This easy Black Forest Cupcakes recipe results in deep, dark chocolate cupcakes that are moist and tender, then they are filled with a boozy cherry pie filling and topped with stabilized whipped cream and grated bittersweet chocolate. So good that people will swear you’ve been taking culinary classes but so easy that you can finish them in time for dinner!
I have a friend that has stood by me through all of the drama of a crumbling marriage followed by an icky divorce, the loss of almost my entire support system, family stuff, and kids leaving home. She is empathetic enough to let me cry and feisty enough to stand up to me when she wants me to hear her opinion. Oh, and don’t ever let her hear you criticize me. I am not totally sure what she’ll do but I can tell you it will be painful. This girl has my back…
There isn’t a lot I can do for her in return but one thing I can do? Celebrate her birthday! So, when she called to tell me she planned to come over for a few hours on Saturday, which conveniently was her birthday, I decided to make something cake-like. Very cake-like. And chocolate … because… well…
Getting ready for back-to-school takes so much time (and money! ACK! It was over $900.00 between supplies and uniforms!) that I knew a full size cake was out of the question. Cupcakes it was.
I used a favorite chocolate cake recipe and then filled the center of the baked cupcakes with cherry pie filling. I bought the canned cherry pie filling to keep it easy — but I added a couple of tablespoons of spiced rum. You know, just because. Then I piped on a stabilized whipped cream frosting, topped with some grated chocolate and a cherry.
They were gorgeous. Best of all? They were delicious! Best, best of all? This easy Black Forest Cupcakes recipe goes together fast and it really is easy.
The first time I ever had Black Forest Cake I was out to dinner with my dad. He was an adventurous eater and I got a lot of my love of food from him. My mom didn’t like to go out to eat much, she preferred simple foods, and pizza from Pizza Hut. So, on occasion Dad and I would head out for an evening of food experimentation. This particular time we were at some restaurant in Dallas — it’s always fuzzy when I try to remember where we’d go — maybe it was the Old Warsaw? Anyway after a sumptuous meal we split a Black Forest Cake for dessert and, because of that, this is one of my favorites.
Dark chocolate, cherries, booze, and whipped cream… what’s not to like?
In this recipe the butter is melted and browned, then cooled. This adds a discreet, nutty flavor to the chocolate — you can’t really taste it but you just know there’s something really good about the chocolate flavor. Don’t overmix, don’t overbake, and you should get a perfect, chocolatey result!
You’ll have some cherry filling left so plan to bake a couple of tarts or something.
If you don’t want to use alcohol in the Black Forest Cupcakes…
If you don’t want to use the Kirsch or rum in this recipe just leave it out of the cherries. No need to substitute anything else. To leave it out of the cake just substitute hot water for the alcohol. It will still be amazing!
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I love being able to send cupcakes to school with the kids and not have them mashed by lunch. These cupcake carriers are so cute and they work perfectly! I have one for each of my kiddos. 🙂 They come in several different colors, too.
- 1-1/2 cups all purpose flour
- 1/2 cup Hershey's Dark Cocoa
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons butter
- 1 -1/4 cup sugar
- 1 tablespoon oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 tablespoon chocolate balsamic vinegar (cider vinegar will work in a pinch)
- 1/4 cup hot coffee
- 1/4 cup Kirsch or spiced rum
- 2 (21-oz) cans cherry pie filling
- 1/4 cup spiced rum or Kirsch
- 1 tablespoon cherry balsamic vinegar , optional
- 2 cups heavy whipping cream
- 1/3 cup Confectioner's sugar
- 1 teaspoon vanilla
- Bar of bittersweet chocolate
Preheat oven to 375F.
Mix the flour, cocoa, baking soda, baking powder, and salt.
Melt the butter over low heat.
Allow to turn a deep golden brown. Cool.
Beat the egg, oil, and sugar until fluffy.
Add the vanilla and vinegar.
Continue beating on low and add the cooled butter and milk.
Mix the Kirsch with the hot coffee and add alternately with the flour mixture, beginning and ending with flour.
Spoon into 12 cupcake liners in a cupcake tin. Don't over fill - you want them to be about 3/4 of the way full.
Bake at 375F for 15 - 20 minutes, or until done.
Cool before continuing.
Mix the canned cherry pie filling, the rum, and the cherry balsamic vinegar.
Beat the cream until foamy.
Add the vanilla.
Add the confectioner's sugar a little at a time while beating on high speed.
Beat until the cream is thick and has peaks.
Cut the centers out of the cupcakes, leaving a layer of cake at the bottom.
Fill with pie filling.
Pipe on the frosting.
Grate a bar of bittersweet chocolate over the top if desired.
Refrigerate until serving.
Refrigerate the cupcakes after frosting.
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