Black Forest Cupcakes

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!

Rating:

★★★★★ 5 votes

Comments:

87 Comments

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
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!

Ingredients

2 c: powdered sugar
1/4 c: milk
pinch: cream of tartar
2 c: heavy whipping cream
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

How to Make Black Forest Cupcakes

Step-by-Step

1Icing: In a large mixing bowl, combine powdered sugar, milk, tartar mixing well. Cover and refrigerate for at least an hour.
2Cupcakes: Preheat oven to 350...Place 24 paper liners in cupcake pans, set aside.
3Sift 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.
4Bake for 17-21 minutes or until toothpick inserted comes out clean.
5Cool 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)
6Remove 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...
7These cupcakes should be kept refrigerated. Remove from fridge 15-30 before serving.