Black Forest Cupcakes
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Black Forest Cupcakes are the million-dollar dessert for your next celebration! Rich chocolate cupcake, juicy cherry pie filling, sweet whipped cream frosting, flaky shaved chocolate topping, and the gorgeous cherry on top? Irresistible! Try this for your Valentine’s Day dessert or treat a loved one!
Sure, these are great for Valentine’s Day, but even better? Mother’s Day dessert, look no further! My Mom loved these cupcakes, and seriously who wouldn’t? A chocolate cupcake with a cherry pie filling, topped with sweetened whipped cream and chocolate, yeah no one could turn it down.
Black Forest Cupcakes
Have you ever had a towering slice of layered Black Forest Chocolate Cake? It ruins all other chocolate cakes for you. The combination of chocolate and cherry is always delicious, but the textures in a cake make it even more drool-worthy. These decadent Black Forest cupcakes are perfectly chocolatey with a soft and moist crumb and that cherry pie filling, well try not to eat it by the spoonful before you fill the cupcakes.
In a way, these remind me of a ding-dong type cupcake but with of course the bonus of that delicious filling. I’ll take juicy cherry pie filling over cream filling any day!
I think they would also be good with a raspberry or strawberry pie filling if you are wanting to switch it up a bit but try the cherry version at least once. It’s a classic for a reason!
Everyone is going to love the surprise pie filling inside! These cupcakes are perfect for partiesāand adults especially love the Black Forest flavor. We like to make them for my mom’s birthday and Mother’s Day, and the chocolate-cherry combo is also perfect for Valentine’s Day!
I recommend serving with a tall glass of cold milk! Enjoy!
Now let’s see what’s inside…
Follow Easy Cooking Zone
Black Forest Cupcakes
Ingredients
Cupcake
- 3 oz bittersweet chocolate , finely chopped
- 1/3 cup unsweetend cocoa powder (regular or Dutch-processed)
- 3/4 cup hot water
- 3/4 cup bread flour
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 cup + 2 Tbsp canola oil
- 2 large eggs
- 2 tsp white vinegar
- 1 1/2 tsp vanilla extract
Filling and Topping
- 1 1/4 cups cherry pie filling , store bought or homemade
- 1 1/2 cups heavy cream
- 1/4 cup granulated sugar
- Finely chopped chocolate or real chocolate sprinkles , for garnish
Instructions
- Preheat oven to 350 degrees. Place the chopped chocolate and cocoa powder in a medium bowl, then pour hot water over chocolate mixture and whisk until smooth. Transfer bowl to refrigerator and chill 20 minutes, stirring once halfway through chilling, until cooled (or 10 in freezer stirring once).
- Meanwhile, in a mixing bowl, whisk together flour, granulated sugar, salt and baking soda. In a separate mixing bowl, whisk together canola oil, eggs, vinegar and vanilla. Pour chocolate mixture into oil mixture and stir until well combined, then add flour mixture and whisk until smooth.
- Divide batter evenly among 12 paper lined muffin cups (about 1/4 cup in each). Bake in preheated oven until toothpick inserted into center comes out clean, 17 - 19 minutes. Allow cupcakes to cool in baking tin several minutes then transfer to a wire rack. Cool completely.
- Cut a hole in the centers of each cupcake (big enough to fit 1 1/2 Tbsp filling, mine was slightly heaping out the top). Add about 1 1/2 - 2 Tbsp cherry pie filling to holes in cupcakes.
- In a mixing bowl, using an electric hand mixer, whip heavy cream on high speed until soft peaks form. Add 1/4 cup granulated sugar and whisk until stiff peaks form.
- Pipe whipped cream over cupcakes then top each with a cherry and garnish with finely chopped chocolate or sprinkles. Store in an airtight container in refrigerator, allow to rest at room temperature about 20 minutes before serving.