Black Forest Cupcake


Black forest gateaux is a rich indulgent chocolatey desert, enjoyed by many in the UK.

The wonderful mix of rich dark chocolate, sweet cherries and rich fresh whipped cream is super indulgent and satisfies any sweet craving. Black forest gateaux is traditionally cake that includes a hint of kirsch liquor but as I’m not a big alcohol drinker so this is my version of this dessert transformed into a cupcake. I do want to try it with the kirsch to see haw it would taste but for now I have this and I love it! I also want to try making some big chocolate curls to decorate this cupcake as I think it’ll be better than using the grater like I did in the one pictured. So follow the recipe below and let me know what you think!

cake recipe:

This recipe yields approximately 12-15 cupcakes


  • 12 cupcake baking pan

  • Whisk

  • Large mixing bowl

  • Glass measuring jug, at least 2 C size

  • Measuring cups and spoons

  • Paper cupcake liners

  • Ice-cream scoop*

  • Silicone spatula


  • 1 1/2 C all purpose flour, sifted

  • 1 C dark brown sugar

  • 1/4 C 100% dark cocoa powder

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1/3 C butter, melted

  • 1 tsp vanilla essence

  • 1 tsp apple cider vinegar

  • 1 C milk

  • 1/4 C strong brewed coffee

  • Heavy whipping cream

  • Cherry preserve or jam

  • 1 14oz can dark cherries

  • Dark chocolate bar, shaved/grated


  1. Preheat oven to 350 ºF.

  2. Line the cupcake baking pan with the paper liners and set aside.

  3. Sift together flour, sugar, cocoa, baking soda and salt into a mixing bowl and set aside.

  4. In a glass measuring jug mix together vanilla extract and milk with a whisk. Pour milk mixture into the sifted dry ingredients and mix well with a whisk until well incorporated together.

  5. Pour in the melted butter and coffee into the cake batter, mix until well combined. Go slow mixing this as it can easily spill. Ensure all sides and bottom of bowl are scraped down so all of the ingredients are completely integrated.

  6. Using the ice cream scoop, measure out one scoop of mixture per cupcake case. Each case should be about 2/3 full. Do not overfill the cupcake cases as they will spill over and stick to your pan while baking. Trust me I’ve done this.

  7. Place into the oven and bake 18-20 minutes or until toothpick comes out clean.

  8. Take cupcakes out of the oven and let them sit in the baking tray for 5-10 minutes to cool before removing to a cooling tray.

  9. Cool completely before decorating.

frosting recipe:


  • 2 C heavy whipping cream

  • 3 Tbsp powdered sugar

  • 1 tsp vanilla extract


  • Hand or stand mixer

  • Spatula

  • Measuring cups and spoons

  • Large mixing bowl

  • Piping bag (x2), plus a round piping tip in one bag


  1. Pour cream into mixing bowl and add the powdered sugar and vanilla.

  2. Whisk on medium speed until soft peak consistency is reached. Remember to scrape down the sides so all of the powdered sugar is incorporated into the cream.

  3. Once the cream has reached stiff peaks, transfer to one piping bag. With the other piping bag, cut off the tip of the bag and place the round piping tip inside. Cut the point end of the bag with the cream and place inside the bag with the piping tip.

  4. Once the cakes have cooled completely, cut a small piece out of the top of the cake a fill with cherry preserve or jam.

  5. Pipe fresh cream on top, drizzle with cherry juices, and top with grated dark chocolate a a cherry to finish.

*Ice-cream Scoop: I use one with a spring mechanism that I purchased at our local food service/catering store. I have found this to give the perfect amount of batter for cupcakes and you can get smaller ones for cookies and larger for making muffins. You can buy them on Amazon.

Happy Baking!

Erika Perona