Black Forest Cupcakes (Cherry Filling, Whipped Cream, Chocolate Shavings)

Black forest cupcakes take everything people love about the classic German cake — dark chocolate sponge, tart cherries, and softly whipped cream — and turn it into a dessert you can hold in one hand. Each cupcake is cored and filled with cherry filling, then crowned with whipped cream, a shower of chocolate shavings, and a cherry on top. No slicing, no layers sliding around, and every serving gets the same ratio of cake, cherry, and cream.

They are a natural fit after Classic Tiramisu or alongside Spooky Chocolate Cupcakes on a dessert table, and they travel well to parties because the cream topping holds up better than a buttercream in a warm room — briefly, at least.

Why This Recipe Works

• The cherry filling does the heavy lifting: A spoonful of tart cherry filling inside each cupcake means the Black Forest flavor is in every bite, not just on top.
• Whipped cream, not buttercream: Lightly sweetened whipped cream is the traditional Black Forest topping, and it keeps these cupcakes from feeling too heavy.
• Dutch cocoa keeps the crumb dark: Dutch-process cocoa gives a deep chocolate color and a smooth, mellow chocolate flavor that pairs with cherries.
• Chocolate shavings finish the look: A few curls of dark chocolate over the cream make the cupcakes look bakery-made with almost no extra effort.

Ingredients

• 1 1/2 cups (180 g) all-purpose flour
• 3/4 cup (75 g) Dutch-process cocoa powder
• 1 1/2 teaspoons (7 g) baking powder
• 1/2 teaspoon (3 g) baking soda
• 1/2 teaspoon (3 g) fine salt
• 1 cup (200 g) granulated sugar
• 2 large eggs, at room temperature
• 3/4 cup (180 ml) whole milk
• 1/2 cup (120 ml) neutral oil
• 1 teaspoon (5 ml) vanilla extract
• 3/4 cup (180 ml) hot water
• 1 can (14 oz / 400 g) pitted sour cherries in juice, drained, juice reserved
• 2 tablespoons (25 g) granulated sugar, for the filling
• 1 tablespoon (8 g) cornstarch
• 1 tablespoon (15 ml) kirsch or cherry juice (optional)
• 1 1/2 cups (360 ml) cold heavy whipping cream
• 2 tablespoons (15 g) powdered sugar
• 1/2 teaspoon (2.5 ml) vanilla extract, for the cream
• 2 oz (55 g) dark chocolate, shaved into curls
• 12 fresh or jarred cherries, for topping

(full list in card)

Transparency note: the primary photo shows the finished cupcake with its whipped-cream topping, cherries, and chocolate shavings; the cherry filling inside is described in the recipe steps, not visible in the photo. The second photo shows chocolate cupcakes topped with cherries and chocolate frosting, rather than the whipped-cream topping.

How to Make Black Forest Cupcakes

Step 1: Bake the chocolate cupcakes

Preheat the oven to 350 degrees F (175 degrees C) and line a 12-cup muffin tin with paper liners. Whisk the flour, cocoa, baking powder, baking soda, and salt in a large bowl. In a second bowl, whisk the sugar, eggs, milk, oil, and vanilla, then whisk in the dry ingredients until just combined. Stir in the hot water — the batter will be thin. Divide among the liners, filling each about two-thirds full, and bake for 18 to 20 minutes, until a toothpick comes out with a few moist crumbs. Cool completely.

Step 2: Make the cherry filling

While the cupcakes cool, combine the drained cherries, 2 tablespoons sugar, cornstarch, and 2 tablespoons (30 ml) of the reserved cherry juice in a small saucepan. Cook over medium heat, stirring, for 3 to 4 minutes, until thickened and glossy. Stir in the kirsch or extra cherry juice, if using, and cool completely.

Step 3: Core and fill

Use a small knife or cupcake corer to remove a plug about 1 inch (2.5 cm) wide and deep from the center of each cooled cupcake. Spoon about 1 tablespoon of cherry filling into each hole, then trim the plugs flat and press them back on top to seal.

Step 4: Whip the cream and finish

Beat the cold cream with the powdered sugar and vanilla until soft, billowy peaks form — do not overbeat. Pipe or spoon a generous swirl onto each cupcake, shower with chocolate shavings, and top each with a cherry. Chill until serving.

Tips

• Cool the cupcakes fully before filling: Warm cake crumbles when cored, and warm filling melts the cream.
• Do not overbeat the cream: Stop at soft peaks; cream that looks grainy has gone too far and will not pipe smoothly.
• Use sour cherries if you can find them: Their tartness balances the sweet cream; sweet cherries work, but reduce the filling sugar to 1 tablespoon.
• Shave chocolate with a vegetable peeler: Run the peeler along the flat side of a room-temperature chocolate bar for neat curls.

Storage

Refrigerate the finished cupcakes in an airtight container for up to 3 days; the cream topping needs to stay cold. Bring them out of the fridge about 15 minutes before serving so the cake is not fridge-cold. Unfrosted, unfilled cupcakes keep at room temperature for up to 2 days or frozen for up to 2 months — fill and top after thawing.

Frequently Asked Questions

Do black forest cupcakes contain alcohol?

Traditionally, yes — kirsch (cherry brandy) flavors the cake. This recipe makes it optional: use cherry juice instead and the cupcakes are alcohol-free, with the same cherry flavor from the filling.

Can I use fresh cherries instead of canned?

Yes, for the topping and, with a little extra cooking, the filling. Pit and halve about 2 cups (300 g) fresh cherries, simmer them with the sugar, cornstarch, and 2 tablespoons (30 ml) water until thickened, then cool before filling.

Why did my whipped cream go runny?

Cream whips best when everything is cold — cream, bowl, and beaters. If the kitchen is warm, chill the bowl and beaters for 15 minutes first, and beat just until soft peaks hold their shape.

Can I make these ahead for a party?

Yes. Bake and fill the cupcakes a day ahead and refrigerate them unfrosted; whip and pipe the cream, add shavings and cherries, on the day of serving for the freshest look.