Black Forest Stuffed Cupcakes Recipes

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package.
• Meanwhile, mix cream cheese, egg and sugar until blended.
• Reserve 3/4 cup pie filling for garnish. Spoon 2 Tbsp. cake batter into each of 24 paper-lined muffin cups. Top each with 1 Tbsp. each of the cream cheese mixture and remaining pie filling. Cover with remaining cake batter.
• Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool in pans 5 min. Remove from pans to wire racks; cool completely.
• Top cupcakes with COOL WHIP and remaining pie filling just before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line two muffin tins with cupcake liners.
• Beat butter and sugar in a large bowl until light and fluffy. Beat in eggs one at a time. Mix in milk. Add flour, cocoa powder, and baking soda; beat until batter is smooth.
• Pour batter into prepared muffin tins, filling each liner about half-full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Transfer to a wire rack to cool completely, about 25 minutes.
• Cut tops off the cooled cupcakes. Remove a small amount of the center of each cupcake. Fill the centers with a small dab of black cherry jam. Put the tops back on, covering the jam.
• Combine heavy cream, sucralose sweetener, and vanilla extract in a large bowl. Whip until soft peaks form. Place in the refrigerator until chilled.
• Place whipped cream in a piping bag fitted with a round or star tip. Frost each cupcake with a swirl of whipped cream. Top each one with a maraschino cherry and grated chocolate.

Steps:

• Preheat oven to 350 degrees F. Line 2 (12-cup) muffin tins with paper liners.
• In a large bowl combine cake mix, soda, vegetable oil and eggs. Using a hand mixer combine all ingredients, batter will still be somewhat lumpy. Pour batter into muffin cups. Bake 19 to 22 minutes, turning the pans halfway through baking. Remove to a rack and allow to cool completely.
• In a large bowl combine frosting, extract and pink food coloring. When cupcakes are cool ice with pink cherry frosting and top each with maraschino cherry

Steps:

• Special Equipment: 12 capacity cupcake tin, paper liners
• Preheat the oven to 350 degrees F. Line the cupcake tray with paper liners.
• Sift the flour, cocoa powder, cinnamon, salt, baking powder and baking soda in a large bowl. Set aside. In a small bowl, combine the buttermilk, butter and vanilla, set aside.
• Add the eggs and sugar to the bowl of a stand mixer with whisk attachment and beat until the mixture is thick and forms ribbons, about 5 minutes. With mixer on medium speed, slowly add the buttermilk mixture, until just incorporated. Fold in the flour mixture until just combined, then fold in the chocolate chips and cherries. Fill the cupcake tins 3/4 full with the batter. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 15 to 17 minutes. Remove the cupcakes from the tin and cool for 10 minutes. Put a good-sized dollop of marshmallow cream on each cupcake, sprinkle with chocolate shavings and top with a cherry. Serve immediately.

Steps:

• PREHEAT: oven to 350F-degrees. Prepare cake batter as directed on pkg.; set aside. Mix cream cheese, egg & sugar until well blended.
• REMOVE 3/4 cup of the pie filling for garnish; set aside. Spoon 2 Tbsp. of the cake batter into each of the 24 paper-lined medium muffin cups. Top each with 1 Tbsp. each of the cream cheese mixture and remaining pie filling. Cover evenly with remaining cake batter.
• BAKE 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 5 minutes; remove from pans to wire racks. Cool completely. Top cupcakes with whipped topping and remaining pie filling just before serving.

Steps:

• Heat oven to 350 degrees F. Prepare cake batter as directed on package for the light or low-fat version; set aside. Mix cream cheese, egg and sugar until well blended.
• Remove 3/4 cup of the cherry pie filling for garnish; set aside. Spoon 2 tablespoons cake batter into each of 24 paper-lined medium muffin cups. Top each with 1 tablespoon each of the cream cheese mixture and the remaining cherry pie filling. Cover evenly with remaining cake batter.
• Bake 20 to 25 minutes or until toothpick inserted in centres comes out clean. Cool 5 minutes; remove from pan to wire racks. Cool completely. Top with whipped topping and reserved cherry pie filling just before serving.

Steps:

• Preheat oven to 350 degrees. Brush standard muffin tins with butter; dust with cocoa powder, tapping out excess. Whisk together flour, cocoa, baking soda, and salt.
• With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Add brown sugar, and beat until fluffy. Add eggs, one at a time, beating until well incorporated and scraping down sides of bowl as needed. Mix in sour cream. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and mixing until just combined after each.
• Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until tops are firm to the touch and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
• To finish, drain cherries, reserving 1/4 cup plus 2 tablespoons syrup. Cut each cherry in half. Combine reserved syrup and kirsch in a small bowl. Using a serrated knife (and a gentle sawing motion), split cupcakes in half horizontally. Brush both cut sides with kirsch mixture. Arrange halved cherries over cupcake bottoms; spoon about 1 heaping tablespoon pastry cream evenly over cherries. Replace top halves. Spoon 2 tablespoons glaze over tops. Refrigerate 30 minutes before serving.