Black Forest Cupcakes

These black forest cupcakes are full of chocolate, cherries, and whipped cream cheese. These moist chocolate cupcakes are filled with a cherry cinnamon pie filling. They are dunked in chocolate and topped with whipped cream cheese. They are super decadent!

Black forest cake/cupcakes are full of chocolate, cherries, and a whipped cream. This recipe has all of these in the cupcakes!

Instead of a whipped cream, there is a whipped cream cheese. The tang of the cream cheese pairs well with the cherries.

If you are looking for more summer recipes, try roasted cherry brownies, peach cobbler cake, and strawberry semi-naked cake.

Why You Will Love This

• Easy to make- These cupcakes are super easy to make! It is much easier than make a full layered black forest cake.
• Filled cupcakes- You can’t resist a filled cupcake!
• Cinnamon cherry pie filling- I made a cherry pie filling but it is loaded with cinnamon for extra flavor.
• Chocolate ganache- These cupcakes are dunked in chocolate!
• Whipped cream cheese- This tastes so good! Even better than whipped cream.

Ingredients

These are some notes about the ingredients used.

• Room temperature dairy ingredients- Pull these out 2 hours before baking.
• Dutch process cocoa powder- I used this one. Dutch process cocoa powder leads to a richer chocolate flavor.
• Buttermilk- Use fresh buttermilk from the store. See substitutions.
• Oil- You can use canola, vegetable, or olive oil.
• Hot water- You can also use hot coffee. I always use hot water.
• Cherries- I used sweet cherries. You can use frozen for the filling. Let them thaw first.
• Cream cheese- Use full fat cream cheese.

Step By Step Instructions

Here are the steps to make the cupcakes, filling, and the whipped cream cheese.

STEP 1: First, line the cupcake tin with cupcake liners. You need cupcake liners for this recipe.

STEP 2: Next, mix the dry ingredients. Make sure to sift the flour and cocoa powder to avoid any lumps. Whisk it all together.

STEP 3: Mix the wet ingredients together. Save the hot water for the fourth step. After mixing the wet ingredients, add to the dry. Mix until combined.

STEP 4: Then, slowly add in the hot water. Go slowly to not to overcook the eggs.

STEP 5: Next, pour the cupcake batter into the cupcake liners. Fill 2/3rds full. Then, bake for 18-20 minutes. Let these cool completely.

STEP 6: Cherry pie filling. Mix all of the ingredients into a saucepan. Mix and heat on medium heat. Once the cherries are softened, mash them with the back of a wooden spoon. Heat until thickened.

STEP 7: Whipped cream cheese. Beat the cream cheese and the powdered sugar together. It should be creamy with no lumps remaining. Add in the vanilla.

STEP 8: Beat heavy cream until stiff peaks form. Then, add the whipped cream to the cream cheese mixture. Fold very gently. Then, freeze until it is more solid.

STEP 9: Cut a hole in the cupcake 2/3rds down. Fill it with the cherry pie filling. Dunk it in the chocolate ganache. Then, top it with whipped cream cheese.

Baking Tips

When you are making the cupcakes, make sure not to overmix the batter. Mix just until combined. If you overmix it can affect the texture and the rise.

The cherry pie filling should be cooked just until thickened. Then, remove it from the heat and remove it from the hot pan.

The whipped cream cheese will be very soft before you freeze it. Freezing it is essential before you decorate.

Next, if the whipped cream cheese gets too soft while decorating, put it back in the freezer.

How To Get The Swirl

First, top the cupcakes with the frosting. Then, go around the sides of the frosting, and smooth the top.

Next, dip an offset spatula in the juice from the cherry pie filling. Swirl it in the whipped cream cheese. Place them back in the freezer to get firm before serving.

Substitutions

• Buttermilk- If you can’t find buttermilk, mix 1/2 cup cows milk with 1/2 TBSP of lemon juice. Then, let it sit for 10 minutes before using.
• Other fruit- If you don’t like cherries, you can use strawberries, berries, apples, peaches, etc.
• Cocoa powder- You can use regular cocoa powder, they won’t be as dark in color like mine.

FAQ

Storing and Freezing

Store these black forest cupcakes in the fridge in an air tight container for up to 5 days.

Freezing

You can freeze these cupcakes before you fill them. Wrap them in cling wrap and store up to 30 days in the freezer. Thaw for 1 hour before you decorate.

Other Cupcake Recipes To Try

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