Black Forest Cupcakes

by Lori Yates March 28, 2023 4 comments

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.

A white plate of Black Forest cupcakes, which are chocolate cupcakes topped with whipped cream, cherries 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!

Baking ingredients on a light marble surface, including cherries, chocolate, cocoa powder, eggs, flour, sugar, vanilla and oil.

What you’ll need for Black Forest cupcakes

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 brownie pie 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.

How to make Black Forest Cupcakes

A series of four photos showing a cooked cherry filling being made.

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.

Two photos showing dry baking ingredients being whisked together.

2. DRY INGREDIENTS. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.

Two photos showing eggs and oil being beaten together.

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.

A series of three photos showing a chocolate cake mixture being stirred together.

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.

12 chocolate cupcakes in white liners ready for the oven.

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.

A series of three photos showing the center being removed from a cupcake and the hole being filled with cherry 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.

Two photos showing cream being beaten into whipped cream.

7. WHIPPED CREAM. Place the cream and powdered sugar in a mixing bowl and beat until soft peaks form.

Three photos showing the process of decorating black forest cupcakes.

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.

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. Just save the dried cherries for Brussels sprouts pizza.

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.

A Black Forest cupcake topped with whipped cream, chocolate shavings and a cherry.

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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.

An image showing the inside of a cherry filled cupcake as it rests on a light surface.

Can I make Black Forest cupcakes with cake mix?

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.

How to store Black Forest cupcakes

Just like salmon pasta, 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.

A chocolate cupcake topped with whipped cream, chocolate shavings and a cherry, on a small pink cake stand.