Black Forest Cherry Cupcakes

Black Forest Cherry Cupcakes

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With a name like black forest, these cherry cupcakes are worth a try! Homemade cupcakes are worth every penny and minute, so follow this recipe for some delectable chocolate cupcakes topped with a cherry and caramel drizzle.

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Time needed

30 min preparation + 20 min cooking

Serving Size / Yield

12 servings

Ingredients

  • Cupcake
  • 3 oz. bittersweet chocolate, finely chopped
  • 1/3 C. unsweetened cocoa powder
  • 3/4 C. hot water
  • 3/4 C. flour
  • 3/4 C. sugar
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/4 C. + 2 T. canola oil
  • 2 large eggs
  • 2 tsp. white vinegar
  • 1 1/2 tsp. vanilla extract
  • Filling and Topping
  • 1 1/4 C. cherry pie filling
  • 1 1/2 C. heavy cream
  • 1/4 C. sugar
  • 1 package of cherries
  • caramel drizzle

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Directions

Preheat oven to 350 degrees Fahrenheit. Place the chopped chocolate and cocoa powder in a medium bowl, then pour hot water over chocolate mixture and whisk until smooth. Transfer bowl to refrigerator and chill 20 minutes, stirring once.

In a mixing bowl, whisk together flour, granulated sugar, salt, and baking soda. In a separate mixing bowl, whisk together canola oil, eggs, vinegar, and vanilla. Pour chocolate mixture into oil mixture and stir until well combined, then add flour mixture and whisk until smooth.

Divide batter evenly among 12 paper lined muffin cups. Bake in preheated oven until toothpick inserted into center comes out clean, for about 20 minutes. Allow cupcakes to cool in baking tin several minutes then transfer to a wire rack. Cool completely.

Cut a hole in the centers of each cupcake. Add about 1 1/2 tablespoon cherry pie filling to holes in cupcakes.

Topping
In a mixing bowl, using an electric hand mixer, whip heavy cream on high speed until soft peaks form. Add 1/4 cup granulated sugar and whisk until stiff peaks form. Pipe whipped cream over cupcakes then top each with a cherry and caramel drizzle.


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