Black Forest Cupcakes

Published May 7, 2014. Updated March 7, 2020

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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.

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

Now lets see what’s inside…

Black Forest Cupcakes | Cooking Classy

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

5 from 6 votes

Black Forest Cupcakes

These cupcakes of the best blend of flavors! Rich fluffy chocolate cake meets fruit cherry pie filling, and they're finished with a simple creamy whipped topping.
Servings: 12 cupcakes
Prep30 minutes
Cook19 minutes



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


  • 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).
  • 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.
  • 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.
  • 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.
  • 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.


Cake recipe portion adapted from Cook's Illustrated via Brown Eyed Baker
Nutrition Facts
Black Forest Cupcakes
Amount Per Serving
Calories 344 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 9g56%
Cholesterol 68mg23%
Sodium 178mg8%
Potassium 143mg4%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 19g21%
Protein 3g6%
Vitamin A 527IU11%
Vitamin C 1mg1%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.