Black Forest Cupcakes are indulgent and delectable. These sumptuous chocolate cupcakes are filled with cherry compote and crowned with homemade whipped cream and additional chocolate.

Black Forest Cupcake topped with whipped cream.
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This rich cupcake recipe is so fabulous but easy to make. Each bite is moist and packed with chocolate flavor. I have been making this for almost 15 years and it’s a family favorite.

The delicious cherry filling in the middle pairs perfectly with the chocolate. We love the simple whipped cream topping. It’s one of the Best Cherry Desserts. If you love making cupcakes, another great recipe to try is Peanut Butter Cupcakes.

While a traditional Black Forest Cake recipe uses Kirsch cherry brandy, we are not adding liqueur to the cupcakes.

Why We Love This

  • Simple instructions. The cupcakes look fancy, but the recipe is simple with easy step by step instructions.
  • So delicious. Each bite is seriously amazing. The flavor in this chocolate cake is so rich and tastes like Black Forest Cakes or Chocolate Cherry Dump Cake Recipe.
  • Inexpensive. This homemade cupcake recipe includes mostly pantry staples and doesn’t cost much.

Ingredients

Ingredients for black forest cupcakes - flour, cocoa powder, baking soda, butter, eggs, buttermilk, vanilla, cherries, cornstarch, heavy whipping cream, powdered sugar, chocolate shavings.

Cupcakes

  • All-purpose flour. Spoon the flour into a measuring cup so it is most accurate. Don’t scoop it.
  • Unsweetened cocoa powder. I like to use Hershey’s cocoa powder. I don’t recommend Dutch processed cocoa powder because it isn’t acidic, and the texture will be different.
  • Baking soda. If you run out, try one of the Best Baking Soda Substitutes.
  • Unsalted butter. Allow the butter to soften at room temperature.
  • Large eggs. Room temperature eggs so they combine evenly.
  • Buttermilk. If you don’t want to buy buttermilk, you can make Buttermilk.
  • Vanilla extract. Pure vanilla extract is best.

Cherry Compote

  • Maraschino Cherries. Save ½ cup of syrup from the can of cherries.
  • Cornstarch. This will help to thicken the compote.

Whipped Cream

  • Heavy Whipping Cream. Make sure it is chilled.
  • Powdered Sugar. Sift before using to make sure it is smooth.

Toppings

  • Dark Chocolate Shavings. Make sure to use a good quality chocolate.

Find the complete list of ingredients at the bottom of the page.

Variations

  • Topping. Substitute a fresh cherry for the jarred cherries as a garnish. You can also use Amarena cherries or sour cherries.
  • Filling. You can use cherry pie filling or cherry jam instead of making cherry compote.
  • Fresh lemon juice. You can add lemon juice to the cherry compote to brighten the flavor.
  • Stabilized whipped cream. This can be made my adding unflavored gelatin to the whipped cream mixture if desired.
  • Frosting. You might also like Cool Whip Cream Frosting.

Step By Step Instructions

  • Step 1. Start by preheating the oven to 350 degrees. Then line the muffin pan with cupcake liners. 
  • Step 2. Next, use a large mixing bowl and whisk together flour, cocoa powder, baking soda and salt. 
Butter beat until fluffy in a mixing bowl.

Step 3. Get out a separate bowl. Combine the butter and sugar and beat until fluffy. You can also use the bowl of a stand mixer.

Eggs mixed into butter mixture.

Step 4. Once combined, add the eggs one at a time.

Dry ingredients gradually added to wet ingredients.

Step 5. Slowly, add the flour mixture.

Batter combined in a bowl.

Step 6. Alternate with buttermilk and vanilla, scraping down the bowl after each addition.

Batter poured into cupcake liners.

Step 7. Divide the batter into cupcake liners. 

Cupcakes baked and cooling.

Step 8. Finally, bake the cupcakes for 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the cupcake pan.

Cherries, juice and sugar in a saucepan.

Step 9. While the cupcakes cool, make the cherry compote. Strain the cherries and reserve the cherry syrup.  Set aside 24 cherries for topping on the cupcakes. Then remove the stems from the remaining cherries and roughly chop them up.  Add the cherries, syrup and sugar to a saucepan. Heat on medium low heat and cook for 3-4 minutes until the mixture starts to simmer.  

Cherry compote combined in a pan.

Step 10. Next, combine the cornstarch in cold water and then stir into the saucepan. Cook for 1-2 minutes on medium heat until the sauce has thickened. Remove from the heat and allow to cool at room temperature.  

Heavy cream, powdered sugar and vanilla combined in a bowl.

Step 11. Make the whipped cream. Place the heavy cream, powdered sugar and vanilla extract in a chilled mixing bowl. Whip the cream with an electric mixer until stiff peaks start to form. Add to a piping bag fitted with a large piping tip. 

Cupcakes with the middle removed.

Step 12. Next, remove the center of the cooled cupcakes. You can use an apple corer, cupcake corer or small paring knife.  Set aside the middle of the cupcakes. 

Cherry compote added to cupcakes.

Step 13. Add the cherry compote into the center of each cupcake.

Top of cupcake placed over filling.

Step 14. Top with the pieces of cupcake that you cut out.

Cupcakes topped with whipped cream and chocolate.

Step 15. Pipe the whipping cream on top of each cupcake. 

Black Forest Cupcakes on a platter.

Step 16. Lastly, top the cupcakes with a cherry and the chocolate shavings.

Storage

I like to serve the cupcakes right away because they can get soggy from the compote. However, you can store them up to 3 days in the fridge as long as they are covered inside an airtight container. They are best served room temperature.

Pro Tips

  • Don’t overmix the cupcake batter. It will make the cupcakes dense instead of soft and fluffy.
  • Allow the cupcakes to completely cool. The cupcakes need to cool before removing the center and adding the filling.
  • Don’t cut too much of the center portion. You don’t want to go all the way down or the compote will come out.
  • Make ahead of time. Feel free to make the cupcakes in advance. However, wait to add the cherry compote until ready to serve.
  • Don’t overwhip the homemade whipped cream. Beat until stiff peaks form. If you continue to mix, it will change the texture.
  • Measure accurately. Be careful measuring the flour and don’t pack too much in the measuring cup. Excess flour will make the cupcakes dry.
Black Forest cupcake cut in half on a plate.

More Decadent Chocolate Cupcake Recipes

I’m so excited for you to try Black Forest Cupcakes. Your entire family will love this recipe. Please make sure to come back and leave a comment.

Black Forest Cupcakes

5 from 1 vote
Black Forest Cupcakes are indulgent and delectable. These sumptuous chocolate cupcakes are filled with cherry compote and crowned with homemade whipped cream and additional chocolate.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24
Cuisine American
Course Dessert
Calories 231

Ingredients

For the Cupcakes:

For the Cherry Compote:

  • 2 cans Maraschino Cherries
  • 1/2 cup Syrup from the Can of Cherries
  • 1/4 cup Granulated Sugar
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Cold Water

For the Whipped Cream:

Toppings:

  • Dark Chocolate Shavings
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Instructions

For the Cupcakes:

  • Preheat the oven to 350 degrees F and line the muffin pan with cupcake liners.
  • In a medium bowl, whisk together flour, cocoa powder, baking soda and salt.
  • In a large bowl, combine butter and sugar and beat until light and fluffy.
  • Beat in eggs, one at a time.
  • Gradually add flour mixture, alternating with buttermilk and vanilla, scraping down the bowl after each addition, until well combined.
  • Divide batter into cupcake liners.
  • Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  • Cool completely before taking with the whipped cream.

For the Cherry Compote:

  • Strain the cherries from both jars of cherries and reserve the cherry juice.
  • Set aside 24 cherries for topping on the cupcakes. Remove the stems from the remaining cherries and roughly chop them up.
  • Add the cherries, syrup and sugar to a saucepan. Heat on medium low heat and cook for 3-4 minutes until the mixture starts to simmer.
  • Dissolve the cornstarch in cold water and then stir into the saucepan and cook for 1-2 minutes until the sauce has thickened.
  • Remove from heat and let the mixture cool at room temperature.

For the Whipped Cream:

  • Place the whipping cream, powdered sugar and vanilla extract in a chilled mixing bowl.
  • Beat with a stand up mixer or hand held mixture until stiff peaks start to form in the mixture.
  • Transfer the mixture to a piping bag fitting with a large piping tip.

To assemble the cupcakes:

  • Carefully remove the center of the cooled cupcakes with an apple corer or small pairing knife.  Set aside the middle of the cupcakes.
  • Spoon the cherry compote mixture into the center of each cupcake and top with the cut out tops of the cupcakes.
  • Pipe the whipping cream on top of each cupcake.
  • Top with a cherry and the chocolate shavings. Enjoy!

Recipe Notes

These cupcakes are best served immediately but can last for up to 3 days as long as they are covered and stored in the refrigerator.

Nutrition Facts

Calories 231kcal, Carbohydrates 29g, Protein 3g, Fat 12g, Saturated Fat 8g, Polyunsaturated Fat 1g, Monounsaturated Fat 3g, Trans Fat 0.2g, Cholesterol 48mg, Sodium 193mg, Potassium 92mg, Fiber 1g, Sugar 21g, Vitamin A 454IU, Vitamin C 0.1mg, Calcium 38mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

5 from 1 vote

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  1. Kathy says:

    5 stars
    Better than a bakery and really easy to make. They turned out perfectly.