Black Forest Cake with Whipped Cream Frosting

  4.3 – 6 reviews  
Level: Easy
Total: 38 min
Prep: 15 min
Cook: 23 min
Yield: 36 mini cupcakes

Ingredients

  1. 2 cups sugar
  2. 1 3/4 cups all-purpose flour
  3. 1 1/2 teaspoons baking soda
  4. 1 1/4 teaspoons baking powder
  5. 1 teaspoon salt
  6. 3/4 cup cocoa powder
  7. 1 teaspoon vanilla extract
  8. 1 cup milk
  9. 1/2 cup vegetable oil
  10. 2 large eggs
  11. 1 cup boiling water
  12. 1 can pitted tart red cherries
  13. 3/4 cup sugar
  14. 3 tablespoons cornstarch
  15. 2 tablespoons kirsch liqueur
  16. 2 tablespoons red food coloring
  17. 16 ounces cream cheese, softened
  18. 1 teaspoon vanilla extract
  19. 3 ounces sugar
  20. 2 large eggs
  21. 3 cups non-dairy whipping cream
  22. Thin chocolate shavings, for garnish
  23. Maraschino cherries, for garnish

Instructions

  1. For the cake: Preheat the oven to 325 degrees F. Line a mini-cupcake pan with 36 mini liners.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Susan Wright MD
Made these for a gathering, They didn’t stand a chance of surviving.
Holly Alvarado
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.
Erin Lee
Very simple to make and very tasty! I flavored my whipped cream with almond extract instead of vanilla and loved it!
Ryan Guerrero
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!
Brian Murphy
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.
Mary Garcia
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.

 

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