25 cupcakes.
10 minutes of prep.
100 minutes of baking.
30 minutes of post-processing.
90 seconds to devour them.
The big oven in my parents' kitchen decided to go kaputt, so these were baked in the toaster oven, six cupcakes at a time.
The mix made between 24 and 36; some cupcakes were fuller (and bigger) than others, and there was just enough to make an extra single cup. I only needed 22 for my class, plus one if the tutor was there (or Jake in case the tutor wasn't there), and then one for each of my parents.
Originally I got the recipe from here but I fudged it a wee bit.
Okay, I fudged it a lot. =p
Here's what I did:
*1 box German Chocolate cake mix
*1 can pie-ready cherries (with sugar)
*1 jar of whipped white icing (enough for 2-3 dozen)
1. Prepare the cake mix according to box directions.
2. After cooling, use a melon baller, teaspoon, butter knife, or hand-held apple-corer to make a hole in the center of the cupcake; set aside the cake bit that you remove. Put 1-3 cherries in the hole. (Depending on how much you love your recipient. LOL) Replace the bit of cake you took out. (You may need to trim some off the bottom so the top's not sticking up.)
3. Frost.
Traditional Black Forest cakes call for a cherry and chocolate on top, but I (obviously) didn't do that.
In mine, too, I also added a few cherry chips to the bottom of the muffin cups before filling with dough and then baking. Some of them stuck to the paper cups, some of them integrated into the mix. If you want to try adding the cherry chips, I recommend adding them to the mix as you're mixing it, or sprinkling the chips on top so they will sink to the bottom. (Grab a bag of cherry chips; add the whole thing in if you go the mixing-in route, or sprinke just a few on top if you choose to do it that way.)
They turned out great and were a big hit!!
My wonderful Jake helped me with the filling bit; it was kind of a conveyor system.
