Black Forest Cupcakes

A rich chocolate cupcake with cherry filling and vanilla cream frosting.

  • 1-1/3 cups flour
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3/4 cup unsweetened cocoa powder
  • 1/4 teapoon salt
  • 4 tablespoons butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1 can cherry pie filling
Vanilla Buttercream Frosting
  • 1/2 cup (1 stick) salted butter, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted confectioners' sugar
  • 2 tablespoons milk
  • Chocolate shavings
  • 12 fresh cherries with stems (if unavailable substitute maraschino cherries)
  1. Preheat oven to 350 degrees (F). Line cupcake pan with paper liners.

  2. In a medium bowl, sift together flour, baking soda, baking powder, cocoa powder, and salt. Set aside.

  3. In a large bowl, cream the butter and sugar, adding eggs one at a time. Mix in the vanilla.

  4. Add in the flour mixture alternately with the milk until well blended.

  5. Fill paper liners two-thirds full. Bake 18 - 22 minutes. Remove to wire rack and cool completely.

Vanilla Buttercream Frosting
  1. In a large bowl, cream butter and vanilla. Gradually add confectioners' sugar, one cup at a time, beating well on medium speed and adding milk as needed. Scrape sides of bowl often. Beat at medium speed until light and fluffy. Makes 3 cups of icing.

Assembling the cupcakes
  1. Using a melon baller, scoop out the center of the cooled cupcakes no more than halfway down. Spoon in the cherry pie filling. Using a pastry bag, pipe the vanilla buttercream over the top of the cupcake. Garnish with chocolate shavings and a fresh cherry on top. 


Makes 12 cupcakes.