Black Forest Cupcake Recipe

This black forest cupcake recipe is everything you’ve been dreaming 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 box 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.

I am a HUGE fan of semi-homemade options! As a mom of three, sometimes I don’t always have the time to whip up a cake from scratch. with a few additions , but added additional cocoa powder to make it extra delicious. These are good and easy to make.

The homemade whipped cream recipe that I use is an absolute staple in my house, but you can easily just use 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 your special treat.

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 mixing bowl, add heavy whipping cream and sugar. Beat well until mixture is stiff. Place into a piping bag fitted with a 1M tip. Pipe topping onto cupcakes and add a cherry on top. Serve. Refrigerate any leftovers.

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!