Black Forest Cupcakes Recipes

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BLACK FOREST CUPCAKES

Provided by Sunny Anderson

Categories     dessert

Time 57m

Yield 12 cupcakes

Number Of Ingredients 16



Black Forest Cupcakes image

Steps:

  • Special Equipment: 12 capacity cupcake tin, paper liners
  • Preheat the oven to 350 degrees F. Line the cupcake tray with paper liners.
  • Sift the flour, cocoa powder, cinnamon, salt, baking powder and baking soda in a large bowl. Set aside. In a small bowl, combine the buttermilk, butter and vanilla, set aside.
  • Add the eggs and sugar to the bowl of a stand mixer with whisk attachment and beat until the mixture is thick and forms ribbons, about 5 minutes. With mixer on medium speed, slowly add the buttermilk mixture, until just incorporated. Fold in the flour mixture until just combined, then fold in the chocolate chips and cherries. Fill the cupcake tins 3/4 full with the batter. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 15 to 17 minutes. Remove the cupcakes from the tin and cool for 10 minutes. Put a good-sized dollop of marshmallow cream on each cupcake, sprinkle with chocolate shavings and top with a cherry. Serve immediately.

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup buttermilk
4 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
5 large eggs, room temperature
3/4 cup sugar
1/2 cup semisweet chocolate chips, 4 1/2 ounces
3/4 cup dried cherries, roughly chopped, 4 ounces
2 cups marshmallow cream
1/4 cup bittersweet chocolate shavings
12 maraschino cherries on the stem

BLACK FOREST CUPCAKES

So delicious! These homemade chocolate cupcakes are filled with black cherry jam and topped with whipped cream, maraschino cherries, and grated chocolate.

Provided by imcooking88

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 1h12m

Yield 24

Number Of Ingredients 13



Black Forest Cupcakes image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line two muffin tins with cupcake liners.
  • Beat butter and sugar in a large bowl until light and fluffy. Beat in eggs one at a time. Mix in milk. Add flour, cocoa powder, and baking soda; beat until batter is smooth.
  • Pour batter into prepared muffin tins, filling each liner about half-full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Transfer to a wire rack to cool completely, about 25 minutes.
  • Cut tops off the cooled cupcakes. Remove a small amount of the center of each cupcake. Fill the centers with a small dab of black cherry jam. Put the tops back on, covering the jam.
  • Combine heavy cream, sucralose sweetener, and vanilla extract in a large bowl. Whip until soft peaks form. Place in the refrigerator until chilled.
  • Place whipped cream in a piping bag fitted with a round or star tip. Frost each cupcake with a swirl of whipped cream. Top each one with a maraschino cherry and grated chocolate.

Nutrition Facts : Calories 275.3 calories, Carbohydrate 29 g, Cholesterol 79.6 mg, Fat 17.3 g, Fiber 1 g, Protein 2.9 g, SaturatedFat 10.4 g, Sodium 132.3 mg, Sugar 10.5 g

1 cup butter, softened
1 cup white sugar
4 eggs
¼ cup milk
1 ¼ cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 (12 ounce) jar black cherry jam
1 pint heavy whipping cream
2 tablespoons sucralose sweetener (such as Splenda®), or to taste
1 teaspoon vanilla extract
1 (6 ounce) jar maraschino cherries
½ cup grated milk chocolate, or to taste

BLACK FOREST CUPCAKES

Provided by Sandra Lee

Categories     dessert

Time 32m

Yield 24 cupcakes

Number Of Ingredients 8



Black Forest Cupcakes image

Steps:

  • Preheat oven to 350 degrees F. Line 2 (12-cup) muffin tins with paper liners.
  • In a large bowl combine cake mix, soda, vegetable oil and eggs. Using a hand mixer combine all ingredients, batter will still be somewhat lumpy. Pour batter into muffin cups. Bake 19 to 22 minutes, turning the pans halfway through baking. Remove to a rack and allow to cool completely.
  • In a large bowl combine frosting, extract and pink food coloring. When cupcakes are cool ice with pink cherry frosting and top each with maraschino cherry

1 (18.25-ounce) box devil's food cake mix
1 1/3 cups black cherry soda
1/2 cup vegetable oil
3 eggs
1 container vanilla frosting
2 teaspoons cherry extract
1 to 2 drops pink food coloring
24 whole maraschino cherries with stems

BLACK FOREST CUPCAKES

Chocolate and cherries are a match made in heaven -- or, in this case, the Black Forest region of Germany, where the original cake was created, from "Martha Stewart's Cupcakes."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 32

Number Of Ingredients 14



Black Forest Cupcakes image

Steps:

  • Preheat oven to 350 degrees. Brush standard muffin tins with butter; dust with cocoa powder, tapping out excess. Whisk together flour, cocoa, baking soda, and salt.
  • With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Add brown sugar, and beat until fluffy. Add eggs, one at a time, beating until well incorporated and scraping down sides of bowl as needed. Mix in sour cream. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and mixing until just combined after each.
  • Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until tops are firm to the touch and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
  • To finish, drain cherries, reserving 1/4 cup plus 2 tablespoons syrup. Cut each cherry in half. Combine reserved syrup and kirsch in a small bowl. Using a serrated knife (and a gentle sawing motion), split cupcakes in half horizontally. Brush both cut sides with kirsch mixture. Arrange halved cherries over cupcake bottoms; spoon about 1 heaping tablespoon pastry cream evenly over cherries. Replace top halves. Spoon 2 tablespoons glaze over tops. Refrigerate 30 minutes before serving.

1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature, plus more for tins
1 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder, plus more for tins
2 1/2 cups plus 2 tablespoons all-purpose flour
2 teaspoons baking soda
1/8 teaspoon salt
1 cup granulated sugar
1 cup packed dark-brown sugar
3 large eggs, room temperature
3/4 cup sour cream
1 1/2 cups buttermilk
1 jar (12 ounces) preserved cherries in light syrup
2 tablespoons kirsch (cherry-flavored brandy)
Pastry Cream for Cupcakes
Chocolate-Ganache Glaze for Boston Cream Pie Cupcakes

BLACK FOREST CUPCAKES

This recipe is a variation of the Black Forest Cake from the Romantik Hotel Spielweg in Münstertal, Germany.

Provided by Member 610488

Categories     Dessert

Time 50m

Yield 12 cupcakes

Number Of Ingredients 14



Black Forest Cupcakes image

Steps:

  • Preheat the oven to 350 degrees F. Drain the cherries, reserving the cherries and syrup separately. Combine the cherry syrup, chopped chocolate, sugar, butter, and the 1/4 cup brandy in a saucepan.
  • Over low heat, stir until the chocolate has melted. Pour into a large mixing bowl and whisk in the egg. Sift together the flour, cocoa, and baking powder into a small bowl, then fold gently into the chocolate mixture.
  • Fit 12 cups of a muffin tin with paper liners and spray with non-stick oil. Pour the batter evenly into each cup. Bake for 30 minutes, or until the cupcakes are firm to the touch. Let cool for a few minutes and then transfer to a wire rack to cool completely.
  • Mix the remaining 1 tablespoon brandy with the remaining 1 tablespoon sugar and stir into the whipped cream. Cut a quarter-size hole into the top of each cupcake and fill with canned cherries, Frost with the whipped cream and top with shaved chocolate, and a fresh cherry.

Nutrition Facts : Calories 383.5, Fat 24.5, SaturatedFat 15.2, Cholesterol 73.2, Sodium 209.5, Carbohydrate 42.9, Fiber 3, Sugar 29.1, Protein 3.8

1 (15 ounce) can pitted sweet cherries in syrup
4 ounces dark chocolate, coarsely chopped
1 1/3 cups sugar
1 tablespoon sugar
3/4 cup butter
1/4 cup cherry brandy or 1/4 cup kirschwasser
1 tablespoon cherry brandy or 1 tablespoon kirschwasser
1 egg
1 cup all-purpose flour
2 tablespoons cocoa powder
1 tablespoon baking powder
1 cup heavy cream, whipped
dark chocolate, shaved into curls with a vegetable peeler
fresh cherries, for topping

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