black forest cake |

My mom’s birthday was on December 21st, and aside from wanting to spend some time with her family, she said that her favourite cake was black forest. Mom suggested making the black forest cake into kid-friendly cupcake portions, and this awesome dessert creation was born. These treats are perfectly portioned, not-too-sweet treats that have all of the black foresty goodness, without the black foresty effort! Happy Birthday to our wonderful mother whose love and support has gotten us through this difficult year and who, with our amazing father, made us into the women we are today.

Black Forest Cupcakes

INGREDIENTS

1/4 cup butter, softened
3/4 cup sugar
1 egg
1 tsp vanilla
3/4 cup all-purpose flour
1/4 cup dark cocoa powder (regular is fine too)
1/2 tsp baking soda
pinch of salt
1/2 cup buttermilk (make your own with 1/2 cup milk and 1 tsp white vinegar, let sit for a few minutes before adding to recipe)
1 can of cherry pie filling

1 cup heavy whipping cream, chilled
1 1/2 tbsp icing sugar

DIRECTIONS

Heat oven to 375°F. Line 12 muffin cups with paper liners.
In a large bowl, cream the butter and sugar until light and fluffy. Add the egg and vanilla. Beat until well combined.
In a small bowl, whisk together the flour, cocoa, baking soda, and salt. Add dry ingredients to the butter mixture alternately with buttermilk, beating well after each addition.
Scoop 2 tablespoons of batter into the bottom of each paper cup, allow it to spread across the bottom. Dollop a heaping tablespoon of cherry pie filling on top of the batter (include 4 cherries in each scoop). Top with another 2 tablespoons of batter, or enough to fill the cups 3/4 of the way. Bake for 15-20 minutes or until the tops are firm to the touch. Allow to cool before topping with whipped cream.
When ready to top the cupcakes, whisk together the heavy whipping cream and icing sugar until stiff peaks form (this will allow the cream to hold its shape in the fridge). Dollop a generous bit of cream on to the cup cakes and top with a spoon of cherry pie filling. Serve immediately, or refrigerate (these keep well in the fridge for a couple days).