Black Forest Cupcakes

Moist chocolate cupcakes filled with a rich cherry compote and topped with fluffy whipped cream create a bakery-style Black Forest dessert at home. These easy homemade cupcakes combine deep cocoa flavor, real cherries, and a light, creamy topping—perfect for birthdays, holidays, or special occasions. This recipe includes tips for using cherry brandy or non-alcoholic substitutions, making it ideal for any audience. Garnished with chocolate shavings and fresh cherries, this classic German dessert is made simple and approachable for bakers of all levels.

These rich chocolate cupcakes are filled with a sweet cherry compote and topped with whipped cream, chocolate curls, and fresh cherries. A decadent twist on the classic Black Forest cake, made in individual portions.

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Ingredients

For the Chocolate Cupcakes

• 1 1/2 cups (188g) all-purpose flour
• 2/3 cup (65g) cocoa powder
• 1 1/2 cups (300g) granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup (120ml) vegetable oil
• 3/4 cup (180ml) milk
• 1 teaspoon vanilla extract
• 1/3 cup (80ml) hot water

For the Cherry Filling

• 1 can (15oz / 425g) sweet pitted dark cherries
• 1/2 cup (120ml) cherry brandy* (optional)
• 3/4 cup (180ml) amaretto* (optional)
• 3 tablespoons white sugar

For the Topping

• 3 cups (720ml) whipping cream
• 1/2 cup (60g) icing sugar
• 1 teaspoon vanilla extract
• Chocolate curls (for garnish)
• 18 fresh cherries, pitted

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Instructions

Make the Chocolate Cupcakes

1. Preheat oven to 350°F (180°C) and line a muffin pan with cupcake liners.
2. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, and salt.
3. Add eggs, oil, milk, and vanilla extract. Mix until well combined.
4. Pour in the hot water and mix until smooth.
5. Divide the batter between cupcake liners, filling each about 3/4 full.
6. Bake for 22 minutes or until a skewer comes out clean. Cool completely.

Make the Cherry Filling

1. Pour cherries and their liquid into a saucepan. Heat over medium.
2. Once boiling, cook for 3 minutes. Add brandy and amaretto (if using). Let it bubble for 1 minute.
3. Remove most of the liquid, leaving about 1/4 cup with the cherries in the pan.
4. Add sugar to the remaining cherries and simmer until thick and syrupy. Let cool completely.

Make the Whipped Cream

1. Whip the cream until soft peaks form.
2. Add icing sugar and vanilla. Continue whipping until stiff peaks form.

Assemble the Cupcakes

1. Core the center of each cupcake using a cupcake corer or spoon.
2. Generously brush or spoon cherry soak onto each cupcake (1-2 tbsp).
3. Fill the center of each cupcake with cherry compote.
4. Pipe or spoon whipped cream over each cupcake.
5. Garnish with chocolate curls and a fresh cherry.

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Tips

• Chill your bowl and whisk before whipping cream for faster results.
• Let the cherry mixture rest overnight for deeper flavor.
• Use good-quality chocolate for the curls for best presentation.

Variations and Substitutions

• Replace alcohol with cherry juice or syrup for a non-alcoholic version.
• Add chocolate chips to the batter for an extra-rich cupcake.
• Use store-bought cherry pie filling in a pinch.

FAQs

Can I make these in advance?
Yes, the cupcakes and cherry compote can be made a day ahead. Assemble the day of serving for best texture.

Can I freeze them?
Freeze unfrosted cupcakes and cherry filling separately. Thaw and assemble with fresh whipped cream.

What piping tip should I use?
A large open star tip (like 1M) works well for a classic swirl.

Serving Suggestions

• Serve slightly chilled for the whipped cream to hold its shape.
• Pair with a shot of espresso or a glass of cherry liqueur.
• Present on a tiered stand for special occasions.

Why You’ll Love This Recipe

• Combines the flavors of a traditional Black Forest cake in a portable form.
• Light whipped cream balances rich chocolate and sweet cherries.
• Perfect for parties, holidays, or gifting.