Happy Birthday Mom! xo
My Mom’s 65th birthday is right around the corner and I’d like to report that I’m completely prepared for the occasion…but I’m not. Not. At. All. A respectable daughter would have already researched and planned out a menu consisting of all of Mom’s favorite things – including dessert - which would be Black Forest Cake in this case. A daughter who had herself together would have prepared a guest list, sent out invitations, or even made reservations somewhere special. Not this daughter…not this year. Don’t get me wrong, it’s not that I haven’t given it any thought, because I have. It’s just that within the last half a year life has spiraled into an abyss of chaos. I swear it was still September last week, right?! Soon, soon life will slow down just a teeny tiny bit and I will have an opportunity to plan something out to celebrate with my Mom. I’ll likely shy away from anything extravagant and focus on something simple and special. And who will enjoy baking a delicious Black Forest Cake from scratch? THIS daughter. The Following is a recipe for Black Forest Cupcakes. Chocolate Cupcakes: 1 cup all-purpose flour, ½ tsp baking powder, 1 tsp baking soda, ½ tsp salt, ½ cup cocoa powder, 1 cup granulated sugar, ½ cup oil, ½ cup milk, 1 large egg, lightly beaten, 1 tsp pure vanilla extract, ½ cup boiling water. Topping: 2 cups whipped cream, 20 oz can cherry pie filling, chocolate shavings. 1. Preheat oven to 325 degrees and line a muffin tin with cupcake liners. Sift flour, baking powder, baking soda, salt and cocoa powder into a large mixing bowl. Add sugar and stir to combine. 2. Add oil, milk, beaten egg and vanilla to dry ingredients and whisk until completely combined. Carefully stir in boiling water, scraping sides of bowl until everything is combined. The batter will be thin. 3. Fill baking cups about ¾ full and bake for 14-16 minutes or until tops are firm and cake tester comes out clean. Remove cupcakes from oven and cool completely. While cupcakes are cooling, fill a piping bag fitted with a large star tip with whipped cream and refrigerate until ready to use. 4. When cupcakes are cooled, scoop out a 1” diameter divot in the center of the top of each cupcake. Just make an indentation deep enough to hold about 1 Tbsp of filling. 5. Pipe a ring of whipped cream around the outer edge of each cupcake & the divot in the middle. Spoon enough cherry pie filling into the center of each to fill just above the level of the icing. Sprinkle with shaved chocolate & serve, or refrigerate until ready to serve.