black forest cupcakes

Name: Black Forest Cupcakes
Cuisine: American
Ingredients: ## WHIPPED ICING; 2 cup(s) powdered sugar; 1/4 cup(s) milk; pinch(es) cream of tartar; 2 cup(s) heavy whipping cream; ## CAKE; 2 1/4 cup(s) flour; 1 1/2 teaspoon(s) baking powder; 1 teaspoon(s) baking soda; 1 teaspoon(s) salt; 3/4 cup(s) cocoa; 2 cup(s) sugar; 4 - eggs; 1 cup(s) milk; 1/2 cup(s) veg. oil; 1 tablespoon(s) vanilla; 1 can(s) cherry pie filling, with extra cherries

(5 RATINGS)

4.21K Pinches 4 Photos

Wendy Rusch

Cameron, WI

Updated on Mar 6, 2014

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!

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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

prep time

cook time

method Bake

yield

Ingredients

WHIPPED ICING
2 cups powdered sugar
1/4 cup milk
pinch cream of tartar
2 cups heavy whipping cream
CAKE
2 1/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup cocoa
2 cups sugar
4 - eggs
1 cup milk
1/2 cup veg. oil
1 tablespoon vanilla
1 can cherry pie filling, with extra cherries

How To Make black forest cupcakes

Step 1

Icing: In a large mixing bowl, combine powdered sugar, milk, tartar mixing well. Cover and refrigerate for at least an hour.

Step 2

Cupcakes: Preheat oven to 350...Place 24 paper liners in cupcake pans, set aside.
Step 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.
Step 4

Bake for 17-21 minutes or until toothpick inserted comes out clean.
Step 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)
Step 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...
Step 7

These cupcakes should be kept refrigerated. Remove from fridge 15-30 before serving.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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