These decadent black forest cupcakes are perfectly chocolatey with a soft and moist crumb and that cherry pie filling. They have the perfect balance of sweetness and tart and richness and lightness. The creaminess of the frosting and the texture of the cherries make eating this cupcake a party in your mouth. The chocolate cake is an authentic black forest cake made with egg whites, very little chocolate and no butter. It’s not overly sweet, yet still rich, moist and full of flavour.

The filling of these black forest cupcakes begins with sour cherries from the Black Forest region of Germany that have been soaked in a clear cherry brandy called Kirschwasser. And finally, the whipped cream is light, not too sweet and is garnished with chocolate shavings and a cherry. To assemble these black forest cupcakes, cored the centre of each cupcake with a small serrated knife then filled each hole in the cupcakes with the Kirschwasser-soaked cherries until they were overflowing.

The fresh whipped cream was piped onto the top of each cupcake and then rimmed with chocolate shavings. Finally, a fresh, locally grown cherry was placed on top of the whipped cream. The texture of this cupcake is lighter compared to the regular black forest cake. These black forest cupcakes are perfect as an afternoon tea, with a cup of coffee or tea and it is finished with the top being fluffy whipped cream and shredded chocolate.


  • 1 cup (120 grams/ 4.2Oz) all-purpose flour
  • 1/4 cup plus 2 tablespoons unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (100 grams/ 3.5Oz) granulated sugar
  • 1/2 cup (104 grams/ 3.6Oz) brown sugar
    1/3 cup (78ml) oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup (118ml) buttermilk
  • 1/2 cup (118ml) boiling water
  • 1 teaspoon instant espresso powder

For the cherry filling:

  • 2 cups pitted and halved sweet cherries
  • 1/4 cup (50grams/ 1.75Oz) granulated sugar
  • 1/4 cup (60ml) water
  • 2 tablespoons cornstarch
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon vanilla extract

For the whipped cream:

  • 2 tablespoons water
  • 1 and 1/2 teaspoons unflavored gelatin
  • 1 and 1/2 cups heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350°F. Line two 12-count cupcake pans with 16 cupcake liners and set aside.
  2. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar and brown sugar until well combined.
  3. Add in the oil, egg, vanilla extract, and buttermilk and mix until just combined.
  4. Add the instant espresso powder into the boiling water and mix until dissolved, then add to the mixing bowl.
  5. Mix with the rest of the ingredients until well combined, making sure not to overmix the batter.
  6. Evenly distribute the batter between all 16 cupcake liners, making sure to only fill them a little over halfway full.
  7. Bake at 350°F for 18-20 minutes or until a wooden toothpick inserted into the cupcakes comes out clean.
  8. Remove from the oven and carefully remove the cupcakes from the pan. Transfer the cupcakes to a wire rack to cool.
    To make the cherry filling:
  9. Add the cherries, granulated sugar, lemon juice, water, and cornstarch to a saucepan and mix until well combined.
  10. Heat over medium heat, stirring often, until the mixture has thickened. Remove from the heat and stir in the vanilla extract, then set aside to cool.
    To make the whipped cream:
  11. Pour the water into a small bowl and sprinkle the unflavored gelatin on top. Allow to sit for a few minutes.
  12. Transfer to the microwave and microwave for a few seconds until the gelatin has dissolved. Stir well and set aside to cool for a few minutes.
  13. In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer.
  14. Add the heavy whipped cream, powdered sugar, and vanilla and mix on medium speed until it starts to thicken.
  15. Turn the mixer to low, slowly pour in the gelatin, then continue mixing at medium-high speed until stiff peaks form.
    To make the cupcakes:
  16. Once the cupcakes and cherry filling have cooled, use a knife to cut out a hole in the centre of each cupcake.
  17. Scoop about 1-1.5 tablespoons of the cherry filling into each cupcake. Then pipe the whipped cream on top.
  18. Garnish with chocolate shavings and a cherry on top.