These easy black forest cupcakes are moist chocolate cupcakes that are filled with a cherry pie filling. They're topped with the best stabilized whipped cream frosting, chocolate shavings, and a cherry!
This post is sponsored by Lifeway. However, all thoughts and opinions are my own. Thank you for supporting the brands that make Ginger Snap's Baking Affairs possible!
These chocolate cherry cupcakes use my best chocolate cake recipe to create the perfect bite between chocolate and cherries.
I used frozen cherries to make the sweet cherry filling, but you could definitely use fresh cherries. So even if it's not cherry season, you can still make these cupcakes!
Looking for more chocolate desserts? Then check out these: mini black forest cheesecakes, triple chocolate cupcakes, and dark chocolate brownies.
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Why You'll Love These Cupcakes
- You can taste both chocolate and cherry with every bite.
- They're filled with a homemade cherry filling.
- The fresh whipped cream frosting is smooth and stable.
- The chocolate flavor shines alongside the cherries.
- The cupcakes are soft, moist, and super chocolatey!
These truly are decadent black forest cupcakes and they're so easy to make!
You could serve them at a party, for a holiday gathering, or any special occasion.
Lifeway Kefir
Lifeway Kefir is a tart and tangy cultured milk smoothie that is packed full of protein and calcium. Each cup contains 12 live and active cultures too.
Not only is Lifeway Kefir my top choice to replace any recipe that calls for milk because of the moisture it adds to baked goods, but also because it's made with natural ingredients. Using high quality ingredients, especially with baking, is so important.
For these cupcakes I used Lifeway Kefir Plain Lowfat Milk in the cake batter.
Check out these chocolate raspberry cupcakes and Oreo pop tarts I made using Lifeway milk too!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Cherries: I used frozen, but you could also use fresh black cherries. Be sure to use a cherry pitter if using fresh.
- Corn Starch: This helps the fresh cherry filling to thicken while cooking.
- Flour: I used all purpose flour. Be sure to properly measure your flour (check out "Expert Baking Tips" below).
- Cocoa Powder: I used unsweetened cocoa powder but you could also use any dutch-processed or natural cocoa powder (like Hershey's).
- Lifeway Kefir Plain Lowfat Milk: This adds moisture and creaminess to the cake.
- Cream Cheese: Using cream cheese helps to stabilize the whipped cream frosting. Be sure to use the brick-style cream cheese and not the one from a tub.
- Heavy Whipping Cream: Be sure not to use heavy cream, for they are not the same
- Chocolate Shavings: I just used some chocolate chunks that I cut up really small. You could also use a chocolate bar or chocolate chips.
Instructions
Here are the step by step instructions on how to make this black forest cupcake recipe.
Step 1: Make the filling. In a small saucepan over medium heat, combine the cherries, sugar, corn starch, lemon juice, and vanilla extract. Stir occasionally until boiling.
Once boiling, continue to mix until thickened. Cool completely in the refrigerator.
Step 2: Dry ingredients. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
Step 3: Wet ingredients. In a large mixing bowl, whisk together the egg, Lifeway Kefir milk, warm water, oil, and vanilla extract.
Step 4: Combine the ingredients. Add the flour mixture into the wet ingredients and whisk until combined.
Step 5: Bake. Fill the cupcake liners ½ way full (about 2 tablespoons) and bake for 15-18 minutes. Let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack.
Step 6: Make the frosting. In a large bowl of an electric mixer using the paddle attachment, beat the cream cheese on high speed until smooth. Then, add the powdered sugar and vanilla extract and mix until combined.
Add the heavy whipping cream a ½ cup at a time until a thick consistency forms (at med-high speed). Once all has been added, beat for an additional 1-2 minutes.
Assembling The Cupcakes
Make sure the cupcakes have completely cooled before assembling and decorating.
Use a piping tip to carefully cut out the centers. Spoon the cherry filling into the center of the cupcake.
Place the frosting in a piping bag and frost the cupcakes. I used the Wilton 6B piping tip.
Top each cupcake with the extra cherry filling and sprinkle on some chocolate shavings.
Storage Tips
Keep any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
Expert Baking Tips
- Cherry Filling: Make the cherry pie filling first so it has plenty of time to cool before filling the cupcakes.
- Baking Pan: Prep a 12-count muffin pan with cupcake liners.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Cupcake Batter: Evenly divide the batter amongst the cupcake liners, only filling them ½ way full (about 2 tablespoons).
- Assembling: Use a piping tip to carefully core out the centers of each cupcake. Then spoon in the cherries into each hole.
Recipe FAQs
Absolutely! Using either fresh or frozen cherries works great!
Yes you can! Place the cooled cupcakes inside of a ziploc bag or an airtight container and keep them on the counter. Make the homemade frosting the day of, decorate, and serve. I'd also recommend making the cherry filling the day before too.
I don't recommend it for the filling. The flavor is so different compared to fresh or frozen cherries. You could always top your cupcakes with one if you'd like!
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cupcake Recipes
📖 Recipe
Easy Black Forest Cupcakes
Equipment
- 12-count muffin pan
- Mixing Bowls
- Electric Stand Mixer
- Saucepan
- Piping Bag & Tips
Ingredients:
Cherry Filling
- 1 ½ cups cherries, fresh or frozen
- 3 tablespoons sugar
- 3 teaspoons corn starch
- 2 teaspoons lemon juice
- ½ teaspoon vanilla extract
Chocolate Cupcakes
- 1 cup all-purpose flour
- 1 cup sugar
- ¼ cup plus 2 tablespoons unsweetened cocoa powder, sifted
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ½ cup Lifeway Kefir Plain Lowfat Milk
- ⅓ cup warm water
- ⅓ cup vegetable oil (or canola)
- 1 teaspoon vanilla extract
Whipped Cream Frosting
- 8 ounces block-style cream cheese, room temperature
- 1 cup powdered sugar
- 1 ½ teaspoons vanilla extract
- 2 cups heavy whipping cream
- chocolate shavings (optional)
Instructions:
Cherry Filling
- Combine the cherries, sugar, corn starch, lemon juice, and vanilla extract in a small sauce pan and cook over medium heat until boiling, stirring occasionally. Once boiling, continuously stir the mixture until thick.
- Remove from the heat and transfer the cherry filling to a glass bowl. Cool completely in the refrigerator.
Chocolate Cupcakes
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners. Set aside.
- In a medium-sized bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, whisk together the egg, Lifeway Kefir milk, water, oil, and vanilla extract. Add the flour mixture to the wet ingredients and whisk until combined.
- Fill the cupcake liners ½ way full (about 2 tablespoons) and bake for 15-18 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean. Allow them to cool in the pan for 10 minutes and then transfer them over to a wire rack to finish cooling.
Whipped Cream Frosting
- In the bowl of an electric stand mixer using the paddle attachment, beat the cream cheese on high speed until soft and creamy. Add the powdered sugar and vanilla extract and mix on medium speed until thick (about 30 seconds).
- Slowly add the heavy whipping cream (about ½ cup at a time) and beat on med-high speed until a thick consistency starts to form. Continue adding a ½ cup of the cream at a time until you have no more left and beat the frosting for an additional 1-2 minutes with smooth and creamy.
Assemble
- Once the cupcakes have cooled, use a piping tip (or a small sharp knife) to carefully cut out the centers. Be careful not to go through the bottom of the cupcake. Fill each cupcake with the cherry filling.
- Frost the cupcakes. I placed the frosting in a piping bag and used the Wilton 6B piping tip. Top each cupcake with the extra cherry filling and sprinkle on some chocolate shavings (I just finely cut chocolate chunks).
- Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes:
- Cherry Filling: Make the cherry pie filling first so it has plenty of time to cool before filling the cupcakes.
- Baking Pan: Prep a 12-count muffin pan with cupcake liners.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Cupcake Batter: Evenly divide the batter amongst the cupcake liners, only filling them ½ way full (about 2 tablespoons).
- Assembling: Use a piping tip to carefully core out the centers of each cupcake. Then spoon in the cherries into each hole.
Easy to follow recipe. Came out looking beautiful and super delicious. Will definitely make again!
I'm so glad, Crie! These are such fun cupcakes to make and I'm happy to hear you loved them!