Black Forest Cupcakes with Double Chocolate Buttercream Icing

On another recent adventure with the loveable douchebag, I made some velvety smooth cupcakes with the *ahem* better half of Team BrittSchmidt. These Black Forest Cupcakes are the cheater version – but hey, if you’re in a bit of a hurry or just generally lazy, these are a great option.

So in true BS’ fashion, let’s get to the recipe:

  1. Make a box of Chocolate Cake mix using Saucy Sprinkle’s recipe.
  2. Fill the bottom of the muffin tin with mini marshmallows
  3. Place the cake batter 2/3 full in the tin
  4. Add a dollop of cherry pie filling (we used E.D. Smith) on top of the cake batter
  5. Place in a 350° F oven for 22-25 minutes
  6. Take out, let cool & frost with our double chocolate buttercream icing (recipe below)

Icing Recipe for Double Chocolate Buttercream Icing

  • 1 block of unsalted butter
  • 3-4 cups of icing sugar (until it’s your desired consistency)
  • 3 tbsp milk
  • 2 tsp vanilla
  • 2 blocked of chopped Bakers Sweet Chocolate
  • 2 tbsp organic cocoa powder (we used an Organic Chocolate from Cocoa West Chocolatier in Bowen Island, British Columbia & it’s amazing – a nice, light but rich cocoa flavour)
  • We also decorated the cupcakes with chocolate sprinkles – but feel free to top with a cherry if they are in season!

Peace, love & cupcakes,

Carlene

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