Black Forest Cherry Cupcakes
These Black Forest Cupcakes are fun to make and so delicious to eat. Moist chocolate cupcakes made with buttermilk are filled with syrupy cherries, and topped with whipped cream and chocolate shavings.
I’m not one to celebrate all the “food holidays” (is there a national bacon in the oven day?), but it just so happens that I had this recipe ready for you, and today is also National Black Forest Cake Day! So, let’s celebrate, I guess!
My husband has worked for a Germany-based auto parts supplier for over a decade, so we’re pretty familiar with German culture and cuisine.
Black Forest cake is perhaps the most well-known German dessert in America. The exact history of the name is up for some debate, with some believing the name is derived from a specialty liquor made in the Black Forest mountain range of southwestern Germany.
Others claim that the name is inspired but a traditional outfit worn by women in the same region. The costume includes a hat with big red pom-poms on top (represented by the cherries on the cake).
Now that my very simplified history lesson is over, let’s make some Black Forest Cupcakes! These chocolatey cupcakes are topped with fresh whipped cream, and they have a surprise cherry filling made with Kirsch syrup. If you’re not sure what Kirsch is, don’t worry, I have all the details for you!
Why You’ll Love These Black Forest Cherry Cupcakes
- Perfect for any occasion! These bring elegance to birthdays, holidays or any day, just because.
- No complicated techniques required – just simple, easy-to-follow steps with delicious results.
Black Forest Cupcake Recipe Ingredients
- cherries – you’ll need 3 cups, and you can use fresh, frozen or canned cherries for the filling, but you’ll for sure want fresh cherries for decorating the tops of the cupcakes. I used sweet cherries, but you can also use tart cherries like I use in my jarcuterie and chorizo stuffing. More info on the cherries below!
- Kirsch – this is a type of cherry brandy, and I also discuss this in more detail below.
- all-purpose flour – this is the backbone of the cupcake batter.
- cocoa powder – because these are chocolate cupcakes! Just like for my chocolate brownie pie recipe and cream cheese chocolate cake recipe, be sure you’re using a high quality cocoa powder.
- baking powder and baking soda – so the cupcakes rise up fluffy.
- salt – just a bit of salt balances the flavors in almost any dessert.
- eggs – two large eggs is enough for the cupcake batter.
- sugar – classic granulated white sugar is what you want here.
- vegetable oil – I find that cakes made with vegetable oil are the moistest and most enjoyable to eat.
- vanilla extract – the vanilla will, in fact, make the chocolate taste more chocolatey!
- buttermilk – I love the rich tang of buttermilk in baked goods like my buttermilk blueberry muffins and blackberry muffins. Any extra buttermilk can be used to make buttermilk chicken marinade.
- heavy cream – the “frosting” for these Black Forest cupcakes is whipped cream!
- powdered sugar – to sweetened the whipped cream.
- dark or bittersweet chocolate – you’ll want a bar of dark chocolate to chop into shavings for sprinkling over the cupcakes as decoration.
What Kind Of Cherries Should I Use For This Black Forest Cupcake Recipe?
I tested the cherry filling a number of ways and while I did find that fresh cherries yielded the best consistency (and are best for topping the cupcakes as a garnish), this Black Forest cupcake recipe will work with frozen or canned cherries, too.
The thing to look out for is the water content. So, if you do decide to use frozen cherries, it won’t be necessary to add water when you bring the cherries to a simmer, since frozen cherries are already quite watery when they thaw.
When making the filling, you are looking for a syrupy consistency. If, after 5 minutes, the cherries still look watery, simply simmer then for a few more minutes.
Adding the Kirsch at the end of the heating process ensures that you don’t burn the alcohol off.
What Is Kirsch, And Do I Need It For These Cherry Filled Cupcakes?
Black Forest Cake gets its tell-tale flavor from the Kirsch (Schwarzwälder Kirschwasser). In fact, in Germany, you are not permitted to call a cake Black Forest unless it contains Kirsch!
Kirsch is a clear brandy made by fermenting cherries. It is not sweet, but is traditionally enjoyed as an aperitif or digestif. It is also sometimes used in cocktails (a splash of it would be great added to a cranberry rosemary cocktail).
If you can’t get hold of any Kirsch then you can use a cherry liqueur instead. Even though the cherry liqueur will have a sweetness that the Kirsch doesn’t, it would take an expert to tell the two flavors apart in these cherry filled cupcakes.
How To Make Black Forest Cupcakes
1. CHERRY FILLING. Cook the cherries, sugar and water over medium heat until cherries start to break down and the consistency looks syrupy. Remove from heat, stir in the Kirsch, and let cool.
2. DRY INGREDIENTS. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
3. WET INGREDIENTS. In a stand mixer or with handheld electric mixer, beat the eggs, sugar, oil and vanilla until the mixture is pale yellow and light and fluffy.
4. ALTERNATE. Add 1/3 of the egg mixture to the flour mixture and gently fold together. Add 1/3 of the buttermilk and again fold together until just combined. Repeat the process with the remaining flour mixture and buttermilk.
5. BAKE. Divide the batter between cupcake liners. Bake until the cupcakes have risen and spring back when pressed gently. Allow to cool completely before filling.
6. FILL. Use an upside down piping tip or paring knife to remove the core from each cupcake, starting at the center top of the cupcake and going down into the cake. Use a small spoon to fill each cupcake with some of the cherries, draining off their excess syrup first.
7. WHIPPED CREAM. Place the cream and powdered sugar in a mixing bowl and beat until soft peaks form.
8. DECORATE. Transfer the whipped cream to a piping bag fitted with a large round tip and pipe onto top of each cupcake. Sprinkle with chopped chocolate, place a cherry on top of each cupcake, and drizzle with reserved cherry syrup.
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Home Chef Tips
- Don’t overmix the cake batter. Stir it until just combined to keep the cake light and fluffy.
- Use an ice cream or cookie scoop to portion the batter evenly for uniform baking.
How To Store Black Forest Cupcakes
Black Forest Cupcakes are best eaten on the day they are made.
But, if you have any leftovers, these cherry filled cupcakes should be stored in an airtight container in the refrigerator where they will keep for 2 days.
Black Forest Cupcake FAQs
Oh, definitely! I don’t hate cake mix. In fact, I secretly love it. If you want to make Black Forest cupcakes with cake mix, I’m all for it.
Heads up that most boxed mixes make 24 cupcakes, while the recipe below yields 12 Black Forest cupcakes.
Either double the fillings and toppings below to make 24 Black Forest cupcakes, or use half the box of cake mix to make 12. You could make a half batch of chocolate cake pops with the rest of the mix another time.
Chocolate cake is typically a simple cake made with cocoa or melted chocolate, often frosted with buttercream or ganache. Black Forest cake, however, is a layered dessert consisting of chocolate cake, cherries and whipped cream, giving it a unique fruity profile.
Black Forest cake is a blend of flavors – deep, rich chocolate with tart cherries, and light, airy whipped cream. It’s both decadent and refreshing – a truly unique dessert!
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Black Forest Cake Cupcakes
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Ingredients
For the Cherry Filling:
- 3 cups pitted and halved cherries fresh, frozen or canned – see Home Chef note
- ⅓ cup granulated sugar
- 2 tablespoons Kirsch or cherry liqueur
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 large eggs
- 1 cup granulated sugar
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
- ¾ cup buttermilk
For Topping:
- 2 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- 2 ounces dark chocolate finely chopped
- 12 fresh cherries
Instructions
Make the Cherry Filling:
- In medium saucepot, stir together cherries, sugar and 2 tablespoons water. Heat to simmering over medium heat and cook 5 minutes or until cherries start to break down and consistency looks syrupy, stirring frequently. Remove from heat and stir in Kirsch. Set aside to let cool.
Make the Chocolate Cupcakes:
- Preheat oven to 350 degrees F. Line muffin pan with 12 cupcake liners.
- In large mixing bowl whisk flour, cocoa powder, baking powder, baking soda and salt until well combined.
- In bowl of stand mixer fitted with whisk attachment, mix eggs, sugar, oil and vanilla for 3 to 4 minutes or until mixture is pale yellow and light and fluffy.
- Add 1/3 of egg mixture to flour mixture and gently fold together until just combined. Add 1/3 of buttermilk and again fold together until just combined. Repeat with remaining flour mixture and buttermilk. Do not over mix. A few lumps are OK.
- Divide batter between prepared cupcake liners. Transfer to oven and bake 14 to 16 minutes or until cupcakes have risen and spring back when pressed gently. Transfer to cooling rack and allow to cool completely before filling.
- To fill, use an upside down piping tip or paring knife to remove core from each cupcake, starting at the center top of the cupcake and going down into the cake.
- Use a slotted spoon to remove the cherries from most of their syrup. Reserve syrup for drizzling over the finished cupcakes. Use a small spoon to fill each cupcake with some of the cherries.
Make the whipped cream:
- Place cream and powdered sugar in bowl of stand mixer fitted with whisk attachment and mix on medium-high speed until soft peaks form.
- Transfer whipped cream to piping bag fitted with large round tip. Pipe cream onto top of each cupcake, then sprinkle with chopped chocolate. Place a fresh cherry on top of each cupcake and drizzle some reserved cherry syrup over each cupcake.
- Black Forest Cupcakes are best eaten on the day they are made. But, if you have any leftovers, they should be stored in an airtight container in the refrigerator where they will keep for 2 days.
Notes
- Home Chef Note: I tested the cherry filling a number of ways and while I did find that fresh cherries yielded the best consistency (and are best for topping the cupcakes as a garnish), this Black Forest cupcake recipe will work with frozen or canned cherries, too.
- The thing to look out for is the water content. So, if you do decide to use frozen cherries, it won’t be necessary to add water when you bring the cherries to a simmer, since frozen cherries are already quite watery when they thaw.
- When making the filling, you are looking for a syrupy consistency. If, after 5 minutes, the cherries still look watery, simply simmer then for a few more minutes.
These look so good! I will have to make them sometime soon 🙂
Thanks Julie!
Your cupcakes look terrific!
Thanks so much!!