Featuring chocolate cupcakes with cherry filling, cherry liqueur, a whipped cream frosting, and a cherry on top, these Black Forest Cupcakes are rich, decadent, and incredible in taste and texture!

A black forest cupcake topped with frosting

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Decadent Black Forest Cupcakes

If you’re looking for a cupcake recipe to impress, you’ve found it.

This black forest cupcake recipe isn’t a quick recipe because of the 4 different elements (cupcakes, cherry filling, frosting, and topping), but each one isn’t difficult and the end result is stunning and delicious!

We love the black forest flavor combo, as you likely noticed in our boozy black forest milkshake and black forest sundae recipes, but these cupcakes are a black forest dessert showstopper. They’re definitely closer to traditional black forest cake, with a moist cupcake base and cherry filling.

Why You’ll Love These Chocolate Cupcakes with Cherry Filling

Here are a few reasons why we love these black forest cupcakes.

Perfect combination of flavors. Between the rich chocolate cupcakes, cherry filling with cherry liqueur, and chopped dark chocolate, these cupcakes have the perfect balance of chocolate and cherry flavors.
Rich and decadent. These cupcakes are definitely decadent and perfect for any celebration. Not to mention rich and moist.
Simple to prepare. While I won’t say these are quick cupcakes to prepare, they are simple. No crazy steps or equipment are needed, just some patience and cooling time.

A black forest cupcake with the wrapper half pulled down

Ingredients Needed

Don’t let the long ingredient list fool you – these chocolate cupcakes with cherry filling are made primarily with pantry staples.
(Scroll below to the printable recipe card for details and measurements.)

All-Purpose Flour – Spooned and leveled.
Cocoa powder – Adds the chocolate flavor to the cupcakes.
Instant espresso powder – Recommended to enhance the chocolate flavor but optional.
Baking powder & baking soda – Help the cupcakes rise.
Salt – Balances out the sweetness.
Vegetable oil – Helps keep the cupcakes moist.
Sugar – For sweetness.
Eggs – Provides structure to the batter.
Sour cream – Adds extra moisture and a bit of flavor.
Milk – Whole or 2% will work.
Cherry Filling – Fresh cherries, sugar to balance the tart cherries, cherry liqueur, cornstarch to thicken the filling, and water.
Frosting – Heaving whipping cream, powdered sugar, water, and unflavored gelatin (this is optional, but it does help the frosting hold its form.)
Topping – Dark chocolate and dark sweet cherries and best here.

How to Make Black Forest Cupcakes

While this isn’t a quick recipe, it is a fairly easy one. Just have a bit of patience and you’ll have these decadent cupcakes ready in no time.
(Scroll below to the printable recipe card for details and measurements.)

Make the cupcake batter. Combine the dry cupcake mix ingredients in a large bowl. In another bowl, beat the oil, sugar, and eggs until mixed then add the sour cream, milk, and vanilla. Blend until fully incorporated. Slowly add the dry ingredients, mixing until combined.
Bake. Fill each muffin liner 3/4 full. Bake at 350F for 18 to 20 minutes. Allow to cool completely.
Make the filling. Combine the chopped cherries, sugar, cornstarch, and water in a saucepan. Bring to a boil then simmer for 6-8 minutes until it thickens. Remove from heat and stir in the cherry liqueur. Allow to cool.
Make the frosting. Mix the gelatin and water in a bowl. Allow to bloom for 2-3 minutes, then microwave for 15-20 seconds until the gelatin dissolves. Cool to room temperature. Beat the heavy cream for 5 minutes until it thickens, then gradually add a teaspoon of sugar at a time until soft peaks form. Add the gelatin in a bit at a time and continue whipping until stiff peaks form. Transfer to a piping bag.
Fill the cupcakes. Use a cupcake corer to create a cavity in each cupcake. Fill with a teaspoon of cherry filling, then pipe on the whipped cream frosting.
Enjoy. Top with chopped chocolate and a whole cherry. Drizzle with excess cherry juice filling if desired. Serve or refrigerate.

A black forest cupcake cut in half to show the cherry filling

Tips & Variations

Here are a few tips for making these decadent black forest cupcakes.

What’s the purpose of the espresso powder? Espresso powder doesn’t make the cupcakes taste like coffee, but rather intensifies the chocolate flavor. But you can omit it if preferred.
Avoid overmixing. Be sure to stop mixing once the wet and dry ingredients are fully combined to avoid dense cupcakes.
Can I use frozen cherries? If fresh cherries are not available, you can use frozen (thawed) cherries for the cherry filling and maraschino cherries for the topping.
Leave out the alcohol. Cherry liqueur adds a robust and deep cherry flavor to the filling, but you can leave it out if needed.
Omit the gelatin if desired. The gelatin is used to stabilize the whipped cream, allowing it to hold its shape while frosting and serving. However, you can omit the gelatin if you prefer. It won’t alter the taste of the cupcakes.
Chill if not serving. If you’re not serving these immediately, be sure to stick them in the fridge to chill until you’re ready.

Proper Storage

These cupcakes can be stored in an airtight container in the refrigerator for up to 2-3 days. Before serving, let them sit at room temperature for an hour. Freezing them is not recommended.

More Cupcakes To Try:

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Black Forest Cupcakes

Print Recipe Rate Recipe Pin Recipe

Prep Time 50

Cook Time 30

Total Time 1 20

Servings: 12 cupcakes

Ingredients

FOR THE CUPCAKES

1 cup all-purpose flour
1/3 cup cocoa powder
1 tablespoon instant espresso powder (optional, but recommended)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup vegetable oil
1 cup granulated sugar
2 large eggs
1/2 cup sour cream
1/3 cup milk
2 teaspoons vanilla extract

FOR THE CHERRY FILLING

1 & 1/2 cups cherries , pitted and quartered
1/4 cup granulated sugar
1 tablespoon cornstarch
2 tablespoons water
3 tablespoons cherry liqueur

FOR THE FROSTING

3 teaspoons unflavored gelatin
1/4 cup water
3 cups heavy whipping cream , chilled
1/4 cup powdered sugar

FOR THE TOPPING

1/4 cup dark chocolate , finely chopped
12 fresh whole cherries (dark sweet cherries)

Instructions

Preheat your oven to 350 degrees F. Line a muffin pan with muffin liners and set it aside.
In a medium mixing bowl, stir together the all-purpose flour, cocoa powder, instant espresso powder, baking powder, baking soda, and salt until well combined.
In a large mixing bowl, use a hand mixer to combine the vegetable oil, granulated sugar, and eggs. Add the sour cream, milk, and vanilla extract, and blend until the mixture is fully incorporated.
Gradually add the dry mixture to the wet mixture, mixing until well combined. Be careful not to overmix.
Fill each muffin liner about three-quarters full.
Bake for approximately 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool completely. Meanwhile, prepare the cherry filling and whipped cream frosting.
In a medium saucepan, combine the chopped cherries, granulated sugar, cornstarch, and water. Bring the mixture to a boil, then let it gently simmer for 6-8 minutes until it thickens. Remove from heat, stir in the cherry liqueur, and let it cool completely.
In a small microwave-safe bowl, mix the unflavored gelatin and water to remove any lumps. Let it bloom for 2-3 minutes, then microwave for 15-20 seconds until the gelatin is completely dissolved. Allow it to cool to room temperature.
In a large mixing bowl, add the chilled heavy whipping cream and mix using a hand mixer for about 5 minutes, until it slightly thickens. Gradually add a teaspoon of sugar at a time while continuing to whip until soft peaks form.
Add the prepared gelatin to the whipped cream little by little, and continue whipping until stiff peaks form. This entire process should take approximately 12-13 minutes.
Transfer the stabilized whipped cream to a piping bag fitted with a round tip nozzle, and secure the other end with a clamp.
To create a cavity in each cupcake, use a cupcake corer or the back of a decorating nozzle to scoop out the center. (Enjoy the leftover piece of cupcake!)
Fill the cavity with a teaspoon of the prepared cherry filling.
Pipe the whipped cream onto the cupcake. Sprinkle with chopped chocolate and place a fresh whole cherry on top. Drizzle the excess juice from the cherry filling over the frosting. Eat and enjoy!

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Dessert

Cuisine: American

Keyword: black forest cupcake recipe, black forest cupcakes