- 24
Ingredients
- 1 recipe Chocolate Cake batter
- Kirsch
- 1 can prepared cherry pie filling
- fresh whipped cream
- dark chocolate shavings, sprinkles or any other fun toppings
- maraschino cherries
- Whipped Cream Ingredients
- 2 cups confectioners sugar
- 1 cup heavy whipping cream or until you get a nice consistency. The firmer the cream, the longer it will last.
Preparation
Step 1
1. Line 24 muffin tins with jumbo paper liners. Divide batter evenly between the 24 molds. Bake cupcakes at 350 degrees F for approximately 25 minutes, until done. Cool cupcakes on a rack.
2. Using a sharp knife, cut a cone of cake from the top of each cupcake. Reserve the cupcake cone for later.
3. Mix a few tablespoons of Kirsch into the prepared cherry pie filling and mix. (Depending on how much you want to spike your cupcakes!)
4. Place about 1 Tablespoon of the cherry pie filling into each cupcake hole. In my case, I was able to just fit in 3 whole cherries per cupcake, plus a little juice.
5. Place cupcake top back on top and press slightly to fit. I cut the bottom point from the top so it would fit in better without making a ridge.
6. Refrigerate filled cupcakes until ready to serve.
7. When you're ready to serve, place whipped cream in a pastry bag with a flower tip, swirl the cream from outside in on the cupcake tops.
6. Sprinkle with dark chocolate shavings or whatever fun toppings you desire.
7. Serve immediately.
Directions for Whipping Cream
Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds. I found my whipped cream last a few days!