“Once upon a time in midwinter, when the snowflakes were falling like feathers from heaven, a queen sat sewing at her window, which had a frame of black ebony wood. As she sewed she looked up at the snow and pricked her finger with her needle. Three drops of blood fell into the snow. The red on the white looked so beautiful that she thought to herself, “If only I had a child as white as snow, as red as blood, and as black as the wood in this frame. Soon afterward she had a little daughter who was as white as snow, as red as blood, and as black as ebony wood, and therefore they called her Little Snow-White.” – Little Snow-White by Jacob and Wilhelm Grimm
I really love these cupcakes. The rich chocolate cake with sweet cherries is perfectly complimented with a super light and creamy whipped topping. Black cupcake liners, snow white frosting, and three drops of “blood” makes these cupcakes the fairest of them all.
This recipe calls for a box mix – the horror! Feel free to substitute your own favorite chocolate cake recipe.
Fairest of Them All Cupcakes (Black Forest Cupcakes)
Makes 24 cupcakes
- 1 box of Devil’s Food cake mix
- 3/4 cup unsweetened cocoa powder
- 1/3 cup white sugar
- 1 1/2 cups half and half
- 1 cup full-fat sour cream
- 1/2 cup vegetable oil
- 3 eggs
- 2 14 ounce cans of cherry pie filling
- 3 cups heavy cream
- 1 cup powdered sugar, sifted
- 2 teaspoons vanilla extract
- Corn syrup
- Red food coloring
- Cocoa powder
- Black cupcake liners, optional
1. Preheat oven to 350 degrees. Line a muffin pan with cupcake liners.
2. Combine the devil’s food cake mix, cocoa powder, white sugar, half and half, sour cream, vegetable oil and eggs into a large bowl. Stir until combined then beat on medium speed for 1 1/2-2 minutes. Lick the beaters. Say “Mmmm.” Ok, maybe not that last part.
3. Fill the cupcake liners about 2/3 full. Bake for 17-20 minutes until a toothpick inserted in the middle of a cupcake comes out clean. Allow to cool completely.
4. Once the cupcakes are cool, cut a wedge out of the top of each cake and fill with a small spoonful of cherry pie filling.
5. To frost, beat the heavy cream, powdered sugar, and vanilla together until stiff peaks form. Gently place whipped cream in a pastry bag with your preferred tip (I used a 1M) to frost each cupcake.
6. For the three drops of blood per cupcake, mix a small amount of corn syrup with red food coloring until combined. Then, add a little bit of cocoa powder at a time to achieve a deep, blood red color. Place three drops of “blood” on top of whipped cream topping.
Find more Snow White inspired treats here.