Introduction

Black Forest Cupcakes combine rich chocolate cake with a luscious cherry filling and stabilized whipped cream topping. This classic flavor combination is perfect for special occasions or whenever you crave something indulgent yet homey.

A close-up view of chocolate cupcakes with three clear layers: the dark brown cupcake base has a moist, slightly rough texture; on top, there is a thick swirl of smooth white whipped cream, drizzled with dark red cherry syrup that drips slightly onto the white marbled surface below; finishing the top is a shiny, dark red cherry with its stem, perched neatly on each cupcake; the cupcakes are arranged in a group on a round white marble plate, with some chocolate shavings scattered around and a soft pink background behind, photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cake flour (substitute all purpose flour)
1/2 cup unsweetened cocoa powder
1 teaspoon espresso powder
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup unsalted butter (melted)
1 cup granulated sugar
2 large eggs (room temperature)
1/2 teaspoon vanilla extract
1/2 cup whole milk
2 cups cherries (fresh or frozen)
1/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 tablespoon Kirsch (or other cherry liquor)
2 cups heavy whipping cream (cold)
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
2 teaspoons flavorless powdered gelatin
2 tablespoons water
Fresh cherries (for garnish)
Dark chocolate shavings (for garnish)

Instructions

Step 1: Make the cherry filling by combining cherries, sugar, and cornstarch in a large pot over medium heat. Cook, stirring frequently, until the cherries break down and the filling thickens, about 15–20 minutes. Remove from heat and stir in vanilla and Kirsch. Let cool completely.
Step 2: Preheat the oven to 350°F and line a 12-cup pan with cupcake liners.
Step 3: Whisk together flour, cocoa powder, espresso powder, baking powder, and salt in a large bowl.
Step 4: In another bowl, whisk melted butter, eggs, sugar, and vanilla until combined.
Step 5: Stir half the flour mixture into the wet ingredients, then add the milk, followed by the remaining flour mixture. Mix until fully combined.
Step 6: Pour about 1/4 cup batter into each cupcake liner, filling halfway.
Step 7: Bake for 18–22 minutes or until a cake tester comes out clean. Remove from oven and cool on a wire rack.
Step 8: For stabilized whipped cream, sprinkle gelatin over water in a microwave-safe bowl. Let sit for a few minutes, then microwave 5–10 seconds until dissolved. Stir and let cool slightly.
Step 9: Whip heavy cream, powdered sugar, and vanilla until soft peaks form. On low speed, slowly add the gelatin mixture, then whip on medium until stiff peaks form. If gelatin thickens too much, re-microwave briefly.
Step 10: Once cupcakes are cool, use a corer to remove the center and fill with cherry filling.
Step 11: Pipe stabilized whipped cream onto each cupcake using a piping bag fitted with a 1A tip.
Step 12: Garnish with dark chocolate shavings and a fresh cherry on top.

Tips & Variations

Use Kirsch for authentic flavor or substitute with cherry juice for a non-alcoholic version.
If fresh cherries are unavailable, frozen cherries work well; just thaw and drain excess liquid before using.
For extra chocolatey cupcakes, sprinkle mini chocolate chips into the batter before baking.
Stabilizing the whipped cream with gelatin helps it hold its shape longer, especially in warm environments.

Storage

Store assembled cupcakes in an airtight container in the refrigerator for up to 3 days. The stabilized whipped cream will maintain its texture well. For best flavor, let cupcakes sit at room temperature for 15–20 minutes before serving. Unfrosted cupcakes and cherry filling can also be stored separately in the fridge for up to 3 days.

How to Serve

The image shows a close-up of a chocolate cupcake with three main layers. The bottom layer is dark, moist chocolate cake with a moist texture, partially wrapped in a white cupcake liner that is peeled open. Inside the cake, there is a middle layer of bright red cherry filling with visible cherry pieces, oozing slightly. On top of the cupcake, there is a thick, creamy white frosting sprinkled with small chocolate shavings. Finally, a shiny deep red cherry with a green stem sits on the very top as a garnish. In the background, there are more cupcakes with similar frosting and cherries, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour for cake flour, though the cupcakes may be slightly denser. For lighter texture, consider sifting the flour or adding a bit of cornstarch.

What can I use if I don’t have Kirsch or cherry liquor?

If you don’t have Kirsch, you can substitute cherry juice, brandy, or skip the alcohol altogether. The filling will still taste delicious with vanilla and the natural cherry flavor.