Black Forest Cupcakes Recipe

Black Forest Cupcakes

The ULTIMATE Black Forest Cupcakes! Tender rich chocolate cupcakes laced with Kirsch and filled with black cherry conserve, then topped with a luxurious buttercream swirl and the obligatory cherry on top.

Chocolate cherry cupcakes

Gotta love the retro!

If you’re of a certain age, you will remember a time when Black Forest, as a flavour, was a huge deal. My memories of it involve it being served with a crazy amount of whipped cream. I kid you not, I swear there was more cream than cake! Was it just me??

Needless to say, I found all the cream a bit too much to enjoy and it put me off anything to do with Black Forest for a long time.

Then one day a friend shared some chocolate cherry cookies with me, and I rediscovered the beautiful flavours together! And guess what? I fell in love with it, and can finally see what all the fuss is about!

Black Forest cupcakes

I mean, don’t get me wrong. You know already by now I love my chocolate in all its forms, from cake and doughnuts to cookies and brownies. And cherries, well my Cherry Bakewell Blondies speak for themselves. So it was just a matter of time before I put them together to share with you, right?

And cupcakes… well, they just feel really special! Especially with a surprise filling and topped with a glorious swirl of buttercream. What’s not to like?

Chocolate cherry cupcakes recipe

How to make Black Forest Cupcakes

For these cupcakes, I have a secret ingredient: yoghurt! I find this addition makes for a wonderfully moist and tender cupcake, which just melts in your mouth. The recipe itself is uncomplicated really: mix the dry and wet separately, then beat them together and bake. Simples!

Black Forest Cupcakes ingredients
Black Forest

Brushing your cupcakes with Kirsch as soon as they’re out of the oven leaves them super moist without going soggy, and with all the stunning flavour of Kirsch. Of course, this is totally optional, if you don’t want to use any alcohol, you can totally omit this step.

Once cool, cut a hollow in your cupcakes, fill with beautiful black cherry jam (I love this one), before topping with a buttercream flourish, chocolate shavings and the obligatory cherry on top!

Black cherry conserve
Buttercream swirl
Black Forest Cupcakes recipe

And there you have it! Beautiful, decadent, Black Forest Cupcakes you are going to ADORE! Let me know if you make these and how they turn out for you.

Happy baking my friends! x

Recommended equipment and ingredients I used *

Cupcake tinCupcake cases
Stand mixerSpatula
Ice cream scoopsKirsch
CorerPiping bags
Piping nozzleGrater
* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!

Black Forest Cupcakes

5 from 2 votes
Recipe by movers and bakers Course: DessertCuisine: AmericanDifficulty: Moderate


Prep time


Baking time




Total time



Chocolate, Kirsch and cherry cupcake, a light buttercream swirl crowned with a cherry. Devilishly delightful!


  • For the cupcakes
  • 95 g (½ cup + 1 tbsp) plain (all-purpose) flour

  • 15 g (2 tbsp) cocoa powder

  • ½ tsp baking powder

  • ½ tsp bicarbonate of soda (baking soda)

  • pinch salt

  • 55 g (¼ cup) unsalted butter, at room temperature

  • 105 g (½ cup) caster sugar

  • 1 lrg egg

  • 1 tsp vanilla extract

  • 65 g (¼ cup) yoghurt (I used Greek)

  • 2-3 tbsp Kirsh (optional)

  • black cherry jam/conserve

  • For the buttercream
  • 200 g (¾ cup + 2 tbsp) unsalted butter

  • 420 g (2¾ cups + 2 tbsp) icing sugar

  • 2 tbsp double cream

  • 1 tsp vanilla extract

  • 12 cherries, to decorate

  • dark chocolate shavings, to decorate


  • Preheat your oven to 180C/350F. Line a muffin tin with cupcake liners and set aside.
  • In a large mixing bowl, or using your stand mixer, beat together your flour, cocoa, baking powder, bicarb, salt and butter until it resembles damp sand. In a separate bowl or jug, mix together your egg, vanilla and yoghurt. Add ¾ of your wet ingredients with the dry and beat to combine. Scrape down your bowl, then add in the remaining wet ingredients and beat for 30 seconds until completely combined and slightly paler in colour.
  • Fill your cupcake cases no more than ⅔ full with your chocolate mixture, then bake in your preheated oven for 15-20 minutes until light and springy and a cocktail stick comes out clean. As soon as you remove them from the oven, brush liberally with Kirsch, if using. Cool for a few minutes in the tin, then transfer to a wire rack to cool completely.
  • Once your cupcakes are cool, use an apple corer or a knife to scoop out the middle of each cupcake and fill with some cherry conserve. Set aside while you make the buttercream.
  • To make the buttercream, first beat the butter until soft and smooth. Add in half the sugar and beat to combine, then add in the vanilla and double cream, mixing. Add the remaining sugar and mix slowly to combine, then beat on high for 1 minute until light and fluffy. Using a spatula, fold your buttercream a few times to push out any trapped air bubbles, then transfer to a piping bag fitted with any nozzle you wish and pipe beautiful swirls onto your cupcakes. Top each cupcake with chocolate shavings and crown with a cherry. Enjoy!

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