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5 from 1 vote
Eggless Blackforest cupcakes
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins

Black forest cupcakes - one of the festive cupcakes I have ever had. Cupcakes with beautiful bread crumb, filled with cherry syrup, frosted with not so traditional cream cheese frosting and finally topped with delicious ruby red British cherries.

Course: Dessert
Cuisine: International
Servings: 12
  • 213 grams all purpose flour 1 ½ cups
  • 200 grams granulated Sugar 1 cup
  • 50 grams cocoa powder ½ cup
  • 1/4 teaspoon baking soda 3 grams
  • 3/4 teaspoon baking powder 2 grams
  • 1/4 teaspoon salt
  • 248 ml milk 1 cup+ 1 tablespoon
  • 112 grams oil ½ cup
  • 1 teaspoon vanilla Extract
  • 2 teaspoon Vinegar
Cherry filling
  • 2 cups pitted and halved sweet cherries
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 2 tablespoons cornstarch
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon vanilla extract
For cream cheese frosting
  • 4 ounce package cream cheese chilled
  • 1 cup granulated white sugar
  • A pinch teaspoon salt
  • 1/2 teaspoon vanilla extract
To make the chocolate cupcakes
  1. Preheat your oven to 350 degrees F. Line mini cupcake pan with paper liners. Set aside.
  2. In a medium mixing bowl, whisk together the dry ingredients (flour, sugar, baking soda, baking powder salt and cocoa).
  3. In another mixing bowl, whisk together the wet ingredients (oil, milk, vanilla and vinegar).
  4. Add dry ingredients to wet ingredients and whisk together until smooth.
  5. Fill cupcake liners about 2/3 full.
  6. Bake cupcakes for 16 to 18 minutes (17 minutes was the magic number for most) until the toothpick inserted in the center of each cupcake comes out clean. Take the closer look.
For cherry filling
  1. Add the cherries, granulated sugar, lemon juice, water, and corn starch to a saucepan and mix until well combined.
  2. Heat over medium heat, stirring often, until the mixture has thickened.
  3. Remove from the heat and stir in the vanilla extract, then set aside to cool.
To make frosting
  1. In a mixing bowl, add chilled cream cheese and with an electric hand beater beat it for 30 seconds.
  2. Add the sugar, salt and vanilla and continue beating until fully combined. Make sure that sugar is fully combined otherwise it would result in grittiness.
  3. Slowly stream the cream from one side of the bowl into the mixture while continuing to beat the mixture. This will help reduce splashing. Beat until the mixture is fully combined and has formed stiff peaks.
  4. Beat until the mixture is smooth and has formed stiff peaks.
  5. Use immediately for frosting. Store leftovers into the refrigerator.