Forest Cupcakes are small chocolate cakes filled with sweet cherry compote. They are soft and moist, with a creamy whipped topping and chocolate shavings. These cupcakes taste like mini Black Forest cakes and are easy to make at home.
Why We Love This Forest Cupcakes Recipe
You’re going to love these cupcakes because they balance rich chocolate flavor and juicy cherry sweetness in every bite. The secret lies in the combination of buttermilk and cherry compote, which keeps the cupcakes soft and moist without feeling heavy. Plus, the whipped cream topping adds a light, airy finish that complements the luscious filling inside. Whether for a special occasion or an everyday indulgence, these cupcakes feel like a mini celebration of flavors that bring warmth and delight to your palate.
Ingredients for Forest Cupcakes
Here’s everything you’ll need to create this irresistible treat — from the cherry compote to the rich chocolate cupcakes and the creamy topping.
Cherry Compote Ingredients:
- 1 cup pitted sweet cherries (fresh or frozen)
- Juice of ½ lemon
- 2 tablespoons granulated sugar
- 2 tablespoons water
- ¼ teaspoon almond extract
- 2 tablespoons golden rum or kirsch (optional)
Chocolate Cupcakes Ingredients:
- ½ cup hot water
- ½ teaspoon instant coffee (optional, enhances chocolate flavor)
- 1 large egg (room temperature)
- ½ cup packed brown sugar
- ½ cup white sugar
- ⅛ teaspoon sea salt
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk (room temperature)
- ½ cup vegetable oil (canola or similar)
- 1 cup all-purpose flour (120g)
- 6 tablespoons cocoa powder (43g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Whipped Cream Ingredients:
- ⅓ cup powdered sugar
- 1½ cups cold heavy cream (35% fat)
- ⅛ teaspoon sea salt
- ½ teaspoon pure vanilla extract
Assembly Ingredients:
- ¼ cup chocolate shavings or mini chocolate chips
- 12 fresh sweet cherries
How to Make Forest Cupcakes
You’ll start by making the cherry compote, which adds that luscious jammy center to your cupcakes. Simply combine the cherries, lemon juice, sugar, water, and almond extract in a small saucepan. Heat it gently on medium until the mixture simmers and the cherries soften, about five minutes. If you’re using rum or kirsch, stir it in while the compote is still warm, then let it cool completely in a non-metal container before chilling it in the fridge.
While the compote chills, preheat your oven to 180°C (355°F) and line a 12-cup muffin tin with cupcake liners. Dissolve the instant coffee in hot water to bring out the chocolate notes, but feel free to skip this step if you prefer. In a large mixing bowl, whisk the egg with both sugars, salt, and vanilla extract until the mixture lightens in color.
Add the buttermilk, vegetable oil, and coffee water to the bowl and stir to combine. Next, sift in the flour, cocoa powder, baking powder, and baking soda directly into the wet ingredients. Fold gently until just combined to avoid overmixing, which can make the cupcakes dense.
Scoop the batter into the liners, filling each about three-quarters full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool fully in the pan.
On the day you want to serve the cupcakes, whip the cream together with powdered sugar, salt, and vanilla extract until stiff peaks form. This light, fluffy whipped cream will top your cupcakes beautifully.
Cut out the centers of your cooled cupcakes using an apple corer or small knife, saving those pieces. Spoon the chilled cherry compote into each hollow, then replace the cupcake “lid.” Pipe a generous swirl of whipped cream on top of each cupcake, drizzle some extra cherry juice over it, sprinkle chocolate shavings, and finish with a fresh cherry.
How to Serve Forest Cupcakes
These cupcakes shine best when served fresh the same day. You can enjoy them chilled right from the fridge, which highlights the refreshing tartness of the cherry compote paired with the cool whipped cream. Alternatively, let them rest at room temperature for about 10 minutes if you prefer a softer, more tender bite. These make a beautiful dessert centerpiece for birthdays, holiday parties, or casual get-togethers with friends and family. Pair them with a cup of coffee or tea to balance the sweetness and enjoy every moment of this indulgent treat.
Expert Tips for Perfect Forest Cupcakes
To get the best texture and flavor, here are a few tips to keep in mind. First, ensure your buttermilk and egg are at room temperature before mixing, which helps your batter come together smoothly and bake evenly. If buttermilk isn’t available, you can substitute it with kefir or make a quick homemade version by adding half a tablespoon of vinegar to half a cup of milk and letting it sit for five minutes.
Be careful not to overmix the batter after adding the dry ingredients; a light hand keeps your cupcakes airy and tender. When making the cherry compote, simmer it gently and avoid boiling vigorously to preserve the fresh cherry flavor and texture. For a non-alcoholic version, simply skip the rum or kirsch without losing any charm.
Whip your cream just before serving for the best stability and fluffiness, and use cold heavy cream straight from the fridge. Finally, for a more dramatic presentation, try piping the whipped cream using a star tip for those pretty ridges and peaks.
How to Store Forest Cupcakes
If you have leftovers, store your Forest Cupcakes in an airtight container in the fridge. They will keep moist and delicious for up to two days thanks to the moist filling and vegetable oil in the batter. Avoid freezing them as the texture of the whipped cream topping may suffer. Before serving leftover cupcakes, you can let them sit at room temperature for about 10 minutes for a softer bite or enjoy them cold straight from the fridge.
Variation of Forest Cupcakes
If you want to customize these cupcakes, you can try a few simple variations to suit your taste or dietary needs. For a dairy-free option, substitute the buttermilk with a plant-based yogurt mixed with a teaspoon of lemon juice and swap the heavy cream for coconut cream whipped to stiff peaks.
You can also experiment with different fruit compotes like raspberry or blueberry for a fresh twist while keeping the chocolate base intact. For an extra layer of texture, add chopped nuts like toasted almonds or hazelnuts into the batter or sprinkle them over the whipped cream topping.
If you want to increase the chocolate intensity, mix some finely chopped dark chocolate into the batter or add a drizzle of melted chocolate over the finished cupcakes. These tweaks help keep the recipe exciting and allow you to personalize your Forest Cupcakes perfectly.
Frequently Asked Questions About Forest Cupcakes
What makes these cupcakes different from regular chocolate cupcakes?
The key difference is the cherry compote filling inside and the whipped cream topping, which turn them into mini versions of Black Forest cake, adding juicy and creamy elements that balance the rich chocolate flavor.
Can I use frozen cherries for the compote?
Yes! Frozen cherries work just as well as fresh ones. Just thaw them before cooking the compote for the best texture.
Is it necessary to add coffee to the batter?
No, coffee is optional. It enhances the chocolate flavor but you can omit it if you prefer a more straightforward chocolate taste.
How do I make buttermilk if I don’t have any?
Mix half a cup of milk with half a tablespoon of white vinegar or lemon juice. Let it sit for about five minutes until it thickens and curdles slightly, then use as a substitute.
Can I prepare the cupcakes ahead of time?
You can bake the cupcakes and make the cherry compote a day ahead, but it’s best to whip the cream and assemble them on the day you plan to serve for the freshest taste and texture.
Forest Cupcakes
Ingredients
- 1 cup pitted sweet cherries (fresh or frozen)
- 1/2 lemon juice
- 2 tablespoons granulated sugar
- 2 tablespoons water
- 1/4 teaspoon almond extract
- 2 tablespoons golden rum or kirsch (optional)
- 1/2 cup hot water
- 1/2 teaspoon instant coffee (optional)
- 1 large egg (room temperature)
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1/8 teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk (room temperature)
- 1/2 cup vegetable oil (canola or similar)
- 1 cup all-purpose flour (120g)
- 6 tablespoons cocoa powder (43g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup powdered sugar
- 1 1/2 cups cold heavy cream (35% fat)
- 1/8 teaspoon sea salt
- 1/2 teaspoon pure vanilla extract
- 1/4 cup chocolate shavings (or mini chocolate chips)
- 12 fresh sweet cherries
Instructions
- In a small saucepan, combine cherries, lemon juice, sugar, water, and almond extract. Heat over medium until simmering and cherries soften, about 5 minutes. Stir in rum or kirsch if using, then cool completely.
- Preheat oven to 180°C (355°F) and line a 12-cup muffin tin with cupcake liners.
- Dissolve instant coffee in hot water (optional). In a large mixing bowl, whisk egg with both sugars, salt, and vanilla until lightened in color.
- Add buttermilk, vegetable oil, and coffee water to the bowl, stirring to combine. Sift in flour, cocoa powder, baking powder, and baking soda, and fold gently until just combined.
- Scoop batter into liners, filling each about three-quarters full. Bake for 18 to 22 minutes, or until a toothpick comes out clean. Let cool fully in the pan.
- On serving day, whip cream with powdered sugar, salt, and vanilla until stiff peaks form.
- Cut out centers of cooled cupcakes and fill with cherry compote, then replace the tops. Pipe whipped cream on top, drizzle with cherry juice, and sprinkle chocolate shavings. Top with a fresh cherry.
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