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Cupcakes

Culinary Tales/ Sweet Things

Black Forest Cupcakes

Black Forest Cake is a sweet combination of Chocolate and Cherry, a classic cake choice. Making it in a handheld cupcake form only seems right! These moist, chocolate cupcakes are topped with a creamy, cherry frosting and filled with the sweet cherry cream! Read on for the full recipe to make these Black Forest Cupcakes!

Black Forest Cupcakes

Start by preheating the oven to 350 degrees. Place cupcake liners in a pan.

In a large bowl mix flour, cocoa powder, baking powder, baking soda, sugar, and salt. Gradually add in the eggs, buttermilk, vanilla extract, and butter. Mix well until there are no lumps.

Fill the cupcake liners leaving about an inch from the top.

Place in oven and bake for about 15 minutes or until a toothpick comes out clean.

Let them cool completely.

Once they’re cool you can use a cupcake corer (or a knife) to remove a small circle out of the middle of each cupcake.

To prepare the frosting you’ll need cool whip, frozen cherries, and brown sugar. Mix them together in the food processor. Once it’s thoroughly mixed you can spoon some into the middle of the cupcke.

This frosting is so yummy, try not to eat it all before you get it on the cupcakes! Use the rest to cover the top!

This frosting is a little thin, but it really does stick to the top (kind of like the frosting on hostess cupcakes). It’s perfect because it pairs so well with the chocolate!

Finally, Garnish them with a cherry. Refrigerate for about twenty minutes before serving!

Black Forest Cupcakes

Print Recipe
Serves: 24

Ingredients

  • Cupcakes
  • 1/2 Cup Butter (softened)
  • 3 Eggs
  • Buttermilk
  • 1 Tbsp Vanilla Extract
  • 1 Cup Flour
  • 1 Cup Sugar
  • 1 Tsp Cinnamon
  • 6 Tbsp Unsweetened Cocoa
  • 1/2 Tsp Baking Soda
  • 1/4 Tsp Salt
  • Frosting
  • 1 Cup of Cherries (Frozen or Fresh pitted)
  • 1 Tub Cool Whip
  • 4 Tbsp Brown Sugar

Instructions

1

Preheat oven to 350 degrees. Line cupcake pans with cupcake liners!

2

In a large bowl mix flour, cocoa powder, baking powder, baking soda, sugar, and salt.

3

Gradually add in the eggs, buttermilk, vanilla extract, and butter. Mix well until there are no lumps.

4

Fill the cupcake liners leaving about an inch from the top.

5

Place in oven and bake for about 15 minutes or until a toothpick comes out clean.

6

Let them cool completely.

7

Once they're cool use a cupcake corer (or a knife) to remove a small circle out of the middle of each cupcake.

8

Prepare the frosting you'll need cool whip, frozen cherries, and brown sugar. Mix them together in the food processor. Once it's thoroughly mixed you can spoon some into the middle of the cupcake.

9

Then cover the top and garnish them with a cherry.

10

Refrigerate for twenty minutes or more!

Culinary Tales/ Sweet Things

Easy Easter Cupcakes

I love baking. Any excuse to make sugary treats and I’ll take it. I love Easter treats, like Mini Chocolate Egg Blondies or Carrot Cake Creme Pies. But, today I was thinking frosting.. lots of frosting. So, I opted for these Easy Easter Cupcakes. They don’t take long to make, plus they’re topped with pastel colored sprinkles & peeps! They even have peeps in the batter !

I’m making these with a vanilla cake box mix . The reason I’m doing this is to save time. I am, however going to make a few substitutions to make it taste like homemade!

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Culinary Tales/ Sweet Things

Oreo Birthday Cake Cupcakes

If you’re like me then you revel in the fact that Oreo flavors are pretty much endless. I have a few favorites (like Rocky Road Trip or Oreo Thin Bites Fudge Dipped), but I also get excited whenever a new flavor comes out (Carrot Cake anyone?).

One of my classic favorites though has to be the Birthday Cake Oreos. The two chocolate cookies sandwich birthday cake flavored creme filling and sprinkles!

And they are perfect for these Oreo Birthday Cake Cupcakes!

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Culinary Tales/ Sweet Things

Strawberry and Basil Champagne Cupcakes

For Mother’s Day we decided to bake Grandma up some Strawberry and Basil Champagne Cupcakes! A little messy, but seriously delicious! I’ve always loved the subtle combination of Strawberry & Basil. It’s a cocktail pairing favorite of mine. So putting it in a cupcake was a no brainer. The champagne’s alcohol content will cook right out, just leaving the flavor. It also makes them extra fluffy & moist, so what’s not to love! Continue Reading…