I love Black Forest cake, but these Black Forest cupcakes take all the flavor of the classic German dessert and make it portable and shareable! Each cherry filled cupcake is soft, moist, and tender. Using a chocolate cake mix keeps the process simple, while a few smart tweaks (like pudding in the frosting) make them perfectly sharable. These chocolate cherry cupcakes are perfect for parties, holidays, or any time I want a bite-sized chocolate and cherry treat!
Chocolate Cupcakes with Cherry Pie Filling
These Black Forest cupcakes with cake mix are a handheld dessert I can’t get enough of. Each chocolate cupcake gets a scoop of cherry pie filling nestled in the center, then a swirl of stabilized whipped cream frosting and a sprinkle of chocolate shavings on top. These chocolate cherry cupcakes are perfect for impressing guests while keeping prep simple.
Starting with a box of chocolate cake mix makes this recipe quick, but the cherry filling and frosting makes these cupcakes feel gourmet. Add a cherry on top for that classic Black Forest touch!
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Best Cherry Filling for Moist (Never Soggy!) Cupcakes
The right cherry filling makes all the difference in these Black Forest cupcakes. I tested several options and found that canned or jarred cherry pie filling works best. It’s thick enough to hold up inside the cupcakes without making them soggy. Avoid overly wet cherries like jarred Bing or maraschino packed in juice. And if using homemade filling, be sure to thicken it slightly to prevent soaking through. For an extra authentic flavor, try adding a splash of kirsch or almond extract!
Black Forest Cupcakes Recipe
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Hand Mixer
- Piping Tip Set
Ingredients
- 13.25 ounces chocolate cake mix (1 box)*
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
For the Filling
- 1 cup cherry pie filling
For the Frosting
- 2 cups heavy whipping cream
- ⅓ cup powdered sugar
- 3.3 ounces white chocolate instant pudding mix (1 box)
For the Toppings
- 1 chocolate bar shaved
- 12 bing cherries stemless and pitted (from 1 jar)
Instructions
For the Cupcakes
- Preheat oven to 350°F. Line a 12-count cupcake tin with cupcake wrappers or spray the wells with a nonstick baking spray.13.25 ounces chocolate cake mix, 1 cup water, ½ cup vegetable oil, 3 large eggs
- Mix the cake mix, water, oil, and eggs together in a bowl until smooth.
- Scoop batter into each of the cupcake liners, filling about ⅔ of the way full.
- Bake for 17-18 minutes, until a toothpick inserted into the middle comes out clean. Cool completely before moving onto the filling.
For the Filling
- To fill the cupcakes, use a knife, piping tip, or melon baller to carve out a shallow well from the center of the cupcake.1 cup cherry pie filling
- Fill each of the wells with the cherry pie filling. Set aside.
For the Frosting
- Place a stainless steel mixing bowl into the freezer for 20-30 minutes before preparing the frosting.
- Once chilled, add the heavy cream to the bowl and use a hand mixer to mix on high just until soft peaks form, about 2-3 minutes. Don’t overmix.2 cups heavy whipping cream
- Add the powdered sugar and continue mixing until it comes together, stopping just before it starts to form stiff peaks, about 1 minute.⅓ cup powdered sugar
- Add the pudding mix and continue mixing on a low speed for another 30 seconds, just until it’s all combined.3.3 ounces white chocolate instant pudding mix
- Scoop the frosting into a piping bag fitted with your favorite tip. Frost the cupcakes as desired.
- For the chocolate shavings, use a vegetable peeler and run it along the side of a chocolate bar. Top with a bing or maraschino cherry.12 bing cherries , 1 chocolate bar
Notes
- I used a cookie portion scoop to evenly divide the cupcake batter.
- I like using a melon baller to scoop from the cupcakes so I don’t go too deep. If you scoop too far, the filling could ooze out the bottom.
- For an authentic Black Forest flavor, stir a splash of Kirsch or almond liqueur into your cherry pie filling before using it.
- Fill the cupcakes before chilling them. If the cupcakes are too cold, the cherry filling won’t soak in slightly; too warm, and it can sink or melt the crumb. Aim for room temp.
- I was able to fit 3-4 cherries in the hole of each cupcake.
- Chilling the bowl and beaters helps the whipped cream whip faster and stay stable longer, especially if your kitchen is warm.
- Once you add the pudding mix, take care not to overmix the frosting, as it can quickly curdle.
- Use the frosting right away. It tends to thicken the longer it sits, making it harder to pipe.
- I used the Wilton 1M tip to frost these cupcakes, but a Ziplock bag with the corner cut off also works well.
How to Make Black Forest Cupcakes with Cake Mix Step-by-Step
Mix the Batter: Preheat your oven to 350°F, line a 12-count cupcake tin with paper liners or spray the wells with a nonstick baking spray, and set aside. Mix 13.25 ounces (1 box) of chocolate cake mix, 1 cup of water, ½ cup of vegetable oil, and 3 large eggs together in a bowl until smooth. Take care not to overmix, or your cake will turn out dry.
Bake the Cupcakes: Scoop batter into each of the cupcake liners, filling about ⅔ of the way full. I like to do this with a cookie portion scoop or a ¼-cup measuring cup. Bake in the preheated oven for 17-18 minutes, or until a toothpick inserted into the middle comes out clean. Cool completely before moving onto the filling.
Fill the Cupcakes: To fill the cupcakes, use a knife, piping tip, or melon baller to carve out a shallow well from the center of the cupcake. Don’t go down too far or the filling will make a mess. Fill each of the wells with a small amount of the 1 cup of cherry pie filling. Iwas able to fit 3-4 cherries into each cupcake. Set aside while you prepare the frosting.
Whip the Cream: To start, place a stainless steel mixing bowl into the freezer for 20-30 minutes before preparing the frosting (this helps it whip much faster). Once chilled, add 2 cups of heavy cream to the bowl and mix on high just until soft peaks form, about 2-3 minutes. Don’t overmix, or you’ll make butter!
Stabilize the Whipped Cream: Add ⅓ cup of powdered sugar and continue mixing until it comes together, stopping just before it starts to form stiff peaks, about 1 minute. Add 3.3 ounces (1 box) of white chocolate instant pudding mix and continue mixing on a low speed for another 30 seconds, just until it’s all combined. Take care not to overmix, as the frosting can quickly curdle.
Frost the Cupcakes: Scoop the frosting into a piping bag fitted with your favorite tip (I used a Wilton 1M tip, but a Ziplock bag with the corner cut off works in a pinch!). Frost the cupcakes as desired. For the chocolate shavings, use a vegetable peeler and run it along the side of a chocolate bar. Top each cupcake with a bing or marschino cherry.
How to Store and Freeze
Store fully assembled Black Forest cupcakes in an airtight container in the refrigerator for up to 2 days. Beyond that, the frosting will begin to deflate.
Alternatively, you can freeze the unfrosted, unfilled cupcakes for up to 3 months. Let them cool completely before freezing in a freezer-safe container. Thaw at room temperature before coring, filling, and frosting.
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