness
- 1 ½ tsp Vanilla
Equipment
- Stand mixer
Instructions
Cherry Filling
- Add the cherries and sugar to a medium saucepan over medium heat. Bring to a boil, then reduce heat and simmer the compote for 15-20 minutes, stirring frequently, until thickened. Stir in the kirsch and salt, then transfer to a sealed container and place into the fridge to fully cool before using.
Chocolate Cupcakes
- Preheat oven to 350°F. Prepare a cupcake pan with cupcake liners. In a large mixing bowl, add the flour, baking soda, baking powder, and salt. Whisk together to combine. Set aside.
- In another large bowl, add egg, sugar, sour cream, vegetable oil, and vanilla. Whisk together until smooth and well combined.
- In a small mixing bowl or 2-cup liquid measuring cup, add the hot coffee and cocoa powder. Whisk together until well-combined and smooth. Allow to sit for 2 minutes, then add the cocoa mixture into the mixing bowl with the wet ingredients (eggs, sour cream, etc.), then mix until smooth.
- Add the wet ingredients into the bowl with the dry ingredients, and mix until smooth. Pour the cake batter into the prepared cupcake pan, filling 2/3 full, and bake for 20 minutes or until an inserted toothpick comes out clean. Allow to cool completely before filling and frosting.
- Once cooled, using a cupcake corer or paring knife, cut out an approximately 1 inch deep piece from the top of each cupcake, and fill each with 1 tbsp of cooled cherry filling.
Stabilized Whipped Cream
- Place the gelatin and water into a small dish and place into the microwave for about 30 seconds, or until the gelatin is completely melted. Set aside to cool slightly while you make the whipped cream.
- Meanwhile, in a large bowl or a stand mixer, add the chilled heavy cream, confectioners sugar and vanilla, then beat on medium speed until medium peaks have formed. Drizzle in the gelatin mixture, then continue beating until stiff peaks are achieved. Place into a piping bag and pipe onto the filled cupcakes.
These were so good! My dad loves Black Forest cake, so I will be remaking these for Father’s Day!
Never been a fan of Black Forest cake but these are delicious!
These are definitely one of my favs!! Soo delicious
These cupcakes sound and look amazing! Did you use some of the cherry filling to drizzle over the frosting and top with shaved chocolate?
Thank you! Yes, I did!