Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Newest Recipes Pinch It!™ Feed Recipe Categories What is a Blue Ribbon? Meet the Test Kitchen

Content

Food Bites & Articles Videos

Community Activities

Groups Contests Shopping

black forest cupcakes

★★★★★ 5 Reviews
AmmaWendy avatar
By Wendy Rusch
from Cameron, WI

Who doesn't like cupcakes? AND who doesn't like black forest cake? Well don't answer that...lol I just tweaked my Black Forest Cake Recipe to fit a cupcake...and wanted to share with you all. Hope you like and enjoy! Please note that I used Robins Whipped Icing recipe for this. I have always used Regular homemade whipped cream, but Robins method holds up much longer. Thank you for this recipe Robin!

Blue Ribbon Recipe

I've always loved Black Forest cake. And I just love it even more in cupcake form. These travel so well, they'd be perfect for your next pot luck!

— The Test Kitchen @kitchencrew
►
★★★★★ 5 Reviews
method Bake

Ingredients For black forest cupcakes

  • WHIPPED ICING
  • 2 c
    powdered sugar
  • 1/4 c
    milk
  • pinch
    cream of tartar
  • 2 c
    heavy whipping cream
  • CAKE
  • 2 1/4 c
    flour
  • 1 1/2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
    salt
  • 3/4 c
    cocoa
  • 2 c
    sugar
  • 4
    eggs
  • 1 c
    milk
  • 1/2 c
    veg. oil
  • 1 Tbsp
    vanilla
  • 1 can
    cherry pie filling, with extra cherries

How To Make black forest cupcakes

  • 1
    Icing: In a large mixing bowl, combine powdered sugar, milk, tartar mixing well. Cover and refrigerate for at least an hour.
  • 2
    Cupcakes: Preheat oven to 350...Place 24 paper liners in cupcake pans, set aside.
  • 3
    Sift together and combine dry ingredients, including sugar, into a lrg bowl. Add eggs, milk, oil, and vanilla. Beat until well blended. Pour or scoop evenly into liners filling 2/3 full.
  • 4
    Bake for 17-21 minutes or until toothpick inserted comes out clean.
  • 5
    Cool cupcakes on wire racks. When cool, using an apple corer, make a hole for filling. Reserve 24 cherries out of the pie filling, then place pie filling into holes. (I got 2-3 cherries and some sauce into each one)
  • 6
    Remove powdered sugar mixture from refrigerator and mix in whipping cream on medium-high speed until cream forms stiff peaks. Top each cupcake with whipped icing and reserved cherry...
  • 7
    These cupcakes should be kept refrigerated. Remove from fridge 15-30 before serving.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT