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