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#Black forest cupcakes with cake mix free

In a small bowl, stir together the cornstarch and lemon juice.Bring the cherry mixture to a bubble (not a rapid boil) and cook for 5-7 minutes or until the cherries have released their juices. Add the cherries and sugar to a small saucepan set over medium heat.Remove the cupcakes to a wire rack and cool completely before icing. Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean.Divide the batter between the cupcake tins, filling each one 3/4 of the way full.Whisk just until no large lumps remain - you don't want to overmix. Add the flour, cocoa, and baking powder.Next, add the sugar and whisk to combine.In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract.Preheat the oven to 350 degrees F and line 12 muffin cups in paper liners.If you add too much powdered sugar and your frosting becomes dry, add a tablespoon or two of milk and it should come back together.

#Black forest cupcakes with cake mix free

Feel free to add a little more or a little less and 2.5 cups to achieve your desired consistency.

Powdered sugar gives the frosting structure as well.

Make sure to melt and cool the chocolate – if it’s too hot, it will melt the butter.

I recommend using a good quality chocolate in your buttercream as it’s the strongest flavor in the frosting.

Butter gives our frosting structure – make sure it is fully softened or you’ll end up with lumps in your buttercream.

Cornstarch and lemon juice make a slurry that both thicken the jam and adds a bit of freshness from the lemon.

I’m using fresh cherries to make a homemade cherry jam, but you could use store bought jam as well.

Baking powder helps the cupcakes rise so they become light and fluffy.

I like Hershey’s Special Dark cocoa but you can use either a natural or dutch process cocoa in this recipe.

I recommend measuring using the scoop and level method so you get an even 1.25 cups.

Granulated sugar sweetens the cupcakes and cherry filling.

Vanilla enhances the flavor of the chocolate and cherry in the cupcakes.Eggs bind the cake batter together so they aren’t too crumbly.For even more delicious cupcakes, use a combination of 1/3 cup vegetable oil and 4 tablespoons melted butter. Vegetable oil adds richness to the cupcakes.Milk adds moisture to the cupcakes so they aren’t too dry! I like using whole milk when baking but any kind of milk should work.Spin the cupcake tin halfway through cooking – An oven’s heat is generally not terribly even so a simple way to make sure all of the cupcakes cook all the way through is to spin the pan about 1/2 way through baking 180 degrees.Stick to filling each liner about 3/4 full. Don’t over fill the cupcake liners – If you overfill the cupcake liners, you will definitely have some overflow which isn’t pretty and elegant.To be safe, I’d say give them 1-2 hours before frosting. Your frosting will just slide off the cupcake and it’ll be really sad. Your cupcakes are done baking, you are ready to sit down and eat one so you touch the cupcake and say “this is most definitely cool” even though it’s only been out of the oven for like, 5 minutes. Let the cupcakes completely cool before frosting – This is a classic mistake that people constantly make (including me).Don’t over-mix the cupcakes – If you want to keep cupcakes light and airy, avoiding over-mixing is key.Too many times have I seen recipes for wrong for people because they started to adjust the recipe too much. If you are facing this problem, I will gently suggest that you may want to consider finding a cupcake recipe on a site that specifically develops for the diet you are on such as a keto baking website or vegan baking website. Follow the recipe – While I totally understand dietary restrictions, if you plan on making changes to the ingredients, I cannot guarantee the recipe will work.