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Category: Cupcakes
Prep Time: Cook Time: Total Time:
Cupcakes:
2 cups flour
2 cups sugar
1/2 teaspoon salt
3/4 cup Dutch process cocoa powder (I used Hershey Special Dark)
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
4 eggs
1 Tablespoon vanilla
1 cup buttermilk
1/2 cup (1 stick) salted butter, melted
Whipped Cream:
2 cups cold heavy cream
1/4 cup powdered sugar
Topping:
12 chocolate sandwich cookies, crushed
Large can cherry pie filling
1. Preheat oven to 350. Line 24 muffin tins with cupcake liners and set aside.
2. In the large bowl of a mixer, combine flour, sugar, salt, cocoa powder, baking soda, and baking powder. Combine with a whisk. Add eggs, buttermilk, and melted butter. Mix on low for 30 seconds. Scrape the sides of the bowl and increase mixer speed to medium — beat for 2 minutes. Batter will be thick.
3. Fill cupcake liners 2/3 full. Bake cupcakes 15 – 20 minutes or until tops spring back when lightly touched. Cool completely before frosting.
4. Place large metal mixing bowl in the freezer along with your mixer’s whisk attachment for about 5 minutes. Remove from freezer and add cold, heavy cream and powdered sugar. Beat on high until it forms a thick whipped cream — you should see the whisk leaving marks in the cream, but don’t let it get too thick…it’ll turn to butter.
5. Pipe or spoon piles of whipped cream on the cupcakes. Place cookie crumbs on a plate and holding cupcakes sideways, gently edge the whipped cream which chocolate crumbs. With the back of a spoon, make an indentation in the top of the whipped cream and fill with a spoonful of cherry pie filling.
Makes 24 cupcakes
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Black Forrest Cupcakes
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Category: Cupcakes
Prep Time: Cook Time: Total Time:
Cupcakes:
2 cups flour
2 cups sugar
1/2 teaspoon salt
3/4 cup Dutch process cocoa powder (I used Hershey Special Dark)
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
4 eggs
1 Tablespoon vanilla
1 cup buttermilk
1/2 cup (1 stick) salted butter, melted
Whipped Cream:
2 cups cold heavy cream
1/4 cup powdered sugar
Topping:
12 chocolate sandwich cookies, crushed
Large can cherry pie filling
1. Preheat oven to 350. Line 24 muffin tins with cupcake liners and set aside.
2. In the large bowl of a mixer, combine flour, sugar, salt, cocoa powder, baking soda, and baking powder. Combine with a whisk. Add eggs, buttermilk, and melted butter. Mix on low for 30 seconds. Scrape the sides of the bowl and increase mixer speed to medium — beat for 2 minutes. Batter will be thick.
3. Fill cupcake liners 2/3 full. Bake cupcakes 15 – 20 minutes or until tops spring back when lightly touched. Cool completely before frosting.
4. Place large metal mixing bowl in the freezer along with your mixer’s whisk attachment for about 5 minutes. Remove from freezer and add cold, heavy cream and powdered sugar. Beat on high until it forms a thick whipped cream — you should see the whisk leaving marks in the cream, but don’t let it get too thick…it’ll turn to butter.
5. Pipe or spoon piles of whipped cream on the cupcakes. Place cookie crumbs on a plate and holding cupcakes sideways, gently edge the whipped cream which chocolate crumbs. With the back of a spoon, make an indentation in the top of the whipped cream and fill with a spoonful of cherry pie filling.
Makes 24 cupcakes
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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