Black Forest Cupcakes

Today is National Chocolate Cupcake Day! Black Forest Cupcakes happen to be a family favorite. Yummy chocolate cupcakes filled with cherries and topped with whip cream frosting, grated chocolate and topped with a cherry. Traditionally, Black Forest cake/cupcakes have liqueur in the cherries, this recipe does not. It’s kid-friendly. I was gifted Imperial Sugar and my cupcakes were made with Imperial Sugar, it’s my sugar of choice and what I buy and use for all of my recipes. In my opinion, it’s the best.

Ingredients:

1 cup plus 6 T flour

1 cup Imperial granulated sugar

6 Tablespoons unsweetened cocoa powder

1/2 teaspoon baking powder

1 teaspoon soda

1/2 teaspoon salt

Preheat oven to 350 degrees. Line cupcake tin with 12 liners. Whisk dry ingredients in a mixing bowl.

1/4 cup oil

1/2 cup buttermilk

1 egg

1/2 cup coffee, very hot

1 teaspoon vanilla

In a bowl, combine oil, buttermilk, and egg. to the dry ingredients and mix well, scraping sides and bottom of the bowl. Once combined, pour in coffee. Mix well and add in vanilla. Fill cupcake liners 1/2 full. Bake 17-18 minutes until cake tester comes out clean. Cool completely.

Filling:

1 can of cherry pie filling

Make holes in the center of cupcakes using a knife or large piping tip. Fill the hole in the cupcake with 2-3 cherries and pie filling liquid. Cover hole of the cupcake with what you removed to make the hole. Top with whip cream frosting.

Whip Cream Frosting:

1-pint heavy whipping cream

4 ounces cream cheese

1/4 cup Imperial powdered confectioners sugar or more to taste

1 teaspoon vanilla

Grated chocolate for garnish, optional

Maraschino cherries for garnish, optional

Refrigerate mixing bowl and attachment (s) for a minimum of 30 minutes. Pour heavy cream into mixing bowl and add cream cheese. Mix into stiff peaks, add sugar and vanilla. Put in piping bag and pipe on cupcakes. Add grated chocolate and cherries if desired. Keep refrigerated.

Cannoli Cupcakes


I love cannoli. I have a friend that dearly loves them and recently celebrated a birthday. I decided to make cannoli cupcakes for his birthday. I must say they were a success. Chocolate cupcakes with cannoli whip cream frosting. 

Ingredients:

1 cup flour

1 cup sugar

6 Tablespoons unsweetened baking chocolate 

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 Egg

1/4 cup oil

1/2 cup buttermilk 

1/2 cup hot coffee

1 teaspoon vanilla
Preheat oven to 350 degrees. Line tin with cupcake liners. 

In your mixing bowl, put flour, sugar, baking soda and powder and salt.  Whisk together. In a separate bowl, egg, oil and buttermilk and beat together. Add these liquid ingredients to your flour mixture. Add your hot coffee once the ingredients are mixed together. After coffee has been blended, add vanilla. Fill liners 1/2 full. Bake 18-20 minutes until cupcakes test clean. Cool completely before frosting. 


Cannoli Whip Cream Frosting:


Ingredients:

1 8 ounce container marscapone cheese

1 teaspoon Grand Marnier*

1 teaspoon vanilla

1/2 cup powdered sugar, or more to your taste

1 pint (2 cups) Heavy Cream

Mini chocolate chips for decorating 

Chocolate sauce for drizzling, optional

Chill mixing bowl and attachment for minimum of 30 minutes. Mix marscapone cheese, Grand Marnier and vanilla together quickly. Over mixing will cause the marscapone cheese to become watery. Add powdered sugar and mix. Pour in heavy cream and whip until it’s very stiff. Place in piping bag and frost cupcakes (I used a 1 M tip). I sprinkled mini chocolate chips on top. I also drizzled chocolate sauce on top of the cupcakes. Store in refrigerator. Enjoy!

*This is an orange liqueur. If you prefer not to use this in your frosting, use additional teaspoon of vanilla. 

Banana Cupcakes with Peanut Butter Whip Cream Frosting

I grew up loving peanut butter and bananas. It was only a matter of time before I created a cupcake with two of my favorite things to eat. I was very happy with how moist these cupcakes turned out. The frosting, is absolutely delicious.

Preheat heat oven to 350 degrees. Line pan with cupcake liners.
Dry Ingredients:
1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Whisk together, make a well in the center of your bowl and set aside.

Wet Ingredients:
2 eggs, beaten
1 teaspoon vanilla
1/2 cup vegetable oil
4 ripe bananas, mashed (I used an extra banana for garnish)
Add wet ingredients to dry and do not use a mixer. Stir to incorporate ingredients but do not over mix. Fill liners about 2/3 full. Bake for 20-22 minutes, until a tester comes out clean. Cool completely before frosting. Depending on the size of your bananas, I baked 17 cupcakes.

Peanut Butter Whip Cream Frosting:
Chill mixing bowl and attachment for at least 20 minutes or longer before making frosting.

1 8 ounce block of cold cream cheese (do not soften to room temperature)
1 teaspoon of vanilla
3/4 cup creamy peanut butter
16 ounces of heavy whipping cream
1 1/2 cups of powdered sugar
Beat cream cheese in cold mixing bowl until smooth. Add vanilla and peanut butter. Pour in whipping cream and beat until it becomes whipped. Add powdered sugar and mix to sweeten your whip cream. Keep refrigerated due to the whip cream frosting.

Additional Garnishes, optional:
Chopped peanuts
Sliced bananas, make sure you dip them in 7-Up or Sprite to prevent browning.

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