Add the cherries and stir to coat them with the sugar mixture.Heat until the mixture is wet and the sugar begins to melt. Combine the sugar, cornstarch and water in a medium-sized saucepan over medium heat and stir to combine.Allow cupcakes to cool about 2-3 minutes, then remove to a cooling rack to finish cooling.Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs. Add the remaining flour mixture and mix until smooth. Add the milk and mix well, scraping down the sides as needed. Begin by adding half of the dry mix, then mix well.

Alternate adding the flour mixture and milk to the batter.In a separate bowl, whisk together flour, baking soda and salt.Scrape down the sides of the bowl as needed to make sure everything is well combined. Add chocolate mixture to batter and mix until combined.In a separate bowl, combine vanilla extract, water and cocoa powder.Add eggs one at a time, beating just until blended.Beat butter and sugar until light in color and fluffy, about 3-4 minutes.Preheat oven to 350☏ (176☌) and line a cupcake pan with cupcake liners.The whipped cream will stay firm for days!įinish off the cupcakes with some chocolate and additional cherries and you’ve got a delicious cupcake that will be the hit of the summer! It helps to stabilize the whipped cream so it doesn’t wilt. Sometimes it can be tempting to reduce the amount of powdered sugar used, but in this case you’ll want to be sure to use it all. There’s nothing quite like a fresh whipped cream. The topping is fresh vanilla whipped cream. You could easily make it a day or ahead, if you wanted. You just want to cook it on the stove until things are thickened, then set them in fridge to firm up. You’ve got your cherries, sugar for sweetness, cornstarch for thickening and little water for some liquid to pull it all together. You could of course buy a pre-made filling if you don’t have a lot of time, but this homemade version is quite simple to make. A little creaming of the butter and sugar, then the addition of some other ingredients and you’ve got tasty, moist chocolate cupcakes. The cupcakes themselves are fairly straightforward to make. ☺ I pretty much ate them all in one sitting. They are often on sale right now and their flavor is wonderful. While I love the flavor of maraschino cherries, I decided to go with black cherries. You can use either of two different kind of cherries – maraschino or fresh black cherries. The combination of the chocolate with the cherries and whipped cream is so good! While the traditional German Black Forest Cake calls for a hefty dose of kirsch – a brandy made from cherries – these cupcakes skip the alcohol so that everyone can indulge. I only discovered it a few years ago and as soon as I tried it, I fell in love. Black Forest isn’t a flavor I really had at all as a kid.

Black forest cupcakes martha stewart