These delicious Black Forest Cupcakes are covered in sweet whipped cream, cherries, and chocolate cookie crumbs.
Black Forest Cupcakes
Weird Fact #3497 About My Husband: He will not eat anything with “cooked fruit” in it. This includes but is not limited to pie, pie filling, jam, and filled donuts. Also, banana Laffy Taffy, which I am fairly certain contains NO actual bananas, but I guess he doesn’t want to take any chances.
He WILL drink grape Kool Aid though, so there’s that.
These cupcakes are a big fat NO for him. HOW someone could turn away such a lovely dessert is beyond me (and only further proves my theory that he is an alien but whatever).
Jon David also refuses such cupcakes, but obviously, he’s half alien so it’s not entirely his fault.
I’m assuming that you live with normal humans who smile at the sight of such a dessert, so I faced rejection from my family in order to bring you these lovely Black Forest Cupcakes.
Also, that just meant more for me, which is always a bonus.
- 2 cups flour
- 2 cups sugar
- 1/2 teaspoon salt
- 3/4 cup Dutch process cocoa powder (I used Hershey Special Dark)
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 4 eggs
- 1 Tablespoon vanilla
- 1 cup buttermilk
- 1/2 cup (1 stick) salted butter, melted
- 2 cups cold heavy cream
- 1/4 cup powdered sugar
- 12 chocolate sandwich cookies, crushed
- Preheat oven to 350. Line 24 muffin tins with cupcake liners and set aside.
- In the large bowl of a mixer, combine flour, sugar, salt, cocoa powder, baking soda, and baking powder. Combine with a whisk. Add eggs, buttermilk, and melted butter. Mix on low for 30 seconds. Scrape the sides of the bowl and increase mixer speed to medium — beat for 2 minutes. Batter will be thick.
- Fill cupcake liners 2/3 full. Bake cupcakes 15 – 20 minutes or until tops spring back when lightly touched. Cool completely before frosting.
- Place large metal mixing bowl in the freezer along with your mixer's whisk attachment for about 5 minutes. Remove from freezer and add cold, heavy cream and powdered sugar. Beat on high until it forms a thick whipped cream -- you should see the whisk leaving marks in the cream, but don't let it get too thick...it'll turn to butter.
- Pipe or spoon piles of whipped cream on the cupcakes. Place cookie crumbs on a plate and holding cupcakes sideways, gently edge the whipped cream which chocolate crumbs. With the back of a spoon, make an indentation in the top of the whipped cream and fill with a spoonful of cherry pie filling.
Makes 24 cupcakes
These are so gorgeous and impressive, but really simple to throw together.
Enjoy and have a happy Wednesday!!