Black Forest Cupcakes

My mom's birthday was on July 13th and we are celebrating it this weekend. Happy Birthday to my mom! 😊 I wanted to make her something good but not so sweet.  Also, cherries are in season so it seemed like a no brainer to make black forest cupcakes. These were actually very easy to make because I cheated and made the cake from a box. But do not let this fool you, they were super moist and delicious.

The cake box makes about 24 cupcakes but I overflowed mine so I really got like 18. The reason I did this was because you will need to carve out some of the cake on top to make room for the cherry filling.

Because these were for my mom's birthday I made her a cake with multiple cupcakes but you can also just do the individual cupcakes. Both look fantastic and you will look like a baking pro.

Let's get started shall we?

Ingredients:
1 box of Betty Crocker super moist devil's food cake
(the eggs and vegetable oil are for the cake mix)
1 can of cherry pie filling
2 cups of heavy whipping cream (2 cups is also 1 pint)
5 tbsp confectioner's sugar (I forgot to add this to the picture above)
~24 fresh cherries to decorate with

Step 1: Bake the cupcakes with the directions on the box. (I baked them for 15 minutes at 350 degrees.) Let them cool off completely.

Step 2: With a spoon dig out a small hole on top of each cupcake. Save the crumbs because you will need them for later. Nothing shall go to waste here! 😊
(P.S. I know there is a missing cupcake in this tray. I had to taste test it and make sure it was moist enough 😉)

Step 3: Fill each hole with cherry pie filling.

Step 4: Make the whipped cream. I have a blog you can check out for step by step intructions. Click here:   Whipped Cream Recipe

Step 5: I do not own a piping set so I got creative and used what I had which was just a plastic bag. You can even use a large ziploc bag. Place it over a large bowl to make it easy to fill. Leave enough space to twist the top of the bag.

Step 6: Push the cream down towards one edge of the bag and twist the top.

Step 7:  Cut the tip of the bag enough to be able to squeeze out the whipping cream.

Step 8: Swirl the frosting over the cupcakes. 

* Start from the outside and work your way in until you make a cone. 

Step 9: Remember our left over crumbs? Now you sprinkle these on top.

Step 10: Place one cherry on top of each cupcake.

Step 11: Place them in the fridge for at least 2 hours before eating. This will let the whipped cream firm and set for a better presentation.  Enjoy 😋