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Black Forest Cupcakes

Black Forest Cupcakes

Moist chocolate cupcakes filled with homemade cherry filling and topped with a tangy whipped cream cheese buttercream frosting
5 from 2 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert
Servings 12 cupcakes


Chocolate Cupcakes:

  • 1/4 cup + 2 tablespoons Dutch processed cocoa powder
  • 1/4 cup + 2 tablespoons espresso or coffee
  • 1 1/2 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) sour cream, full fat

Cherry Filling:

  • 1 cup (1/2lb) sweet cherries, cut in half, stems and pits removed
  • 1/2 tablespoon fresh lemon juice
  • 1/4 cup granulated sugar
  • 2 teaspoons cornstarch
  • Pinch of fine sea salt
  • 1/4 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract

Whipped Cream Cheese Buttercream Frosting:

  • 1/2 cup (113g) unsalted butter, room temperature
  • 1 block (250g) cream cheese
  • 4 cups (500g) confectioners sugar
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon fine sea salt


Make the chocolate cupcakes.

  • Preheat the oven to 350F. Line a 12 cup muffin tin with cupcake liners.
  • In a small bowl, combine the cocoa powder and espresso and whisk until thoroughly incorporated. Set aside.
  • In a medium bowl, combine the flour, baking soda, baking powder, and salt. Whisk to combine.
  • Place the sugar and the butter into a saucepan over low heat. When the butter is almost melted, transfer the mixture to a bowl of a stand mixer fitted with a paddle attachment.
  • On medium low speed, beat the butter mixture until it is room temperature.
  • Adjust the speed to low. Add the eggs, one at a time, scraping the bowl after each addition. Add the vanilla.
  • Add the chocolate coffee mixture. Scrape the sides of the bowl.
  • Add the flour mixture in three batches, alternating with the sour cream, mixing only until just combined after each addition.
  • Remove the bowl from the mixer and scrape down the sides and the bottom to make sure that all the ingredients are fully mixed.
  • Divide the batter among the cupcake liners. Bake the cupcakes for 16-19 minutes or until a toothpick comes out with a few stray crumbs. 
  • Cool for 10 minutes in the pan. Transfer the cupcakes to a cooling rack to cool completely. 

Make the cherry filling.

  • Combine the cherries, lemon juice, sugar, cornstarch, and salt in a medium saucepan over medium low heat.
  • Use a potato masher or a wooden spoon to crush the cherries just a bit to release the juices and break them up a bit.
  • Let the mixture simmer until thickened and glossy, about 5-7 minutes. 
  • Remove the mixture from the heat and cool completely before using. 

Make the whipped cream cheese buttercream frosting.

  • In the bowl of a stand mixer fixed with a paddle attachment, on medium speed, combine the butter and the cream cheese and beat until combined, about a minute.
  • Adjust the speed to low and add the confectioners sugar a cup at a time, mixing until incorporated after each addition.
  • Once all the sugar has been added, scrape down the bowl. Add the vanilla and the salt. 
  • Turn the mixer speed to medium and beat the buttercream until lightened and fluffy, about 3-5 minutes.
  • Place the frosting into a piping bag fitted with your preferred piping tip 

Compile the black forest cupcakes.

  • Use a small knife to cut a cone shape out of the cupcake center. 
  • Fill the cupcake with two teaspoons of the cherry filling. 
  • Pipe the cupcakes with the whipped cream cheese buttercream frosting and top with a cherry. Enjoy!


The cupcakes, without frosting can be stored for up to three days at room temperature in a air tight container. 
The cupcakes with frosting must be refrigerated. Bring to room temperature before serving. 
Keyword black forest, black forest cake, Black Forest Cupcakes, cupcakes
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