Black Forest Cupcakes Food

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BLACK FOREST CUPCAKES



Black Forest Cupcakes image

Provided by Sandra Lee

Categories     dessert

Time 32m

Yield 24 cupcakes

Number Of Ingredients 8

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

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 CUPCAKES



Black Forest Cupcakes image

Discover the easy way to make sumptuous Black Forest Cupcakes with My Food and Family. Watch this video to make the best Black Forest Cupcakes around.

Provided by My Food and Family

Categories     Fruit Desserts

Time 1h2m

Yield Makes 24 servings.

Number Of Ingredients 5

1 pkg. (2-layer size) chocolate cake mix
1/2 cup boiling water
1 pkg. (3 oz.) JELL-O Black Cherry Flavor Gelatin
1-1/2 cups thawed COOL WHIP Whipped Topping
24 maraschino cherries with stems, drained

Steps:

  • Prepare cake batter and bake as directed on package for 24 cupcakes; cool completely.
  • Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Refrigerate 15 min. or until slightly thickened.
  • Whisk COOL WHIP gradually into gelatin until well blended. Spread onto cupcakes, using about 2 Tbsp. for each. Top with cherries just before serving.

Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

BLACK FOREST-STUFFED CUPCAKES



Black Forest-Stuffed Cupcakes image

Try your hand at the delectable Black Forest-Stuffed Cupcakes. These Black Forest-Stuffed Cupcakes have a center of cream cheese and cherry pie filling.

Provided by My Food and Family

Categories     Christmas Desserts

Time 1h15m

Yield 24 servings

Number Of Ingredients 6

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 egg
2 Tbsp. sugar
1 can (20 oz.) cherry pie filling, divided
1-1/2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 350°F.
  • Prepare cake batter as directed on package.
  • Meanwhile, mix cream cheese, egg and sugar until blended.
  • Reserve 3/4 cup pie filling for garnish. Spoon 2 Tbsp. cake batter into each of 24 paper-lined muffin cups. Top each with 1 Tbsp. each of the cream cheese mixture and remaining pie filling. Cover with remaining cake batter.
  • Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool in pans 5 min. Remove from pans to wire racks; cool completely.
  • Top cupcakes with COOL WHIP and remaining pie filling just before serving.

Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0.5913 g, Sugar 0 g, Protein 3 g

BLACK FOREST CUPCAKES



Black Forest Cupcakes image

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

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

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



Black Forest Cupcakes image

Provided by Sunny Anderson

Categories     dessert

Time 57m

Yield 12 cupcakes

Number Of Ingredients 16

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

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.

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