Cupcake Recipes

Black Forest Cupcakes

Millie Pham

Oh, you’re going to love these Black Forest Cupcakes!

They’re rich, chocolatey, and topped with the perfect mix of whipped cream, cherries, and chocolate shavings—just like the classic Black Forest Cake, but in a cute cupcake form.

I make these when I want to impress but also keep it fun and easy.

They’re great for parties, family get-togethers, or just because you’re craving something decadent.

Bonus?

The kids will think these are fancy bakery cupcakes, but you’ll know the secret—they’re totally doable at home!

What You’ll Need

For the Cupcakes:

  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder (unsweetened)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/4 cup hot water

For the Topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 12 canned or jarred cherries (or fresh if in season!)
  • 1/4 cup chocolate shavings or mini chocolate chips
Black Forest Cupcakes

Pro Tips

  1. Room Temperature Eggs & Buttermilk: Let your eggs and buttermilk sit out for 15–20 minutes before baking. This helps everything mix better!
  2. Don’t Overmix: Stir until just combined for fluffy cupcakes. Overmixing can make them dense.
  3. Use Fresh Whipping Cream: Homemade whipped cream is super easy and so much better than store-bought. Chill your bowl and whisk for best results.
  4. Cherries on Top: If using jarred cherries, blot them lightly with a paper towel before topping to avoid extra juice dripping onto the whipped cream.
  5. Shave Your Chocolate: Use a veggie peeler on a chocolate bar for pretty, delicate curls.

Tools You’ll Need

  • Mixing bowls
  • Whisk or electric mixer
  • Measuring cups and spoons
  • Spatula
  • Muffin tin
  • Cupcake liners
  • Piping bag or spoon (for whipped cream)

Substitutions & Variations

  • No Buttermilk? Use 1/2 cup of milk mixed with 1/2 tablespoon of vinegar or lemon juice.
  • Want it Boozy? Add a splash of kirsch (cherry liqueur) to the cupcake batter or drizzle over baked cupcakes.
  • Extra Chocolatey: Fold in mini chocolate chips into the batter for an extra treat.
  • Different Toppings: Swap out cherries for raspberries or strawberries for a fun twist.

Make Ahead Tips

  • Bake the cupcakes the day before and store them in an airtight container.
  • Whip the cream fresh the day you’re serving for the best texture.

How to Make Black Forest Cupcakes

1. Prep Your Oven and Pan

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

Black Forest Cupcakes

2. Mix the Dry Ingredients

In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.

Black Forest Cupcakes

3. Combine the Wet Ingredients

In another bowl, mix sugar, oil, eggs, buttermilk, vanilla, and hot water until smooth.

Black Forest Cupcakes

4. Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients. Stir until just combined.

Black Forest Cupcakes

5. Fill the Cupcake Liners

Fill each cupcake liner about 2/3 full with batter.

Black Forest Cupcakes

6. Bake

Bake for 18–22 minutes, or until a toothpick comes out clean. Cool completely.

Black Forest Cupcakes

7. Whip the Cream

In a cold bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.

Black Forest Cupcakes

8. Decorate the Cupcakes

Top each cupcake with whipped cream, a cherry, and chocolate shavings.

Black Forest Cupcakes

Leftovers & Storage

  • Store cupcakes in an airtight container in the fridge for up to 3 days.
  • Whipped cream may deflate a bit over time, so fresh is always best!

Conclusion

There you have it—Black Forest Cupcakes that are just as pretty as they are delicious.

Your family will love these (and you might just sneak a second one for yourself!).

Give these a try and let me know how it goes in the comments.

Did you put your own spin on them?

I can’t wait to hear!

Happy baking! 🎂🍒

Hi there! I'm Millie Pham, a devoted brewer and tea lover at heart. As the founder of Bean Leaf Cup, my mission is to share my tea and coffee expertise with you all. I firmly believe that creating a fantastic cup of tea or coffee should be easy for everyone. No matter if you're already a coffee or tea expert or just beginning your journey, I'm here to help you navigate the world of brewing. Welcome aboard!