Black Forest Cupcakes Food

BLACK FOREST CUPCAKES

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.

BLACK FOREST CUPCAKES

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

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.

BLACK FOREST CUPCAKES

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.

BLACK FOREST CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Drain the cherries, reserving the cherries and syrup separately. Combine the cherry syrup, chopped chocolate, sugar, butter, and the 1/4 cup brandy in a saucepan.
• Over low heat, stir until the chocolate has melted. Pour into a large mixing bowl and whisk in the egg. Sift together the flour, cocoa, and baking powder into a small bowl, then fold gently into the chocolate mixture.
• Fit 12 cups of a muffin tin with paper liners and spray with non-stick oil. Pour the batter evenly into each cup. Bake for 30 minutes, or until the cupcakes are firm to the touch. Let cool for a few minutes and then transfer to a wire rack to cool completely.
• Mix the remaining 1 tablespoon brandy with the remaining 1 tablespoon sugar and stir into the whipped cream. Cut a quarter-size hole into the top of each cupcake and fill with canned cherries, Frost with the whipped cream and top with shaved chocolate, and a fresh cherry.

BLACK FOREST-STUFFED CUPCAKES

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.

BLACK FOREST CUPCAKES

Steps:

• Preheat the oven to 350°F. Grease 16 muffin cups or line with baking cups.
• Make the completed cake batter as directed. Ladle it into the prepared muffin pan, filling each cavity about three-quarters full. A big pastry bag works well for this job. Bake for about 25 minutes. The cupcake tops will form a dome and a toothpick inserted in the center should come out clean. Allow them to cool in the pan to room temperature.
• While the cupcakes are baking, prepare the cherries. Combine the cherries, Kirsch, corn syrup, and salt in a small saucepan and heat over medium heat for 3 minutes. Then allow the mixture to cool.
• Once the cupcakes have cooled, scoop out a big, round chunk of each top with a melon baller or a paring knife. This will later be filled in with Chantilly Cream and cherries.
• To prepare the Chantilly Cream, sift the confectioners' sugar into a small bowl and set aside. Place the vanilla bean seeds in the bowl of an electric mixer fitted with the whisk attachment and let it run for several seconds at medium speed, which will release the flavor of the seeds. Stop the mixer, add the cream to the mixing bowl, and whip at medium speed for 1 to 2 minutes, until the cream reaches medium peaks. Stop the mixer, and mix several tablespoons of the cream into the bowl of confectioners' sugar to make a paste. Then add the sugar paste into the mixing bowl and continue whipping until stiff peaks form. You will see fluffy whipped cream speckled with black vanilla seeds.
• To make the chocolate shavings, use a vegetable peeler or sharp chef's knife on a large block of room temperature dark chocolate and shave the chocolate into large curls. If only small pieces of chocolate are available, very finely chop them to make more of a chocolate dust. Set shavings/dust aside.
• To assemble the cupcakes, take the scooped-out cupcakes out of their baking pan. Fill each one with a little whipped cream, then a generous scoop of drained, cooked cherries. Cover them up with another dollop of whipped cream, then chocolate shavings on top. Or try icing the entire cupcake with big whipped cream rosettes and adding a cherry on top along with the chocolate shavings. Indulgent!

BLACK FOREST CUPCAKES

Steps:

• Preheat oven to 350 degrees. Brush standard muffin tins with butter; dust with cocoa powder, tapping out excess. Whisk together flour, cocoa, baking soda, and salt.
• With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Add brown sugar, and beat until fluffy. Add eggs, one at a time, beating until well incorporated and scraping down sides of bowl as needed. Mix in sour cream. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and mixing until just combined after each.
• Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until tops are firm to the touch and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
• To finish, drain cherries, reserving 1/4 cup plus 2 tablespoons syrup. Cut each cherry in half. Combine reserved syrup and kirsch in a small bowl. Using a serrated knife (and a gentle sawing motion), split cupcakes in half horizontally. Brush both cut sides with kirsch mixture. Arrange halved cherries over cupcake bottoms; spoon about 1 heaping tablespoon pastry cream evenly over cherries. Replace top halves. Spoon 2 tablespoons glaze over tops. Refrigerate 30 minutes before serving.