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Black Forest Cupcakes – Cherry Chocolate Temptation

20 minutes. Cook
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The Black Forest cake, hailing from the picturesque Black Forest region of Germany, is a dessert renowned for its rich layers of chocolate and cherries. It’s a classic that has captured the hearts and taste buds of people around the world. Today, we’re going to put a delightful twist on this iconic treat by transforming it into a portable and delectable form – Black Forest Cupcakes. These little bites of heaven are perfect for any occasion, whether you’re hosting a gathering or simply craving a sweet indulgence. With a luscious blend of deep chocolate and tart cherries, these cupcakes are bound to become a household favorite. So, let’s get started on this Cherry Chocolate Temptation!

Historical Context: The origins of the Black Forest cake date back to the 16th century, and it has evolved over the years into various forms. Traditionally, it’s a layered cake comprising chocolate sponge cake, whipped cream, and cherries. Our Black Forest Cupcakes pay homage to this classic, taking its core elements and reimagining them in a more convenient format.


1. Preheat and Prep:

  • Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.

2. Prepare the Cupcake Batter:

  • In a mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  • In another bowl, beat the eggs until they’re slightly foamy. Add in the sugar and continue to beat until the mixture is pale and creamy.
  • Mix in the buttermilk, vegetable oil, and vanilla extract until well combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing until the batter is smooth.
  • Pour in the hot water and mix until everything is fully incorporated. The batter will be thin; that’s perfectly fine.

3. Fill the Cupcake Liners:

  • Divide the batter equally among the cupcake liners, filling each about two-thirds full.

4. Bake:

  • Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  • Remove from the oven and allow the cupcakes to cool in the pan for a few minutes before transferring them to a cooling rack to cool completely.

5. Make the Cherry Filling:

  • While the cupcakes are cooling, prepare the cherry filling. In a saucepan, combine the cherries, sugar, cornstarch, and water.
  • Cook over medium heat, stirring constantly, until the mixture thickens and the cherries soften, about 5-7 minutes.
  • Remove from heat, stir in the vanilla extract, and let it cool.

6. Whip the Cream:

  • In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

7. Assemble the Cupcakes:

  • Once the cupcakes and cherry filling are completely cooled, it’s time to assemble. Using a knife or a cupcake corer, create a small well in the center of each cupcake.
  • Fill the well with a generous spoonful of the cherry filling.

8. Top with Whipped Cream:

  • Pipe or spoon a dollop of the whipped cream on top of each cupcake, covering the cherry filling.

9. Garnish:

  • Finish by garnishing with dark chocolate shavings and a maraschino cherry on top of each cupcake.

10. Serve and Enjoy: – Your Black Forest Cupcakes are now ready to delight your taste buds! Serve them immediately or refrigerate until it’s time to enjoy.


prep time
45 minutes.
cooking time
20 minutes.
12 servings
total time
45 minutes.


  • Mixing bowls

  • Cupcake pan and liners

  • Electric mixer

  • Whisk

  • Saucepan

  • Piping bag and tip (optional)

  • Cherry pitter (if using fresh cherries)

  • Cooling rack


  • For the Cupcakes:

  • 1 and 1/2 cups all-purpose flour

  • 1 and 1/2 cups granulated sugar

  • 1/2 cup unsweetened cocoa powder

  • 1 and 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 large eggs

  • 3/4 cup buttermilk

  • 1/4 cup vegetable oil

  • 2 teaspoons pure vanilla extract

  • 1/2 cup hot water

  • For the Cherry Filling:

  • 1 cup pitted and halved cherries (fresh or frozen)

  • 1/4 cup granulated sugar

  • 1 tablespoon cornstarch

  • 1/4 cup water

  • 1/2 teaspoon pure vanilla extract

  • For the Whipped Cream Topping:

  • 1 cup heavy whipping cream

  • 1/4 cup powdered sugar

  • 1 teaspoon pure vanilla extract

  • For Garnish:

  • Dark chocolate shavings

  • Maraschino cherries with stems


Preheat oven to 350°F.
Make cupcake batter.
Bake cupcakes for 18-20 minutes.
Assemble cupcakes with filling and whipped cream.
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