Small Batch Black Forest Cupcakes
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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. We start with the super moist chocolate egg-free cupcakes and top them with fresh cherry compote, fluffy whipped cream, and the idyllic cherry on top.
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.
Try These Cupcakes For Two Next
Small Batch Black Forest Cupcakes (Eggless!)
Equipment
- Hand Mixer (optional)
Ingredients
Chocolate Cupcakes
- ⅔ cup all-purpose flour
- ½ cup organic cane sugar (or granulated sugar)
- 3 tablespoons unsweetened cocoa powder, Dutch process
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, room temperature (cut into cubes for easy mixing)
- ¼ cup milk, room temperature (see Notes)
- 2 tablespoons canola oil (or any neutral oil)
- 1 tablespoon full fat sour cream, room temperature (or hot water)
- 1 teaspoon vanilla extract
- 3 tablespoons medium brew coffee, very hot (or hot water)
Cherry Filling
- 1 teaspoon water
- 1 teaspoon corn starch
- 8 ounces fresh cherries, pitted and quartered (plus more to top cupcakes)
- 1 tablespoon pure maple syrup (any sweetener will work; sweeten to taste)
Topping Options
- Whipped Coconut Cream
- Stabilized Whipped Marshmallow 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 corn starch, 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. Line a muffin pan with 6 cupcake liners.
- In the mixing bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, cocoa powder, baking powder, and salt. If the cocoa powder is lumpy, sift it through a fine mesh strainer set over the bowl. Give the dry ingredients a quick mix to combine. See the Notes below to use a stand mixer or hand mixer.2/3 cup all-purpose flour, 1/2 cup organic cane sugar, 3 tablespoons unsweetened cocoa powder, Dutch process, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- Add the butter cubes to the dry ingredients. Mix on medium-high speed until the butter is broken up and the mix resembles coarse sand. This reverse-creaming method yields light and fluffy cupcakes.2 tablespoons unsalted butter, room temperature
- In a liquid measuring cup, measure the milk, then add the oil, sour cream, and vanilla. Mix to combine.1/4 cup milk, room temperature, 2 tablespoons canola oil, 1 tablespoon full fat sour cream, room temperature, 1 teaspoon vanilla extract
- Turn the mixer on low speed. Slowly drizzle the wet ingredients, along with the hot coffee/water, into the dry until incorporated and no dry streaks remain. It is ok if the batter is a little lumpy.3 tablespoons medium brew coffee, very hot
- Pour equal amounts of batter into the prepared cupcake liners. Tip – Use a small cookie scoop to help with portioning and less mess! Bake for 16 to 18 minutes, or until they are springy to the touch and a toothpick inserted in the middle comes out clean.
- Cool the cupcakes in the pan set on a wire cooling rack for 5 minutes. Then transfer the cupcakes to the wire rack to cool completely before frosting.
- Scoop even portions of the cherry filling on top of each cupcake. Then sprinkle on the reserved chopped cherries. Top with whipped cream of choice, chocolate shavings, and a fresh cherry.Whipped Coconut Cream, chocolate shavings, Stabilized Whipped Marshmallow Cream
Notes
- Serving Size – This is a small batch recipe that can easily be doubled.
- Stand Mixer vs Hand Mixer – Since this is a small batch batter, I recommend a smaller mixing bowl to mix the batter evenly. To use your tilt-head stand mixer with standard attachments, I link the mixing bowl above. Otherwise, a hand mixer and medium mixing bowl will work fine.
- Milk – 2% or whole milk works best to achieve optimal results (soft and fluffy texture). However, any milk type will work.
- Cocoa Powder – I prefer Dutch process cocoa because it is less acidic and has a stronger flavor. To swap natural cocoa, you will need to add baking soda. Use 1/3 teaspoon baking powder + 1/8 teaspoon baking soda.
- 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.
- Storage – Unfrosted cupcakes can be stored covered at room temperature for 3 to 5 days. To freeze: wrap individually in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw in the refrigerator then bring to room temp to frost and serve.
Nutrition Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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