Black Forest Cupcakes

 In Baked Goods


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Black Forrest Cupcakes

Over on Food24, the editor has set a challenge for one and all to create the most delicious, beautiful cupcakes. I was delighted when I heard this as I’m quite the Cupcake Queen amongst my friends and family.
When I was pregnant I had to stop working (I was a make-up and hair artist) and the sitting around drove me insane. I started baking cupcakes to keep myself busy and soon I started getting orders to make ‘couture’ cupcakes.  Being fresh out of the glitz and glamour of working on shoots and fashion shows, I embraced this and poured my creativity into decorating and designing simple yet beautiful cupcakes.

The flavours I came up with were interesting and sometimes strange, but I had so much fun doing it. Unfortunately, when I decided to start “The Cupcakery” the recession hit and no-one had the money to spend R8-R15 on a cupcake. And even though I couldn’t carry on with my business idea, I still baked cupcakes for friends and family. And I’m so glad I can share some of my recipes with my readers.

Black Forrest Cupcakes

These Black Forest cupcakes aren’t a new idea but they sure are a favourite. Whenever I make them they last no more than 5 minutes and people are always surprised and delighted to find a whole maraschino cherry at the bottom of each cupcake. The cupcake is a simple chocolate cupcake (my favourite recipe) infused with cherry flavours and the topping is  sweetened whipped cream. Very simple but very impressive.

Makes 12

200g caster sugar
175g flour
50g cocoa powder
7.5ml baking powder
2.5ml salt
1 egg
125ml milk
75ml melted butter
20ml maraschino cherry syrup (the syrup the cherries come in)
125ml hot water
12 maraschino cherries, stem removed
2 cups fresh cream
5ml vanilla extract
1/2 cup caster sugar
chocolate shavings, to decorate
Maraschino cherries, to decorate

  • Pre-heat the oven to 180°c. Line a muffin-tray with cupcake cases.
  • Combine all the dry ingredients together and mix well.
  • In a separate bowl, whisk together the egg, milk, melted butter and cherry syrup.
  • Pour the wet ingredients into the dry ingredients and beat for 2 minutes until well combined. Slowly add the hot water and mix through.
  • The batter will be very runny, so don’t be alarmed.
  • Pour the batter into the cupcake cases (I fill mine about 3/4 full) and place into the oven. Place a Maraschino cherry on each cupcake and push it in slightly.
  • Bake the cupcakes for 15-18 minutes until a skewer inserted comes out clean.
  • Remove from the oven and allow to cool for 5 minutes in the tray. Remove them from the tray and allow them to cool completely on a wire rack.
  • For the topping, whip the cream with the sugar and vanilla until stiff peaks form. Transfer to a piping back and pipe onto the cupcakes.
  • Decorate with chocolate shavings and a Maraschino cherry.
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Showing 12 comments
  • Reply

    These chocolate treat look so yummy topped with maraschino cherries.I’ve featured this recipe on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.

  • Marisa

    I think I’ve just found hubby’s birthday treat for this year – he’s a HUGE fan of black forest cake!

  • Preya

    How, where do I vote for these, I can’t find the link.

  • umer

    superb picx ,, i’ll make this recipe its awsum 🙂

  • Laura

    They are great, made them this evening. The only thing is I found I had to leave them in longer than 20 minutes and even the toothpick was not coming out completely clean. Yes they where a little moist in the middle but that doesn’t really bother me so I will probably be making this again sometime soon 🙂

  • Kate

    Could I make them with tinned soft cherries? Thank you, this looks great 🙂

  • Jen

    While I love cooking, this is the first time I have ever felt inspired to bake. These look and sound amazing!

  • Caylee

    These are gorgeous. Cupcake queen, indeed.

  • Preya

    Oh yum!

  • Candice

    They look great! Good luck with the competition!

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