Black Forest Cupcakes

Name: Black Forest Cupcakes
Cuisine: American
Ingredients: 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(s) cherry pie filling, with extra cherries

By Wendy Rusch
@AmmaWendy

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

Rating:

★★★★★ 5 votes5

Comments:

88 Comments

Method:

Bake

Ingredients

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(s)

cherry pie filling, with extra cherries
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How to Make Black Forest Cupcakes

Step-by-Step

Icing: In a large mixing bowl, combine powdered sugar, milk, tartar mixing well. Cover and refrigerate for at least an hour.
Cupcakes: Preheat oven to 350...Place 24 paper liners in cupcake pans, set aside.
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.
Bake for 17-21 minutes or until toothpick inserted comes out clean.
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)
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...
These cupcakes should be kept refrigerated. Remove from fridge 15-30 before serving.