Description
These Black Forest Cupcakes are rich chocolate cupcakes filled with cherry pie filling and topped with a fluffy vanilla whipped cream frosting, chocolate curls, and cherries. Perfect for any celebration!
Ingredients
- 1 (15 oz.) box Duncan Hines Dark Chocolate Fudge Cake Mix
- 1 (3.5 oz.) box Jell-O Instant Chocolate Fudge Pudding (unprepared)
- 4 large eggs
- 1 cup sour cream
- 1 cup vegetable oil
- ½ cup whole milk
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 1½ cups cherry pie filling (store bought or homemade)
- 2 cups heavy cream
- ¼ cup Vanilla Instant Pudding Mix (unprepared powder)
- ½ cup powdered sugar
- 1 tablespoon vanilla extract (for frosting)
- Chocolate curls (for topping)
- Fresh cherries (for topping)
Instructions
- Preheat oven to 375°F and line a cupcake pan with liners; set aside.
- Combine all cupcake ingredients in a large stand mixer or bowl and beat until smooth.
- Add about ¼ cup of batter to each liner, filling each about 1/2 to 3/4 full.
- Reduce oven temperature to 350°F and bake for 18–20 minutes or until a fork comes out clean.
- Transfer cupcakes to a wire rack and allow to cool completely.
- While cupcakes bake, prepare homemade cherry filling if using, and let it cool to room temperature.
- In a large bowl or stand mixer with a whisk attachment, beat heavy cream, vanilla pudding mix, powdered sugar, and vanilla extract on medium speed for 2–3 minutes until light and fluffy. The frosting should be stiffer than whipped cream but not overmixed.
- Core out the centers of the cooled cupcakes and add about 1 tablespoon of cherry filling to each.
- Pipe vanilla frosting over the filling and the rest of the cupcake.
- Top with chocolate curls and fresh cherries before serving.
Notes
- Do not overmix the frosting to avoid turning it into butter.
- Use a cupcake corer or small knife to core the cupcakes for easier filling.
- Chill the frosting slightly if piping in warm weather.
- Store cupcakes in the refrigerator if not serving immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, German
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 18g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
