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+ servings
Black Forest Cupcakes
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Chocolate cake studded with Morello Cherries and topped with whipped cream and more chocolate. 

Servings: 24
Author: Jackie
  • 1 ¾ cups all purpose flour
  • 2 cups granulated white sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk (or substitute by putting 1 tablespoon white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)
  • ½ cup butter , melted
  • 1 tablespoon vanilla extract
  • 1 cup freshly brewed hot coffee
  • Kirsch optional
  • ½ cup Morello Cherries in syrup or real cherries chopped, plus more cherries for garnish
  • 2 cups heavy whipping cream
  • 2 tablespoon granulated sugar
  1. Preheat oven to 350 degrees.
  2. Line 2 cupcake tins with cupcake liners.
  3. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes).
  4. Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny. Stir in chopped cherries

  5. Pour batter into cupcake cups ⅔ of the way full.
  6. Bake cupcakes for about 15 minutes or until knife is inserted and when remove is clean.
  7. Allow to cool completely.
  8. Once cooled baste cupcakes with kirsch or for a nonalcoholic version baste with syrup from Morello cherries.
  9. In a clean bowl, beat whipping cream and sugar on high until stiff peaks form.
  10. Pipe onto cupcakes or frost with a knife.
  11. Top with Morello cherrie or real cherry.
  12. Serve immediately or refrigerate until serving.
Recipe Notes

Recipe adapted from https://foodess.com/1982-moist-chocolate-cake.html