These rich and decadent Black Forest Cupcakes are SO EASY because they are madeusing a cake mix and cherry pie filling. The cupcakes are extra moist thanks to a couple of simple ingredient tweaks and they are topped off with fluffy whipped cream and a dusting of chocolate shavings. Delicious flavor, simple recipe!
Preheat oven to 350°F (177°C). Prepare 2 cupcake pans by placing a cupcake liner in each cup.
In a large bowl, add cake mix, milk, melted butter, and eggs. Using an electric mixer, mix on low speed for 30 seconds to combine.Turn mixer to medium-high speed and beat for an additional 2 minutes.
Fill each cupcake liner ⅔ full with batter. Bake for 18-22 minutes, or until a toothpick inserted comes out clean and the top springs back when pressed gently. Cool completely.
Cherry Filling
Mix the cherry pie filling and Kirsch in a medium bowl.
Use a cupcake corer to remove the center of each cupcake. Place 2 cherries and some pie filling into the holes.
Stabilized Whipped Cream Topping
Pour heavy cream into a large mixing bowl. Using the whisk attachment of your stand or hand mixer, beat the whipped cream on medium-high speed until it begins to thicken.
Add sugar, vanilla extract, and cream of tartar. Increase to high speed, and continue to beat until soft peaks form.
Transfer whipping cream to a piping bag and pipe onto each cupcake.
Garnish with chocolate shavings and a fresh cherry, if desired.
Notes
The ingredient amounts for milk, butter, and eggs are for the Betty Crocker Devil's Food cake mix. Use your package amounts if they differ (substituting milk for water, and butter for oil).
For an extra-rich, chocolatey flavor add 2 tablespoons of cocoa powder to the cake mix.
The cupcakes can be made ahead and stored at room temperature in an airtight container for up to 5 days.
Once filled and frosted, store cupcakes in the refrigerator for 2-3 days.