BLACK BOTTOM CUPCAKES I RECIPE | ALLRECIPES
Chocolate cream cheese cupcakes, rich and gooey. Serve these little gems with a tall glass of ice cold milk.
Provided by Laura Duncan Allen
Categories Holiday Cakes
Total Time 1 hours 0 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 2 dozen cupcakes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
- In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
- In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
- Bake in preheated oven for 25 to 30 minutes.
Nutrition Facts : Calories 171.2 calories, CarbohydrateContent 22.4 g, CholesterolContent 18 mg, FatContent 8.9 g, FiberContent 0.9 g, ProteinContent 2.3 g, SaturatedFatContent 3.9 g, SodiumContent 145 mg, SugarContent 15.1 g
BLACK FOREST CAKE I RECIPE | ALLRECIPES
This recipe delivers a classic version of the original Black Forest cake with whipped cream frosting and sour cherries.
Provided by deleteduser
Categories Black Forest Cake
Total Time 2 hours 35 minutes
Prep Time 50 minutes
Cook Time 35 minutes
Yield 1 - 9-inch 3-layer cake
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans; line bottoms with parchment paper.
- Whisk flour, sugar, cocoa, baking powder, baking soda, and salt together in a large bowl. Add eggs, milk, oil, and vanilla; beat until combined. Pour cake batter into the prepared pans.
- Bake until a toothpick inserted in the centers comes out clean, about 35 minutes. Cool layers in pans on wire racks for 10 minutes. Run a table knife around the edges to loosen and invert carefully onto racks to cool completely, 1 to 2 hours.
- While cake layers bake, drain cherries for topping, reserving 1/2 cup juice. Combine reserved juice, cherries, sugar, and cornstarch in a 2-quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in vanilla. Let cool at room temperature for 30 minutes. Transfer to the refrigerator to cool completely before assembling cake.
- Combine whipping cream and confectioner's sugar for frosting in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
- Split each cake layer in half horizontally using a long serrated knife. Tear one split layer into crumbs; set aside. Gently brush loose crumbs off top and sides of remaining layers using a pastry brush or your hands. Reserve 1 1/2 cups frosting for piping decorations on cake; set aside.
- To assemble, place one cake layer on a cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost sides of cake.
- Pat reserved cake crumbs onto frosting on sides of cake. Spoon the reserved 1 1/2 cups frosting into a pastry bag fitted with a star decorator tip. Pipe around the top and bottom edges of cake. Spoon remaining cherry topping on top of cake.
- Store covered in the refrigerator until ready to serve.
Nutrition Facts : Calories 661.9 calories, CarbohydrateContent 86.9 g, CholesterolContent 129.6 mg, FatContent 33.9 g, FiberContent 3.4 g, ProteinContent 7.5 g, SaturatedFatContent 16 g, SodiumContent 341.9 mg, SugarContent 61.8 g
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