Black Forest 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

The Purple Pumpkin Blog

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Cupcakes

Cuisine German

Servings 40

Calories 78 kcal

Ingredients

  

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For the cupcakes

• 450 g 16oz unsalted butter, softened
• 450 g 16oz caster sugar
• 450 g 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

• 500 g 1lb unsalted butter, softened
• 1 kg 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

Serving: 1 | Calories: 78kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 34mg | Sodium: 43mg | Fiber: 1g | Sugar: 10g

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.

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