Black Forest Cherry Cupcakes

Serves: 24Hands-on: 20 minutesTotal: 45 minutesDifficulty: Medium

Serves: 24


  • 5 oz. unsweetened chocolate
  • 1½ cups all-purpose flour
  • 1 tsp. baking soda
  • ¾ cup butter, softened
  • 2 cups granulated sugar, divided
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 1 cup buttermilk
  • 2 cups pitted fresh or frozen sweet cherries
  • 1 Tbsp. cornstarch
  • 8 oz. cream cheese, softened
  • 3 cups confectioners’ sugar
  • 1 cup marshmallow creme
  • 24 stemmed maraschino cherries


  • Melt chocolate in the microwave or with a double boiler.
  • Whisk together flour and baking soda in a small bowl. In a large bowl, combine butter and 1½ cups granulated sugar. Beat with an electric mixer on medium speed until smooth and creamy. Add vanilla and eggs and beat on medium-high speed until light and fluffy. Reduce mixer speed to medium-low and add melted chocolate.
  • Add ½ of the flour mixture to the chocolate mixture and beat until blended. Add the buttermilk, then the remaining flour, and beat well.
  • Preheat oven to 350ºF. Line 2 dozen cupcake pans with paper liners.
  • In a saucepan, combine ½ cup granulated sugar, cherries, and cornstarch. Cook over medium heat, stirring constantly, until cherries are softened and a thick sauce forms. Remove from heat and cool slightly.
  • Fill cupcake cups halfway with chocolate batter. Drop a tablespoonful of cherry mixture over the batter in each cup, then divide remaining batter over the cupcakes. Bake for 20–25 minutes. Remove from oven and allow to cool completely.
  • With a mixer on medium-high speed, whip together cream cheese, confectioners’ sugar, and marshmallow creme. Spread on cooled cupcakes and garnish each with a stemmed cherry.