Black Forest Cupcakes

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For day 17 of Cook, Craft, Create: December: 2012 I’m sharing the Black Forest Cupcakes I made for my husbands 40th birthday party over the weekend.

I’ve got lots of fun and easy Cupcake Recipes for Parties for you to try out – right-click and open these other recipes in a new tab so that you can read them after this one!

Black Forest Cupcakes | The Purple Pumpkin Blog

Since my husband was born in the 1970s, I thought it would be fun to make these retro and kitsch looking cupcakes! I tweaked my go-to chocolate cupcake recipe…

Black Forest Cupcakes

Black Forest Cupcakes

Yield: 40
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes


For the cupcakes

  • 450g (16oz) unsalted butter, softened
  • 450g (16oz) caster sugar
  • 450g (16oz) self-raising flour
  • 2 tsp baking powder
  • 8 tbsp cocoa powder
  • 8 medium eggs
  • 2 tsp vanilla extract

For the filling

  • 80 morello/black cherries in syrup (I used a large jar)

For the buttercream

  • 500g (1lb) unsalted butter, softened
  • 1kg (2lb) icing sugar, sifted
  • 4 - 8 tbsp cherry syrup (use the syrup from the maraschino cherries!)
  • 1 tbsp vanilla extract
  • chocolate sprinkles
  • 40 maraschino cherries (with stems if you can get them)


  1. Preheat oven to 175C/350F/Gas 4 and place 40 cupcake cases into muffin tins
  2. Combine all the ingredients for the cupcakes in a large bowl and beat with an electric whisk/mixer for about 3-4 minutes until smooth and fluffy
  3. Divide the batter into the cases (I use an ice-cream scoop)
  4. Bake the cupcakes for 20 minutes
  5. Allow to cool for 5 minutes before placing on a wire rack to cool completely
  6. When the cupcakes are cool, use a cupcake corer (or a teaspoon!) to scoop out a small portion of the cake from the centre of each cupcake, fill each hole with a couple of morello/black cherries and pour in a drop of syrup too
  7. To make the buttercream, beat the butter, icing sugar, vanilla and cherry syrup together using an electric whisk/mixer. I added a small amount of cherry syrup to start and adjusted to taste. Beat for 1-2 minutes until smooth and creamy
  8. Fill a large piping bag with the buttercream and pipe swirls on top of each cupcake
  9. Cover with chocolate sprinkles and place a cherry on top

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In these pictures you can see where I made a hole in the centre of and filled with syrup and cherries.

Black Forest Cupcakes | The Purple Pumpkin Blog

Some of the cupcakes I filled with Nutella – for those that really don’t like black forest!

Black Forest Cupcakes | The Purple Pumpkin Blog

I so wish I could find maraschino cherries with the stems on – they would have looked awesome on these cupcakes! But, even without them, they look so sweet!

Black Forest Cupcakes | The Purple Pumpkin Blog

Since these were for hub’s birthday, I made cupcake toppers using pictures of him from his life :D I also put a candle into each cupcake so that he would have 40 of them to blow out!!

Black Forest Cupcakes | The Purple Pumpkin Blog
Black Forest Cupcakes | The Purple Pumpkin Blog

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