Easy Homemade Black Forest Cupcakes with Cherry Compote
Growing up, I wasn’t a fan of cherries. Probably because all I ever knew was artificial cherry flavoring—and let’s be honest, it’s nothing like the real thing. Fast forward a few years, and my then-boyfriend (now husband) asked if I liked fresh cherries. “Ew!” I replied. He asked if I had ever actually tried one. “No,” I admitted. So, he handed me a fresh cherry, and I grudgingly took a bite. It was delicious! Now, I love finding ways to use fresh cherries in my baking—like in these decadent Black Forest Cupcakes.
Now, cherries are one of my favorite fruits. We even have a friend who lets us pick cherries straight from their tree during the cherry season. Fresh cherries for the win!
Now that I have discovered the delights that can cherries bring, I am always looking for a new cherry recipe. This fresh cherry take on a classic black forest cake is just what I was needing in my life.
Rich, moist chocolate cake topped with a thick, syrupy cherry compote—these decadent Black Forest cupcakes are truly one for the books!
What kind of cherries should I use?
In this recipe, you should use pitted fresh cherries. I use bing cherries in this recipe as that is what we harvest from our friends cherry tree. Other recipes use maraschino cherries or pie filling, but those just don’t compare to fresh cherries.
How long does this recipe take?
The cupcakes take about 30 minutes to come together, when all is said and done. You could ice and top the cupcakes right there. However, I recommend letting the cupcakes come to room temperature before topping and decorating. The rich, moist chocolate cupcakes stay warm for a while, and if you add the delicate whipped topping too soon, it could melt. A little patience makes all the difference!
What if my compote is too runny?
The compote should have large cherry chunks and a slightly thickened sauce. The sauce is the part that seeps down into the cupcake and adds moisture and flavor, so we want it a little runny. However, if you think your compote is too runny, you can add cornstarch and water to the mixture. I already have some added to the recipe, but if you find you need more, add more!
What type of cocoa powder should I use?
In this recipe I use a Medium Redwood Dutch processed cocoa powder. I got it from the local kitchen store where they carry a variety of different cocoa powders. However, you can use whatever cocoa powder you have on hand!
What occasions are these cupcakes perfect for?
This rich chocolate cupcake is perfect for birthdays, holidays, and special occasions like Valentine’s Day or anniversaries! Everyone is sure to be impressed with these delectable cupcakes.
Serving suggestions
These delicious cupcakes are best room temperature or chilled and can be pair with a variety to hot drinks. A nice hot cup of coffee or hot chocolate would go great with these cupcakes.
Ingredients
Cherries
Fresh or frozen cherries can be used in the cherry compote recipe. I happen to be using bing cherries, though tart cherries or sour cherries, and fresh black cherries would work just as well!
Egg
Eggs are crucial to adding structure, color, and texture to the finished cupcake.
White sugar
Sugar adds more to cupcakes than just sweetness, it contributes to the texture, moisture, and tenderness of the cupcake.
Butter
Butter adds a creamy flavor and richness to the cupcakes.
Salt
Salt is a key ingredient to producing flavorful cupcakes. Without salt, the flavor would be bland and flat.
Vanilla extract and Almond extract
In this recipe we use both extracts to contribute different flavors to the recipe. I love the extra flavor that almond extract brings to baked goods!
Hot water
Hot water helps to bloom the cocoa powder and creates a more intense chocolate flavor.
Neutral Oil
Oil is used in conjunction with butter in this recipe to help the richness and moisture of the cupcakes. It helps to create a tender, moist crumb.
Buttermilk
Buttermilk helps to bring tanginess to the batter and helps the texture of the cupcake be light and fluffy.
All purpose flour
Flour is the backbone of the cupcake recipe because it creates structure and stability of the crumb.
Cocoa powder
The chocolate flavor in this recipe is contributed by cocoa powder.
Baking powder and baking soda
Baking powder and baking soda are the leavening agents in this cupcake batter. They help create the light and fluffy texture you see when you peel apart a cupcake.
Step-by-step instructions for the best chocolate cupcakes
Black Forest chocolate cupcake
Preheat oven to 350 degrees Fahrenheit. Put cupcake liners into 12 hole regular sized muffin tin.
In a large bowl, use an electric mixer to whisk together egg, butter, sugar, salt, vanilla extract, and almond extract until it lightens in color.
Add buttermilk and oil, whisk to combine.
In a separate bowl, stir together flour, cocoa powder, baking powder, and baking soda. Fold into wet ingredients until just combined.
Preheat oven to 350 degrees Fahrenheit. Put cupcake liners into 12 hole regular sized muffin tin.
Scoop cupcake batter into the lined muffin tin 3/4 of the way full. Bake for 18-20 minutes or until the cupcake temps at 200 degrees or a toothpick inserted in the middle of the cupcakes comes out clean.
Let the cupcakes cool completely inside the muffin pan.
Cherry compote
Combine all ingredients into a small saucepan. Heat on medium heat until it comes to a simmer and let simmer for about 5 minutes or until cherries soften.
Mix cornstarch and cold water together. Add into cherry mixture and stir continuously until mixture is thickened.
Whipped cream Icing
Combine cream, sugar, salt, and vanilla extract in a large bowl or stand mixer. Whisk until stiff peaks form. Pipe the whipped cream on top of the cupcakes immediately.
Assembly
When all components of the Black Forest cupcakes are ready, use an apple corer or cupcake corer to dig out half an inch of cake in the middle of the cupcake. Set aside for snacking.
Place a spoonful of cherry compote into the cupcake and use a piping bag to pipe whipped cream frosting (or a stabilized whipped cream) on the tops of the cupcakes.
Drizzle some of the thickened glaze onto the top of each cupcake. Add chocolate shavings or cocoa powder if desired for added effect on the tops of the cupcakes.
Storage
Store these cupcakes at room temperature for 2-3 days or put in the fridge for up to a week. These freeze well and could last up to three months if in an airtight container.
Black Forest Cupcakes with Cherry Compote
These easy homemade Black Forest Cupcakes combine rich, moist chocolate cake with a luscious cherry compote and a light whipped topping. The deep chocolate flavor pairs perfectly with the sweet-tart cherries, creating a decadent treat that’s both elegant and delicious. Perfect for special occasions or whenever you're craving a classic Black Forest dessert in cupcake form!
Ingredients
Cherry Compote
- 2 cups pitted fresh cherries (or frozen)
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 2 teaspoons water
Chocolate Cupcakes
- 1 large egg
- 1 cup white sugar
- 1/4 cup butter, softenened
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup hot water
- 1/4 cup neutral oil
- 1/2 cup buttermilk
- 1 cup all purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Whipped Cream Frosting
- 1/2 cup icing sugar (powdered sugar)
- 1 1/2 cup heavy whipping cream
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Preheat oven to 350 degrees Fahrenheit. Put cupcake liners into a 12-hole regular-sized muffin tin.
- In a large bowl, use an electric mixer to whisk together egg, butter, sugar, salt, vanilla extract, and almond extract until it lightens in color.
- Add buttermilk, hot water, and oil and whisk to combine.
- In a separate bowl, stir together flour, cocoa powder, baking powder, and baking soda. Fold into wet ingredients until just combined.
- Scoop cupcake batter into the lined muffin tin 3/4 of the way full. Bake for 18-20 minutes or until the cupcake temps at 200 degrees or a toothpick inserted in the middle of the cupcakes comes out clean.
- Let the cupcakes cool completely inside the muffin pan.
Cherry Compote - Combine all ingredients in a small saucepan. Heat on medium heat until it comes to a simmer, and let simmer for about 5 minutes or until cherries soften.
- Mix cornstarch and cold water. Add to the cherry mixture and stir continuously until the mixture is thickened.
Whipped Cream - Combine cream, sugar, salt, and vanilla extract in a large bowl or stand mixer.
- Whisk until stiff peaks form.
- Pipe the whipped cream on top of the cupcakes immediately.
Chocolate Cupcakes
Yum! I love cherry and chocolate together.
Thank you so much! They are delicious!