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Home » Recipes » Cupcakes

Easy Black Forest Cupcakes Recipe

Published: Aug 24, 2015 · Updated: May 12, 2023 by Marye

This easy Black Forest Cupcake recipe results in deep, dark chocolate cupcakes that are moist and tender. They are filled with a boozy cherry pie filling then topped with stabilized whipped cream and grated bittersweet chocolate.
Total time for the recipe to be finished.Total Time 25 minutes minutes
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black forest cupcakes feat
Chocolate cupcakes with whipped cream and a cherry on top on a plate with a text overlay for Pinterest.

So good that people will swear you've been taking culinary classes but so easy that you can finish them in time for dinner!

Black Forest Cupcakes with white whipped frosting and a cherry on top on a plate - title image
Table of Contents
  • 🗝️ Key takeaways
  • 🧾 Ingredients
  • 🥫 How to store
  • 📚 Related recipes
  • 📖 Recipe
  • 💬 Comments

🗝️ Key takeaways

This is so good!

  • All the flavor of Black Forest cake in an easy cupcake recipe!
  • So pretty!
  • Looks fancy but is super easy.

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.

🧾 Ingredients

For the recipe you'll need:

  • All-purpose flour
  • Dark cocoa
  • Baking soda
  • Baking powder
  • Salt
  • Butter
  • Sugar
  • Oil
  • Egg
  • Vanilla
  • Milk
  • Vinegar
  • Coffee
  • Kirsch
  • Cherry pie filling
  • Heavy cream
  • Confectioner's sugar
  • Bittersweet chocolate

Note: This is an overview of the instructions. The full instructions are in the green recipe card below. Click on the image to see it full size.

Step one

  1. Preheat oven to 400F.

Step two

  1. Mix the flour, cocoa, baking soda, baking powder, and salt.
  2. Set aside.
  3. Melt the butter over low heat.
  4. Allow to turn golden brown. Cool.

Step three

  1. Beat the egg, oil, and sugar until fluffy.
  2. Add the vanilla and vinegar.
  3. Continue beating on low and add the cooled butter and milk.
  4. Mix the Kirsch with the hot coffee and add alternately with the flour mixture, beginning and ending with flour.
  5. Spoon into 12 cupcake liners in a cupcake tin. Don't over fill - you want them to be about ¾ of the way full.
  6. Bake at 400F for 12-15 minutes, or until done.
  7. Cool before continuing.

Step four

  1. Mix the canned cherry pie filling, the rum, and the cherry balsamic vinegar.
  2. Set aside.

Step five

  1. Beat the cream until foamy.
  2. Add the vanilla.
  3. Add the confectioner's sugar a little at a time while beating on high speed.
  4. Beat until the cream is thick and has peaks.

Step five

  1. Cut the centers out of the cupcakes, leaving a layer of cake at the bottom.
  2. Fill with pie filling.
  3. Pipe on the frosting.
  4. Grate a bar of bittersweet chocolate over the top if desired.
  5. Refrigerate until serving.

How to fill Black Forest cupcakes

Or any cupcakes for that matter.

You don't need a special gadget - in fact I think the special gadgets actually make it more time consuming. Just grab a sharp paring knife and you're ready to go.

  1.  Hold the cupcake in your hand gently.
  2. Push it into the top of the cupcake, slightly off center and about halfway down to the bottom.
  3. Rotate your knife so that you create a crater in the cupcake and pull off the top.
  4. trim the cut edge of the top of that until it's flat.
  5. Spoon in your filling.
  6. Add the trimmed top of the cupcake and gently push down. If you haven't trimmed it enough it will squish your filling out.
  7. Add your frosting as directed in your recipe and you are ready to roll!

🥫 How to store

You'll want to store these Black Forest cupcakes in the refrigerator because of the cherry filling and the whipped cream topping. These are best eaten the day they are made.

You can freeze the cupcakes before you've added the filling and frosting. They'll be fine for up to three months.

Expert tip: 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 substitute hot water or coffee for the alcohol.

  • 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.
  • When browning the butter watch it carefully. You want a nice, light golden brown.
  • Extra dark cocoa is the secret to the flavor in this Black Forest cupcake recipe!

Here are the questions I am most frequently asked about this recipe.

What is the difference between chocolate cake and black forest cake?

Black forest cake is usually brushed with kirsch and includes cherries and whipped cream.

What makes cupcakes light and fluffy?

Mix on low speed just until ingredients are combined.

How do you make cupcakes rise higher?

Bake them at 400F for a little less time than your recipe calls for.

📚 Related recipes

  • Best Cupcake Recipes Updated for 2021 🧁 is a collection of all kinds of cupcakes separated into categories so it's easy to find what you are looking for! Be sure to pin this one for reference!
  • Chocolate Cherry Cupcakes Recipe are so pretty! Dark chocolate cupcakes with a pink cherry buttercream are super easy!
  • French Vanilla Cupcakes have a delicious, deep vanilla flavor.
  • White Cupcakes Recipe with Cream Cheese Icing are wedding cake flavor! Perfect for Mother's Day, bridal and baby showers, and more!
Chocolate cupcake cut in half with bright red cherry pie filling spilling out

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?

When it's in an easy cupcake form it's even better!

This is seriously one of my favorite homemade cupcake recipes. They always come out tender, moist, and chocolatey and it's easy to make them Pinterest-pretty. 

📖 Recipe

black forest cupcakes feat

Black Forest Cupcakes

5 from 2 votes
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This easy Black Forest Cupcake recipe results in deep, dark chocolate cupcakes that are moist and tender. They are filled with a boozy cherry pie filling then topped with stabilized whipped cream and grated bittersweet chocolate.
Course Dessert
Cuisine Amercian Heritage
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings:12
Calories:443
Author:Marye Audet-White

Ingredients

  • 1-½ cups all purpose flour
  • ½ cup dark cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 8 tablespoons butter
  • 1 -¼ cup sugar
  • 1 tablespoon oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 1 tablespoon chocolate balsamic vinegar, (cider vinegar will work in a pinch)
  • ¼ cup hot coffee
  • ¼ cup Kirsch or spiced rum

Filling

  • 2 (21-oz) cans cherry pie filling
  • ¼ cup spiced rum or Kirsch
  • 1 tablespoon cherry balsamic vinegar, , optional

Frosting

  • 2 cups heavy whipping cream
  • ⅓ cup Confectioner's sugar
  • 1 teaspoon vanilla

Garnish

  • Bar of bittersweet chocolate

Instructions

  • Preheat oven to 400F.

Cupcakes

  • Mix the flour, cocoa, baking soda, baking powder, and salt.
  • Set aside.
  • 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 ¾ of the way full.
  • Bake at 400F for 12 - 15 minutes, or until done.
  • Cool before continuing.

Filling

  • Mix the canned cherry pie filling, the rum, and the cherry balsamic vinegar.
  • Set aside.

Frosting

  • 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.

Assembly

  • 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 leftovers.
  • Refrigerate the cupcakes after frosting.

Notes

Expert tip: 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 substitute hot water or coffee for the alcohol.
  • 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.
  • When browning the butter watch it carefully. You want a nice, light golden brown.
  • Extra dark cocoa is the secret to the flavor in this recipe!

Nutrition Facts

Calories: 443kcal | Carbohydrates: 51g | Protein: 3g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 89mg | Sodium: 299mg | Potassium: 246mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1055IU | Vitamin C: 3.8mg | Calcium: 72mg | Iron: 1.1mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

First published Aug 24, 2015. Last updated April 6, 2021 to simplify the instructions and make them more clear.

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About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

Comments

    5 from 2 votes (1 rating without comment)

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  1. Elizabeth says

    May 20, 2016 at 10:41 pm

    Can i leave out the balsamic vinegar? It sounds nasty so I'd rather not put it in unless absolutely necessary. Thanks! I want to make these for my manager's birthday on Monday.

    Reply
    • Marye Audet says

      May 21, 2016 at 8:34 am

      No, they need the acid in the vinegar to rise. It's not like there's so much vinegar in there that it tastes like a pickle... and... have you ever had chocolate balsamic? Like any good balsamic vinegar it's rather sweet.

      Reply
  2. Karis says

    May 15, 2016 at 4:28 pm

    Okay I am really excited to make these for my son's birthday, but concerned about serving to kids with rum in the filling. Since it's not cooked it will still contain alcohol, right? Or does the small amount not matter? I know I can leave it out but I imagine it's much yummier with the rum.

    Reply
    • Karis says

      May 15, 2016 at 4:35 pm

      I think I answered my own question. I'll just set aside some of the filling without rum to use on a few cupcakes.

      Reply
      • Marye Audet says

        May 15, 2016 at 9:30 pm

        Perfect!

    • Marye Audet says

      May 15, 2016 at 9:31 pm

      I think adding it to some and not others is a good idea. I don't worry too much about it because it is such a small amount. 🙂

      Reply
  3. Sarah Walker Caron (Sarah's Cucina Bella) says

    February 29, 2016 at 6:19 am

    Those cupcakes look great! The first time I had Black Forest Cake was when I was in elementary school. My grandmother bought one for dessert to try, just because.

    Reply
    • Marye Audet says

      February 29, 2016 at 6:49 pm

      What a fun grandmother! I love those "just because" moments

      Reply
  4. Marye Audet says

    February 27, 2016 at 1:34 pm

    I love them... yum!

    Reply
  5. Kelly @ Mostly Homemade Mom says

    February 26, 2016 at 2:08 pm

    Oh MAN do I have a major chocolate craving right now!!

    Reply
  6. Elena says

    February 26, 2016 at 1:41 pm

    Holy YUM! These look divine.

    Reply
  7. Cynthia | What A Girl Eats says

    February 25, 2016 at 7:01 pm

    What a great idea to make this classic cake in cupcake form! So cute!

    Reply
    • Marye Audet says

      February 26, 2016 at 11:18 am

      Thanks!

      Reply
  8. Catherine says

    February 25, 2016 at 2:03 pm

    Dear Marye, these look wonderful! What perfect cupcakes. xo, Catherine

    Reply
    • Marye Audet says

      February 26, 2016 at 11:18 am

      Thank you!

      Reply
  9. Kaitie says

    February 25, 2016 at 9:52 am

    Those look amazing! And delicious. My husband loves black forest cake, and his birthday is coming up... maybe a cupcake is the way to go!

    Reply
    • Marye Audet says

      February 26, 2016 at 11:13 am

      Definitely!

      Reply
  10. Florian @ContentednessCooking says

    February 25, 2016 at 9:08 am

    Love your new twist on black forest cake!

    Reply
    • Marye Audet says

      February 26, 2016 at 11:13 am

      Thanks!

      Reply
  11. allie @ Through Her Looking Glass says

    August 25, 2015 at 8:39 am

    5 stars
    Dear Marye - I'm so glad you have a friend like that. I have several of those kind and they're rare. And I'd bake them these delicious cupcakes for their birthdays too. I love everything you included in this recipe, especially the stabilized whipped cream on top. These look incredibly decadent!

    Reply
Marye Audet-White, founder of Restless Chipotle Media

Hey Y'all, I'm Marye

Welcome to my kitchen! ☕

NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

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