Black Forest Cupcakes

Rich chocolatey cupcakes, filled with kirsch roasted cherries, and topped with sweetened whipped cream, these black forest cupcakes are what dreams are made of. PLUS I made them with Wild Rye’s Chocolate Cake Mix which means they’re super quick, simple, and only made with the best ingredients!!!

What is special about Black Forest Cake?

Black Forest cake is special because of the combination of flavors! The tart cherries, mixed with kirsch are the perfect indulgence with a rich chocolate cake, and the light and fluffy whipped cream mellows the alcohol and adds a little welcome sweet creaminess.

Can I make Black Forest cupcakes without kirsch?

Yes! So in this recipe I roasted the cherries with kirsch for the filling but alternatively you could roast them just with a little water. OR you can leave the cherries un-roasted, toss them in a bit of flour and then fold them into the cupcake batter before baking!

Why Wild Rye Cake Mix?

I didn’t grow up with ever having boxed cake mix in my house, and to be honest, I still make most cakes from scratch. BUT, life gets busy and sometimes you need to cut down the overall process time and I’m so glad I found Wild Rye because their cake mixes are DELICIOUS and filled with only the best ingredients! You can use the code AUDREY20 for 20% off your order!

Can these cupcakes be made in advance?

Yes! Ideally wait to assemble them (or at least to frost them) until you are ready to serve. But the roasted cherries can be made at least 2-3 days in advance and stored in the fridge. The cupcake bases can also be made at least 1 day early just be sure to fill them while still warm so the cherry juices really soak into the cake.

What cherries should I use for Black Forest Cake?

Traditionally Black forest cake is made with sour cherries which I often purchase in a jar or can but if you can get them fresh that’s even better! For this recipe, dark sweet cherries will work too – I like to do a mix of the two but you can pick!

Additional Recipes to try!

• Black Forest Cake (Schwarzwälder Kirschtorte)
• Ice Cream Cake (Eistorte)
• Cherry Puff Pastry Handpies (Kirschtaschen)

Tips for making a Black Forest Cupcakes

• Roasting cherries works best with fresh cherries. I haven’t tested frozen but I recommend letting them thaw completely, draining off the excess liquid and then trying.
• The alcohol is cooked out when roasting the cherries but if you want to leave it out all together you can substitute it with water.
• If roasting the cherries isn’t for you, simply toss the cherries in a few tablespoons of flour and then fold them into the chocolate batter before scooping into the cupcake molds.
• Don’t overfill the cupcake molds. You want the chocolate batter to be between 1/2″ and 3/4″ from the top edge of the cupcake liner.
• If you are filling with the roasted cherries, make sure they are finished before moving on to baking. That way you can fill the cupcakes while they are still warm.
• The chocolate cupcakes need to be fully cooled before topping with whipped cream otherwise it will begin to melt.

Ingredients

Roasted Cherry Filling

• Sour & Sweet Cherries: Any combination of sour or sweet cherries will work! I personally like to do about half and half but note that roasting works best with fresh cherries. I haven’t tested frozen but I recommend letting them thaw completely, draining off the excess liquid and then trying.
• Kirsch: I love to roast the cherries in kirsch for the flavor and nod to the traditional Black Forest Cake, in this instance the alcohol is also cooked out during roasting. However, if you want to leave it out all together you can substitute with water!
• Sugar: A little bit of sugar balances out the sour cherries and helps caramelize the cherries.

Chocolate Cupcakes

• Wild Rye Chocolate Cake Mix: As mentioned in the FAQ section, I love this cake mix and have linked it so you can order it online! You can use the code AUDREY20 for 20% off your order!
• Water: Water is called for on the box. For this recipe I have decreased the amount to 1 cup due to the added moisture from the cherries.
• Vegetable Oil: Vegetable oil or any neutral oil such as canola or avocado will work great for this cake.
• Vinegar: A little vinegar causes the chemical reaction which allows the cake to rise. I love using balsamic for this recipe but white or apple cider vinegar will work too!

Whipped Cream Topping

• Heavy Cream: Heavy Cream or heavy whipping cream works for the topping of this cake, just make sure it is cold when you whip it.
• Powdered Sugar: Powdered sugar dissolves well into the cream and sweetens it.
• Vanilla Extract: Vanilla adds a little flavor and enhances the sweetness of the cake.

How to make an Black Forest Cupcakes

Roasted Cherries

• Preheat the oven to 450 F and place a rack in the middle of the oven.
• Wash, dry, and pit the cherries.
• Add them into a medium mixing bowl and then add in the kirsch and sugar.
• Stir to combine and then pour the cherry mixture onto a baking sheet.
• Place the sheet with the cherries into the preheated oven and roast for 10 minutes. After 10 minutes, rotate the pan 180 degrees and roast for another 5 minutes.
• The liquid should be almost completely reduced (aka gone) if not, roast for another 3-5 minutes – just keep an eye on them so they don’t burn.
• Once roasted, take the cherries out of the oven and transfer to a heat safe bowl. Set aside and leave to cool.

Chocolate Cupcakes

• Preheat the oven to 350 F and and place two racks in the oven so they divide it into thirds.
• Line about 18 muffin “spots” in muffin pans with paper liners or reusable liners. I recommend trying to space them evenly across both pans – leaving some gaps in between.
• Pour 1 cup of water, 3/4 cup of vegetable oil, and 3 tablespoons of balsamic vinegar into a large mixing bowl.
• Whisk to combine and then dump in the chocolate cake mix.
• Whisk again just until all of the mix has dissolved.
• Use a 1/4 cup cookie scoop or ladle to divide the cake batter into the lined cupcake molds.
• Place the cupcakes in the preheated oven and bake for 10 minutes. Rotate and swap the pans to ensure even baking and bake for another 10 minutes. Check to make sure they are done baking by inserting the complimentary cake tester into the center of one of the center cupcakes.
• When pulled out the cake tester should come out clean. If not, bake in 3 minute increments until it does.
• Once baked, take the pans out of the oven and place on wire racks to cool for 5-10 minutes.
• While still warm, move on to the whipped cream and assembling.

Whipped Cream

• Pour the heavy cream, powdered sugar, and vanilla extract into the bowl of a stand mixer.
• Use a whisk attachment to whip the cream first on low, then increase the speed to medium high until stiff peaks form.
• If you need the cream to be a little more stable, sprinkle in 1 tablespoon of instant vanilla pudding mix before the cream reaches stiff peaks. Store in the fridge until you are ready to use it.

Assembling Cupcakes

• While still warm, use a butter knife to poke large holes in the center of each cupcake. Use a spoon to spoon about 1-2 tablespoons of the roasted cherry mixture into the hole of each cupcake. I like to stuff as much as will fit.
• Don’t be afraid to add in any extra juices too!
• Set the filled cupcakes aside or place in the fridge to cool completely.
• Use a 1/4″ cup cookie scoop, piping bag, or spoon to top each chilled cup cake with the whipped cream. Optionally top with leftover roasted cherries or fresh ones!
• Store extras in the fridge.

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