Black Forest Inspired Cupcakes

Black Forest Inspired Cupcakes

For the first recipe of the new year (yeah, it's a month late) I decided to post another small batch cupcake recipe. This week I have created a printable PDF of the recipe which you can find here. I plan to do this with all future recipes so you can easily print out the recipes to use.

This time I was inspired by Black Forest Cake which is just so yummy and perfect for anytime. I say inspired because I took my own path on these so they aren't a true Black Forest cake just close and I think as good or better. And a plus this is as always a small batch recipe so you will have just enough for the small household. I got 8 cupcakes in my batch.

We are starting with ⅓ of a box of a dark chocolate cake mix. If you haven't read my post on dividing boxed cake mix you can find it here. In this post I not only tell you how to successfully divide a standard box of cake mix but explain why I love to do this.

Since I wanted a nice rich chocolate flavor in my cupcakes I used coffee in place of the water in my batch. I love how this simple substitution makes the chocolate just taste more chocolaty and richer. Since one of the trademarks of Black Forest cake is the hint of almond I added some almond extract along with the vanilla extract. In a previous batch I had added just the almond in place of the vanilla and wasn't nearly as happy with the flavor. I still feel the vanilla is the secret to getting rid of the “box mix” taste. For the cherries in this recipe I simply used thawed frozen ones. Again in a previous batch I had tried other options but the simplicity of the frozen cherries tastes so much fresher and less 'chemically” in them.

Once again this month I am using my cream cheese/ whipped cream frosting recipe I found a few months ago. I love this but I have found the secret is to make sure that your cream cheese is completely warmed to room temperature before you start making the frosting. I have found that if it is at all cold it will 1) not mix in as well (I ended up with lumps of cream cheese one time) and 2) the cream cheese flavor is more more pronounced if it is still cold (I think because it doesn't mix in thoroughly)

To decorate the top of the cupcakes I first sprinkled them with some Valentine's Day sprinkles then with some grated chocolate (grated or shaved chocolate is another of the must haves for Black Forest Cake) On the very top I placed a well drained thawed cherry. Just be sure to let the juice drain really well before placing. I thawed the ones I was going to use for the top on top of several layers of paper towel and they were fine. In fact they didn't stain the frosting at all even on the ones that were eaten last (about a week later)

Black Forest Inspired Cupcakes

⅓ of a box of dark chocolate cake mix

⅓ cup brewed coffee (room temperature)

1 egg

3 Tablespoons vegetable oil

¼ teaspoon almond extract

¼ teaspoon vanilla extract

12 frozen cherries, thawed and chopped

Start by preheating your oven to the temperature your box of cake mix calls for, mine was 350°F. Line your cupcake pan with paper liners or grease really well.

Combine the coffee, egg, oil, almond extract, and vanilla in a mixing bowl and combine well.

Add the cake mix and beat for up to 90 seconds. Add the chopped cherries and any juice that drained from them and gently fold into the batter.

Portion into cupcake pan and bake according to instructions on your cake mix. Mine was baked at 350°F for about 20 minutes.

Cool in pan for 10 minutes then move to a cooling rack and cool completely.

Basic Whipped Cream Frosting

3 oz cream cheese (the kind in the block not the tub) softened at room temperature

⅓ cup powdered sugar

¾ cup heavy whipping cream

¼ to ½ teaspoon vanilla extract

Sprinkles to decorate if desired

Grated or shaved chocolate

8 frozen cherries, thawed and well drained (1 per cupcake)

Begin by beating the cream cheese with a mixer on medium speed until smooth. Add the powdered sugar and beat on medium again until smooth, scrapping the bowl and beaters often with a spatula.

Add the vanilla to the heavy cream. With the mixer on low very slowly add the cream/vanilla mixture until all is incorporated. Scrape the bowl and the beaters often during this process so it is all combined evenly.

Turn the mixer up to high and beat until stiff peaks form.

I used a Wilton 1M decorating tip and a disposable decorating bag to apply my frosting. I just did a simple swirl. Then sprinkle with your desired sprinkles (I used Valentine's Day ones) and some grated chocolate.

 

 Top with a single cherry and enjoy.