Chocolate cake, cherry sauce, and whipped cream… yum, yum, yum! People think I spend a lot of time on these. Really, they are very easy.
The cupcakes are best eaten within a few hours. They will keep for a day or two in the refrigerator. But they get a little soggy.
So delicious!
BLACK FOREST CUPCAKES
Ingredients:
- your favorite vegan chocolate cupcakes (I like these from Vegan Cupcakes Take Over the World)
- coconut whipped cream (one 14 oz can is plenty!)
- cherry sauce, from a can or homemade (recipe follows)
- chocolate shavings
Instructions:
- Bake cupcakes according to your recipe. Allow to cool completely.
- Use a paring knife to cut a small cone (about the size of a quarter, and about 1/2 down into the cupcake) from the center of the cupcake. Reserve the cones.
- Spoon cherry sauce into the cupcakes, letting some spill over onto the top of the cupcakes.
- Pipe whipped cream onto the cherry sauce using a large star tip. Or plop it on with a spoon!
- Push the reserved cones, point-side down, into the whipped cream so they stay put.
- Pipe a little more whipped cream on top of the cones.
- Sprinkle generously with chocolate shavings.
CHERRY SAUCE
Ingredients:
- 10 oz pitted cherries
- 5 T amaretto flavored agave nectar
- 2 T water
- 2 t rum
- 1/2 tsp almond extract
- 1 T cornstarch
Directions:
- Place cherries, agave, and water in a small saucepan over medium heat. Bring to a boil, stirring occasionally.
- Mix cornstarch, rum, and almond extract. Pour into cherries while stirring constantly. Heat just until it begins to bubble.
- Let cool completely before using in cupcakes. It can be refrigerated for several days.