Black Forest Mug Cake Recipes
BLACK FOREST MUG CAKE
This black forest mug cake is an easy, mini black forest cake with all the cherry, chocolatey goodness of the traditional version. It's also gluten-free, dairy-free and paleo-friendly.
Provided by Lisa Bryan
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- Place the pitted and halved cherries in a small bowl with the kirsch. Stir and set aside.
- Make the chocolate mug cake recipe.
- While the mug cake cools, make the coconut whipped cream.
- Invert the cooled cake onto a plate. Use a knife to flatten the cake top and cut the cake in half.
- To assemble the cake, drizzle a little bit of the kirsch from the soaked cherries onto the bottom cake layer. Top with coconut whipped cream and several cherry halves. Add the top cake layer, drizzle more kirsch, dollop more coconut whipped cream and top with whole cherries and chocolate shavings.
Nutrition Facts : Calories 391 kcal, Carbohydrate 40 g, Protein 8 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 94 mg, Sodium 36 mg, Fiber 5 g, Sugar 29 g, ServingSize 1 serving
BLACK FOREST CUPCAKES
So delicious! These homemade chocolate cupcakes are filled with black cherry jam and topped with whipped cream, maraschino cherries, and grated chocolate.
Provided by imcooking88
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 1h12m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line two muffin tins with cupcake liners.
- Beat butter and sugar in a large bowl until light and fluffy. Beat in eggs one at a time. Mix in milk. Add flour, cocoa powder, and baking soda; beat until batter is smooth.
- Pour batter into prepared muffin tins, filling each liner about half-full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Transfer to a wire rack to cool completely, about 25 minutes.
- Cut tops off the cooled cupcakes. Remove a small amount of the center of each cupcake. Fill the centers with a small dab of black cherry jam. Put the tops back on, covering the jam.
- Combine heavy cream, sucralose sweetener, and vanilla extract in a large bowl. Whip until soft peaks form. Place in the refrigerator until chilled.
- Place whipped cream in a piping bag fitted with a round or star tip. Frost each cupcake with a swirl of whipped cream. Top each one with a maraschino cherry and grated chocolate.
Nutrition Facts : Calories 275.3 calories, Carbohydrate 29 g, Cholesterol 79.6 mg, Fat 17.3 g, Fiber 1 g, Protein 2.9 g, SaturatedFat 10.4 g, Sodium 132.3 mg, Sugar 10.5 g
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