The moment you take a bite of these Black Forest Cupcakes, the rich chocolate cake blends beautifully with the sweet-tart cherry filling. Each bite is a delightful harmony of textures, from the fluffy cake to the creamy frosting, evoking memories of cozy gatherings and festive celebrations. I stumbled upon this recipe during a rainy afternoon, and it quickly became a favorite in my household—perfect for those who crave dessert with a tingling twist.
Why You’ll Love This Recipe
You’ll find these cupcakes are not only gorgeous but also incredibly satisfying, with the fudgy chocolate pairing perfectly with the vibrant cherry compote. And let’s not forget the decadent cream cheese frosting that tops it all off. Each bite feels like a special treat, making them perfect for birthdays, holiday parties, or simply a sweet indulgence on a quiet evening.
Ingredients Needed For Black Forest Cupcakes
- 2 cups tart cherries: Whether fresh or frozen, these cherries create a vibrant burst of flavor. Choose tart over sweet for that true Black Forest experience.
- ¼ cup (50g) granulated sugar: This sweetens the cherry compote just enough to elevate its natural flavor.
- 2 teaspoons kirsch (optional): This cherry brandy adds an adult twist to the filling. If you prefer to keep it family-friendly, feel free to skip it!
- ½ teaspoon vanilla extract: A splash of vanilla enhances the warm flavors of the chocolate.
- 1-2 drops almond extract: Just a hint of almond brings a depth of flavor without overpowering the cherries.
- 1 cup (200g) granulated sugar: This sugar sweetens the cake batter while keeping it moist.
- ⅓ cup (27g) unsweetened cocoa powder: Opt for high-quality cocoa to bring that rich chocolate flavor everyone loves.
- ½ teaspoon salt: Just a pinch helps balance the sweetness and elevate the other flavors.
- ¾ teaspoon baking powder: This is your leavening agent, ensuring your cupcakes rise beautifully.
- ¾ teaspoon baking soda: A vital addition that works with the baking powder to create light and fluffy cupcakes.
- 1 ¼ cups (155g) all-purpose flour: The base of your batter, this creates that perfect texture.
- ¼ cup (60ml) vegetable oil: This keeps the cake moist and tender.
- 1 large egg: It binds the ingredients together, adding richness to the batter.
- ½ cup (119ml) buttermilk: This adds a lovely tang and moisture to the cupcakes.
- ½ cup (119ml) hot water: A surprising ingredient that helps make the cupcakes extra moist.
- ½ teaspoon vanilla extract: Just a bit more to deepen the flavor.
- 8 ounces (226g) cream cheese (softened): This is the star of your frosting, creating a rich and creamy texture.
- 1 cup (113g) powdered sugar: This helps sweeten the frosting without making it grainy.
- 1 teaspoon vanilla extract: Another layer of flavor in your sweet frosting.
- 2 cups (474ml) heavy whipping cream, cold: Use this for making luscious whipped cream that tops your cupcakes.
- Chocolate shavings (for garnish): These make for an elegant and tasty decoration on your cupcakes.
How to Make Black Forest Cupcakes
Cherry Compote Filling:
- In a saucepan over medium heat, combine the tart cherries, granulated sugar, kirsch (if using), and a splash of vanilla extract.
- Cook for about 10–15 minutes until the mixture thickens and the cherries soften. Remove from heat and let cool completely.
Cupcakes:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, mix together granulated sugar, cocoa powder, salt, baking powder, and baking soda.
- In another bowl, whisk together the flour, vegetable oil, egg, buttermilk, hot water, and extra vanilla extract until smooth.
- Gradually add the dry mixture to the wet mixture, stirring until combined.
- Pour the batter into the prepared cupcake liners, filling each about ⅔ full.
- Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Allow to cool completely.
Frosting:
- In a mixing bowl, beat the softened cream cheese until creamy.
- Gradually add the powdered sugar and continue to beat until smooth.
- In a separate bowl, whip the cold heavy cream until soft peaks form.
- Fold the whipped cream into the cream cheese mixture until well combined and fluffy.
Assembling:
- Once the cupcakes have cooled, use a knife or cupcake corer to remove a small portion from the center of each cupcake.
- Fill each hole with the cherry compote, then replace the top.
- Generously frost the cupcakes with the cream cheese frosting and finish with chocolate shavings and a few extra cherries on top.
How to Serve Black Forest Cupcakes
These cupcakes shine at any gathering! Serve them on a beautifully arranged platter for a special event or enjoy them at home with a warm cup of coffee or tea. They also make a wonderful dessert after a family dinner or holiday celebration.
How to Store Black Forest Cupcakes
To keep your cupcakes fresh, store them in an airtight container in the refrigerator due to the cream cheese frosting. They can last for up to 3–4 days, but I’d be surprised if they lasted that long!
Tips to Make Black Forest Cupcakes
- Ensure your ingredients are at room temperature for a smoother batter and better rise.
- For a richer chocolate flavor, consider using dark cocoa powder in your cupcake batter.
- If you’re short on time, you can use store-bought cherry pie filling instead of making the compote from scratch.
Variations and Substitutions
- Gluten-free: Substitute all-purpose flour with a gluten-free blend that measures cup-for-cup.
- Dairy-free: Use almond milk instead of buttermilk and coconut cream for frosting.
- Higher cherry intensity: Add a layer of cherry filling on top of the frosting for an extra pop of flavor.
Frequently Asked Questions
Can I make Black Forest Cupcakes ahead of time?
Yes! You can bake the cupcakes and prepare the cherry compote a day in advance. Just frost them on the day you plan to serve for the best texture and freshness.
How do I tell when the cupcakes are done baking?
Insert a toothpick into the center of the cupcakes. If it comes out clean or with a few moist crumbs, they’re ready!
Can I freeze these cupcakes?
Absolutely! Freeze the unfrosted cupcakes and cherry compote separately. When you’re ready to enjoy, thaw them in the fridge overnight and frost before serving.
What type of cherries should I use for the filling?
Tart cherries are the star of this recipe, but if you can’t find them, sweet cherries are a good alternative; just reduce the sugar in the compote!
How do I make my frosting fluffier?
Ensure your heavy whipping cream is very cold before whipping. You can also whip it separately and gently fold it into the cream cheese frosting for extra fluffiness.
Black Forest Cupcakes
Ingredients
Cherry Compote Filling
- 2 cups tart cherries Fresh or frozen, choose tart for the best flavor.
- ¼ cup granulated sugar Sweetens the cherry compote.
- 2 teaspoons kirsch Optional cherry brandy.
- ½ teaspoon vanilla extract Enhances the flavor.
Cupcake Batter
- 1 cup granulated sugar Sweetens the cake batter.
- ⅓ cup unsweetened cocoa powder Use high-quality cocoa.
- ½ teaspoon salt Balances sweetness.
- ¾ teaspoon baking powder Leavening agent.
- ¾ teaspoon baking soda Works with baking powder.
- 1 ¼ cups all-purpose flour Base for the batter.
- ¼ cup vegetable oil Keeps the cake moist.
- 1 large egg Binds the ingredients.
- ½ cup buttermilk Adds moisture and tang.
- ½ cup hot water Helps keep the cupcakes moist.
- ½ teaspoon vanilla extract Extra flavor.
Frosting
- 8 ounces cream cheese Softened for the frosting.
- 1 cup powdered sugar Sweetens the frosting.
- 1 teaspoon vanilla extract Adds flavor.
- 2 cups heavy whipping cream Cold for making whipped cream.
Garnish
- to taste Chocolate shavings For decoration.
Instructions
Cherry Compote Filling
- In a saucepan over medium heat, combine the tart cherries, granulated sugar, kirsch (if using), and a splash of vanilla extract.
- Cook for about 10–15 minutes until mixture thickens and cherries soften. Remove from heat and let cool completely.
Cupcakes
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, mix together granulated sugar, cocoa powder, salt, baking powder, and baking soda.
- In another bowl, whisk together the flour, vegetable oil, egg, buttermilk, hot water, and extra vanilla extract until smooth.
- Gradually add the dry mixture to the wet mixture, stirring until combined.
- Pour the batter into prepared cupcake liners, filling each about ⅔ full.
- Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Allow to cool completely.
Frosting
- In a mixing bowl, beat the softened cream cheese until creamy.
- Gradually add the powdered sugar and continue to beat until smooth.
- In a separate bowl, whip the cold heavy cream until soft peaks form.
- Fold the whipped cream into the cream cheese mixture until well combined and fluffy.
Assembling
- Once the cupcakes have cooled, use a knife or cupcake corer to remove a small portion from the center of each cupcake.
- Fill each hole with the cherry compote, then replace the top.
- Generously frost the cupcakes with the cream cheese frosting and finish with chocolate shavings.
