Summer Black Forest Cupcakes
Okay, picture this: it’s a warm summer afternoon, the kind where the sun feels just right and there’s a gentle breeze rustling through the trees. I’m in my kitchen, whipping up these dreamy Summer Black Forest Cupcakes that somehow manage to taste like the classic Black Forest cake we all love, but with a fun, fresh twist perfect for this season. Think moist chocolate cupcakes bursting with bright cherry flavor, topped with fluffy whipped cream and those little juicy cherries that pop with every bite. I can’t wait to share how simple and joyful this recipe is—it’s like the perfect summer celebration, all in one bite!
Quick Facts
- Yield: Serves 12 cupcakes
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
Ingredients
For the Main Dish:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup sour cream
- 1 cup fresh or canned pitted cherries, chopped (reserve a few whole for garnish)
For the Whipped Cream Topping:
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
For the Cherry Sauce (optional):
- ½ cup cherries, pitted
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 2 tablespoons water
How I Make It
Step 1:
Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners. In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. This helps avoid any lumps and keeps the cupcakes soft and tender.
Step 2:
In a large bowl, beat the butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
Step 3:
Alternate adding the dry ingredients and the buttermilk and sour cream to the butter mixture, beginning and ending with the dry ingredients. Fold in the chopped cherries gently so they don’t turn the batter pink but still get nice little bursts of flavor.
Step 4:
Divide the batter evenly between the cupcake liners—each about ⅔ full works best—and bake for about 18 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool completely on a wire rack.
Step 5:
While they cool, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. If you want that extra cherry kick, simmer the cherry sauce ingredients in a small saucepan until thickened, then cool.
Step 6:
Once cupcakes are cool, top each with a generous swirl of whipped cream. Drizzle some cherry sauce over the top or place a whole cherry as garnish for that classic look. Serve immediately and enjoy the summer magic!
Variations & Tips
- Swap out the cherries for raspberries if you want a tart twist.
- For a non-dairy option, use coconut cream instead of heavy cream for the topping.
- If your cherries are extra juicy, drain them well to avoid a too-wet batter.
- Try folding in mini chocolate chips with the cherries for a surprise melty bite.
- Make a quick cherry syrup by heating cherries with sugar and a splash of water for an easy drizzle.
How I Like to Serve It
These cupcakes make the perfect treat for backyard BBQs or picnics, where the fresh cherry flavor really shines. Pair them with a glass of cold milk or a fruity iced tea. They also make a charming dessert for summer birthdays or even a casual afternoon tea with friends.
Notes
- Store leftover cupcakes covered in the fridge for up to 3 days; bring to room temp before serving for best flavor.
- If you don’t have buttermilk, ½ cup milk + 1 tsp lemon juice or vinegar works fine as a substitute.
Closing: Whenever I make these Summer Black Forest Cupcakes, they instantly brighten the day—they’re simple, fresh, and a little slice of summer joy!
