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chocolate cupcakes with cherry on top and white buttercream.

Vegan Black Forest Cupcakes

4.8 from 10 votes
These vegan black forest cupcakes are so delicious and easy to make. Stuffed with a homemade Kirsch cherry filling and topped with vegan Swiss meringue buttercream. They're like a mini version of the German classic, in cupcake form!
Prep Time 40 mins
Cook Time 32 mins
Total Time 1 hr 12 mins
Servings 12



  • 1 cup soya milk
  • 1 tbsp apple cider vinegar
  • cup apple puree or unsweetened apple sauce
  • cup olive oil or neutral cooking oil
  • 2 tsp vanilla extract
  • 1 cup plain flour
  • ½ cup cacao powder or natural unsweetened cocoa powder
  • ¾ cup soft brown sugar
  • 1 tsp baking soda
  • ¼ tsp sea salt


  • 3 cups frozen cherries or pitted fresh cherries
  • 4 tbsp pure maple syrup
  • 4 tbsp Kirsch or Amaretto
  • 1 tbsp cornflour (cornstarch)




  • Preheat your oven to 180°C (356°F). Line a 12-hole cupcake tin with 12 cupcake liners.
  • To make the vegan "buttermilk" add the soya milk and apple cider vinegar to a small bowl, stir and allow to sit for 10 minutes.
  • Add the apple puree, olive oil and vanilla extract to the vegan buttermilk mixture, stir and set aside. Add the flour, cacao powder, soft brown sugar, baking soda and salt to a separate bowl and whisk to make sure everything is evenly mixed. Pour the wet ingredients into the dry ingredients and whisk together until combined - do not over-mix.
  • Distribute the batter amongst the cupcake liners and bake for 22-25 minutes. Check are done by piercing them with a toothpick or a knife, the knife should come out clean. Allow the cupcakes to cool for about 10 minutes before transferring them to a cooling rack to cool further for 30-40 minutes.


  • Whisk together the maple syrup, Amaretto/Kirsch and cornstarch in a small bowl to form a paste.
  • Add the frozen cherries to a saucepan and cook on a low heat for a couple of minutes to slightly defrost the cherries until the juices start to flow out of them. Add in the cornflour paste and simmer for 10 minutes, stirring occasionally. Remove from the heat and allow to cool for about 10 minutes before transferring to the fridge to chill for an hour.
  • Meanwhile prepare the vegan Swiss meringue buttercream.


  • Use a cupcake corer (or apple corer) to cut out centres in the cooled cupcakes, reserve the pieces that you remove. Fill each cupcake with cherry filling and place the reserved cuts back on top of each one.
  • Transfer the buttercream to a piping bag fitted with an open star nozzle. Pipe the buttercream on top of each cupcake, top with more cherry filling and grated chocolate.


*Nutritional information is based on filled cupcakes without frosting.


Storage instructions 

These cupcakes are best served at room temperature. If you're keeping them for more than a couple of days, refrigerate them in an airtight container for up to 5 days. I recommend taking them out of the fridge for at least 2-3 hours to bring them to room temperature before serving. Especially if you’re topping them with vegan buttercream which stiffens up when chilled



  • Non alcoholic: To make these black forest cupcakes non alcoholic, swap the alcohol for apple juice or water.
  • Cherry pie filling: If you want to simplify this cupcake recipe even further you can fill these vegan black forest cupcakes with cherry pie filling.
  • Whipped cream frosting: These cupcakes would be just as amazing with some coconut whipped cream to top them off instead of the buttercream.
  • Cream cheese frosting: Another option is to top your vegan black forest cupcakes with cream cheese frosting.


Calories: 219kcal | Carbohydrates: 36g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 155mg | Potassium: 210mg | Fiber: 2g | Sugar: 23g | Vitamin A: 101IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 1mg
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