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Delicious Black Forest Cupcakes

Black Forest Cupcakes

🍒🍫 Black Forest Cupcakes — The Drama Queens of Dessert

 

Moist chocolate cake, juicy cherries, and a swirl of whipped cream — these Black Forest Cupcakes are basically the soap opera stars of the dessert world: rich, dramatic, and impossible to ignore.

 

Black Forest Cupcakes

 

Cupcakes are cute. Chocolate cupcakes are classic. But Black Forest Cupcakes? They’re extra. They’re the dessert that walks into the room wearing red lipstick and heels while everyone else is still in sweatpants.

This recipe takes the iconic Black Forest cake — layers of chocolate, cherries, and cream — and shrinks it down into a handheld masterpiece. You get the deep, fudgy richness of cocoa, the tart sweetness of cherries, and the light, fluffy crown of whipped cream. It’s indulgent, it’s nostalgic, and it’s the kind of dessert that makes people say, “Oh wow, you MADE these?”

Why this recipe is a keeper:

  • Show‑stopping flavor — chocolate + cherries = forever love story.
  • Portion control — unless you eat three, which is totally allowed.
  • Crowd‑pleasing — fancy enough for a party, easy enough for a weeknight.
  • Customizable — swap toppings, fillings, or even the fruit.
  • Conversation starter — because “Black Forest” sounds way fancier than “chocolate cupcake.”

💬 Reader prompt: Are you team “chocolate + fruit forever” or team “keep my chocolate pure”?

We’ve had a baby shower recently and these cupcakes were an absolute hit. The chocolate and cherry combination was amazing.

These were rich and light at the same time! Definitely will be doing these again soon!

 

 

Black Forest Cupcakes

INGREDIENTS

For the cupcakes:

  • 2 cup granulated sugar
  • 1 1/2 cup plus 1 tablespoon all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon fine salt
  • 2 large egg
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoon vanilla extract
  • 1 cup boiling water

For the frosting:

  • 4 cups heavy cream
  • 1 cup powdered sugar
  • 2 teaspoon vanilla extract
  • 2 tablespoon unflavored gelatin  (optional)
  • 2 cup canned cherry pie filling
  • 24 fresh cherries, pitted
  • 4 ounces good-quality dark chocolate, shaved

 

 

INSTRUCTIONS

  1. Arrange a rack in the middle of the oven and heat to 350°F. Line two muffin pans with 24 cupcake liners.

  2. Whisk the sugar, flour, cocoa, baking powder, baking soda, and salt together in the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl. Add the egg, milk, oil, and vanilla, then beat with the stand or hand mixer on medium speed until well-combined, about 2 minutes. Beat in the boiling water. The batter will be quite thin. Divide the batter evenly between the wells in the pan, filling each no more than 3/4 full.

  3. Bake until a toothpick inserted in the center of the cupcakes comes out clean, 15 to 18 minutes. Cool the cupcakes in the tin for about 5 minutes, then transfer the cupcakes to a cooling rack to cool completely.

  4. Meanwhile, place the cream in a clean, cold large bowl of a stand mixer fitted with the whisk attachment. Beat the cream with the stand or a hand mixer on high speed until soft peaks develop, about 3 minutes. Add the sugar, vanilla, and gelatin if using and continue beating until stiff peaks form, 2 to 3 minutes more. Place the whipped cream in the refrigerator until you’re ready to assemble the cupcakes.

  5. Once the cupcakes are completely cooled, use a paring knife to slice into the top of each cupcake, cutting a cone about 1 1/2 inches in diameter out of the center, without cutting through the bottom of the cupcake. Spoon the cherry pie filling into the center of each cupcake.

  6. Transfer the whipped cream to a pastry bag fitted with a round tip and pipe onto the cupcakes. Top each cupcake with a fresh cherry and chocolate shavings.

    🔢 Calorie Count (Per Cupcake, Makes 24)

    • Calories: ~340
    • Protein: 4g
    • Carbs: 42g
    • Fat: 18g
    • Fiber: 2g
    • Sugar: 31g

    💡 Note: Basically cupcake math that says, “Yes, cherries are fruit, therefore this is health food.”

     

    🥕 Nutritional Facts & Fun

    • Cocoa: Antioxidants + rich flavor.
    • Cherries: Vitamin C + tart sweetness.
    • Whipped cream: Calcium + fluffy joy.
    • Dark chocolate: Mood booster + indulgence.
    • Flour & sugar: Classic structure + sweetness.

    💬 Reader prompt: Do you like your whipped cream piled high, or just a delicate swirl?

     

    👩‍🍳 Cooking Tips

    • Stability Hack: Use gelatin if you need whipped cream to hold up at a party.
    • Cherry Swap: Fresh cherries in season = chef’s kiss.
    • Chocolate Trick: Use a vegetable peeler for perfect chocolate curls.
    • Moisture Boost: Don’t overbake — these cupcakes should stay fudgy.
    • Serving Suggestion: Chill before serving for the ultimate Black Forest vibe.
     

    🔄 Recipe Variations

    • Boozy Twist: Add a splash of kirsch (cherry liqueur) to the filling.
    • Berry Swap: Try raspberries or strawberries instead of cherries.
    • Mini Cupcakes: Bake in mini tins for bite‑sized indulgence.
    • Frosting Swap: Use cream cheese frosting for a tangy twist.
    • Extra Chocolate: Fill with chocolate ganache before topping with cherries.

    💬 Reader prompt: Which version would your family devour first — boozy, berry, or extra chocolate?

     

    🧒 Kid Tips

    • Call them “cherry chocolate cupcakes” to make them sound fun.
    • Let kids sprinkle chocolate shavings on top.
    • Skip the liqueur for a family‑friendly version.
    • Bake minis for lunchbox treats.
     

    🛒 Grocery Hacks

    • Cocoa: Dutch‑process cocoa = deeper flavor.
    • Cherries: Frozen cherries work when fresh aren’t in season.
    • Whipped cream: Chill your bowl and beaters for best results.
    • Chocolate: Buy a good bar — it shaves better than chips.
    • Pie filling: Keep a can in the pantry for emergencies.

    💬 Reader prompt: Do you usually buy fresh cherries, or stick with canned filling?

     

    🎯 Reader Challenge

    This week, I challenge you to make Black Forest Cupcakes and serve them in a fun way. Maybe it’s topped with sprinkles, maybe it’s drizzled with ganache, maybe it’s stacked into a cupcake tower. Post your creation with #LouLouGirlsBlackForest so we can all drool together.

     

    🥪 Leftover Remix

    • Cupcake Trifles: Layer with whipped cream and cherries in jars.
    • Cupcake Milkshakes: Blend with ice cream and milk.
    • Cupcake Pops: Crumble, mix with frosting, dip in chocolate.
    • Cupcake Sundaes: Top with ice cream and hot fudge.
    • Cupcake Bread Pudding: Cube and bake with custard.

    💬 Reader prompt: Would you rather turn leftovers into trifles or sundaes?

     

    💭 Final Thoughts

    These Black Forest Cupcakes are proof that cupcakes don’t need sprinkles to be showstoppers. They’re fudgy, fruity, and topped with a swirl of whipped cream that makes them look bakery‑worthy. Plus, they’re the kind of recipe that makes everyone smile — and isn’t that the best kind of baking?

    Here’s the thing about cupcakes — they’re never just cake. They’re the smell of cocoa blooming in hot water, the joy of spooning in cherry filling, the comfort of knowing you’ve got a dessert that’s both playful and elegant.

    And these Black Forest Cupcakes? They’re keepers. They’re fudgy, they’re fruity, they’re indulgent, they’re fun. They’re the kind of recipe that makes you feel like you’ve turned everyday ingredients into something bakery‑worthy.

    But what I love most is how recipes like this bring us together. Food has that magic — it’s not just about eating, it’s about sharing. It’s about swapping tips, laughing over whipped cream mustaches, and building little traditions that make life tastier.

    So here’s my challenge to you: make this dish, share it with your people, and then tell me your twist. Did you add kirsch? Did you sneak in raspberries? Did you double the chocolate curls just because you could? (No judgment — I’d be first in line for that version.)

    💬 Reader prompt: Should we do a “Fancy Cupcake Series” next? I’m dreaming up tiramisu cupcakes, crème brûlée cupcakes, and maybe even baklava cupcakes.

    Until then, may your cocoa be rich, your cherries juicy, your whipped cream fluffy, and your kitchen filled with laughter, love, and second helpings. Because at the end of the day, recipes like this aren’t just about baking — they’re about celebrating the little joys that make life delicious.

     

 

 

 

 

 

 

 

 

 

8 thoughts on “Delicious Black Forest Cupcakes”

  2. These look delicious- I am drooling! I’ll be adding these to our family’s dessert of the week list next month.
    Do you think you would store these in the refrigerator as opposed to the counter top?

    Reply

  6. ********************************************************
    Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
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