Black Forest Cupcakes


Mothers Day dessert, look no further! My Mom loved these cupcakes, and seriously who wouldn’t? A chocolate cupcake with a cherry pie filling, topped with a sweetened whipped cream and chocolate, yeah no one could turn it down. These decadent cupcakes are perfectly chocolatey with a soft and moist crumb and that cherry pie filling, well try not to eat it by the spoonful before you fill the cupcakes. In a way these remind me a of a ding dong type cupcake but with of course the bonus of that delicious filling. I think they would also be good with a raspberry or strawberry pie filling if you are wanting to switch it up a bit, but try the cherry version at least once.

Black Forest Cupcakes | Cooking Classy

Everyone is going to love the surprise pie filling inside! Enjoy!

Black Forest Cupcakes | Cooking Classy


Now lets see what’s inside…

Black Forest Cupcakes | Cooking Classy

Black Forest Cupcakes | Cooking ClassyBlack Forest Cupcakes | Cooking Classy


Black Forest Cupcakes

Yield: 12 cupcakes

Prep Time: 30 minutes
Cook Time: 19 minutes



  • 3 oz bittersweet chocolate , finely chopped
  • 1/3 cup unsweetend cocoa powder (regular or Dutch-processed)
  • 3/4 cup hot water
  • 3/4 cup bread flour
  • 3/4 cup granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup + 2 Tbsp canola oil
  • 2 large eggs
  • 2 tsp white vinegar
  • 1 1/2 tsp vanilla extract

Filling and Topping

  • 1 1/4 cups cherry pie filling , store bought or homemade
  • 1 1/2 cups heavy cream
  • 1/4 cup granulated sugar
  • Finely chopped chocolate or real chocolate sprinkles , for garnish


  1. Preheat oven to 350 degrees. Place the chopped chocolate and cocoa powder in a medium bowl, then pour hot water over chocolate mixture and whisk until smooth. Transfer bowl to refrigerator and chill 20 minutes, stirring once halfway through chilling, until cooled (or 10 in freezer stirring once).
  2. Meanwhile, in a mixing bowl, whisk together flour, granulated sugar, salt and baking soda. In a separate mixing bowl, whisk together canola oil, eggs, vinegar and vanilla. Pour chocolate mixture into oil mixture and stir until well combined, then add flour mixture and whisk until smooth.
  3. Divide batter evenly among 12 paper lined muffin cups (about 1/4 cup in each). Bake in preheated oven until toothpick inserted into center comes out clean, 17 - 19 minutes. Allow cupcakes to cool in baking tin several minutes then transfer to a wire rack. Cool completely.
  4. Cut a hole in the centers of each cupcake (big enough to fit 1 1/2 Tbsp filling, mine was slightly heaping out the top). Add about 1 1/2 - 2 Tbsp cherry pie filling to holes in cupcakes.
  5. In a mixing bowl, using an electric hand mixer, whip heavy cream on high speed until soft peaks form. Add 1/4 cup granulated sugar and whisk until stiff peaks form. Pipe whipped cream over cupcakes then top each with a cherry and garnish with finely chopped chocolate or sprinkles. Store in an airtight container in refrigerator, allow to rest at room temperature about 20 minutes before serving.
  6. Recipe Source: cake portion adapted from Cook's Illustrated via Brown Eyed Baker


  • Laura (Tutti Dolci): I can’t wait for cherry season, what pretty cupcakes! May 7, 2014 at 5:13pm Reply

  • Averie @ Averie Cooks: So pretty! You make the BEST cupcakes! Love these. The red/black/white is so eyecatching, too! And the surprise filling…now that’s just awesome! Happy Mother’s Day, Jaclyn! :) May 7, 2014 at 5:18pm Reply

    • Jaclyn: Thanks Averie! And Happy Mothers Day to you – I hope you have a great one!! May 8, 2014 at 10:20am Reply

  • Jennie @themessybakerblog: Your mom is one lucky gal. This cupcake is oozing deliciousness! Pinned. May 7, 2014 at 5:20pm Reply

  • Malinda: Looks absolutely delicious! I have a question for you, how hard would it be to put the picture of the recipe on the printed recipe? thanks for all you do… May 7, 2014 at 5:37pm Reply

    • Jaclyn: I’ve gotten mixed reviews on that subject some don’t like it to save ink, but mostly I just don’t want the extra image in the recipe box. I wonder if there would be a way to optionally let people add it, I will have to ask my site developer. May 8, 2014 at 10:20am Reply

  • Ashley | The Recipe Rebel: I love everything fruit and chocolate, especially black forest! Just stunning. May 7, 2014 at 6:58pm Reply

    • Jaclyn: Thanks Ashley for the compliment! May 8, 2014 at 10:19am Reply

  • Tieghan: So excited for cherry season! These look incredible! May 7, 2014 at 8:09pm Reply

  • Stephanie @ Eat. Drink. Love.: You make the prettiest cupcakes! May 7, 2014 at 8:46pm Reply

    • Jaclyn: Thanks Stephanie :)! May 7, 2014 at 9:57pm Reply

  • Matt Robinson: Cherry pie filling? Wow, that simply is the icing on the cake for this awesome cupcake! Just got back from a long baseball game and wishing I had one of these! May 7, 2014 at 9:55pm Reply

  • Crystal | Apples & Sparkle: These are to cute to be true! That photo where we get to see the inside is sealing the deal for me. Gotta make these. : ) May 8, 2014 at 12:46am Reply

  • Chloe @ foodlikecake: These cupcakes look and sound amazing! May 8, 2014 at 3:34am Reply

  • Laura @ Raise Your Garden: Black forest cupcakes. Nice =) Makes me think I took a trip to Germany or something.

    Stunning visual appeal! May 8, 2014 at 4:41am Reply

  • Jessica @ A Kitchen Addiction: What gorgeous cupcakes! My mom would love these for Mother’s Day! May 8, 2014 at 7:12am Reply

  • Chung-Ah | Damn Delicious: These are gorgeous, Jaclyn! It’s almost too pretty to eat! May 8, 2014 at 8:54am Reply

    • Jaclyn: Thanks Chung-Ah :)! May 8, 2014 at 10:15am Reply

  • Shiran @ Pretty. Simple. Sweet.: These photos are gorgeous Jaclyn! I love the cupcakes you make. You are my mind reader :) May 8, 2014 at 11:39am Reply

    • Jaclyn: Thanks for the compliment Shiran! Glad I can read your mind :)! May 8, 2014 at 8:42pm Reply

  • Taylor @ Food Faith Fitness: I LOVE the styling of these photos…it’s so cute and makes me want to bring this delicious looking cupcakes to a Summer picnic! Pinned! May 8, 2014 at 2:03pm Reply

    • Jaclyn: Thanks so much Taylor! May 8, 2014 at 8:41pm Reply

  • Norma | Allspice and nutmeg: This is stunning! May 8, 2014 at 6:48pm Reply

  • Geetha: Hi. I love blackforest cake and yours looks divine! Would it ok to use cake flour or is there a specific reason for the bread flour? May 8, 2014 at 11:10pm Reply

    • Jaclyn: This recipe I adapted from cooks illustrated so I can’t say for sure, but I think it’s the various levels of proteins (gluten content) in the flour (which varies from bread flour, bleached all-purpose and cake flour) so they each help with the structure in a different way. Some also are lighter in weight than others. So with that said I’d probably recommend sticking with the bread flour for this recipe. May 9, 2014 at 7:51pm Reply

  • Tracy | Peanut Butter and Onion: Holy sweet mother of all things chocolate with cherries. I’m always up for cake (or cupcakes) but these take the prize. I can’t decide if its your photo’s or the idea of a black forest cupcake that has me drooling. Its probably both! May 9, 2014 at 4:14am Reply

  • Georgia @ The Comfort of Cooking: What a gorgeous batch of cupcakes! I love that oozy, sweet cherry pie filling, too. These wouldn’t last a minute in my house! May 9, 2014 at 6:13am Reply

    • Jaclyn: Thanks so much Georgia! May 9, 2014 at 7:47pm Reply

  • Jessica @ Portuguese Girl Cooks: These look incredible, Jaclyn! I love all your cupcakes!! Happy Mother’s Day!! May 9, 2014 at 7:03pm Reply

    • Jaclyn: Thanks Jessica! Happy Mothers Day to you too! May 9, 2014 at 7:42pm Reply

  • Claire Malcolm: They look amazing! I’m just wondering how long do they take to make? ANd how any do they make? June 24, 2014 at 5:28pm Reply

    • Jaclyn: They take about 30 minutes prep and it makes 12. I hope you try them and love them Claire! June 26, 2014 at 12:13am Reply

  • alex: Hi. I just wanna ask if I can use cake flour instead of bread flour?? Thanks June 26, 2014 at 1:18pm Reply

    • Jaclyn: I wouldn’t recommend it. The flours all have different levels of protein/gluten so they hold up differently. July 17, 2014 at 10:41pm Reply

  • Black Forest Cupcakes | Rumbly in my Tumbly: […] Cake Recipe adapted from Cooking Classy […] October 8, 2014 at 3:25pm Reply

  • Marianne: Great recipe! I would add a little Kirchwasser to the cherry filling to make it taste more authentic.
    It’s a colorless cherryliquor you can find in li our stores. January 7, 2015 at 9:02pm Reply

  • pam: Using bread flour instead of all purpose or other flours creates a more dense cupcake which in this case would work to keep the cupcake together so it would not fall apart scooping out the center for the cherry filling. I’ve learned to use bread flours for all filled cupcakes. Tastes the same! September 18, 2015 at 8:29am Reply

  • ekha fajar kartika: I just rebaked your blackforest cupcakes,its delicious,just right to my tongue.My son love it very much.
    Thank you for sharing. I will put on my recipe book,of course with your name inside the recipe.😊😊 October 28, 2015 at 7:32pm Reply

    • Jaclyn: I’m so glad you liked them Ekha! October 28, 2015 at 11:41pm Reply

  • Emily: These look great! How long can they be kept in the fridge prior to eating? I am curious to know if they get soggy with the filling if made too far in advance. January 7, 2016 at 6:51pm Reply

  • Jennifer: Could you freeze these? January 31, 2016 at 12:10pm Reply

  • Corisa Jubinsky: I was wondering if I could swap out the granulated sugar in the whipped frosting for powdered? Same amount too? Thank you! March 10, 2016 at 8:50pm Reply

    • Jaclyn: Yes you could if you’d prefer, I’d go with 1/3 cup powdered sugar. March 10, 2016 at 10:51pm Reply

  • Dale Castillo: Hi. Can I use cake flour instead of bread flour? Does it make any difference? October 26, 2016 at 5:04am Reply

  • Mary: Made these cupcakes today for a friend’s birthday and they were a wild success. Couldn’t get my piped whipped cream topping to look as pretty as your pictures, but didn’t interfere with our enjoyment of the finished product. What a special dessert!! October 29, 2016 at 4:27pm Reply

  • Sara Cloag: THIS cupcake didn’t work for me. I’m a chef, and it looked fine, and it would’ve tasted fine if not for the filling. Have a great day! October 29, 2017 at 8:15am Reply

  • Kelly: Hi,there!
    I appreciate its a very long time since you posted this recipe, but id really hope someone can plz clarify something for me? Im based in the UK & am a little baffled by the flour used in this recipe? Its the second time ive come across this whilst roaming the net for new recipes to try!
    The recipe calls for “bread flour”? We obviously do have bread flour here (i bake a lot of it for our ever expanding family!) But Ive never heard it called for in cakes?! I would ordinarily use either plain (all-purpose) flour or self-raising, but im wondering if its because the recipe calls for a stronger “structure” due to the surprise in the middle?
    Many, MANY thanks in advance for this small query of mine! (A truly wonderful & original recipe tho! Thank you!) April 11, 2018 at 1:03pm Reply

    • Jaclyn: Yes the bread flour is used for a more sturdy cupcake. Hope you enjoy! April 11, 2018 at 9:44pm Reply

  • Heather: Why whit vinegar? Actually why vinegar
    at all in a cupcake? Please let me know April 11, 2018 at 8:58pm Reply

    • Jaclyn: It just gives it depth of flavor, you don’t taste it. April 11, 2018 at 9:41pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d