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These Black Forest Cupcakes are chocolate and cherry heaven, with plenty of whipped cream too! They're a light chocolate cupcake, filled with cherry jam (kirsch infused if you wish), topped with sweetened whipped cream, fresh cherries and dark chocolate shavings. They are inspired by the iconic black forest cake, and they are perfect little portions of all those classic flavours. They're so much easier and quicker to make too, so you can get your black forest fix faster.

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Ingredient Tips & Equipment Information

Make sure all your ingredients (particularly the butter/baking spread and eggs) are at room temperature before you start baking.
I used a baking spread for the cupcakes, butter will also work but I find I get better results with a baking spread (I use Stork).
I used a mix of caster and dark brown soft sugar, you could use all caster sugar if you prefer, or light brown soft sugar.
You can use any cocoa powder for the cupcakes, of course the better quality it is, the better flavour they will have. Do make sure you are using cocoa powder and not a hot chocolate powder.
For more information on how to bake perfect cupcakes, check out my Vanilla Cupcakes recipe!
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Black Forest Cupcakes

Start by mixing the baking spread, dark brown soft sugar and caster sugar together in a mixing bowl for 5 minutes using an electric mixer. Or mix in the bowl of your stand mixer with the paddle attachment. Then add the eggs and milk, and mix until fully incorporated.

Gently fold in, or whisk by hand, the self raising flour, cocoa powder and baking powder. Then divide the mixture between the cupcake cases.

Bake for 25-30 minutes, or until risen and a skewer inserted in the centre comes out clean. Place on a cooling rack and leave to cool fully. Use a cupcake corer or a knife to remove the centre and fill with the cherry jam. Whip up the double cream with the icing sugar and vanilla extract. Spread or pipe it onto the cupcakes. Decorate with the fresh cherries and dark chocolate shavings.

For the full recipe with measurements, head to the recipe card at the end of this post.

How long do the cupcakes last and can they be frozen?

The cupcakes will last for 2-3 days in an airtight container in the fridge. You need to store them in the fridge due to the fresh whipped cream. You can freeze the undecorated cupcakes, wrap them well in cling film or put them in an airtight container. To freeze them decorated, freeze the cupcakes on a plate until frozen solid, then carefully wrap in cling film. Remove the clingfilm when you take the cupcakes out of the freezer to defrost.

Do you have to beat the butter and sugar together for the full 5 minutes?

You don't have to, but I do recommend doing this to achieve the same results as me. I like a very slight bump or dome on my cupcakes, and for them to rise all the way to the top of the cupcake cases. I've tested this recipe multiple times and found that beating the butter and sugar together for 5 minutes achieves what I consider to be the perfect rise!

Is butter or a baking spread better for cupcakes?

I prefer to use a baking spread (my preferred brand is Stork) for cupcake and cake sponges. I find that they are easier to use and they make the sponge rise more. You can also use most baking spread straight from the fridge, which is handy during a last minute baking emergency!

Should you use salted or unsalted butter for cupcakes?

I always use unsalted butter and baking spread for baking. This is because if you want to add salt to your recipe, you then have complete control of the salt level. Lots of people add salt to enhance the flavour of baked goods, so when you do this you want to know exactly how much you're adding. I personally prefer not to add salt to cakes and cupcakes. However, using a salted butter or baking spread will not affect the bake negatively and won't make it taste salty.

Do you need an electric mixer to make this recipe?

While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cupcakes will be lighter and fluffier when made with an electric mixer. It will also be much quicker to whip up the cream with one. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!

Can these cupcakes be made with plain or all purpose flour?

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + ½ teaspoons additional baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

Can these cupcakes be made gluten free?

Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additional baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 1 + ½ teaspoons additional baking powder. You may also like to add ¼ tsp xanthan gum for better texture. Please do check the labels for everything you use to make the cupcakes if you are serving it to someone with an allergy or intolerance.

Can these cupcakes be made dairy free?

For a dairy free version, use a dairy free baking spread and dairy free milk for the cupcakes. For the topping, use a dairy free alternative to double cream that will whip up. Please do check the labels for everything you use to make the cupcakes if you are serving it to someone with an allergy or intolerance.

More tips for making the Black Forest Cupcakes:

If you can't get hold of fresh cherries, you could use glace cherries instead to decorate the cupcakes.
You can spread or dollop the whipped cream onto the cupcakes with a spoon if you don’t want to pipe it.

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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