Decadent Black Forest Cupcakes

Indulge in the ultimate decadent treat with these exquisite **Black Forest Cupcakes**. A miniature masterpiece, each cupcake is a symphony of rich chocolate, luscious cherries, and a unique whipped cream cheese frosting that elevates this classic dessert to new heights. Forget the fuss of a traditional multi-layered cake; these cupcakes deliver all the iconic flavors of Black Forest in a convenient, individual serving that’s surprisingly easy to create at home. Prepare to impress with moist chocolate bases, bursting with a spiced cherry pie filling, generously dipped in a glossy chocolate ganache, and crowned with a tangy, airy whipped cream cheese topping. This recipe isn’t just baking; it’s crafting a moment of pure bliss.

The essence of a traditional Black Forest dessert lies in its harmonious blend of dark chocolate, sweet-tart cherries, and delicate whipped cream. This recipe for Black Forest Cupcakes meticulously captures these signature elements, ensuring every bite transports you to a world of rich, fruity indulgence. However, we’ve introduced a delightful twist that sets these cupcakes apart: a light and airy whipped cream cheese frosting instead of conventional whipped cream. This subtle yet impactful change adds a bright, tangy note that beautifully cuts through the richness of the chocolate and complements the sweetness of the cherries, creating a more sophisticated and balanced flavor profile.

The distinctive tanginess of the whipped cream cheese frosting is not merely a substitute; it’s an enhancement. While classic whipped cream provides a lovely airy texture, the cream cheese brings a subtle complexity that prevents the cupcakes from being overly sweet. This delicate balance of flavors makes these Black Forest Cupcakes truly irresistible and memorable. For those looking to explore more delightful summer baking adventures, consider trying our roasted cherry brownies, a comforting peach cobbler cake, or the elegantly simple strawberry semi-naked cake.

Why You Will Adore These Black Forest Cupcakes

There are countless reasons why these Black Forest Cupcakes are destined to become your new favorite dessert. From their effortless preparation to their exquisite taste, every aspect of this recipe has been designed for baking success and pure enjoyment:

• Effortlessly Simple to Bake: Unlike the often-intimidating process of constructing a full-sized, multi-layered Black Forest cake, these cupcakes offer a streamlined and beginner-friendly baking experience. You get all the impressive flavors and visual appeal without the complex assembly, making them perfect for both novice and experienced bakers alike.
• Irresistibly Filled Cupcakes: Who can resist the delightful surprise of a filled cupcake? Each of these chocolate beauties is generously cored and filled with a luscious cherry cinnamon pie filling, creating an unexpected burst of flavor and texture that makes every bite an adventure. It’s a truly satisfying culinary discovery.
• Signature Cinnamon Cherry Pie Filling: Our homemade cherry pie filling isn’t just sweet; it’s infused with a generous amount of warm cinnamon, adding a layer of aromatic spice that perfectly complements the rich, fruity notes of the cherries. This unique blend of flavors elevates the filling from ordinary to extraordinary, making it a true highlight of the cupcake.
• Luxurious Chocolate Ganache Dip: To intensify the chocolate experience, each cupcake is lovingly dunked in a smooth, glossy chocolate ganache. This adds a beautiful sheen, locks in moisture, and provides an extra layer of deep, indulgent chocolate flavor that perfectly encapsulates the Black Forest theme.
• Velvety Whipped Cream Cheese Frosting: Moving beyond traditional whipped cream, our light and tangy whipped cream cheese frosting provides a perfect counterpoint to the sweetness of the cherries and the richness of the chocolate. Its creamy texture and slight tartness create a beautifully balanced dessert that’s even more delicious and memorable than the classic version.

Essential Ingredients for Perfect Black Forest Cupcakes

Crafting exceptional Black Forest cupcakes begins with understanding your ingredients. Here are some key notes to help you select and prepare the components that make these cupcakes truly special:

• Room Temperature Dairy Ingredients: For optimal mixing and a smooth, even batter, it’s crucial that ingredients like buttermilk, eggs, and cream cheese are at room temperature. Plan to take them out of the refrigerator at least two hours before you begin baking. This ensures they emulsify properly with other ingredients, resulting in a lighter, more consistent cake texture.
• Dutch Process Cocoa Powder: For an intensely rich, dark chocolate flavor and a beautiful deep color, Dutch process cocoa powder is highly recommended. Unlike natural cocoa, Dutch process cocoa has been alkalized, which reduces its acidity and results in a smoother, less bitter chocolate taste that perfectly defines the Black Forest profile. We’ve found this one to be excellent.
• Fresh Buttermilk: Use fresh, store-bought buttermilk for the best results. Its acidity reacts with the baking soda to create a tender crumb. If you don’t have buttermilk on hand, don’t worry—check our substitutions section for a quick homemade alternative.
• Neutral Oil: Any neutral-flavored oil such as canola, vegetable, or a light olive oil will work perfectly in this recipe. Oil contributes to the moistness and tenderness of the cupcakes, ensuring they stay soft and delicious for longer.
• Hot Water or Coffee: While hot water is perfectly adequate, using hot coffee will further enhance the chocolate flavor without making the cupcakes taste like coffee. The hot liquid helps to “bloom” the cocoa powder, intensifying its richness. We typically opt for hot water.
• Sweet Cherries: Fresh, sweet cherries are ideal for the filling, providing a vibrant flavor and beautiful color. If fresh cherries are out of season or unavailable, frozen pitted cherries can be used; just make sure to thaw them completely before preparing the filling.
• Full-Fat Cream Cheese: For the ultimate creamy and stable whipped cream cheese frosting, always use full-fat cream cheese. Low-fat varieties contain more water and will result in a less stable and less flavorful frosting.

Detailed Step-by-Step Instructions for Your Black Forest Cupcakes

Follow these comprehensive instructions to create your delectable Black Forest Cupcakes, from baking the perfect chocolate base to crafting the flavorful cherry filling, rich ganache, and creamy frosting.

Part 1: The Moist Chocolate Cupcakes

STEP 1: Prepare Your Muffin Tin. Begin by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners. This recipe absolutely requires liners to prevent sticking and for easy removal.

STEP 2: Combine the Dry Ingredients. In a large mixing bowl, whisk together the all-purpose flour, Dutch process cocoa powder, white granulated sugar, baking soda, baking powder, and salt. It is highly recommended to sift the flour and cocoa powder first to eliminate any lumps and ensure a smooth, uniform batter. Whisk thoroughly until all dry ingredients are evenly distributed.

STEP 3: Mix the Wet Ingredients (Excluding Hot Water). In a separate medium-sized mixing bowl, whisk together the room temperature buttermilk, oil, large eggs, and pure vanilla extract until well combined. Once mixed, pour these wet ingredients into the bowl with the dry ingredients. Mix with a spatula or low-speed mixer until just combined. Be careful not to overmix at this stage.

STEP 4: Gently Incorporate Hot Water. Heat 1/2 cup of water until it is hot and steaming (but not boiling). Slowly and gradually pour the hot water into your cupcake batter while gently stirring. Adding the hot water slowly helps to temper the eggs in the batter and bloom the cocoa powder, intensifying its flavor without “cooking” the eggs. Continue mixing until the batter is smooth and free of lumps.

STEP 5: Fill and Bake. Carefully spoon the cupcake batter into the prepared cupcake liners, filling each approximately two-thirds full. Avoid overfilling, as this can cause the cupcakes to overflow or dome excessively. Bake for 18-20 minutes, or until a 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. Cooling completely is crucial before any decorating.

Part 2: Crafting the Cinnamon Cherry Pie Filling

STEP 6: Prepare the Cherry Filling. In a medium saucepan, combine the pitted and halved fresh cherries, white granulated sugar, cornstarch, lemon juice, ground cinnamon, and pure vanilla extract. Place the saucepan over medium heat and stir continuously. As the mixture heats, the cherries will begin to release their juices and soften. Once softened, use the back of a wooden spoon to lightly mash some of the cherries; this will enhance the texture and release more flavor. Continue to cook and stir until the filling thickens to your desired consistency. Remove from heat and immediately transfer the filling to a separate bowl to cool completely. Cooling prevents it from continuing to cook and ensures it sets properly.

Part 3: The Silky Chocolate Ganache

STEP 7: Make the Ganache. Place the semi-sweet chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream over medium-low heat until it just begins to steam, but do not let it boil. Pour the hot heavy cream directly over the chocolate chips. Let the mixture sit undisturbed for 1 minute and 30 seconds to allow the chocolate to melt. After resting, gently stir the mixture with a whisk until it becomes smooth, glossy, and completely emulsified. If any small chocolate chunks remain, microwave the ganache in 10-second intervals, stirring after each, until perfectly smooth. Once cooled slightly, dip the tops of your cooled cupcakes into the chocolate ganache, allowing any excess to drip off. Place the dipped cupcakes in the refrigerator for a few minutes to allow the chocolate to set firmly.

Part 4: Whipped Cream Cheese Frosting & Assembly

STEP 8: Prepare the Whipped Cream Cheese. For best results, place a metal mixing bowl and whisk attachment in the freezer for at least 10 minutes to chill thoroughly. In a separate bowl, using a hand mixer, beat the room temperature cream cheese on high speed for 1 minute until light and creamy, ensuring no lumps remain. Gradually add the sifted powdered sugar to the cream cheese, mixing on low speed until combined, then increase to high and beat until smooth. Stir in the vanilla extract. In your chilled metal bowl, beat the cold heavy cream on high speed until stiff peaks form. Very gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to overmix, as this can deflate the whipped cream. Once combined, place the whipped cream cheese frosting in the freezer for 20 minutes to firm up slightly; this will make it much easier to pipe and decorate.

STEP 9: Assemble Your Black Forest Cupcakes. Using a cupcake corer or a small, sharp knife, carefully cut a hole about two-thirds of the way down into the center of each chocolate cupcake. Fill each cored cupcake generously with the cooled cinnamon cherry pie filling. You can either discard the removed cake tops or crumble them over the frosting later for extra texture. After the ganache has set (if you chose to dip), frost the cupcakes with the firm whipped cream cheese using a piping bag or an offset spatula. For an elegant finish, garnish with a fresh cherry and a sprinkle of chopped chocolate, if desired.

Expert Baking Tips for Success

Achieving bakery-quality Black Forest Cupcakes is within reach with these crucial baking tips:

• Avoid Overmixing the Batter: When combining wet and dry ingredients for the cupcakes, mix only until just combined. Overmixing develops the gluten in the flour excessively, which can lead to tough, dry cupcakes with a dense texture and can also hinder their rise. A few small lumps are preferable to an overmixed batter.
• Perfecting the Cherry Pie Filling: Cook the cherry pie filling just until it thickens to a spoonable consistency. Overcooking can make it too stiff or gummy once cooled. As soon as it reaches the desired thickness, remove it from the heat and transfer it out of the hot saucepan immediately to prevent further cooking and ensure a vibrant, fresh cherry flavor.
• The Importance of Freezing Whipped Cream Cheese: Your freshly made whipped cream cheese frosting will be quite soft initially, which is normal. Freezing it for the recommended 20 minutes is absolutely essential before you attempt to pipe or decorate the cupcakes. This chilling period allows the frosting to firm up, making it stable enough to hold its shape beautifully.
• Maintaining Frosting Consistency During Decoration: If you find that your whipped cream cheese frosting becomes too soft to work with while you are decorating, simply pop it back into the freezer for another 5-10 minutes. A chilled frosting is much easier to manage and will yield cleaner, more defined swirls.

Achieving the Signature Cherry Swirl

For an extra touch of elegance and flavor, you can add a beautiful cherry swirl to your whipped cream cheese frosting:

First, generously top each cupcake with the whipped cream cheese frosting using a piping bag or an offset spatula. Then, gently smooth the top of the frosting to create an even surface.

Next, dip a clean offset spatula into some of the reserved juice from your cherry pie filling (or a small amount of the filling itself, thinned if necessary). Carefully swirl the spatula through the whipped cream cheese on top of each cupcake, creating an artistic marble effect. Immediately place the decorated cupcakes back into the freezer for a few minutes to allow the frosting to firm up and set the swirl before serving, ensuring they look as stunning as they taste.

Helpful Substitutions for Your Recipe

Baking should be flexible! Here are some common substitutions you can make:

• Buttermilk Alternative: If you don’t have fresh buttermilk on hand, you can easily create a substitute. Simply measure out 1/2 cup of regular cow’s milk and stir in 1/2 tablespoon of lemon juice or white vinegar. Let the mixture sit for about 10 minutes until it slightly curdles, then use it as you would regular buttermilk. The acidity will still react with the baking soda to achieve a tender crumb.
• Other Fruit Options: While cherries are classic for Black Forest, feel free to experiment with other fruits if you prefer or if cherries are unavailable. Strawberries, mixed berries, finely diced apples, or peaches can make wonderful alternatives for the pie filling. Just adjust the sweetness and cook time slightly based on the fruit’s natural sugar content and texture.
• Cocoa Powder Choice: If you don’t have Dutch process cocoa powder, you can certainly use regular unsweetened cocoa powder. Be aware that your cupcakes may not have the same deep, rich dark color as those made with Dutch process cocoa, and the flavor might be slightly different. Natural cocoa is more acidic, so if you’re substituting in a recipe that doesn’t also use baking soda, you might need to adjust leavening. However, in this recipe with both baking soda and powder, it generally works fine.

Frequently Asked Questions (FAQ)

Storing and Freezing Your Black Forest Cupcakes

To keep your Black Forest Cupcakes fresh and delicious, proper storage is key.

Store these exquisite cupcakes in an airtight container in the refrigerator for up to 5 days. Due to the cream cheese frosting and cherry filling, refrigeration is essential to maintain their quality and freshness.

Freezing for Future Enjoyment

You can also prepare these cupcakes in advance and freeze them! For best results, freeze the chocolate cupcakes *before* you fill and decorate them. Once the cupcakes have cooled completely, wrap each individual cupcake tightly in plastic cling wrap. Place them in an airtight freezer-safe bag or container, and they will stay fresh in the freezer for up to 30 days. When you’re ready to enjoy them, thaw the frozen cupcakes at room temperature for about 1 hour before proceeding with the filling, ganache, and frosting steps. This makes them an excellent make-ahead dessert option for entertaining or for satisfying sudden cravings.

More Delightful Cupcake Recipes to Explore

If you loved these Black Forest Cupcakes, be sure to explore our other fantastic cupcake creations! We have a wide array of flavors to satisfy every craving. We’d love to hear your thoughts on this recipe! Please take a moment to leave a star rating and review below to share your experience.

Don’t forget to tag us on Instagram @stephaniesweettreats with your beautiful creations. We truly hope you adored making and tasting these cupcakes! For more baking inspiration and delicious ideas, be sure to follow us on Pinterest.

5 from 6 reviews

Black Forest Cupcakes

Stephanie Rutherford

These black forest cupcakes are moist chocolate cupcakes. They are filled with cinnamon cherry pie filling. They are dunked into chocolate ganache and topped with a whipped cream cheese.

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Prep Time: 1 hr

Cook Time: 20 mins

Chilling Time: 20 mins

Total Time: 1 hr 40 mins

Servings: 12 cupcakes

Ingredients

Chocolate Cupcakes

• 1 cup All-purpose flour
• 1/3 cup Dutch process cocoa powder
• 3/4 cup White granulated sugar
• 1 tsp Baking soda
• 1/4 tsp Baking powder
• 1 tsp Salt
• 1/2 cup Buttermilk, room temperature
• 1/4 cup Oil
• 2 Large eggs, room temperature
• 1/2 tsp Pure vanilla extract
• 1/2 cup Hot water

Cherry Pie Filling

• 2 cups Fresh cherries, pitted, washed, cut in half.
• 1/4 cup White granulated sugar
• 2 TBSP Cornstarch
• 1 TBSP Lemon juice
• 1 1/2 tsp Ground cinnamon
• 1 tsp Pure vanilla extract

Chocolate Ganache

• 1/2 cup Chocolate chips, semi-sweet
• 1/4 cup Heavy cream

Whipped Cream Cheese

• 12 oz Cream cheese, room temperature
• 1 tsp Pure vanilla extract
• 4 cups Powdered sugar, sifted
• 2/3 cups Heavy cream, cold
• Cherries, for decoration
• Chopped chocolate, optional for decoration

Instructions

Chocolate Cupcakes

1. Preheat oven to 350F. Line a 12 cup muffin tin with muffin liners. Set aside.
2. In a mixing bowl, mix the flour, cocoa powder, sugar, baking soda, baking powder, and salt together.
3. In a separate mixing bowl, mix the buttermilk, oil, eggs, and vanilla together. Pour the wet ingredients into the dry. Mix until combined. Heat the hot water on the stove until steaming. Slowly pour into the batter. Go slow to not to over heat the eggs.
4. Fill the muffin liners 2/3rds full with cupcake batter.
5. Bake for 18-20 minutes. The cupcakes are done baking when a toothpick inserted comes out clean.
6. Let the cupcakes sit in the pan for 10 minutes. Transfer to a cooling rack. Let them cool completely before decorating.

Cherry Pie Filling

1. In a sauce pan over medium heat, combined cherries, sugar, cornstarch, lemon juice, cinnamon, and vanilla. Stir continuously.
2. Stir until the cherries start to release their juice and soften. Lightly mash the cherries using the back of a wooden spoon. Stir until it starts to thicken slightly. Take off the heat and let it cool.
3. Use a cupcake corer or sharp knife to cut a hole 2/3rds down the cupcake. Fill the cupcakes to the top with cherry filling. Toss the tops of the cupcake.

Chocolate Ganache

1. Pour chocolate chips in a bowl. Heat heavy cream in a saucepan over medium-low heat. Heat until steaming. Pour heavy cream over chocolate chips.
2. Let it sit for 1 minute and 30 seconds. Stir until smooth and silky. If any chocolate chunks remain, heat in the microwave for 10 second intervals.
3. Dunk the cupcakes into the chocolate. Place cupcakes in the fridge to set the chocolate.

Whipped Cream Cheese

1. Place metal bowl with whisk attachment in the freezer for 10 minutes to get cold. Using a hand mixer, beat the cream cheese on high for 1 minute.
2. Add in the sifted powdered sugar. Mix on low until combined. Switch to high and beat until smooth. Add in the vanilla.
3. In the cold bowl, beat the heavy cream on high until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Be gentle and careful to not over mix. Place whipped cream cheese in the freezer for 20 minutes until firm.
4. Frost the cupcakes. Optional, using your offset spatula, dip it in the cherry pie filling. Then, swirl it on top of the cupcakes. Top with a cherry and chopped chocolate.

Notes

Flour: Make sure the flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cupcakes.

High altitude baking: Add an extra 1 TBSP of flour.

Nutrition Information (Approximate per cupcake)

Calories: 348 kcal, Carbohydrates: 75g, Protein: 4g, Fat: 23g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 59mg, Sodium: 405mg, Potassium: 117mg, Fiber: 1g, Sugar: 21g, Vitamin A: 665 IU, Vitamin C: 1mg, Calcium: 63mg, Iron: 1mg

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