Best Black Forest Muffin Cakes Recipes
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
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
BLACK FOREST CUPCAKES
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
BLACK FOREST MUFFINS
I have been playing around with muffin recipes, as my daughter has egg and nut allergies, so if she is going to get muffins, they have to be homemade. We had just harvested cherries and have a lot around, so I decided to work on a recipe to use them in a muffin. These turned out very tender and moist! Don't let the zucchini keep you away from this recipe.. you won't even know it's there. DH ate 3 muffins before I told him, and he didn't believe me! This could easily be vegan if you replace the buttermilk with soymilk and a Tbs of lemon juice. We'll keep it our little secret that these are healthy!
Provided by GertieGirl
Categories Quick Breads
Time 35m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 11
Steps:
- Combine applesauce and baking powder in a small bowl. Set aside.
- Puree zucchini in food processor.
- Add cherries and pulse a couple times, until cherries are chunked up (you don't have to completely puree mixture, unless you have really picky eaters). You should have about 3-4 cups of mixture.
- Combine flour, sugar, baking soda, cocoa powder, and salt in a bowl.
- Add applesauce, oil and zucchini/cherry mixture.
- Add enough buttermilk to make a thick batter. Amount really varies depending on your flour, your cherry mixture, and on the humidity.
- Pour batter into muffin tin, about 3/4 full. (I don't use liners, I just spray tin with cooking spray).
- Bake @ 325 degrees for 25-30 minutes, until a toothpick comes out clean.
Nutrition Facts : Calories 140.9, Fat 3.7, SaturatedFat 0.6, Cholesterol 0.3, Sodium 214.8, Carbohydrate 26.4, Fiber 3.2, Sugar 11.2, Protein 3.2
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