Cakes, Cupcakes & Muffins

Chocolate & Cherry Black Forest Cupcakes

Black Forest cupcakes are in my top five favorite recipes. Chocolate and cherries. If romance had a flavor, it would be this flavor combo, black forest. These cupcakes are unbelievably delicious, moist, fluffy, sweet, and slightly tart. I’ve made a simple sweet syrup made with cherries to add to the batter. Drizzle some of the syrup on top of the frosting to add some extra cherry sweetness! My favorite vegan chocolate brand is Enjoy Life, and they can now be found in so many grocery stores, it’s amazing!

I’ve been finding cherries everywhere since summer is coming up soon and it makes me so happy. I have to buy a bag whenever I see them because I know they won’t be in season for long! Only a certain stores that I go to have sweet cherries, which would be the best kind to use for this recipe. I could literally eat an entire bag of sweet cherries and I’m not ashamed to admit it!

I promise you if you try this simple recipe, you’ll want to give them to all your friends/family just to show them what a great baker you are! Check out my vanilla strawberry cupcakes that I’ve made with freeze-dried strawberries for the icing. You won’t believe that there no artificial food coloring in it and it’s delicious.

Chocolate & Cherry Black Forest Cupcakes Chocolate & Cherry Black Forest Cupcakes Chocolate & Cherry Black Forest Cupcakes Chocolate & Cherry Black Forest Cupcakes Chocolate & Cherry Black Forest Cupcakes Chocolate & Cherry Black Forest Cupcakes

Chocolate & Cherry Black Forest Cupcakes

Print Recipe
Serves: 12 Cooking Time: 1 hour


  • Chocolate Cherry Cupcakes
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup organic cane sugar
  • 1/3 cup extra-virgin olive oil
  • 1/2 + 1/4 cup non-dairy milk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla flavoring
  • 1 tsp cherry flavoring
  • 1/2 cup pitted and diced cherries
  • Cherry Syrup
  • 1/2 cup pitted and diced cherries
  • 1/2 cup cane sugar
  • 1/2 cup water
  • Cherry Buttercream
  • 1 cup room temperature vegan butter
  • 3 cups organic powdered sugar
  • 2 tsp non-dairy milk
  • 2 tbsp cherry syrup
  • 1 tsp cherry flavoring



Preheat the oven to 350f and line an 8-cup cupcake pan with cupcake liners.


Add all the dry ingredients into a large bowl and whisk to mix together. Put the pitted and diced cherries into the dry ingredients and coat them completely.


Pour in all of the wet ingredients into the same bowl and mix until everything is just combined.


Use an ice cream scoop to evenly distribute the batter into the cupcake liners.


Bake for 20 minutes, or until a toothpick comes out clean. Cool completely before icing with the cherry buttercream, pouring the cherry syrup, and decorating with finely chopped chocolate and cherries.


Cherry Syrup
Place the cherries, cane sugar, and water into a small saucepan and bring to a boil. Once boiling, simmer on low for 2 minutes before taking off the heat. Cool completely and then strain to separate the syrup from the cooked cherries.

Cherry Buttercream
Cut the room temperature vegan butter into small cubes and place into a large bowl along with the non-dairy milk, cherry syrup, and cherry flavoring. Place 1/2 cup of the powdered sugar and use a hand-held or standing mixer to cream the butter. Once completely creamed, add the rest of the powdered sugar and mix again until smooth.

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