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Small Batch Black Forest Cupcakes

RECIPE
5 from 4 reviews

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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.  Super moist chocolate cupcakes topped with a 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!
Single black forest cupcake with a bite on a small white plate.

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.  

3 sweet chocolate and cherry cupcakes lined up in a row.

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!
Sweet bowl of ruby red cherries.

FAQ

Do I have to use fresh cherries for black forest cupcakes?

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.

I don’t have buttermilk. What else can I use?

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.

How should I store the cupcakes?

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.

Moist black forest cupcake close up with whipped topping and a cherry on top.

Recipe

Small Batch Black Forest Cupcakes

5 from 4 reviews
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!
Servings5 Cupcakes
Prep25 minutes
Cook15 minutes
Total40 minutes

INGREDIENTS

Chocolate Cupcakes

  • 1 ½ tablespoons canola oil (or any neutral oil )
  • 2 tablespoons granulated sugar
  • ¼ cup brown sugar (light or dark)
  • 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
  • teaspoon baking soda
  • 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
I’d love to hear from you!If you try the recipe, please let me know! Leaving a comment + star encourages others to try it, and the support helps me continue to provide FREE recipes. Thank you!

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.
Course: Dessert
Cuisine: American
Author: Erin Cernich

NUTRITION ESTIMATES

Calories: 258kcal | Carbohydrates: 50g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 129mg | Potassium: 276mg | Fiber: 2g | Sugar: 25g | Vitamin A: 55IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 2mg
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.

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!

5 from 4 votes (2 ratings without comment)

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4 thoughts on “Small Batch Black Forest Cupcakes”

    1. Erin | Butter and Bliss

      Thank you so much! So glad to hear you enjoyed the cupcakes. Thanks for trying the recipe and for visiting the blog!

  1. 5 stars
    Thank you so much for this recipe I am going to try it but you’ve answered my prayers I’ve been dying for a free black forest cake for so long I am just craving the taste of it no I am not pregnant I’m too old for that but yes I have been to the actual black Forest at the far north of Germany absolutely breathtakingly beautiful but as much as I love the water I would not go in that water you cannot see a finger depth into it it is completely black but I will try the recipe hopefully by the weekend much appreciated love and regards PS this time I will use sugar but I have also downscale and I now use g h o r as a replacement for sugar and I wonder how that would do in the recipe will try it at a later stage but it has really helped us to get off normal sugar even though we were using brown sugar for a long time already

    1. Erin | Butter and Bliss

      Thank you Rashida! I hope you enjoy the recipe! You could try coconut sugar as an alternative to granulated sugar – I’ve done this in a couple of recipes and they turn out great.

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