Black Forest Mini Cupcakes
(cake from Cake Dr)
1 box Duncan Hines Devil's Food Cake Mix
3 tablespoons Unsweetened Cocoa Powder
1 1/3 cups Buttermilk
1/2 cup Vegetable Oil
1 teaspoon Vanilla
8 tablespoons Butter
2/3 cup Unsweetened Cocoa Powder
3 cups Confectioner's Sugar
1/3 cup Milk
2 teaspoons Vanilla
1/4 teaspoon Salt
Preheat oven to 350 degrees.
Pit your cherries. You will need 2 cherries per cupcake
for the filling, and 1 cherry, pitted, but with the stem on
for the garnish on top.
Combine the mix, 3 tablespoons of cocoa powder,
buttermilk, oil, eggs, and vanilla in mixing bowl.
Mix for 1 minute on low.
Scrape the bowl, and mix again on medium for 2 minutes.
I used 2 ounce souffle cups for cupcake wrappers.
Put a small spoonful of batter in the bottom of the cup.
Place 2 pitted cherries on top of the batter.
Cover the cherries with more batter.
Fill the cups about 3/4 full.
Bake for 15 minutes.
Cool on a cooling rack.
While your cupcakes are cooling, make your frosting.
Place 8 tablespoons butter and
2/3 cup of unsweetened cocoa in bowl.
Blend on low until combined.
Add confectioners' sugar, milk, vanilla and salt.
Beat on low for 2-3 minutes. If the icing is too thick, add
more milk. If it is too thin, add confectioners' sugar.
Using a Wilton #5 tip, pipe the chocolate frosting
on top. Garnish by pitting the cherry, but keeping it
in as good a shape as possible. Top cupcake with cherry.
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