Black Forest Cupcakes

All the beautiful flavours of a Black Forest Gateau but as Black Forest Cupcakes! These delicious moist and rich chocolate cupcakes are filled with a sweet cherry compote and topped with a smooth and creamy mascarpone cream icing. More cherries, cherry compote and chocolate shavings decorate the top to make these one super indulgent cupcake.


Chocolate Fudge Cupcake | Each individual element of this recipe is a star in itself because this chocolate cupcake is unbelievable! Using oil and buttermilk instead of butter make it incredibly moist and tender that it literally melts in your mouth. It’s rich black colour is thanks to deep black cacao powder and it quite literally puts the black into Black Forest.

Surprise Cherry Filling | No Black Forest dessert is complete without its partner in crime, the cherry! The Cherry Compote filling is stuffed inside the cupcake so that every bite gives you a mouthful of cherry, chocolate and that beautiful mascarpone cream icing.

Whipped Mascarpone Icing | Smooth and subtle whipped mascarpone icing is the best companion to round off this trio. It perfectly compliments the rich and sweet flavours of the chocolate and cherries, bringing everything into harmony with each and every mouthful.


The Black Forest flavour originates from Germany and traditionally a Black Forest Gateau consists of 3-4 layers of chocolate sponge cake sandwiched between plenty of juicy cherries and whipped cream that has been flavoured with a Kirsch (cherry flavour) liqueur. It’s a beautiful and indulgent cake and has been adapted many times into various different types of desserts such as these Black Forest Cupcakes.

The name Black Forest is thought to come from the region it originated; The Black Forest in West Germany. However I discovered that it is actually named after the kirsch cherry alcohol made from the sour cherries found in the Black Forest.


I love butter dearly, but recently I’ve become obsessed with oil based sponge cakes. The texture and taste difference when you use a oil instead of butter is incredible and I also find the rise is much better and more consistent.

To make these delicious chocolate cupcakes find the instructions below but follow the full recipe for ingredients and more details.

Whisk all the dry ingredients together in a medium bowl. Add the plain flour, cocoa powder, coffee powder, baking powder, bicarb and salt together until well combined

Whisk the wet ingredients together. In a separate bowl, whisk the golden caster sugar and soft brown sugar together with the eggs and oil together until frothy.

Add the vanilla and buttermilk and continue whisking for a few more minutes.

Fold dry ingredients together with the wet ingredients until JUST combined. Be careful not to over mix.

Fill the cases and bake. Pour the batter into each cupcake case until it’s filled halfway only then bake. Once baked leave to cool before filling and icing.


Mascarpone is a lovely Italian soft cheese with a creamy texture and sweet taste. It’s the perfect topping for the well known Tiramisu and I think it’s divine for these Black Forest Cupcakes.

As its a soft cream cheese you might be wondering how it’s stable enough to top these cupcakes without causing a huge mess. Some would suggest gelatine but it really isn’t necessary and you can make a stable mascarpone icing with just three simple ingredients; mascarpone cheese, double cream and icing sugar.

It’s super easy to make but there I have a few tips to make sure it’s perfect.

  1. Soften the Mascarpone first | To avoid any random lumps soften the mascarpone first in a bowl with an electric whisk
  2. Don’t over whisk the cream | For this recipe we want the whipped cream beat to soft peaks rather than whipped. When it’s whipped it breaks down as there are too many air bubbles so you only want to whisk it to the point JUST before it becomes whipped. The trick to telling when that is is when the cream is smooth and making soft but stiff peaks.
  3. Be gentle | When you add the softly whipped cream to the mascarpone be careful not to beat too hard. Gently fold the two together until just combined.


  • 12 hole cupcake tin
  • Cupcake cases
  • Balloon whisk
  • Measuring Jug
  • Several mixing bowls
  • Electric hand whisk
  • Piping Bag
  • Round tip piping nozzle

Shop these tools

Measuring Spoons
Gingerbread Man Cookie Cutter
Cookie Cutters
Circle Pastry Cutter
Flat Baking Sheet
Kitchen Aid K400 Blender
Large mixing bowl
2lb Loaf Tin
Professional Baking Paper
Sauce Bottle
Egg Separator Spoon
Cupcake Corer
Blow Torch
Kichen Aid Artisan Mixer
Cupcake Tin
Cupcake Cases
Bundt Tin
Wooden Rolling Pin
Baking Spatula
Sage Bean to Cup Barista Machine
Round Tip Piping Nozzle Set
Piping Bags with grip
Cupcake Tray
20cm Loose Bottom Cake Tin
Breville Heat Soft Hand Mixer
Measuring Jugs
Mini Food Processor
Balloon Whisk
2lb Loaf Tin
Baking Sheet
Breville Heat Soft Hand Mixer
Ice Cream Scoop
Cooling Rack
Off-Set Palette Knife
Rectangle Baking Tray
Pyrex Mixing Bowls
Baking Paper
Tala Mixing Bowl
2lb Loaf Tin
Microplane Zester
Kitchenaid Food Mixer


I would love it if you tagged me @mykitchendrawer on Instagram if you make these Black Forest Cupcakes. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message. Happy baking!

Print Recipe Pin Recipe
4.41 from 5 votes

Black Forest Cupcakes

Delicious moist and rich chocolate cupcakes, filled with a sweet cherry compote and topped with a smooth and creamy mascarpone cream icing.
Prep Time20 minutes
Cook Time19 minutes
Total Time39 minutes
Course: Cupcakes, Dessert, Snacks
Cuisine: European, German
Keyword: Black Forest, Black Forest Gateau, Cherries, Cherry Chocolate, Mascarpone Cheese
Servings: 12
Author: mykitchendrawer


For the chocolate cupcakes

  • 100 g plain flour
  • 50 g dark cocoa powder
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs room temperature
  • 100 g golden caster sugar
  • 100 g light brown sugar
  • 80 ml vegetable oil
  • 2 tsp vanilla extract
  • 120 ml buttermilk or sour cream
  • Cherry compote I use a pre-made compote from Lemon Vanilla

For the Mascarpone Cream Icing

  • 250 g mascarpone cheese
  • 300 ml double cream
  • 100 g icing sugar
  • 1 tsp vanilla extract
  • Dark Chocolate to decorate
  • Fresh cherries to decorate


For the chocolate cupcakes

  • Preheat the oven to 170°C and line a 12 hole cupcake tray with cupcake cases
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, bicarbonate of soda and salt until well combined then leave to one side.
  • In a separate bowl, whisk together both sugars with the eggs and oil and mix until combined well.
  • Add half the dry mixture into the wet mixture and fold it together. Add the buttermilk then add the remaining dry mixture and fold through again until just combined. Be careful not to over mix, you only want to mix until you can no longer see any flour bits.
  • Spoon or pour the mixture to fill the cupcake cases half way. Be careful not to over fill the cases as this could cause them to rise too high and over flow.
  • Give the cupcake tin a tap on the work surface to remove any big air bubbles then bake in the centre of the oven for 19-21 minutes until well risen and springy to touch. When baked leave the cupcakes to cool in the tins for a few minutes, the remove and leave them to cool on a wire rack.

For the mascarpone cream icing

  • In a medium bowl, add the mascarpone cheese and beat it with a wooden spoon to soften a little. Add the icing sugar and mix it through!
  • In a separare bowl, add the double cream and vanilla and whisk together with an electric whisk until it reaches soft but stiff peaks.
  • Add the mascarpone mixture to the cream mixture and gently fold the two together. Add the vanilla and fold it all together until smooth.

To decorate

  • Using a piping nozzle cut out a hole in the centre of each cupcake and fill the centres with a tsp of cherry compote, topping the hole with the piece of cake you cut out.
  • Fit a piping bag with a round tip piping nozzle and fill it with the mascarpone cream icing. Pipe swirls on top of each cupcake then top with a fresh cherry, some grated or shaved dark chocolate and a drizzle of cherry compote juice.
  • Serve immediately, or leave in the fridge and remove 10 minutes before serving.


Freezing and Storing
As these have a cream icing they will need to be eaten fresh or within 2 days, but you can make the cupcakes ahead of time and they will keep well for 4 days or frozen for up to 3 months.
Tried this recipe?Mention @mykitchendrawer or tag #mykitchendrawer!


  1. Kristy
    October 3, 2021 / 4:04 pm

    How many cupcakes does this recipe make?

  2. Kristy
    October 4, 2021 / 1:32 am

    To answer my own question, I made these cupcakes today and they’re delicious! It made 18 cupcakes. The recipe didn’t explain when to add the vanilla for the cupcakes, I added it to the buttermilk. The cupcakes were very Sweet and tasted like a delicious brownie, but the frosting is not too sweet so it was a perfect balance. Thanks for the recipe!

    • mykitchendrawer
      October 11, 2021 / 11:51 am

      Hi Kirsty,
      Thank you so much for your lovely comment and feedback. It means so much that you tried out the recipe and enjoyed it 🙂

    • mykitchendrawer
      November 12, 2021 / 8:14 pm

      Thank you Kirsty! Xxx

  3. August 24, 2022 / 7:29 am

    5 stars
    Oh so luscious black forest cakes! Thanks a lot for sharing my favorite desserts recipe. I love it. You are so hard working and talented cook. Hope you will guide us in future by your talented. Keep posting..

  4. Dannii
    September 12, 2022 / 10:24 am

    Was wondering where the recipe for the cheery compote is please

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating