Black Forest Cupcake Recipe

This black forest cupcake recipe is everything you’ve dreamed of as a chocolate lover. A chocolate cupcake with a cherry filling? Yes, please! This cupcake recipe will show you how to spruce up a boxed cake mix and turn it into something show-stopping.

I am such a fan of cupcakes for holidays. Cupcakes with cream fillings, maple bacon cupcakes, carrot cake cupcakes, popcorn cupcakes, penguin cupcakes made with Oreos, gluten free cookies and cream cupcakes, strawberry cheesecake cupcakes… and more. I can go on and on!

But today we are talking about cherry desserts and these black forest cupcakes are one of our favorite options to make when we are craving this flavor profile.

The homemade whipped cream recipe I use is an absolute staple in my house, but you can easily just use a thawed tub of Cool Whip if you want to save some time. Whatever you decide, consider using a piping bag to really add that beautiful finished touch to these moist chocolate cupcakes. What an easy way to enjoy a traditional German dessert.  

Black Forest Cupcake Ingredients

• 1 box, 15.25 oz, chocolate cake mix ingredients to make cake
• 1/2 cup unsweetened cocoa powder
• 1-1/2 cups heavy whipping cream
• 1/4 cup sugar
• cherry pie filling -a can of cherry pie filling is 21 oz, and you will use about half the can for this.
• Maraschino cherries in juice

How To Make Black Forest Cake Cupcakes

Add cake mix to a bowl and mix in cocoa powder. Add additional ingredients necessary to make cake and follow remaining package directions. Use a 3 tablespoon portion scoop to fill cupcake liners. Bake according to cupcake instructions on the box. Let cool completely.

Use an apple corer to remove the center of the cupcake. Set aside the center hole. Spoon 2 whole cherries from the pie filling into each cupcake. Place the cupcake center on top.

Drain maraschino cherries and use a pastry brush to brush juice onto the top of the cupcakes.

In a large mixing bowl and using your whisk attachment, add heavy whipping cream and sugar. Beat well until the mixture is stiff. Place into a piping bag fitted with a 1M tip. Pipe topping onto cupcakes and add a cherry on top. Serve.

This recipe makes 24 cupcakes! I hope you enjoy how easy it is to make this special treat. You could also make a boxed version without stuffing it with the cherry pie filling… or you could take the few extra steps to add in this fun SURPRISE for your family and friends! 

Tips and Variations:

• If you don’t want to make fresh whipped cream, you could alternatively use Cool Whip. But as a heads up, homemade frosting is really easy to make. 
• On top of each cupcake, add shaved chocolate. Chocolate shavings make these cupcakes look really special. 
• If you want to make more of a chocolate buttercream, consider adding melted chocolate chips to the whipping cream. 
• Use room temperature ingredients. 
• If you don’t have cherry pie filling, try cherry jam instead. It won’t be as sweet, but the jam pairs nicely with classic black forest cake. 
• Looking for a different flavor profile? Add a dash of cherry liquor or cherry brandy to the rich chocolate cake mixture before baking. 
• Cool on wire racks.
• Store leftovers in an airtight container for up to 5 days.
• When starting with boxed cake mix, always add a tablespoon of vanilla extract to imitate that “homemade” feel. 

The next time you are in the mood for dark chocolate and tart cherries, try this simple cupcake hack. The best part about this dessert is you don’t have to wait for cherry season to enjoy it since we aren’t using fresh cherries as the base. 

• 5-Minute No Bake Cherry Cheesecake Dip Recipe
• Cherry Pie Cookie Cups Recipe