The Charmed Kitchen

Black Forest Cupcake

We made these in class the other night. It’s really a simple cupcake but it looks downright elegant. You start with a chocolate cupcake, but only fill the cups half full. That way the baked cupcake just comes up to the top of the paper liner. Pipe sweetened whipped cream around the edges- or you could used frozen whipped topping and add cherry pie filling in the middle. Keep in the fridge until ready to serve.

Black Forest Cupcakes

1 (18.5 ounce) package chocolate cake mix, I like Duncan Hines

2 containers whipped topping, thawed, or 2 c. whipping cream

1 (21 ounce) can cherry pie filling

Preheat oven according to box directions for cupcakes. Line 36 cupcake pans with cupcake liners. Mix cake according to package directions. Fill cupcake liners slightly less than half full. (You want the cupcake to bake up close to level with the top of the liner. Bake according to package directions. Cool completely.

After cupcakes are cooled completely, frost with a level layer of whipped topping. Spoon remaining topping into pastry bag fitted with a star decorating tip. Pipe around the edges of the cupcakes. Spoon a small amount of cherry pie filling in the center of each. Refrigerate and enjoy! Makes 36.

Note: you can use real whipping cream, if you prefer, slightly sweetened or use the whipped cream in the aerosol cans-very easy that way.