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Black Forest Cupcakes

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I whipped these guys up yesterday after a morning of craving sweet cherry chocolatey goodness. Thanks Whisk Kid for the yummy chocolate cake recipe! I’ve recently moved from the mini apple to the mile high city and have been struggling lately with adjusting all of my recipes for elevation baking, but this recipe worked wonderfully!!

Cake
makes 24 cuppeycakes

2 2/3 c (333 g) all-purpose flour
3/4 c (65 g) baking cocoa
1 Tbls baking soda
1/2 tsp salt
1 c (237 g) butter, softened
3 c (426 g) packed brown sugar
4 separated eggs, room temp
2 tsp vanilla extract
1 1/3 c (315 ml) sour cream
1 1/3 c (315 ml) boiling water
1 can cherry pie filling

Preheat oven to 350F (175C). Line cupcake pan with baking cups or lightly spray pan.

Sift together the flour, cocoa, soda and salt in a large bowl and set aside.

Cream the butter and add the sugar, then whip until lightened. Add the egg yolks, one at a time, followed by the vanilla. Add in about a third of the dry ingredients, then half of the sour cream. Repeat, ending with the dry ingredients. Briefly stir in the boiling water. Fold in egg whites and scoop into cups and bake 20 minutes.

Once they’ve cooled, take a knife and carve a hole in the top of each cupcake. Try to keep your boyfriend’s paws out of the discards bowl…if you’re successful, save them for a small batch of cake pops!!  Proceed to fill each dented cupcake with a scoop of cherry pie filling and then top with whipped cream.

Whipped Cream
makes 2 cups

1 cup whipping cream
1 tbsp powdered sugar
1-2 tsp vanilla

Whip cream and sugar together until soft and fluffy, add in vanilla and beat for another minute or so. Voila! Homemade whipped cream!

Enjoy suckas!