Black Forest Chocolate Cupcakes with Cream Cheese Frosting has all the taste of black woodland cake in the shape of cupcake and Cream Cheese Frosting that is irresistible.

My favorite soft, smooth chocolate cupcake recipes, cherries, and cream cheese frosting. What more do you want?

DIFFICULTY - Easy. Although it's easy because with all the cakes there are a few steps. Pastries, garnishes and hereby cherry jam center.

MAKE AHEAD - Yes, this cupcake can be made one or two days in the future.


  • Refrigerator: Store cupcakes in airtight containers for 4-5 days. Take 30-40 minutes before serving to bring them to room temperature
  • Freezer: You can also freeze this chocolate cupcake, frozen or not frozen. First, freeze in an airtight container, then wrap individually in a plastic wrap, and return to the airtight container in the freezer. This method keeps them for 3-4 months. Thaw, open the wrap, in the fridge and bring to room temp before eating.

This cream cheese frosting is a little different than usual. It was made in Ermine style. If you've read a lot of my posts, you know I'm addicted to something called Ermine buttercream and if you've never heard of it, it's basically the softest, softest, and lightest ice sheet! So I have no problem saying this is the Best Frosting Cream Cheese EVER !! Hats are definitely needed there.

The main difference between this type of frosting is that it starts with flour and milk cooked together. Once cooled, this thick paste is mixed into butter, cream cheese, and sugar. I add a little sugar to the flour paste and the rest directly to the butter. This means that some of the sugar has dissolved and the sugar in butter helps make it.


  • 130 g (1 cup / 4.5 oz) ordinary flour (all-purpose)
  • 1/2 cup (40g / 1.4oz) Dutch-processed cocoa (or unsweetened plain)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon of baking soda (bicarbonate)
  • 1/4 teaspoon salt
  • 113 g (1/2 cup / 1 stick) unsalted butter, melted
  • 1/2 cup (100g / 3.5 oz) caster sugar
  • 1/2 cup (100g / 3.5 oz) dark brown sugar, packaged
  • 2 eggs, room temperature
  • 2 teaspoons of vanilla extract
  • 3/4 cup buttermilk, room temperature


  • 3 cups of frozen cherries
  • 1/3 cup of granulated sugar
  • 1 1/2 tablespoons of lemon juice (note)


  • 1/2 cup of milk
  • 1 cup of caster sugar (prime)
  • 2 tablespoons of flour (multipurpose)
  • One hundred fifteen g (half cup / 1 stick) unsalted butter, softened
  • 250 g cream cheese, softened


  • 100 g dark chocolate (50%), finely chopped
  • 1/3 cup of cream
  • 12 fresh cherries (note)


  1. Preheat your oven to a forced 180C / 350F / 160C fan. Cover your muffin can with a paper box.
  2. In a bowl, sort out the flour, cocoa, baking powder, baking soda, and salt. Stir until evenly mixed.
  3. In a separate bowl or stand, mixer bowl beat the melted butter and the two sugars until smooth. Add eggs one at a time, rub the sides of the bowl each time and shake after each. Add vanilla and shake to combine.
  4. Add 1/3 flour mixture to butter and sugar. Stir gently until evenly mixed. Now upload half of the buttermilk, mix gently again. Continue like this until all the flour and buttermilk are combined ... enough. It's important not to overmix or be too heavy otherwise your cupcake will become solid and difficult.
  5. The contents of the cupcake container are only about 2/3 full. Bake in the oven for about 18-20 minutes, rotate the pan in the oven halfway to make sure they bake evenly. When toothpicks are inserted out with only one or two crumbs, they are finished.
  6. Chill in a can for 5 minutes before transferring to a wire cooling rack.


  1. In a saucepan over low heat, combine all the ingredients and simmer slowly. Continue to boil, stirring occasionally to avoid contact, for about 20 minutes or until the liquid has almost disappeared. Allow it to cool


  1. In a small saucepan over low heat, shake the milk, half sugar, and flour. Continue to heat and stir regularly for 3-4 minutes until you have a very thick paste (like glue).
  2. Transfer to a plate spread 1 cm thick, then cover with a plastic wrap that presses the plastic wrap to the surface. Place it in the freezer for about 25 minutes until it is cold (not cold or frozen, but no longer warm).
  3. Beat the butter and remaining sugar on medium heat for about 5 minutes or until very light and soft - scrape the sides of the bowl as often as possible.
  4. Add cream cheese and shake until smooth and smooth (only about 1 minute). Now add 1/3 milk mixture at a time, shake for about 30 seconds in between. Finally, shake it for a while, still in the medium. Again, make sure to scrape the sides of the bowl several times.


  1. Insert the cherry jam into a plastic pipe bag and cut the ends. Pipe around a teaspoon into each cupcake hole.
  2. Transfer the cheese ice cream to the piping bag and pee it over your cupcakes. Place it in the fridge when you make a ganache.
  3. Place the chocolate on a small heat-resistant plate. Heat the cream in a small saucepan over low heat until it boils, then pour it over the chocolate. Shake the plate gently so that all chocolate is submerged. Leave it for a few minutes, then stir until the ganache is smooth. Transfer to a small bottle and squeeze gently from the top of your cupcake, leaving a little drizzle. Place it in the refrigerator to set it 1/2 hour before it is filled with cherries and offerings.

This recipe is inspired by sugarsaltmagic
I use a standard Australian spoonful of 20ml (4 teaspoons worldwide)
For best results, you should always weigh ingredients such as flour and sugar. Kitchen scales are relatively inexpensive but if you can't weigh the ingredients, use the spoon method and level (not the spoon).
You can replace frozen cherries with fresh ones above.