You’re going to love these cupcakes from the Black Forest!
They taste like the classic Black Forest Cake, but in a cute cupcake shape. They’re rich, chocolatey, and topped with the right amount of whipped cream, cherries, and chocolate shavings.
I make these to show off, but I also want to keep it fun and simple.
They’re great for family gatherings, parties, or just because you want something rich.
Bonus?
The kids will think these are fancy bakery cupcakes, but you know the secret: you can make them at home!
Things You Will Need
- Bowls for mixing
- Whisk or use an electric mixer
- Spoons and cups for measuring
- Spatula
- A muffin tin
- Liners for cupcakes
- A piping bag or a spoon (for whipped cream)
What You Will Need
For the Cupcakes:
- 1 cup of flour that can be used for anything
- 1/2 cup cocoa powder that isn’t sweet
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/2 cup of sugar in granules
- 1/2 cup of brown sugar
- 1/3 cup of oil from vegetables
- Two big eggs
- 1/2 cup of buttermilk
- 1 teaspoon of vanilla extract
- 1/4 cup of hot water
For the Top:
- 1 cup of heavy whipping cream
- 2 tablespoons of sugar in powder form
- 1 teaspoon of vanilla extract
- 12 cherries in a can or jar (or fresh if they’re in season!)
- 1/4 cup of chocolate shavings or small chocolate chips
How to Bake Black Forest Cupcakes
- Get your oven and pan ready
Set your oven to 350°F (175°C) before you start. Put cupcake liners in each cup of a muffin tin. - Combine the Dry Ingredients
In a big bowl, mix together the flour, cocoa powder, baking soda, and salt. - Mix the wet ingredients together.
Mix the sugar, oil, eggs, buttermilk, vanilla, and hot water in a separate bowl until smooth. - Mix the wet and dry ingredients together.
Add the wet ingredients to the dry ones. Mix until everything is just mixed.
- Put the cupcake liners in.
Put batter in each cupcake liner until it is about 2/3 full. - Bake
For 18 to 22 minutes, or until a toothpick comes out clean, bake. Let it cool all the way down. - Beat the cream
In a cold bowl, mix heavy cream, powdered sugar, and vanilla until soft peaks form. - Add decorations to the cupcakes
Put whipped cream, a cherry, and chocolate shavings on top of each cupcake.
Tips from the pros
- Let your eggs and buttermilk sit out for 15 to 20 minutes at room temperature before you bake them. This makes everything mix better!
- Don’t mix too much; just mix until everything is mixed in. If you mix them too much, they can become dense.
- Use fresh whipping cream. It’s so easy to make whipped cream at home, and it’s so much better than store-bought. For the best results, put your bowl and whisk in the fridge.
- Cherries on Top: If you’re using jarred cherries, blot them lightly with a paper towel before putting them on top so that extra juice doesn’t drip onto the whipped cream.
- Shave Your Chocolate: Use a vegetable peeler to make pretty, thin curls on a chocolate bar.
How to Prepare Ahead of Time
The day before, bake the cupcakes and put them in a container that won’t let air in.
For the best texture, whip the cream fresh the day you serve it.
Storing and using leftovers
You can keep cupcakes in the fridge for up to three days if you put them in an airtight container.
Whipped cream may lose some of its air over time, so it’s best to use it right away.
Changes and Substitutions
- No Buttermilk? Mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice.
- Want it to be boozy? Add a little kirsch (cherry liqueur) to the cupcake batter or drizzle it over the baked cupcakes.
- Extra Chocolatey: For an extra treat, mix mini chocolate chips into the batter.
- Different Toppings: For a fun twist, use raspberries or strawberries instead of cherries.
End
That’s it! These Black Forest Cupcakes are as pretty as they are tasty.
Your family will love these, and you might even sneak a second one for yourself!
Try these out and leave a comment to let me know how it goes.
Did you put your own spin on them?
I can’t wait to hear!
Have fun baking! 🎂🍒