Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Black Forest Cupcakes

3.5 by 28 people
29K views
Rate me!
  • Makes: 25 servings
  • Serving Size: 1 cupcake
  • Prep: 1 hr 45 mins
  • Stand: 30 mins
  • Bake: 18 mins to 22 mins 350°F

Black Forest Cupcakes

Ingredients

Directions

  1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour twenty-five 2-1/2-inch muffin cups (or line with paper bake cups). In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
  2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla. Alternately add flour mixture and the water to butter mixture, beating on low speed after each addition just until combined. Stir in Kirsch.
  3. Spoon batter into prepared muffin cups, filling each half to two-thirds full. Use the back of a spoon to smooth out batter in cups.
  4. Bake for 18 to 22 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
  5. Using a spoon, scoop out an indentation about 1 inch deep from the center of each cupcake (leaving a 1/2-inch rim around the edge). Spoon about 1 tablespoon Tart Cherry Filling into the center of each cupcake, leaving a 1/2-inch border around the outside. Cover and chill until serving time.
  6. Just before serving, pipe or spread Cocoa Butter Frosting on the center of each cupcake. If desired, sprinkle with chocolate. Place Sweetened Whipped Cream in a large pastry bag fitted with an open star tip. Pipe a star on top of each cupcake and add a cherry to each. Makes 25 (2-1/2-inch) cupcakes.

Sweetened Whipped Cream

Ingredients

Directions

  1. In a chilled small mixing bowl combine whipping cream, sugar, and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Do not overbeat. Makes about 3 cups.

Tart Cherry Filling

Ingredients

Directions

  1. In a medium saucepan stir together sugar and cornstarch. Stir in water. Add tart red cherries. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in Kirsch or cherry brandy. Cover surface with plastic wrap; cool. Makes about 2-1/2 cups.

Cocoa Butter Frosting

Ingredients

Directions

  1. Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, unsweetened cocoa powder, and unsweetened chocolate beating well. Beat in milk and vanilla. Slowly beat in additional powdered sugar. Beat in additional milk until frosting reaches a piping (or spreading) consistency. Makes 2-1/4 cups.

Nutrition Facts (Black Forest Cupcakes)

    Per serving:
  • 269 kcal cal.,
  • 13 g fat
  • (8 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 50 mg chol.,
  • 119 mg sodium,
  • 36 g carb.,
  • 1 g fiber,
  • 25 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...