Black Forest Cupcakes



  • 1 (18.25 ounce) package devil’s food cake mix
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs
  • ½ cup warm water
  • 1 cup semisweet chocolate chips

“Black Forest”

  • 1 can tart cherries (in water, NOT syrup)
  • 1 to 2 cups brandy or Kirsch
  • Whipping cream
  • Powdered sugar
  • Dark chocolate bar
  • Maraschino cherries


  1. Preheat oven to 350°F.
  2. Drain cherries and place in a small bowl.  Pour the brandy over the cherries until they are completely covered with liquid, set aside.
  3. In a large bowl, mix cake mix, pudding mix, sour cream, oil, beaten eggs, and water. Stir in chocolate chips and pour batter into 24 paper cupcake cups.
  4. Bake for about 18-20 minutes, or until tops are springy to the touch and a toothpick inserted in the center comes out clean.  Cool cupcakes thoroughly.
  5. Drain the cherries again and roughly chop into quarters.
  6. Use a knife to cut partially through the top of the cupcakes, just above the paper cup.  Using your fingers or a spoon, stuff about 1 tablespoon of the cherries inside the cupcakes.
  7. Use an electric mixer to whip the whipped cream, adding powdered sugar until you have the desired sweetness (I added about 1.5 tablespoons to a ¼ pint whipped cream).
  8. Spread whipped cream over the stuffed cupcakes.
  9. Use a potato peeler to shave thin pieces from the dark chocolate bar, sprinkle over tops of cupcakes and top each with a maraschino cherry.

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