What's better than a chocolate cupcake?
How about a chocolate cupcake
that's been stuffed with cherry pie filling,
topped with whipped buttercream frosting
and finished off with a chocolate-covered cherry?
Only Disney could create something so delicious!
And now you can make a batch of your own
following this easy recipe (and video).
Black Forest Cupcakes from Contempo Cafe
*makes 10 jumbo-size (or 20 regular-size) cupcakes
10 jumbo-size chocolate cupcakes (or 20 regular-size)
1 can cherry pie filling
1 bottle Smucker's Magic Shell Ice Cream Topping
10 maraschino cherries, with stems
Whipped Buttercream Frosting (recipe below)
Bake cupcakes according to package or recipe directions. Let cool overnight or at least 4-5 hrs.
Drain the maraschino cherries (1 for each cupcake). Place on plate and set in freezer for at least 30 minutes.
Take a sharp knife and cut a circle 1/2 inch away from edge of cupcake. Rotate all the way around and carefully pop out the center of the cupcake. You should have a 1-2 inch pit. Save the removed divit (center of cupcake), you will need it again later. (It's best to watch the video on how I do this. Click the link at the bottom of this post.)
Fill the cupcake hole with 1-2 tablespoons of the cherry pie filling. Top with the cupcake divit you removed earlier, but place it flat side down so that the peak if facing upwards.
Take the frozen cherries from the freezer. Pour some Magic Shell into a shallow dish. Working fast, dip the cherries, one at a time, into the chocolate and rotate to coat all sides. Replace on the plate. Do this for all cherries and then return to freezer.
Take a styrofoam plate or wax paper-lined dish and pour a thin layer of Magic Shell directly onto it. Place this in the freezer as well to harden for 10 minutes. Remove from freezer and pop off of plate (or wax paper). It should be in one piece. Cut into random size shards with a sharp knife. Set those in a bowl and return to freezer until ready to use.
Make buttercream frosting (recipe below).
Using the bag, squeeze out the frosting in a swirl, starting at the base of the cupcake all the way up, covering the peak. Do this for all cupcakes.
Take some of the chocolate shards and place them around the bottom layer of the cupcake (as shown in the photo).
Finally, place one of the chocolate-covered cherries on the very top of the cupcake and lightly press down to secure.** That's it! Your done! Time to enjoy. :)
**NOTE: These cupcakes should be kept refrigerated.
Whipped Buttercream Frosting Recipe
1/2 cup (1 stick) butter, softened to room temperature
1 cup vegetable shortening
1 teaspoon vanilla extract
2 lbs (32 ounces) powdered sugar
8 tablespoons milk
In an electric mixer, blend softened butter, shortening and vanilla until creamy. Pour in the powdered sugar, 1-2 cups at a time, blending well after each. The frosting will become crumbly and hard to mix after the last of the sugar has been added. Pour in the milk and mix on medium-high until the frosting is whipped and creamy.
Take a pastry bag or a gallon-size freezer bag and set it inside a coffee mug. Fold the edges back around the mug. Spoon the frosting into the bag and then remove bag from mug and twist the top to create a pastry/cake decorating bag. Snip off 1/2 inch from one corner with a pair of kitchen scissors. Now follow directions above for how to frost cupcakes.
Watch how to make this recipe on
The Disney Diner's YouTube Channel.
Click below to view now.
Thanks for watching!!!