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Deep, dark Black Forest Cupcakes are a handheld version of a classic cake! These moist little gluten free chocolate cupcakes are filled with sweet cherry filling and topped with light and fluffy whipped cream and dark chocolate shavings. They are a decadent dessert dream come true!
Why You’ll Love This Black Forest Cupcakes Recipe
Chocolate cupcakes are always a favorite, and I love to elevate them a bit with fruit and a creamy topping. This black forest cupcakes recipe checks all the boxes of what you want in a decadent cupcake – plus, they’re gluten-free! Here’s why you’ll love this recipe for black forest cupcakes:
- A mini version of a classic. If you love black forest cake, traditionally served as a layer cake, you’ll love those flavors turned into a handheld cupcake!
- Gluten-Free. It’s so easy to make these cupcakes gluten-free! You’ll use gluten-free all-purpose flour in the batter, and the rest of the ingredients needed are already naturally gluten-free.
- Super flavorful. I love all of the flavors going on in these black forest cupcakes, from the not-too-sweet chocolate cake to the sweet-tart cherry filling to the rich cream frosting.
Delicious Details
- Cuisine Inspiration: German
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free
- Skill Level: Moderate
What Flavor Is Black Forest?
Black forest cake takes layers of dark chocolate cake and fills and frosts them with lightly sweetened whipped cream and cherries. In my gluten-free version of black forest cake, I turn this idea into cupcakes! I also use my recipe for homemade cherry pie filling to infuse the chocolate cake with juicy fruit flavor.
Black forest cake most likely originated in Germany, where you can sometimes find variations incorporating sour cherries rather than sweet. In Europe, this cake is typically made with cherry liqueur or rum in the batter, but I’ve omitted it in my recipe.
Black Forest Cupcake Recipe Ingredients
Here’s a glance at the ingredients you’ll need to make this recipe for black forest cupcakes. Check the recipe card for the full ingredient amounts.
For the Cupcakes
- Gluten-Free Flour: Use a gluten-free 1:1 baking flour such as Bob’s Red Mill brand or King Arthur Flour.
- Granulated Sugar
- Cocoa Powder: Use unsweetened cocoa powder in this recipe.
- Leavening Agents: Baking powder and baking soda.
- Salt
- Eggs: Bring the eggs to room temperature for the best results.
- Milk: You can use whole milk or 2% milk.
- Vegetable Oil: Or use a neutral oil of choice.
- Vanilla Extract: Pure vanilla extract will give the best flavor!
- Water: Boiling water helps bring the cupcake batter together.
For the Whipped Cream Frosting
- Gelatin: Use unflavored gelatin to give the whipped cream structure.
- Water
- Heavy Cream: Heavy cream is essential to give the frosting its richness.
- Powdered Sugar: Use powdered (confectioners’) sugar rather than granulated sugar so that it dissolves easily into the whipped cream.
- Vanilla Extract
For Assembling
- Cherry Pie Filling: Use my recipe for homemade cherry pie filling or pick up a can of cherry pie filling.
- Garnish: Shaved chocolate and fresh cherries.
How to Make Black Forest Cupcakes
Follow along with the photos below to guide you through making this recipe for black forest cupcakes. The detailed instructions will be in the recipe card at the end of this post.
- Make batter. Whisk together the dry ingredients, then add the eggs, milk, vegetable oil, vanilla extract, and boiling water.
- Bake. Divide the batter evenly between a cupcake tin and bake the cupcakes for about 20 minutes.
- Cool. Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack.
- Prepare frosting. Bloom the gelatin in warm water. Whip together the heavy cream, powdered sugar, and vanilla extract, then add the gelatin.
- Fill cupcakes. Cut a well in the center of the cupcakes and fill each one with cherry pie filling.
- Finish. Pipe frosting onto each of the cupcakes.
- Decorate. Garnish each cupcake with shaved chocolate and a cherry.
Tips for the Best Cupcakes
Here are a few tips you can use to help make these black forest cupcakes turn out well:
- Use room temperature ingredients. Bring the eggs and milk to room temperature before you make the cupcake batter. This will help them better incorporate and result in more evenly-textured cupcakes.
- Sift the powdered sugar. It’s so disappointing to have clumpy sugar in a creamy frosting! Be sure to sift the powdered sugar before beating it into the heavy cream.
- Make it a cake. To make these cupcakes into a gluten free black forest layer cake, you can make double the amount of batter and divide it between two 9-inch cake pans, or follow along with my gluten free chocolate cake recipe. You’ll also want to double the frosting and filling amounts.
- Omit the gelatin. If you are a vegetarian, you can make these cupcakes without the gelatin in the whipped cream. There are plant-based gelatin options online or in specialty stores, or you can make a simple whipped cream topping. It will be more delicate than the gelatin-based frosting but will still work well.
- Go dairy-free. You can make these black forest cupcakes dairy-free if needed. In the cake batter, substitute your favorite non-dairy milk for the milk, and use coconut cream to make the whipped cream frosting.
Proper Storage
Black forest cupcakes keep well, and the flavors develop the longer they rest. Here’s how to store them:
- Fridge – Store leftover cupcakes in an airtight container or well-covered with foil on a plate in the fridge for up to three days. I don’t recommend freezing black forest cupcakes.
- To Serve – You can enjoy the cupcakes straight from the fridge, but I think they taste better at room temperature. Bring the cupcakes out of the fridge 30-60 minutes before you plan to serve them for the best results.
Gluten Free Black Forest Cupcakes
Deep, dark Black Forest Cupcakes are a handheld version of a classic cake! These moist little gluten free chocolate cupcakes are filled with sweet cherry filling and topped with light and fluffy whipped cream and dark chocolate shavings. They are a decadent dessert dream come true!
Servings: 12 servings
Ingredients
For the Cupcakes
- 1 cup gluten-free 1:1 baking flour
- 1 cup granulated sugar
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs , room temperature
- ½ cup whole or 2% milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup boiling water
For the Whipped Cream Frosting
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
- 1 ½ cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For Assembling
- ¾ cup cherry pie filling
- Shaved chocolate
- 12 fresh cherries , optional
Instructions
For the Cupcakes:
- Preheat the oven to 350°F and line a standard 12-well cupcake pan with cupcake liners.
- In a mixing bowl, stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract and whisk together until combined.
- Stir in the boiling water.
- Fill each cupcake liner ⅔ full with the batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for 10-15 minutes, and then transfer them to a wire rack to cool completely.
For the Whipped Cream Frosting:
- In a small microwave-safe bowl, sprinkle the gelatin over the cold water and let bloom for about 5 minutes.
- In the meantime, combine the heavy cream, powdered sugar, and vanilla extract in a chilled mixing bowl. Using the beaters of a hand mixer or whisk attachment on a stand mixer, whip on medium speed to form soft peaks.
- Microwave the gelatin for 5 seconds and stir to dissolve it. Heat for another 3-5 seconds, if needed.
- With the mixer on low, slowly stream in the gelatin mixer until incorporated. Then increase the speed to medium-high and whip until you form stiff peaks that hold their shape. Do not overmix and let it curdle.
For Assembling:
- Use a paring knife, the back of a piping tip, or a cupcake corer to cut a well in the center of the cupcakes. Fill each one with about a tablespoon of cherry pie filling.
- Pipe frosting onto each of the cupcakes and decorate with shaved chocolate and a cherry, if desired.
Nutrition Facts
Gluten Free Black Forest Cupcakes
Amount Per Serving
Calories 299
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 8g40%
Trans Fat 0.03g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 62mg21%
Sodium 122mg5%
Potassium 176mg5%
Carbohydrates 35g12%
Fiber 3g12%
Sugar 22g24%
Protein 4g8%
Vitamin A 529IU11%
Vitamin C 1mg1%
Calcium 65mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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