Best Black Forest Muffin Cakes Recipes

BLACK FOREST CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line two muffin tins with cupcake liners.
• Beat butter and sugar in a large bowl until light and fluffy. Beat in eggs one at a time. Mix in milk. Add flour, cocoa powder, and baking soda; beat until batter is smooth.
• Pour batter into prepared muffin tins, filling each liner about half-full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Transfer to a wire rack to cool completely, about 25 minutes.
• Cut tops off the cooled cupcakes. Remove a small amount of the center of each cupcake. Fill the centers with a small dab of black cherry jam. Put the tops back on, covering the jam.
• Combine heavy cream, sucralose sweetener, and vanilla extract in a large bowl. Whip until soft peaks form. Place in the refrigerator until chilled.
• Place whipped cream in a piping bag fitted with a round or star tip. Frost each cupcake with a swirl of whipped cream. Top each one with a maraschino cherry and grated chocolate.

BLACK FOREST FRUITS MUFFINS

Steps:

• Preheat your oven to 160°C, 325°F, Gas Mark 3. Grease or line a muffin tray with paper muffin cases. Set aside. Cream the butter and sugar together until fluffy then add in the eggs, one at a time. Add the milk and vanilla extract then fold in the flour and baking powder to make a thick batter. Remove any standing juices left from thawing the black forest fruits mix. Fold the fruits into the batter until incorporated. Spoon the mixture evenly into the muffin cases. Bake for approx. 25-30 minutes or until a skewer inserted comes out clean. Leave the black forest muffins to cool in the tray for 10 mins before turning out to cool completely on a wire rack. Store in an airtight container.

BLACK FOREST MUFFINS

Steps:

• Preheat oven to 180C. (If using, thaw the frozen cherries). Line a 12- hole muffin tin with paper cases.
• Using an electric mixer beat butter and sugar until the mixture looks pale and creamy.
• Add eggs - one at a time - beating well after each addition.
• Fold through combined sifted flours, cocoa and baking powder.
• Fold through the cherries (retain 12 for decorating) and spoon the dough into the paper cases.
• Bake for 20-25min until a skewer inserted comes out clean. Remove from the tin and cool on a rack.
• Once completely cooled, poke a few small holes in the top of each muffin and drizzle with the Kirsch. The decorate the tops with whipped cream, a cherry and shavings of dark chocolate.

BLACK FOREST MUFFINS

Steps:

• Combine applesauce and baking powder in a small bowl. Set aside.
• Puree zucchini in food processor.
• Add cherries and pulse a couple times, until cherries are chunked up (you don't have to completely puree mixture, unless you have really picky eaters). You should have about 3-4 cups of mixture.
• Combine flour, sugar, baking soda, cocoa powder, and salt in a bowl.
• Add applesauce, oil and zucchini/cherry mixture.
• Add enough buttermilk to make a thick batter. Amount really varies depending on your flour, your cherry mixture, and on the humidity.
• Pour batter into muffin tin, about 3/4 full. (I don't use liners, I just spray tin with cooking spray).
• Bake @ 325 degrees for 25-30 minutes, until a toothpick comes out clean.