One of my favourite cakes has to be black forest cake. Chocolaty, creamy, and fruity – is there a much better combination? Using actual cream for these makes a delightful change from using butter cream. And you can’t have a black forest cake without cream, can you? They are absolutely perfect for afternoon tea with friends.

Ingredients (makes 12)

  • 150 g butter
  • 150 g caster sugar
  • 120 g self raising flour
  • 30 g cocoa powder
  • 3 eggs
  • 300 ml double cream, whipped
  • 12 black cherries
  • Preheat oven to gas 4/350F/180C. Place cupcake cases into a 12 hole muffin tin.
  • Cream together the butter & sugar until light & creamy.
  • Beat in the eggs, adding a little flour each time. Beat in the remaining flour and cocoa powder until mixture is well combined, smooth & creamy.
  • Divide the mixture between the cases.
  • Bake for 15-20 mins, until a skewer or cocktail stick inserted comes out clean.
  • Leave to cool in the tin for a few minutes then remove to a wire rack to cool completely.
  • Whilst cooling, whip the cream so it’s thick enough to pipe.
  • When cool, pipe a swirl onto each cupcake (I use a Wilton 1M or 2D nozzle).
  • Add a cherry to the top of each cake.
  • (If you wish, you can also add grated chocolate on top).
  • Serve immediately or store in the fridge for up to 2 days.
  • Enjoy!


I'm Stacey, in my (very) early 30's, from a small village in North Lincolnshire. I'm a stay at home mum to two boys and a mental dog. You'll find me blogging mainly about food & lifestyle with a bit of random thrown in.

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  1. wow, they look so neat! and those cherries look huuuge from this angle!

  2. They look amazing! I'm quite a keen baker when I have the time so I will have to try this recipe!!

    I have nominated you and your awesome blog for a One Lovely Blog award over on my blog. I'd love for you to take part and look forward to reading your post 🙂 xx

  3. these look amazing – yummy look at that piping x

  4. […] Black Forest Cupcakes from Stacey in the Sticks […]

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