Hello everyone! These Black Forest chocolate cherry cupcakes are a delightful summer treat. They pair rich chocolate with bright cherries for a perfect balance of sweet and tart. You can make them with fresh cherries or preserved cherries from a jar — both work well. The recipe yields moist, tender cupcakes topped with a light cream cheese frosting that keeps the overall flavor refreshing.
Taste and Occasion
The combination of chocolate and cherries is a classic for a reason: the deep cocoa notes complement the fruit’s acidity wonderfully. These chocolate cherry cupcakes are a smaller, portable take on the traditional Black Forest cake and make a lovely dessert for summer gatherings, picnics, birthday parties, or afternoon coffee. Because they’re quick to bake and easy to decorate, they’re also great for casual get-togethers or when you want a special treat without a lot of fuss.
Ingredients
This recipe is inspired by the traditional Black Forest cake, adapted into convenient, single-portion cupcakes. The base is a moist chocolate sponge enhanced with chopped cherries folded into the batter. Below are the ingredient amounts used for about 12 cupcakes, followed by the frosting ingredients.
How to make the Chocolate Cherry Cupcakes
Begin by melting the chopped dark chocolate in a hot water bath and allow it to cool slightly. Preheat the oven to 350°F (175°C), pit the cherries and chop them into smaller pieces if desired.
Cream the softened butter with the sugar until light and fluffy, then add the eggs one at a time. Alternately add the flour and baking powder with the chocolate mixture and a splash of cherry juice (or cherry brandy) until just combined. Fold in the chopped cherries, being careful not to overmix. Spoon the batter into paper-lined muffin cups and bake for approximately 20 minutes, until a skewer inserted into the center comes out clean or with a few moist crumbs. Let the cupcakes cool completely before frosting.
For the frosting, whip the cream until stiff. Beat together the cream cheese and powdered sugar until smooth, then gently fold the whipped cream into the cream cheese mixture to keep the topping light and airy. Pipe or spread the frosting onto cooled cupcakes and finish with a fresh cherry on top for a classic Black Forest look.
Top Tip
I use a simple cream cheese frosting here—cream, cream cheese and powdered sugar—for a refreshing, not-too-sweet finish. If you prefer a richer option, buttercream or mascarpone-based frosting also work beautifully with the chocolate and cherry flavors. When baking, avoid overbaking the cupcakes so they stay moist; remove them from the oven as soon as they are set and let them cool on a wire rack.
Recipe Card
Moist Chocolate Cherry Cupcakes
Moist chocolate cupcakes studded with cherries and topped with a creamy cream cheese frosting—an easy, crowd-pleasing Black Forest inspired treat.
Prep Time: 20 mins | Baking Time: 20 mins | Servings: 12 cupcakes | Calories: 348 kcal
Ingredients
For the cupcakes
- 120 grams dark chocolate, chopped (¾ cup)
- 120 grams butter, softened (½ cup)
- 90 grams sugar (½ cup)
- 2 eggs, medium
- 180 grams flour (about 1 ⅖ cups)
- 1 ½ teaspoons baking powder
- 2 tablespoons cherry juice or cherry brandy
- 200 grams cherries, fresh or from a jar, pitted and chopped (about 1 ⅖ cups)
For the frosting
- 160 grams cream (¾ cup), whipped
- 140 grams cream cheese (⅔ cup)
- 60 grams powdered sugar (½ cup)
- Extra cherries for decoration
Instructions
- Melt the chopped chocolate in a hot water bath. Set aside to cool slightly. Preheat oven to 350°F (175°C). Pit and chop the cherries if needed.
- Cream the softened butter and sugar until pale and fluffy. Add the eggs one at a time, mixing well after each addition.
- Alternately add the flour and baking powder with the chocolate mixture and cherry juice, mixing briefly but thoroughly. Fold in the chopped cherries.
- Divide the batter among 12 muffin cups and bake for about 20 minutes. Cool completely on a wire rack before frosting.
- Whip the cream to stiff peaks. Beat cream cheese with powdered sugar until smooth, then gently fold in the whipped cream. Pipe or spread on the cooled cupcakes and top each with a cherry.
Notes
If using jarred cherries, drain them well to avoid extra moisture in the batter. For a boozy touch, brush the cooled cupcakes lightly with cherry juice or a little cherry brandy before frosting. Store frosted cupcakes refrigerated and bring to room temperature before serving for best flavor and texture.
Variations
The melted dark chocolate in the batter keeps these cupcakes tender and slightly fudgy, reminiscent of brownies when they’re baked just right. If you enjoy the cherry-chocolate pairing, consider trying a sheet cake version or a cherry cake with crumbles and nuts for a different presentation. You can also swap the cream cheese frosting for buttercream or mascarpone for a richer or tangier finish depending on your preference.