Another Simple Black Forest CupCake Recipe Part 2

Here's what you need:
1 package 2-layer chocolate cake mix

1 package cream cheese, softened

1 egg, lightly beaten
2 tablespoons sugar

1 can cherry pie filling, divided

1 1/2 cups whipped topping

Here's how to make it:
Preheat oven to 350. Prepare cake batter as directed on package; set aside. Mix cream cheese, egg, and 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 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 minutes or until a 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.

Black Forest CupCake Recipe Part 1

Lazy persons' Black Forest Cupcakes

Inspired by Nigella's Chocolate-Cherry Cupcakes

12 bun muffin tin

Cupcakes:

125g soft butter

100g dark chocolate, broken

300g bottled sour cherries (mine came from Slovenia and cost all of $3!)

pinch salt

2 large eggs, beaten

150g self-raising flour

Icing:

100g dark chocolate

100ml double cream

few spoonfuls cherry juice

whipped cream

12 cherries to top

Preheat oven to 180c/gas mark 4

Put the butter in a heavy-bottomed pan on the heat to melt.

When nearly completely melted, stir in the chocolate.

Leave for a moment to begin softening, then take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and melted.

Puree the cherries and juice in a food processor, or similar, until roughly chopped.

Now add the cherries, sguar, salt and eggs.

Stir with a wooden spoon and when is all pretty well amalgamted stir in the flour.

Scrape and pour into the muffin papers in the their tin and bake for 25 minutes.

Cool in the pan on a rack for 10 minutes before turning out.

When the cupcakes are cook, break the chocolate for the icing into little pieces and add them to the cream in a saucepan.

Bring to the boil, remove from the heat, let cool, and then whisk - electronically is much better - until thick and smooth.

Ice the cupcakes, top with a dollop of whipped cream and stand a cherry in the centre of each. Makes 12.

Black Forest CupCake Recipe

Black Forerst Cupcake Recipe

Ingredients
15 oz (425g) can pitted cherries (sweet) in syrup
4 oz (100g) bittersweet (dark) eating chocolate - coarsely chopped
5½ oz (165g) butter - coarsely chopped
11 oz (11/3 cup, 295g) superfine(castor) sugar
2¼ fl oz (¼ cup, 60ml) cherry brandy
5 oz (1cup, 150g) all-purpose (plain) flour
2 tblsp self-raising flour
2 tbls cocoa powder
1 egg

Decoration
6 fl oz (2/3 cup, 160ml)
thickened cream, whipped
2 tsp cherry brandy
4 oz (100g) block of bittersweet (dark) eating chocolate

Method
1. Pre-heat the oven to 335oF (170oC).
2. Line a 12 cupcake pan, with cupcake papers.
3. Drain the cherries and reserve the syrup.
4. Take ½ cup of cherries and ½ of syrup and process in a food processor, until smooth.
5. Cut the remaining cherries in half and reserve. Discard the remaining syrup.
6. Place the chocolate, butter, sugar, brandy and cherry puree into a saucepan. Over a low heat, stir until chocolate has melted.
7. Pour into a large bowl and allow to cool for 15 minutes.
8. Whisk in sifted flours and cocoa.
9. Then wisk in the egg.
10. It will be runny - but that is correct.
11. Divide the mixture evenly between the cake cases. You will probably find that you fill the cases close to the top (don't worry, they don't rise a lot).
12. Bake for 40-45 minutes until firm to touch.
13. Allow to cool for a few minutes and then transfer to a wire rack.

Decorate
1. Allow cakes to cool completely.
2. Mix the brandy into the whipped cream.
3. Top each cake with some of the remaining cherry halves.
4. And top this with some of the cream.
5. Using a vegetable peeler, scrap along the side of the block of chocolate to create curls. (You made need to clean the peeler from time to time.) And decorate the top of each cake.

Notes
Makes 12 cakes. Allow to cool slightly and serve with extra Raspberries and whipped cream.