Black Forest Cupcakes!

Yield: 16-20 cupcakes

Black Forest Cupcakes

Black Forest Cupcakes

These Black Forest Cupcakes are a smaller version of the cake. The cupcakes are made with a decadent chocolate sponge, filled with black cherry jam and topped with sweetened whipped cream, shaved chocolate, and black cherries.

Prep Time 15 minutes
Cook Time 15 minutes


Black Forest Cupcakes

  • 50g (½ cup) cocoa powder
  • 240ml (1 cup) boiling water
  • 175g (1 ⅓ cups plain (all-purpose) flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 115g (½ cup) unsalted butter, softened
  • 200g (1 cup) granulated white sugar
  • 2 large eggs
  • 2 tsp vanilla extract


  • 3 tbsp black cherry jam, optional


  • 300ml (1 ¼ cups) double (heavy) cream
  • 4 tbsp icing (powdered) sugar
  • 16-20 fresh cherries
  • dark chocolate


  1. Preheat oven to 190°C/375°F/Gas Mark 5. Grease or line a muffin tray with paper liners.
  2. In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.
  3. In another bowl, sift or whisk together the flour, baking powder, and salt
  4. Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
  5. Fill each cupcake with batter to around two-thirds full. Bake for about 16 – 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not overbake or the cupcakes will be dry.) Remove from oven and allow to rest for 5-10 minutes before transferring to a wire rack to cool completely.
  6. When the cupcakes have cooled. Core the cupcake with a knife or a cupcake corer, then spoon black cherry jam into the cupcakes to taste. i.e. more for a stronger taste. Replace cupcake cores.
  7. Whip up the cream, adding 4 tbsp of icing sugar, to slightly under firm peaks. Using a star piping tip, pipe whipped cream onto each cupcake.
  8. Take a few chunks of dark chocolate and either shave or grate onto the cupcakes.
  9. Serve immediately or store in the fridge for a maximum of 2-3 days. The cupcakes can be frozen without the filling and toppings.


If you do not have any black cherries to top off each cupcake, you can substitute fresh cherries for canned or glacé (maraschino) cherries, but this will completely change the overall flavour.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 298Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 60mgSodium: 124mgCarbohydrates: 39gFiber: 1gSugar: 27gProtein: 3g

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