Indulge in the decadent allure of Black Forest Cupcakes, a delightful treat that brings the classic German dessert to your fingertips with ultimate ease. This recipe is your shortcut to a show-stopping dessert, perfect for any occasion and guaranteed to impress with its rich chocolate, cherry, and cream flavors.
Key Ingredients for Black Forest Cupcakes
For the Chocolate Cupcakes:
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder (Dutch-processed recommended for deeper flavor)
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature (or 1 cup milk + 1 tablespoon white vinegar, let sit for 5 minutes)
- ½ cup vegetable oil (or other neutral oil)
- 1 teaspoon vanilla extract
- 1 cup hot water or hot brewed coffee
For the Cherry Filling:
- 1 (21-ounce) can cherry pie filling
- 2 tablespoons kirsch (cherry liqueur), optional
For the Vanilla Bean Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup milk or heavy cream
- 1 teaspoon pure vanilla extract
- 1 vanilla bean, seeds scraped (or 1 teaspoon vanilla bean paste)
For Garnish:
- Chocolate shavings or curls
- Fresh cherries (optional)
How to Make Black Forest Cupcakes
These Black Forest Cupcakes are surprisingly simple to whip up, making them an ideal choice for both novice bakers and seasoned pros. In under an hour, you’ll create moist, intensely chocolatey cupcakes infused with the signature flavors of cherry and a light, airy frosting. Get ready for a dessert that’s as satisfying as it is stunning! Preparation time: approximately 30 minutes active, plus baking and cooling time.
Step-by-Step Instructions
1. Prepare the Cupcake Batter:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no lumps in the dry ingredients.
2. Combine Wet Ingredients:
In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
3. Mix Batter:
Add the wet ingredients to the dry ingredients and mix on low speed with an electric mixer (or by hand with a whisk) until just combined. Be careful not to overmix.
4. Add Hot Liquid:
Gradually pour in the hot water or hot brewed coffee while mixing on low speed. The batter will be thin, which is exactly what you want for incredibly moist cupcakes. Continue mixing until the batter is smooth.
5. Fill Cupcake Liners:
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. This will yield approximately 18-20 cupcakes.
6. Bake the Cupcakes:
Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
7. Cool the Cupcakes:
Let the cupcakes cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely. This is crucial before frosting.
8. Make the Cherry Filling (Optional but Recommended):
While the cupcakes are cooling, gently stir the kirsch (if using) into the cherry pie filling. You can also gently mash some of the cherries if you prefer a less chunky filling.
9. Prepare the Frosting:
In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add the sifted powdered sugar, alternating with the milk or cream, beating well after each addition until light and fluffy. Stir in the vanilla extract and the scraped vanilla bean seeds (or vanilla bean paste).
10. Assemble the Cupcakes:
Once the cupcakes are completely cool, use a small sharp knife or an apple corer to carefully remove a small cone from the center of each cupcake. Fill the cavity generously with the cherry filling.
11. Frost the Cupcakes:
Spoon or pipe the vanilla bean frosting over the filled cupcakes. You can create swirls or a smooth finish, depending on your preference.
12. Garnish:
Decorate the frosted cupcakes with chocolate shavings or curls. Add a fresh cherry on top for an extra touch of elegance, if desired.
Why You’ll Love This Black Forest Cupcakes
These Black Forest Cupcakes are an absolute dream come true for any dessert lover, offering an explosion of familiar, comforting flavors in a perfectly portioned, handheld treat. The star of the show is, of course, the harmonious blend of moist, deeply chocolatey cake, juicy bursts of cherry, and the light, airy vanilla bean frosting, all designed to mimic the beloved Black Forest cake experience without the fuss. Making these at home is not only incredibly satisfying but also a fantastic way to save money compared to purchasing similar gourmet cupcakes from a bakery, allowing you to enjoy a premium dessert for a fraction of the cost.
The rich, fudgy texture of the chocolate cake is perfectly complemented by the tart sweetness of the cherry filling, creating a delightful contrast that dances on your palate. The creamy, fragrant vanilla bean frosting adds a final layer of indulgence and elegance, elevating these cupcakes from simple treats to something truly special. If you adore classic Black Forest cake but crave a more convenient and portable option, these cupcakes are your answer. Don’t just dream about this classic flavor combination; bring it to life in your own kitchen and experience the joy of homemade magic.
Storing and Reheating Tips
Storing Black Forest Cupcakes:
For optimal freshness, store your beautifully crafted Black Forest Cupcakes in an airtight container at room temperature for up to 2 days. If your kitchen is particularly warm or if you’ve used a frosting that contains cream cheese (though this recipe uses a buttercream), refrigerating them is a better option. In the refrigerator, they can be kept fresh for up to 4-5 days. When storing, ensure there is some space between the cupcakes to prevent the frosting from smearing. If stacking is unavoidable, consider placing a layer of parchment paper between tiers.
Reheating Black Forest Cupcakes:
These cupcakes are best enjoyed at room temperature or slightly chilled, as reheating can alter the texture of the cake and melt the frosting. If you have refrigerated them, simply take them out of the refrigerator about 30-45 minutes before serving to allow them to come to room temperature. This will bring out the full flavor and best texture of the cake and frosting. Do not microwave these cupcakes as this will result in a very unpleasant, rubbery texture.
Freezing Black Forest Cupcakes:
While not ideal for the frosting’s texture, you can freeze the unfrosted Black Forest Cupcakes. Allow the cupcakes to cool completely, then wrap each one individually and tightly in plastic wrap, followed by a layer of aluminum foil. Place the wrapped cupcakes in a freezer-safe container or bag. They can be stored in the freezer for up to 2-3 months. To thaw, remove from the freezer and unwrap, allowing them to come to room temperature for several hours. Once thawed, you can frost them as desired.
Final Thoughts
Baking these Black Forest Cupcakes is a rewarding experience that brings a little slice of German dessert heaven into your home. They’re a delightful exploration of chocolate, cherry, and cream that are sure to become a fast favorite. Whip up a batch today and spread some homemade joy!
Black Forest Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no lumps in the dry ingredients.1 ¾ cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 ½ teaspoons baking powder, 1 teaspoon salt
- In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, 1 teaspoon vanilla extract
- Add the wet ingredients to the dry ingredients and mix on low speed with an electric mixer (or by hand with a whisk) until just combined. Be careful not to overmix.
- Gradually pour in the hot water or hot brewed coffee while mixing on low speed. The batter will be thin, which is exactly what you want for incredibly moist cupcakes. Continue mixing until the batter is smooth.1 cup hot water or hot brewed coffee
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. This will yield approximately 18-20 cupcakes.
- Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely. This is crucial before frosting.
- While the cupcakes are cooling, gently stir the kirsch (if using) into the cherry pie filling. You can also gently mash some of the cherries if you prefer a less chunky filling.1 (21-ounce) can cherry pie filling, 2 tablespoons kirsch
- In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add the sifted powdered sugar, alternating with the milk or cream, beating well after each addition until light and fluffy. Stir in the vanilla extract and the scraped vanilla bean seeds (or vanilla bean paste).1 cup unsalted butter, 4 cups powdered sugar, ¼ cup milk or heavy cream, 1 teaspoon pure vanilla extract
- Once the cupcakes are completely cool, use a small sharp knife or an apple corer to carefully remove a small cone from the center of each cupcake. Fill the cavity generously with the cherry filling.1 (21-ounce) can cherry pie filling
- Spoon or pipe the vanilla bean frosting over the filled cupcakes. You can create swirls or a smooth finish, depending on your preference.
- Decorate the frosted cupcakes with chocolate shavings or curls. Add a fresh cherry on top for an extra touch of elegance, if desired.chocolate shavings or curls, fresh cherries