These black forest cupcakes are tender and moist chocolate cupcakes filled with homemade sweet and tart cherry jam and topped with smooth chocolate buttercream.
I’m always looking for decadent and delicious desserts to serve to my family and friends, and these fit the bill!
These black forest cupcakes are tender, moist chocolate cupcakes filled with homemade cherry jam (fresh cherries, sweet sugar, cornstarch, and bright lemon juice) and topped off with smooth and silky chocolate buttercream.
Cupcakes are always a hit at any event, from birthdays to bridal showers, and these black forest cupcakes are foolproof!
So, the next time you want to celebrate, bake up a batch of these black forest cupcakes!
If you’re looking for even more black forest flavor, try this black forest ice cream.
Table of Contents
Ingredients for black forest cupcakes
For cupcakes:
- Whole milk and vegetable oil – These will add moisture to our cupcake batter.
- Eggs – Eggs will help emulsify the ingredients.
- Vanilla extract – Vanilla extract will add a subtle vanilla flavor.
- All-purpose flour – A common baking ingredient, all-purpose flour will make up the bulk of our batter.
- Baking cocoa – This cocoa will make our cupcakes nice and chocolaty.
- Baking powder – Baking powder helps the cupcakes stay nice and fluffy.
For cherry jam:
- Fresh cherries – Fresh, and pitted!
- Granulated sugar – Granulated sugar will add sweetness and help create the jam.
- Cornstarch – Cornstarch will help thicken the jam and keep it clear.
- Lemon juice – Lemon juice will add a fresh citrus flavor.
For the chocolate buttercream:
- Unsalted butter – Unsalted butter is a common ingredient in buttercream frosting that will make it creamy.
- Melted semi-sweet chocolate – Semi-sweet chocolate has just the right amount of sweetness to let the chocolate shine through.
- Powdered sugar – Powdered sugar is a common frosting ingredient because it dissolves at room temperature.
- Vanilla extract – Vanilla extract will add a subtle vanilla flavor.
- Kosher salt – Salt is important in a buttercream frosting because it helps to balance all of the sweetness and enhances the chocolate flavor.
How do you pit a cherry without a cherry pitter?
If you don’t have a cherry pitter, don’t worry! There’s an easy way you can still pit those cherries!
Remove the stem from the cherry, take a wooden chopstick (a drinking straw also works well here,) and gently push it through the cherry, the pit will come out the other side!
Why is it called black forest cake?
The name black forest cake comes from a specialty cherry liquor–Schwarzwälder Kirsch(wasser)- from the Black Forest mountain range in Germany.
Toppings
I’ve opted to top each cupcake with a cherry, but here are some other great ideas:
- Chocolate shavings (dark chocolate would be especially delicious)
- Nuts (walnuts or almonds would be perfect here)
- Sprinkles
Storage and leftovers
Any leftover black forest cupcakes can be stored in the refrigerator for up to 2 days.
More cupcake recipes
- Love having a fruit center? Try my Mascarpone Berry Cupcakes
- Need something sweet? Try my Caramel Apple Cupcakes
- Want something adorable and delicious? Try my Robin Egg Cupcakes
- Craving more chocolate? Try my Chocolate Guinness Cupcakes
Black Forest Cupcakes
Equipment
Ingredients
For chocolate cupcakes:
- ½ cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar
- 1-¼ cups all purpose flour
- ¼ cup unsweetened baking cocoa
- 1 teaspoon baking powder
For cherry jam:
- 2 cups fresh cherries pitted and finely chopped
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For chocolate frosting:
- ½ cup unsalted butter softened
- 4 ounces semi-sweet chocolate melted and cooled
- 2-½ cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
Instructions
For chocolate cupcakes:
- Preheat the oven to 350 degrees F and line 12 muffin cups in paper liners.
- In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla.
- Next, add the sugar and whisk to combine.
- Add the flour, cocoa, and baking powder. Whisk just until no large lumps remain– you don’t want to overmix!
- Divide the batter between the cupcake tins, filling each one ¾ of the way full.
- Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. Remove the cupcakes to a wire rack and cool completely before icing.
For the Cherry Jam:
- Add the cherries and sugar to a small saucepan set over medium heat. Bring the cherry mixture to a bubble (not a rapid boil) and cook for 5-7 minutes or until the cherries have released their juices.
- In a small bowl, stir together the cornstarch and lemon juice. Add the slurry to the cherry mixture and cook it for an additional 2-3 minutes, or until the jam has thickened enough to coat the back of a spoon.
- Remove the jam from the heat and cool completely before using.
For chocolate buttercream:
- Add the softened butter and melted chocolate to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined– about 1 minute.
- With the mixer on low speed, slowly add the powdered sugar. Once all of the powdered sugar has been incorporated, add the vanilla extract.
- Scrape down the sides of the bowl and then turn the mixer to medium-high speed and beat until the buttercream becomes light and fluffy– about 1 minute.
- Transfer to a piping bag fitted with your choice of tip.
- To assemble, scoop a small hole (about 1 inch) out of the center of each cupcake and fill it with 1-2 teaspoons of cherry jam. Place the removed portion of the cupcake back on top of the jam and pipe the frosting on top.
- Garnish with fresh cherry, if desired.
- Store any leftover cupcakes in an airtight container in the fridge for up to two days.
Nutrition
