Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

black forest cupcakes

(5)
AmmaWendy avatar
Blue Ribbon Recipe by
Wendy Rusch
@AmmaWendy
Cameron, WI

Who doesn't like cupcakes? AND who doesn't like black forest cake? Well don't answer that...lol I just tweaked my Black Forest Cake Recipe to fit a cupcake...and wanted to share with you all. Hope you like and enjoy!

Please note that I used Robins Whipped Icing recipe for this. I have always used Regular homemade whipped cream, but Robins method holds up much longer. Thank you for this recipe Robin!

read more

Blue Ribbon Recipe

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!

— The Test Kitchen @kitchencrew
(5)
method Bake

Ingredients For black forest cupcakes

  • WHIPPED ICING
  • 2 c
    powdered sugar
  • 1/4 c
    milk
  • pinch
    cream of tartar
  • 2 c
    heavy whipping cream
  • CAKE
  • 2 1/4 c
    flour
  • 1 1/2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
    salt
  • 3/4 c
    cocoa
  • 2 c
    sugar
  • 4
    eggs
  • 1 c
    milk
  • 1/2 c
    veg. oil
  • 1 Tbsp
    vanilla
  • 1 can
    cherry pie filling, with extra cherries

How To Make black forest cupcakes

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT