You’re going to love these little showstoppers. They’ve got rich chocolate cake, a juicy cherry center, and a fluffy whipped cream topping—just like the classic Black Forest cake, but easier to serve (and eat).
Every time I make these, people ask for the recipe. They look fancy, but they’re super doable, even if you’re new to baking. We’re keeping each step simple and broken down so it’s easy to follow.
Why I Love This Recipe
This one’s a classic I keep coming back to. I made it first on a rainy weekend when I had cherries to use up—and now it’s my go-to party cupcake. People go crazy for them.
- Deep, rich chocolate flavor
- Juicy cherry compote with a hit of Kirsch
- Whipped cream that’s light but holds up
- Totally crowd-pleasing and gorgeous on a plate
Yields: 12 cupcakes
Total Time: 50 minutes
Prep Time: 30 minutes
Cook Time: 20 minutes
What You’ll Need
Chocolate Cupcakes
- 1 cup cake flour (or all-purpose)
- ½ cup unsweetened cocoa powder
- 1 tsp espresso powder (optional)
- 1 ½ tsp baking powder
- ½ tsp kosher salt
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- ½ tsp vanilla extract
- ½ cup whole milk
Cherry Filling
- 2 cups cherries (fresh or frozen)
- ¼ cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp Kirsch (or cherry brandy)
Whipped Cream Topping
- 2 cups heavy whipping cream (cold)
- ½ cup powdered sugar
- ½ tsp vanilla extract
- 2 tsp powdered gelatin
- 2 tbsp water
Topping
- Fresh cherries
- Dark chocolate shavings
Pro Tips
- Don’t overmix the cupcake batter—just stir until everything is combined.
- Let the cherry filling cool completely before filling the cupcakes.
- Chill your mixing bowl before making the whipped cream for best results.
- Use a cupcake corer for cleaner holes, but a small spoon works in a pinch.
- Add whipped cream and cherries just before serving for the freshest look.
Tools You’ll Need
- 12-cup muffin pan
- Cupcake liners
- 2 large mixing bowls
- Whisk
- Silicone spatula
- Saucepan
- Small microwave-safe bowl
- Hand or stand mixer
- Piping bag with large round tip
- Cupcake corer (or small spoon)
Substitutions and Variations
- No Kirsch? Just leave it out or sub in cherry juice.
- Use frozen cherries if fresh aren’t available.
- Try cream cheese frosting instead of whipped cream for a sturdier topping.
- Gluten-free flour works well here if it’s a 1:1 blend.
Make Ahead Tips
- Cherry filling can be made 3 days ahead and stored in the fridge.
- Cupcakes can be baked a day ahead and stored covered at room temp.
- Make whipped cream fresh for best texture, or stabilize with gelatin as shown.
Step-by-Step Recipe Instructions
Step 1: Make the Cherry Filling
In a saucepan over medium heat, combine:
- 2 cups cherries (pitted and halved if fresh)
- ¼ cup granulated sugar
- 2 tbsp cornstarch
Stir constantly until the mixture thickens and cherries start to break down (about 15–20 minutes). Remove from heat and stir in:
- 1 tsp vanilla extract
- 1 tbsp Kirsch
Let it cool completely before using.
Step 2: Prep Oven and Pan
Preheat oven to 350°F. Line a muffin pan with 12 cupcake liners.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together:
- 1 cup cake flour
- ½ cup cocoa powder
- 1 tsp espresso powder
- 1 ½ tsp baking powder
- ½ tsp kosher salt
Step 4: Mix Wet Ingredients
In a second bowl, whisk together:
- ½ cup melted butter
- 1 cup granulated sugar
- 2 large eggs
- ½ tsp vanilla extract
Whisk until smooth and creamy.
Step 5: Combine Batter
Add half the dry mixture to the wet mixture and stir. Then add:
- ½ cup whole milk
Add the rest of the dry mix. Stir until fully combined but don’t overmix.
Step 6: Fill and Bake
Scoop batter into cupcake liners, filling each about halfway.
Bake for 18–22 minutes or until a toothpick comes out clean. Let cool completely.
Step 7: Make Stabilized Whipped Cream
In a small bowl, sprinkle:
- 2 tsp powdered gelatin over 2 tbsp water
Let sit for 5 minutes. Microwave for 5–10 seconds to dissolve. Stir and cool slightly.
In a large bowl, whip:
- 2 cups cold heavy cream
- ½ cup powdered sugar
- ½ tsp vanilla extract
Whip until soft peaks form. Slowly pour in gelatin mix. Beat until stiff peaks form.
Step 8: Core and Fill Cupcakes
Use a cupcake corer or spoon to scoop out the center of each cupcake.
Spoon in cooled cherry filling.
Step 9: Top with Whipped Cream
Transfer whipped cream into a piping bag with a round tip. Pipe a swirl onto each cupcake.
Step 10: Garnish
Top each cupcake with:
- A fresh cherry
- Dark chocolate shavings
Leftovers and Storage
Store in the fridge in an airtight container for up to 3 days. Let come to room temp before serving. Add fresh cherries just before serving.
Macros (Per Cupcake – Approximate)
- Calories: 397
- Protein: 4g
- Carbs: 44g
- Fat: 24g
- Sugar: 29g
- Fiber: 2g
Why This Recipe Works (Quick Science)
- Cocoa powder gives rich flavor and blends well with the flour.
- Cornstarch thickens the cherry filling without it turning jelly-like.
- Gelatin stabilizes whipped cream, so it doesn’t melt or collapse.
Common Mistakes
- Overmixing the batter—makes cupcakes tough.
- Not cooling the filling—will melt whipped cream.
- Not using stabilized whipped cream—leads to drooping frosting.
- Overfilling the liners—can spill over in the oven.
What to Serve With
- Coffee or espresso
- Sparkling water with a splash of cherry juice
- Vanilla ice cream on the side
- A glass of red wine or dessert wine
FAQ
Can I use canned cherry pie filling?
Yes, but homemade tastes way better.
Can I leave out the Kirsch?
Definitely. It still tastes great.
Do I have to use gelatin?
If you want the whipped cream to hold up longer, yes. If serving right away, you can skip it.
Can I make these gluten-free?
Use a 1:1 gluten-free flour blend.
Final Thoughts
These Black Forest cupcakes are simple to make but look and taste like they came from a bakery. Make them once, and you’ll come back to them again and again. If you give this recipe a try, let me know how it went—I’d love to hear from you!
