Black Forest Cupcakes

By Ava
•
January 4, 2026
•
Reading time: 7 min

Tip: save now, make later.

Serves 4–6

Black Forest Cupcakes are like tiny, delicious cakes that bring together the best flavors of chocolate, cherries, and whipped cream. These cupcakes have moist chocolate cake bases, sweet cherry filling, and fluffy whipped cream on top, all finished with a sprinkle of chocolate shavings. They’re a perfect little treat if you love the classic Black Forest flavor but want something easy to hold and share.

I love making these cupcakes when I want to impress friends without spending hours in the kitchen. The cherry filling adds just the right amount of sweetness and a little pop of fruitiness, making each bite special. One tip I’ve learned is to use fresh or good-quality jarred cherries—you can really taste the difference, and it makes the whole cupcake feel more homemade and cozy.

When it’s time to serve, I like to chill these cupcakes for a bit so the whipped cream stays beautifully soft but firm. They’re perfect for birthdays, casual get-togethers, or even just a fun weekend dessert. Every time I make them, people ask for seconds, and I feel like they bring a little celebration wherever they go.

Key Ingredients & Substitutions

Cocoa Powder: Unsweetened cocoa gives the chocolate cake its deep flavor. You can swap it with Dutch-processed cocoa for a milder taste. Just remember it might change the texture slightly.

Cherries: Fresh tart cherries work best for a natural tang, but if fresh aren’t available, good-quality jarred or frozen cherries work well too. Avoid overly sweet varieties to keep the balance right.

Heavy Cream: This is essential for stable, fluffy whipped cream. For a lighter option, try whipping cold coconut cream, but the taste will be different. Make sure your cream is very cold before whipping.

Butter & Buttermilk: Use unsalted butter to control saltiness. If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tsp vinegar or lemon juice and let it sit for 5 minutes.

How Can I Whip Cream Perfectly Without Overdoing It?

Whipping cream can be tricky—it can go from smooth peaks to butter quickly! Follow these tips:

Use a chilled bowl and cold heavy cream for best volume.
Start whipping at medium speed until soft peaks form.
Add powdered sugar and vanilla, then increase speed to whip to stiff peaks.
Stop as soon as you see the peaks hold their shape but aren’t dry or clumpy.
If you accidentally overwhip, add a little fresh cream and whip gently to fix.

Equipment You’ll Need

Muffin tin – to hold the cupcake liners and shape the cupcakes evenly.
Cupcake liners – help with easy removal and clean-up.
Mixing bowls – for mixing batter, cherry filling, and whipped cream separately.
Electric mixer or handheld whisk – makes whipping cream and batter easy and smooth.
Small saucepan – to cook and thicken the cherry filling.
Spatula or spoon – for folding ingredients and spreading frosting.
Knife or cupcake corer – for hollowing out the cupcakes to add cherry filling.
Piping bag with a star tip (optional) – to pipe pretty whipped cream swirls on top.

Flavor Variations & Add-Ins

Use maraschino cherries or cherry pie filling instead of fresh cherries for a sweeter, softer filling.
Add a splash of cherry liqueur or vanilla extract to the whipped cream for extra flavor.
Mix mini chocolate chips or chopped nuts into the cupcake batter for added texture.
Try a cream cheese frosting instead of whipped cream for a tangier, thicker topping that holds up longer.

How to Make Black Forest Cupcakes

Ingredients You’ll Need:

For the Chocolate Cupcakes:

1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk

For the Cherry Filling:

1 cup fresh or jarred cherries, pitted and chopped (or more if desired)
2 tbsp granulated sugar
1 tsp lemon juice
1 tbsp cornstarch mixed with 2 tbsp water

For the Whipped Cream Frosting:

1 1/2 cups heavy whipping cream, cold
1/4 cup powdered sugar
1 tsp vanilla extract

For Topping:

Fresh whole cherries with stems (about 12)
Dark chocolate shavings (about 1/2 cup)

How Much Time Will You Need?

This recipe will take about 20 minutes to prepare, 18 to 22 minutes to bake the cupcakes, plus additional 10 minutes to make and cool the cherry filling and prepare the whipped cream frosting. In total, plan for around 50 minutes before assembling, plus a bit of time to chill if desired before serving.

Step-by-Step Instructions:

1. Prepare the Cupcakes:

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each, then stir in vanilla extract. Alternate adding dry ingredients and buttermilk, starting and finishing with the dry ingredients, mixing gently just until combined. Fill each cupcake liner about two-thirds full with batter.

Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

2. Make the Cherry Filling:

In a small saucepan, combine the chopped cherries, sugar, and lemon juice over medium heat. Cook until cherries release their juices and the mixture simmers. Stir in the cornstarch mixed with water and cook for another 1-2 minutes until thickened. Remove from heat and let cool completely before adding to the cupcakes.

3. Prepare the Whipped Cream Frosting:

Chill a mixing bowl, then whip the cold heavy cream with an electric mixer on medium-high speed. When the cream thickens, add powdered sugar and vanilla extract. Continue whipping until stiff peaks form, being careful not to overbeat.

4. Assemble the Cupcakes:

Carefully hollow out the center of each cooled cupcake using a small knife or cupcake corer. Spoon 1-2 teaspoons of cherry filling into each hollow. Pipe or spread a generous swirl of whipped cream over the top of each cupcake. Sprinkle dark chocolate shavings on the whipped cream and top each cupcake with a fresh cherry with stem.

5. Serve and Enjoy:

Keep the cupcakes refrigerated until ready to serve to keep the whipped cream fresh and soft. These Black Forest cupcakes combine rich chocolate, sweet-tart cherries, and fluffy whipped cream, making them a delightful treat for any occasion!

Can I Use Frozen Cherries Instead of Fresh?

Yes! Just thaw frozen cherries completely and drain any excess liquid before using. This helps prevent extra moisture in the filling and keeps the cupcakes from getting soggy.

How Do I Store Leftover Black Forest Cupcakes?

Store them in an airtight container in the refrigerator for up to 3 days to keep the whipped cream fresh. Before serving, you can let them sit at room temperature for 15 minutes for a softer texture.

Can I Make the Cherry Filling and Whipped Cream Ahead of Time?

Absolutely! The cherry filling can be made up to 3 days in advance and refrigerated. Whip the cream just before assembling for best texture, but you can prepare the other components ahead to save time.

What’s the Best Way to Hollow Out the Cupcake?

Use a small, sharp knife or a cupcake corer to gently remove the center. Be careful to leave the bottom intact so the filling doesn’t leak out.