This Easy Mini Black Forest Cupcakes recipe is a simplified version
of the classic favorite. It’s much quicker, easier and just as divine—so
you won’t miss out on that deep dark chocolate taste, the creamy sweet
cherry filling, and the luscious chocolate ganache on top! A super
simple recipe to enjoy or impress with. Give yourself a baking challenge
and you’ll enjoy a divine taste of success!ay
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So while we didn’t make those sweet Black Forest cupcakes yesterday, we still made a mini Pear Blueberry Vanilla Clafoutis for
dessert ( Keeping it French for the cooking class). And I can’t stress
enough how I love mini everything when it comes to food! There’s a myth
that making food in mini or individual servings is harder or more time
consuming. But the truth is, it’s just the opposite. You may spend a few
extra minutes of prep work—but you save more minutes during
cooking/baking. Just take a look at those mini raspberry cheesecakes, mini chocolate pudding cakes, kale veggie mini frittatas, chocolate dipped mini pavlova, mini Brooklyn Blackout cakes, Tri-colored mini potato gratins..and you’ll know what I mean!
- Prep Time 10 minutes
- Cook Time 18 minutes
- Total Time 28 minutes
- Servings 12
Ingredients
- 1 fluffy chocolate Cake recipe from this Mini Brooklyn Blackout Cakes
- Cherry Filling:
- 1/2 cup of heavy whipping cream
- 2 ounces of Cream cheese
- 1/3 cups of confectioner’s sugar
- 1 teaspoon of vanilla
- 2/3 cup of diced frozen pitted sweet cherries
- Chocolate Ganache:
- 1/4 cup of whipping cream
- 1/2 cup of chocolate pieces (or chips)
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Instructions
Preheat the oven to 375 degrees F. Prepare the fluffy chocolate cake and bake in to a standard muffin pan.
Meanwhile,
prepare the cherry filling. In a large bowl, add the cream, cream
cheese, confectioner’s sugar and vanilla. Using an electric mixer, whip
up the filling until fluffy and stiff—about 2 minutes.
Then gently fold
in the diced cherries. Cover the cherry mixture and set in the fridge
until ready to use.
When
the muffins are done, allow them to cool for a few minutes. Then using a
small knife, slice off the tops of the muffins. Take a melon baller and
scoop out some of the cake from the bottom part of the muffins while
keeping the shell intact.
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Spoon
about a tablespoon (more or less to taste) of the cherry filling in the
bottom of each muffin bottom and place the muffin top over it.
Make
the ganache: In a small microwave safe bowl, add the cream and
chocolate then microwave for 40 seconds. Take a whisk and whisk the
chocolate until smooth. Let the chocolate ganache cool for a couple of
minutes (the ganache will thicken as it cools). Spoon a tablespoon (more
or less to taste) of the chocolate ganache mixture over each of the
muffin tops. Enjoy
