Name: Easy Black Forest Cupcakes
Prep time: 30 min
Cook time: PT-487465H56M1S
Total time: 50 min
Cuisine: German
Ingredients: 130 g (1 cup) all-purpose flour; 25 g (1/4 cup) cocoa powder; 150 g (3/4 cup) granulated sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 egg; 65 g (1/3 cup) vegetable oil; 120 g (1/2 cup) buttermilk (or milk + 1/2 tbsp vinegar); 1 tsp instant coffee; 60 g (1/4 cup) boiling water; 1 can maraschino cherries, stems removed from all but 12; 60 ml (1/4 cup) cherry syrup from the jar; 1–2 tbsp granulated sugar; 1/2 tbsp cornstarch; 360 g (1 1/2 cups) heavy cream, chilled; 2 tbsp granulated sugar; 1 tsp vanilla extract

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Moist chocolate cupcakes filled with a sweet-tart cherry compote, topped with swirls of fluffy whipped cream and crowned with a glossy cherry. These cupcakes deliver all the decadent flavours of the classic Black Forest cake in a perfect handheld portion.

Why You’ll Love This Recipe

Classic Black Forest flavours in cupcake form.
Moist, rich chocolate base with a surprise cherry centre.
Light whipped cream topping keeps them fresh and airy.
Great for parties, birthdays, or any special occasion.
Can be made ahead and assembled before serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chocolate Cupcakes

130 g (1 cup) all-purpose flour
25 g (¼ cup) cocoa powder
150 g (¾ cup) granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg
65 g (⅓ cup) vegetable oil
120 g (½ cup) buttermilk (or ½ cup milk + ½ tablespoon vinegar)
1 teaspoon instant coffee
60 g (¼ cup) boiling water

Cherry Compote

1 can maraschino cherries, stems removed from all but 12 (for decoration)
60 ml (¼ cup) cherry syrup from the jar
1–2 tablespoons granulated sugar
½ tablespoon cornstarch

Whipped Cream

360 g (1½ cups) heavy cream, chilled
2 tablespoons granulated sugar
1 teaspoon vanilla extract

Directions

Chocolate Cupcakes

Preheat oven to 350°F (175°C), no fan. Line a 12-hole cupcake tin with paper liners.
Sift flour and cocoa into a large bowl. Add sugar, baking powder, baking soda, and salt; whisk to combine.
Add egg, oil, and buttermilk. Dissolve instant coffee in boiling water and add to the bowl. Gently whisk until just combined—do not overmix.
Divide batter evenly among cupcake liners. Bake 15–17 minutes, or until a toothpick inserted in the centre comes out with light crumbs.
Cool completely on a wire rack.

Cherry Compote

Drain cherries, reserving syrup. Set aside 12 whole cherries for garnish. Chop the rest.
In a saucepan, combine chopped cherries, ¼ cup syrup, and sugar. Cook over medium-low heat for 2–3 minutes until simmering.
Stir in cornstarch and cook 1–2 minutes until slightly thickened. Remove from heat and cool.

Whipped Cream

Using an electric or stand mixer, whisk cream, sugar, and vanilla until stiff peaks form. Do not overwhip.
Transfer to a piping bag with a large round tip.

Assembly

Use the back of a piping tip to core out the centre of each cupcake.
Fill holes generously with cherry compote.
Pipe whipped cream swirls on top.
Garnish with a whole cherry.

Servings And Timing

Servings: 12 cupcakes
Prep time: 30 minutes
Bake time: 15–17 minutes
Total time: about 50 minutes (plus cooling)

Variations

Add chocolate shavings on top for extra indulgence.
Use fresh cherries when in season for a fresher flavour.
Add kirsch to the cherry compote for an adult twist.
Make mini cupcakes for bite-sized treats.

Storage/Reheating

Storage: Keep cupcakes refrigerated in an airtight container for up to 2 days.
Best served at room temperature—remove from fridge 15–20 minutes before serving.
Whipped cream is best piped just before serving for maximum freshness.

FAQs

Can I Make The Cupcakes Ahead?

Yes, bake them a day in advance and store unfrosted in an airtight container.

Can I Use Fresh Cherries?

Yes, simmer with sugar and a splash of water until soft, then thicken with cornstarch.

Do I Need To Use Coffee?

It enhances the chocolate flavour but can be omitted.

Can I Use Whipped Topping Instead Of Fresh Cream?

Yes, but fresh cream tastes richer and more authentic.

Can I Freeze The Cupcakes?

The cupcakes (without cream) can be frozen for up to 1 month.

What’s The Best Cocoa Powder To Use?

Unsweetened cocoa powder works best for this recipe.

Can I Make Them Gluten-Free?

Yes, use a 1:1 gluten-free flour blend.

How Can I Make The Cream More Stable?

Add 1 tablespoon of milk powder or stabilised whipped cream mix when whipping.

Can I Skip The Compote?

Yes, but the cherry centre is a signature Black Forest touch.

Can I Make A Layer Cake Instead?

Yes, double the recipe for two 8-inch cake layers.

Conclusion

These easy Black Forest cupcakes pack all the rich, fruity, and creamy goodness of the classic cake into a charming handheld dessert. Perfect for celebrations or when you want an elegant treat without the fuss of a full cake.

Maggie

Easy Black Forest Cupcakes

Why You’ll Love This Recipe

Ingredients