An easy recipe for small batch black forest cupcakes! 5 decadent and moist chocolate cupcakes – made without eggs – are topped with fresh cherry filling, fluffy whipped cream, chocolate shavings, and a proud cherry on top!
Summer’s out, cherries out! Sure, we can enjoy some creamy fresh cherry ice cream or a refreshing cherry cream soda now that it is cherry season. But how about keeping the cherry on a the decadent side by pairing it with rich chocolate!
That is where these black forest cupcakes will take you. Super moist chocolate cupcakes topped with a fresh cherry compote, fluffy whipped cream, and the idyllic cherry on top.
Table of contents
What Makes These Black Forest Cupcakes Better
- This is an easy, one-bowl recipe
- We don’t need eggs to make the cupcakes. Instead, the cupcakes are made with buttermilk and oil to keep the texture soft.
- They are made with fresh cherry compote. And you have creative authority on whether to use the compote as a filling or spread on top.
- No leftovers with a small batch recipe! Butter and Bliss is all about the small batch dessert. This way I can have a variety of desserts for special occasions, or the small batch satisfies my sweet tooth!

Why Is It Called Black Forest Cake (Or Cupcakes)
The original Black Forest Cake recipe comes from Germany. There are different claims on the origination of the name – after the actual Black Forest Mountain range; a German booze; the guy that claims he invented it and his residence’s proximity to the Black Forest.
Regardless of where the name comes from, the combination of flavors is magical. Chocolate + Cherries + Whipped Cream = cake deliciousness. Or, if you are looking for the same flavor combo in a dessert other than cake, try the black forest chia pudding or black forest overnight oats.

Ingredient Notes
- Cherry Compote – Fresh cherries, cornstarch, and maple syrup are the simple ingredients for the topping (or filling) in the cupcakes. You can swap the maple syrup for regular sugar.
- Dry Ingredients – We use traditional all-purpose flour, but if you need a gluten free version, use my gluten free small batch chocolate cupcake recipe. For the cocoa powder, I prefer Dutch process to get a bold cocoa flavor. Plus, it isn’t as acidic as natural cocoa powder.
- Wet Ingredients– You will notice this is an eggless chocolate cupcake! Just like my chocolate 6-inch wacky cake. Brown sugar, oil, buttermilk, hot coffee combine to give the cupcakes texture, moisture, and fluffy crumb.
- Toppings – Try my dairy-free whipped coconut cream. And don’t forget some chocolate shavings and the actual cherry on top!

FAQ
I strongly recommend it, especially with cherries are in season. Fresh fruit always has a more robust flavor. And you will want a cherry on top when serving! However, frozen cherries will also work.
Making homemade buttermilk is easy with milk and vinegar or lemon juice. Fill the measuring cup with 1 teaspoon of vinegar or lemon juice, then fill to the 1/3 mark with milk.
The cupcakes can be stored at room temperature for 6 to 8 hours. Beyond that and you may want to refrigerate them because of the whipped cream topping.

Try These Cupcakes For Two Next
Recipe
Small Batch Black Forest Cupcakes
INGREDIENTS
Chocolate Cupcakes
- 1 ½ tablespoons canola oil (or any neutral oil )
- 2 tablespoons granulated sugar
- ¼ cup brown sugar (light or dark)
- ⅓ cup buttermilk, room temperature
- 2 tablespoons medium brew coffee, very hot (or hot water)
- ½ teaspoon vanilla extract
- ½ cup, plus 1 tablespoon all-purpose flour
- 2 tablespoons unsweetened cocoa powder, Dutch process
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
Cherry Filling
- 1 teaspoon water
- 1 teaspoon cornstarch
- 8 ounces fresh cherries, pitted and quartered (plus more to top cupcakes)
- 1 tablespoon pure maple syrup (any sweetener will work; sweeten to taste)
Toppings
- Whipped Coconut Cream (or dairy whipped cream)
- chocolate shavings (from a chocolate bar or candy bar)
INSTRUCTIONS
Cherry Filling
- Make the cherry filling first. In a small saucepan without the heat on, add the water and cornstarch. Mix until the cornstarch dissolves. Then add the cherries. Cook over medium heat until the cherries start to break down and release their juices. Add the maple syrup and sweeten to taste. Continue to cook the cherries over medium-low heat until the sauce begins to thicken. This may take about 10 minutes.8 ounces fresh cherries, pitted and quartered, 1 teaspoon water, 1 teaspoon cornstarch, 1 tablespoon pure maple syrup
- Transfer to a bowl and set aside, or refrigerate, until ready to assemble the cupcakes.
Chocolate Cupcakes
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position.
- In a small mixing bowl, whisk together the oil and both sugars. Add the buttermilk, coffee, and vanilla, and whisk until fully combined.1 ½ tablespoons canola oil, 2 tablespoons granulated sugar, 1/4 cup brown sugar, 1/3 cup buttermilk, room temperature, 2 tablespoons medium brew coffee, very hot, 1/2 teaspoon vanilla extract
- Sift the flour, cocoa powder, baking powder, baking soda, and salt over the wet ingredients. Gently whisk to incorporate until no dry streaks remain.1/2 cup, plus 1 tablespoon all-purpose flour, 2 tablespoons unsweetened cocoa powder, Dutch process, 1/4 teaspoon baking powder, 1/8 teaspoon baking soda, 1/8 teaspoon salt
- Pour the batter equally into the cupcake liners. I recommend a cookie scoop to get equal portions – and less mess!
- Bake for 15 minutes, or when a toothpick inserted in the middle of one of the cupcakes comes out mostly clean (a few small crumbs is ok, and good).
- Cool the cupcakes in the pan set on a wire rack for at 10 minutes. Remove the cupcakes from the pan and cool completely on the wire rack.
- Scoop even portions of the cherry filling on top of each cupcake. Then sprinkle on the reserved chopped cherries. Top with the whipped cream, chocolate shavings, and a fresh cherry.Whipped Coconut Cream, chocolate shavings
RECIPE NOTES
- Serving Size – This is a small batch recipe that can easily be doubled.
- Cherry Filling – The cherry filling can also be piped inside of the cupcakes: cut a small hole (going about 2/3 of the way down the cupcake) in the center of each cupcake, and fill.
- Cocoa Powder – I prefer Dutch process cocoa because the flavor is rich. However, you can swap in natural cocoa powder.
- Storage – The cupcakes will be ok at room temperature for 6 to 8 hours. After that, I recommend refrigerating because of the whipped cream.
- Freezing – You can freeze just the cupcakes. Wrap them individually in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw in the refrigerator.
NUTRITION ESTIMATES

about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!