| Level: | Easy |
| Total: | 38 min |
| Prep: | 15 min |
| Cook: | 23 min |
| Yield: | 36 mini cupcakes |
Ingredients
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/4 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup boiling water
- 1 can pitted tart red cherries
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 2 tablespoons kirsch liqueur
- 2 tablespoons red food coloring
- 16 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 3 ounces sugar
- 2 large eggs
- 3 cups non-dairy whipping cream
- Thin chocolate shavings, for garnish
- Maraschino cherries, for garnish
Instructions
- For the cake: Preheat the oven to 325 degrees F. Line a mini-cupcake pan with 36 mini liners.
- In a heavy-duty mixing bowl, mix together all the dry ingredients. Once thoroughly mixed, add all the wet ingredients except the boiling water. Once all mixed together, slowly add the boiling water.
- For the cherry filling: Put all the ingredients in a saucepan over medium heat. Bring to a boil and boil for 1 minute. When the filling is done, it should be thick like marmalade.
- For the cream cheese filling: In a small bowl, whip the cream cheese with a hand mixer until fluffy. Add all the other ingredients until completely combined. Cool in the fridge until ready for use.
- To assemble: Fill the cupcake liners two-thirds of the way with the batter. Spoon 1 teaspoon cream cheese filling and 1 teaspoon cherry filling on top. Bake until the cake bounces back after you touch it, about 22 minutes. When the cupcakes are done, remove from the pan and place onto a tray to cool.
- Whip the non-dairy whipping cream in a heavy-duty mixing bowl with a whisk attachment until stiff peaks form. Place the whipped cream in a pastry bag and, when the cupcakes are completely cooled, pipe a generous amount of frosting on top. Garnish with chocolate shavings and maraschino cherries.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 251 |
| Total Fat | 15 g |
| Saturated Fat | 7 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 1 g |
| Sugar | 21 g |
| Protein | 3 g |
| Cholesterol | 57 mg |
| Sodium | 195 mg |
Reviews
Made these for a gathering, They didn’t stand a chance of surviving.
These are delicious! Batter is very thin, turns out light; although a bit sticky on top. The cherry filling sank to the bottom, another sticky issue. Never made the frosting. They were gobbled up.
Very simple to make and very tasty! I flavored my whipped cream with almond extract instead of vanilla and loved it!
I tried this recipe; it was delicious! The black forest cake came out very moist and tasty. Also, the cream cheese filling complimented the cupcake flavour very nicely. The only changed I made was a chocolate ganache instead of a whipped cream frosting!
This recipe is the same as Hershey’s chocolate cake on the back of their cocoa with only one tsp less of vanilla. I used hot coffee instead of boiling water and buttermilk instead of milk. This is a really good chocolate cake. Don’t fill the tin’s too high – they really do over flow if you do.
Even with the 3 preparations its very simple to make. The taste is great the only modification I made is that I put less sugar in the cherries mixture. The other thing is that even when I fill them 2/3 they grew a LOT so next time I´ll put the two fillings first and then the cake mixture.