My mom asked me to make a Black Forest Cake for one of her co-workers for their birthday. I am pregnant and tired and lazy, and running out of patience by about noon these days, so I said no. Then I felt bad and did some googling and found these Black Forest Cupcakes on Cooking Classy and called her back and told her I’d make them for her if she wanted them. She said yes.
Then, I realized that the topping on these cupcakes is whipped cream, and I couldn’t for the life of me think of a way to decorate these things one day and have them last till the following afternoon, plus in the car, but then it came to me- Waldorf Astoria icing- basically whipped cream frosting- I use it for Red Velvet Cake and it holds up remarkably well. So instead of whipped cream, I made some of that.
There are lots of ways you could make this recipe easier. You could very easily use a chocolate cake mix instead of this homemade version. I used store bought cherry pie filling. If I wasn’t feeling so lazy, I would have made my own. You could use whipped cream instead of the more time consuming Waldorf Astoria icing, but for the love of God, if you do use whipped cream, please don’t use the stuff out of the can.
Whatever you do, you will enjoy these delicious chocolate-y cupcakes filled with tart cherry pie filling and topped with cream and chocolate sprinkles. What’s not to like about that? If cherries are in season, top them with a fresh cherry. I had to make do with cherry sour candies in a pinch. 🙂
If you do the Waldorf Astoria Icing instead of whipped cream- follow my instructions EXACTLY. If you don’t your frosting will be a mess. Trust me on that one. If you do it correctly though, you’ll have mastered one of the most delicious, light, fluffy frostings known to man.
Cake Recipe adapted from Cooking Classy
3 oz chocolate chips (I used semi-sweet)
1/3 cup unsweetened cocoa powder
3/4 cups hot water
3/4 cups bread flour
3/4 cups granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup + 2 Tbsp vegetable oil
2 large eggs
2 tablespoons white vinegar
1 1/2 teaspoons vanilla extract
1 can of cherry pie filling, store bought or homemade
Whipped Cream Topping:
1 1/2 cups heavy cream
1/4 cup granulated sugar
Waldorf Astoria Icing:
5 tablespoons all-purpose flour
1 cup milk
1 cup white sugar (yes, that is GRANULATED sugar)
1 cup butter
1 teaspoon vanilla extract
- Preheat oven to 350 degrees. Line a cupcake tin with foil wrappers.
- Place the chocolate chips and cocoa powder in a medium bowl, then pour hot water over chocolate mixture and whisk until smooth. Transfer bowl to refrigerator and chill 20 minutes, stirring once halfway through chilling, until cooled
- In a mixing bowl, whisk together flour, granulated sugar, salt and baking soda. In a separate mixing bowl, mix together canola oil, eggs, vinegar and vanilla. Pour chocolate mixture into oil mixture and stir until well combined, then add flour mixture and mix until smooth.
- Divide batter evenly among 12 paper lined muffin cups (about 1/4 cup in each). Bake in preheated oven until toothpick inserted into center comes out clean, 17 – 19 minutes. Cool completely.
- Cut a hole in the centers of each cupcake (big enough to fit 1 1/2 Tbsp filling, mine was slightly heaping out the top). Add about 1 1/2 – 2 Tbsp cherry pie filling to holes in cupcakes. Top with either whipped cream or Waldorf Astoria Icing. Decorate with Sprinkles, Cherries, or candies.
To make Homemade Whipped Cream:
In a cold bowl, whip together the heavy cream and the sugar until stiff peaks form.
To make the Waldorf Astoria Icing: (follow exactly)
Cook 5 Tablespoons flour and milk over low heat till thick (spoon should leave a trail when dragged thru), stirring constantly. LET COOL THOROUGHLY!
While cooling, cream 1 cups sugar, butter and 1 teaspoon vanilla. Beat this well till light and fluffy.
Add to flour mixture and beat until of a good spreading consistency.