Black Forest Cookie Cups

Inspired by Black Forest Cake! It is a soft, chewy chocolate brownie cookie, filled with homemade whipped cream, and topped with a maraschino cherry!

Black Forest Cookie Cups

These cute, black forest cookie cups were inspired by the cake of the same name. Typically, a black forest cake has layers of chocolate sponge cake with whipped cream, cherries, and chocolate shavings. I have special place in my heart for black forest cake. I’ve had it store-bought from the supermarket, for dessert at restaurants, and I’ve made it from scratch at home.

All tasty, but the reason it holds such a significance to me is because of the black forest cake Scott and I had when we vacationed in Texada, an island located in the Strait of Georgia in British Columbia, over three years ago.

We drove there from Calgary, took three ferries (we almost missed a couple), enjoyed the beach, collected sand dollars, watched the sunset, and oh yeah, we got engaged there. Ha ha. It was a massive surprise to me. I cried happy tears, which never happens.

So back to the cake. There was literally one convenience/grocery store there and in the freezer section, there was this black forest cake. It was obviously mass-produced, but it was the best, as was the time we spent there.

These black forest cookie cups remind me of that time, but are much easier and faster to make. It is also conveniently portioned out into 20 little delicious cookies.Perfect for Valentine’s Day coming up, but also great to just make as a dessert for your sweetheart, for the family, for a potluck party, or just for yourself! I know, I ate like 5 cookies while writing this one up.

Now onto the recipe.

Flour, sugar, cocoa powder, butter, eggs, and vanilla.

Mise en place {see Ingredients for amounts}. Spray a mini muffin pan with cooking spray. Preheat oven to 350 degrees F. In a small bowl, combine flour, baking soda, and salt. Set aside.

Chocolate cookie dough in a bowl.

In a large bowl, combine the butter, cocoa powder, sugar, and brown sugar, then stir in the egg and vanilla, and then mix in the flour mixture until just combined.

Cookie dough pressed into a muffin pan.

Scoop out a tablespoon of dough for each muffin pan cup and gently pat down the dough so that it takes the shape of the muffin pan cup.

Chocolate cookie dough formed into cups.

Bake for 8-10 minutes, until just firm. Using the end of a whisk or wooden spoon, press each cookie to form a cookie cup. Let it cool.

Chocolate cookie cups filled with cream.

Whisk together the whipped cream ingredients to make the whipped cream. Pipe or spoon the whipped cream into each cookie.

Cookie cups topped with whipped cream and cherries.

Top each cookie with a cherry on top!

Black Forest Cookie Cups cooling on a rack.

Enjoy!

A plate of Black Forest Cookie Cups.
Black Forest Cookie Cups

Black Forest Cookie Cups

Yield: 20 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Inspired by Black Forest Cake! It is a soft, chewy chocolate brownie cookie, filled with homemade whipped cream, and topped with a maraschino cherry!

Ingredients

  • Cooking spray

For the cookie:

  • 1 cup all-purpose flour
  • ½ tsp baking soda
  • ⅛ tsp salt
  • 4 tbsp (2 ounces) unsalted butter, melted
  • 6 tbsp unsweetened cocoa powder
  • ¼ cup sugar
  • ⅓ cup brown sugar
  • 1 tsp vanilla
  • 1 egg

For the whipped cream:

  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract

For the topping:

  • 20 maraschino cherries*

Instructions

  1. Preheat the oven to 350 degrees F. Grease a mini muffin pan with cooking spray.
  2. In a small bowl, combine the flour, baking soda, and salt. Set aside. In a large bowl, using a wooden spoon or spatula, mix together the melted butter, cocoa powder, sugar, and brown sugar, then stir in the egg and vanilla. Gradually add in the flour mixture and stir until the dough is just combined**.
  3. Scoop a tablespoon of dough into each muffin pan cup. Pat down each ball of dough so that the dough takes the shape of the muffin pan cup.
  4. Bake for 8-10 minutes, until almost firm. Right out of the oven, take the end of a whisk or wooden spoon and press down on each cookie to form a cup. Let it cool.
  5. Meanwhile, using an electric mixer, whisk together the whipped cream ingredients until stiff peaks are formed. Fill each cookie with the whipped cream using a piping bag or with a spoon.
  6. Top each cookie with a maraschino cherry. Serve immediately or chilled.***

Notes

  • *I bought maraschino cherries with heavy syrup in a jar. I opted to rinse and pat dry the cherries to remove the syrup.
  • **The dough will look dry when you first mix in the flour. Keep mixing and it will incorporate and get moist again.
  • ***Store cookies in an airtight container in the refrigerator for up to 4 days.

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Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 129 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 29mg Sodium: 72mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 1g Sugar: 9g Sugar Alcohols: 0g Protein: 2g
Nutritional values are estimated based on the ingredients used by the author; your ingredients may differ. These values are calculated using Nutritionix.


8 thoughts on “Black Forest Cookie Cups”

  • Marie, these cookie cups are the cutest! And you made it look so easy to create such a beautiful dessert. Love that you used homemade whipped cream, it’s so easy and tastes sooooo much better! I think these would make a great Valentine’s Day treat, pinning for later. Thanks for creating a great and beautiful recipe!

  • They look delicious. Do you think these would be OK with a bit of kirsch drizzled on top? Or in the whipped cream?

  • Holy Moses, these look amazing! I LOVE that they are the perfect individual-portion sized desserts! These would be great for Valentine’s Day or even party desserts for a crowd! I just bought some more cocoa powder . . .

  • This looks amazing! I love black forest cake! Now I can have little bite sized ones all for myself! 😀 pwahahaha I like how you have the whip cream inside the cupcake too! This makes me happy! Thank you for this awesome recipe.

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