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+ servings
cut black forest cupcake

Black Forest Cupcakes

Traditional Black Forest Cake Recipe (Vegan and Non-Vegan Version)
5 from 2 votes
Prep Time 40 mins
Cook Time 18 mins
Resting time for cake to cool down 1 hr
Total Time 1 hr 58 mins
Course Dessert
Cuisine American, british, Indian
Servings 24 cupcakes
Calories 286 kcal


For the vegan sponge cake

  • 300 g All-Purpose Flour Plain Flour
  • 300 g Caster Sugar
  • 60 g Cocoa Powder
  • 2 teaspoon Bicarbonate of Soda
  • ½ teaspoon Salt
  • 120 ml Sunflower Oil or a flavorless oil, like vegetable oil
  • 2 tablespoon Maple Syrup
  • 2 teaspoon Cider Vinegar
  • 360 ml water

For the Cherry Jam Filling

  • 24 Sour Cherries in Syrup

For the Maple Syrup Buttercream

  • 2 tablespoon Cornstarch
  • 240 ml Milk Oat or Semi Skimmed
  • 250 g Butter Vegan or Dairy
  • 250 g White Sugar
  • 1 tablespoon Maple Syrup

Additional ingredients

  • 50 g Dark Chocolate Chips


Prepare the sponge

  • Preheat the oven to 180 degrees Celsius (FAN), 350 Fahrenheit FAN, gas 6, or static oven 200 degrees Celsius or 400 Fahrenheit.
  • Start by adding in a large bowl the sieved all-purpose flour, cocoa powder, salt, baking soda and mix well until you obtain a dry black forest cake mix.
  • In a jug, mix the oil, water, vinegar, and maple syrup, then start adding it a bit at a time to the dry mix; mix well with the fork and continue doing so until all of the wet ingredients and the dry ingredients are well mixed together, in a uniform, homogeneous mix.
  • Divide the vegan Black Forest cake batter into cupcake tins and bake in the center of the oven for 16-18 minutes; once the cupcakes are ready, remove them from the oven and allow them to cool down completely. Using a cooling rack greatly helps with speeding up the cooling downtime for the cupcakes.

Prepare the cherry filling

  • To place the cherry filling in the cupcake, make a hole from the top using the top of a vegetable peeler, the metal part of a sac a poche, or anything that can remove a circular part of the top without breaking the entire cake.
  • Once you have made the hole on the top of the cupcake, add a teaspoon of the cherry syrup, a cherry, and a few chocolate chips.

Prepare the maple syrup buttercream

  • To start, prepare the thickener by mixing the cornstarch with the milk in a small saucepan and bring it to a very light simmer on low-medium heat; keep on mixing the milk, as as soon as it starts simmering it will start to thicken.
  • Once you achieve a thick consistency, remove the pan from the heat and transfer the thickener to a small bowl and allow it to cool down completely; you can cover the bowl with some plastic wrap and put the mix in the fridge.
  • In the food processor, using the metal blades attachment, add the sugar and butter and mix until the sugar completely melts in the butter; this may take up to 15 minutes on a low to medium speed, but it is a very important step.
  • Next, add the thickener and the maple syrup and mix again until stiff peaks form; the buttercream will be very creamy and it should be used straight away once ready, as storing it in the fridge will harden it (that is why it is great for transportation and parties!).

Decorate the cupcakes

  • To decorate the cupcakes, add the maple syrup buttercream to a piping bag and decorate as liked. For your pastry bag, you can choose any tip, however, wider tips may be easier to use as the buttercream is quite thick.
  • Once the buttercream has been applied, you can further decorate the Black Forest cupcakes with edible decorations and chocolate flakes as preferred.


Should you not have apple cider vinegar, you can use distilled white vinegar instead, and it will work the same.
Should you not have maple syrup, you can substitute this with vanilla extract. 
Make sure the butter you use for the buttercream is brought to room temperature before starting to mix, as it is crucial for the final result; do not bring it to room temperature using the microwave, as that will melt it, but just remove it from the fridge at least one hour prior to needing it (even longer before if you live in a cold place). 


Calories: 286kcalCarbohydrates: 38gProtein: 2gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 23mgSodium: 223mgPotassium: 88mgFiber: 1gSugar: 26gVitamin A: 284IUVitamin C: 1mgCalcium: 29mgIron: 1mg
Keyword Black Forest Gateau, Vegan Black Forest Cake, Vegan Chocolate Dessert, Vegan Dessert, Vegan Sponge Cake
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