Black Forest Cupcakes
Home » COOK » Recipes » Baking » Cupcakes »For day 17 of Cook, Craft, Create: December: 2012 I’m sharing the Black Forest Cupcakes I made for my husbands 40th birthday party over the weekend.
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Since my husband was born in the 1970s, I thought it would be fun to make these retro and kitsch looking cupcakes! I tweaked my go-to chocolate cupcake recipe…
In these pictures you can see where I made a hole in the centre of and filled with syrup and cherries.
Some of the cupcakes I filled with Nutella – for those that really don’t like black forest!
I so wish I could find maraschino cherries with the stems on – they would have looked awesome on these cupcakes! But, even without them, they look so sweet!
Since these were for hub’s birthday, I made cupcake toppers using pictures of him from his life :D I also put a candle into each cupcake so that he would have 40 of them to blow out!!
Black Forest Cupcakes
Ingredients
For the cupcakes
- 450g (16oz) unsalted butter, softened
- 450g (16oz) caster sugar
- 450g (16oz) self-raising flour
- 2 tsp baking powder
- 8 tbsp cocoa powder
- 8 medium eggs
- 2 tsp vanilla extract
For the filling
- 80 morello/black cherries in syrup (I used a large jar)
For the buttercream
- 500g (1lb) unsalted butter, softened
- 1kg (2lb) icing sugar, sifted
- 4 - 8 tbsp cherry syrup (use the syrup from the maraschino cherries!)
- 1 tbsp vanilla extract
- chocolate sprinkles
- 40 maraschino cherries (with stems if you can get them)
Instructions
- Preheat oven to 175C/350F/Gas 4 and place 40 cupcake cases into muffin tins
- Combine all the ingredients for the cupcakes in a large bowl and beat with an electric whisk/mixer for about 3-4 minutes until smooth and fluffy
- Divide the batter into the cases (I use an ice-cream scoop)
- Bake the cupcakes for 20 minutes
- Allow to cool for 5 minutes before placing on a wire rack to cool completely
- When the cupcakes are cool, use a cupcake corer (or a teaspoon!) to scoop out a small portion of the cake from the centre of each cupcake, fill each hole with a couple of morello/black cherries and pour in a drop of syrup too
- To make the buttercream, beat the butter, icing sugar, vanilla and cherry syrup together using an electric whisk/mixer. I added a small amount of cherry syrup to start and adjusted to taste. Beat for 1-2 minutes until smooth and creamy
- Fill a large piping bag with the buttercream and pipe swirls on top of each cupcake
- Cover with chocolate sprinkles and place a cherry on top
Nutrition Information:
Yield: 40 Serving Size: 1Amount Per Serving: Calories: 78Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 34mgSodium: 43mgCarbohydrates: 14gFiber: 1gSugar: 10gProtein: 2g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
andi
January 20, 2014 @ 7:34 pm
these look delicious i will definateley be making some of these
Michelle Ordever
January 20, 2014 @ 7:47 pm
I love the black forest combo – one of my favourites I think! enjoy!