Black Forest Cupcakes

By August 7, 2012April 15th, 2019Cupcakes, Flavored Cupcakes, Home page - Slider

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The flavor combination of chocolate and cherries is my all time favorite! Whether it’s in a Whoopie Pie, Dessert ShooterCookie or of course these scrumptious Black Forest Cupcakes…I can’t resist enjoying a couple {or three} of them.

I know I’ve shared Black Forest Cupcakes a couple times already, but these, my friends, are different…these are the BEST!

Although, I usually take the easy way out, and use a cake mix, and I do doctor it up a bit to make it taste homemade, there is something about a made from scratch batter than just taste different. Now, don’t get me wrong, a cake mix is certainly fine, and you could use a Chocolate or Devil’s Food Cake Mix for these Black Forest Cupcakes, but if you have an extra 15-20 minutes, you really should try them.

I used Martha’s recipe from her Cupcake Book for the chocolate cupcakes, and while there were several steps until the final batter was done, it wasn’t difficult at all. Then if the delicious chocolate cupcakes weren’t enough, I made Homemade Cherry Pie Filling that was so easy, there is no need to buy cherry pie filling ever!

To fill the cupcakes, use a small sharp knife, cut out a cone shape from the middle of the cupcake and fill with the Cherry Pie Filling.

To top them off, Fresh Whipping Cream with a splash of vanilla flavoring, chocolate curls and a fresh Cherry.

Black Forest Cupcakes

Black Forest Cupcakes

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Delicious flavor combination of chocolate and cherries packed into a cupcake. Recipe from Adapted from Martha's Cupcake Book and Annie's Eats



  • 1/2 cup hot water
  • 1/2 cup unsweetened cocoa powder
  • 2 cups flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup {2 sticks} butter, unsalted
  • 1 1/2 cups sugar
  • 3 large eggs, room temperature
  • 2 1/2 teaspoons vanilla extract
  • 2/3 cup sour cream

Cherry Filling

  • 1 can Oregon Pitted Cherries, dark sweet {you can also use tart cherries, just add more sugar to taste}
  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1 teaspoon almond extract


  • 1 1/2 cups heavy whipping cream, cold
  • 6 tablespoons powdered sugar
  • 1 teaspoon vanilla extract


  • Chocolate curls
  • Fresh cherries or maraschino cherries with stems



  1. In a small bowl, whisk together the hot water and cocoa until smooth, set aside
  2. In another bowl, whisk together flour, baking soda, baking powder and salt, set aside
  3. In a small saucepan, combine butter and sugar, heat stirring occasionally until the butter is melt. Pour into a large bowl and beat on medium speed until mixture is cooled, about 3-4 minutes.
  4. Add eggs one at a time, mixing well after each addition
  5. Add the vanilla, mix, and then add the cocoa mixture, mix well
  6. Add dry ingredients in two additions, alternating with sour cream, beat just until combined.
  7. Preheat oven to 350 degrees and fill cupcake pan with liners
  8. Divide batter into liners and bake 15-18 minutes or until a toothpick inserted comes out clean
  9. Cool completely

Cherry Pie Filling

  1. Drain cherries, reserving the liquid
  2. Add water to measure 1 1/4 cups, add to small saucepan
  3. Add cornstarch and sugar to saucepan, and heat, whisking occasionally until mixture comes to bubble and thickens.
  4. Continue whisking so no lumps form and filling is smooth
  5. Remove from heat and add lemon juice and almond extract, fold in cherries.
  6. Cool completely. Store leftovers in fridge
  7. To fill cupcake, use a small knife and cut out a cone shape from the middle of the cupcake, fill


  1. Pour whipping cream into a large bowl and beat on medium until it starts to thicken
  2. Gradually add powdered sugar, beat on high until stiff peaks form {be careful not to overbeat}
  3. Fold in vanilla
  4. Fit a decorator bag with a #1M Large Round Tip and fill with whipping cream
  5. Pipe onto filled cupcake
  6. For chocolate curls, use a vegetable peeler to "peel" chocolate. I used a Hershey's candy bar, but any chocolate bar will work. It's work best if the chocolate is firm, but a bit warm.
  7. Top with a cherry


You could also use a chocolate cake mix and canned cherry pie filling, but if you have a little extra time, you won't be disappointed if you make them from scratch.

Looking for more recipes to use Cherry Pie Filling? Check out our list on Pocket Change Gourmet!

Linking to…Gooseberry Patch

Now it’s your turn…show off your cupcake creations! I’d appreciate a link back and be sure to check out the other cupcakes!

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