March 2010 Archive

Black Forest Cupcakes


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!

So delicious!




  1. Bake cupcakes according to your recipe.  Allow to cool completely.
  2. 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.
  3. Spoon cherry sauce into the cupcakes, letting some spill over onto the top of the cupcakes.
  4. Pipe whipped cream onto the cherry sauce using a large star tip. Or plop it on with a spoon!
  5. Push the reserved cones, point-side down, into the whipped cream so they stay put.
  6. Pipe a little more whipped cream on top of the cones.
  7. Sprinkle generously with chocolate shavings.



  • 10 oz pitted cherries
  • 5 T amaretto flavored agave nectar
  • 2 T water
  • 2 t rum
  • 1/2 tsp almond extract
  • 1 T cornstarch


  1. Place cherries, agave, and water in a small saucepan over medium heat. Bring to a boil, stirring occasionally.
  2. Mix cornstarch, rum, and almond extract. Pour into cherries while stirring constantly. Heat just until it begins to bubble.
  3. Let cool completely before using in cupcakes. It can be refrigerated for several days.
Posted by admin in Cakes, Sauces and Toppings