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Black Forest Cupcakes

Welcome to Cupcake Tuesday! I’m so excited you are here! Be sure to check out the ALL NEW Cupcake Heaven page! And if you are in need to a special cupcake design, use the “Be a Hero” area!

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 HoosierHomemade.com. 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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  1. I am wondering if I could make the cupcakes a few days before I need them and freeze or refrigerate them and the day of serving I could make the filling and frost them?

    1. Hi Julie, Yes that’s totally fine.
      Happy Baking!

  2. Marsha Meyer says:

    Soured cream or sour cream please?

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  4. wow these are amazing thank you

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  6. I’m in love with these pretty cupcakes and I’ll share my afternoon with them, per sure! I don’t know how many I ‘ll be able to eat but I won’t waste any of them, that’s sure! Thanks for this nice greedy idea 🙂

  7. Regarding the filling, are you supposed to add the liquid or the cherries itself? Im quite confused, sorry.

    1. Hi Trixie, the amount of filling will depend on the cherry filling. If you make your own following the directions, it’s pretty thick and you would be adding both cherries and the liquid (although it’s really not liquid, it’s more than thick syrup). But you can also use store bought filling and it’s not as thick.
      Happy Baking!

  8. cupcakelover says:

    How many does this make?

    1. Hi Kristina, the recipe will make 24-36 cupcakes. Thanks for stopping by!

  9. These look amazing!! I’m not a huge fan of cherries but for some odd reason I love black forest cake – maybe because it’s associated with happy childhood memories for me 🙂

  10. Seriously, you are killing me… I literally have to try everything you make! This one especially!! Mmmmm!!!

  11. oh my!! i gained 10 lbs just looking at these!!
    i have to make them!!
    thank so much for sharing !!!

    1. I’m thrilled you like the cupcakes, Ann! They are my all time favorites!

  12. These look fantastic, and I don’t even normally like cherry and chocolate together! I was wondering though, can you substitute the canned cherries for fresh cherries, and if so, do you know how many fresh cherries you would need to use? I was almost going to make a version similar to yours above this sometime this week, but only have fresh cherries in the house and really don’t want to go back to the store. Let me know! 🙂 (Since I wasn’t sure about using fresh cherries and how I would do it I decided to stick with my go to favorite: Chocolate Raspberry cupcakes, but if I have enough fresh cherries and can use them, this would be an option too…).

    1. Hi Stacy, yes, you can certainly use fresh or frozen cherries, you will need 16 oz. the only thing with frozen or canned, it the juice. So maybe use some cherry juice if using fresh cherries.
      Let me know what you come up with.

      1. Thanks! It sounds like it would probably just be quicker to go to the store and get some canned cherries… especially by the time I pit them all. 😉

    1. Thanks Barbara! It’s a good thing I only made 6 for the post, because I probably would have eaten them all!

    2. What kind of flour is best for this recipe?

      1. Hi Kathy, all-purpose flour is fine to use in cupcakes

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