My Pumpkin Eggnog Pie has one simple change to the old favorite, substitute eggnog for the milk in the good ol’ pumpkin pie recipe. For another flavorful twist, this year I think I will put the filling in a ginger snap crumb crust.
I was thinking cupcakes today and thought I would make easy Black Forest Cake Cupcakes. So, here goes…
Black Forest Cupcakes:
1 box (16.5 oz) Devil’s food cake mix
3 Tbl dark chocolate cocoa
1 can (21 oz) cherry pie filling
1 tsp rum extract
Preheat oven to 350°. Put cupcake liners in cupcake tray (this recipe makes 24 cupcakes). In large bowl with electric mixer, mix together on low cake mix, dark cocoa, cherry pie filling, eggs, and rum extract. Mix on medium for 3 minutes. Scoop batter into cupcake papers, evenly distributing batter for 24 cupcakes. Bake for 18-21 minutes, until center of cupcake is set. Cool completely before frosting.
1 cup butter, softened
5 cups powdered sugar
1 tsp vanilla
3 Tbl whole milk or cream
Whip butter until light and creamy. Mix in half the powdered sugar. Mix in vanilla and milk. Add remaining powdered sugar. Whip well. Pipe onto cupcakes. Garnish with dark chocolate shavings, mini chocolate chips, chocolate jimmies, maraschino or bing cherries.
If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.