Cupcakes are just so much easier to serve and every bit as good as the original Black Forest Cake

1   2-layer Chocolate Cake Mix (I used Devil’s Food Cake)

1 (540ml can) Cherry Pie Filling

1/3 cup Kirch (Cherry Brandy)

500 ml Whipping Cream
3 Tablespoons
1 teaspoon Vanilla

1/3 cup Chocolate Shavings ( I buy a 200gm Dark Chocolate bar and pare shavings with a clean vegetable peeler)

Preheat oven to 350F.
Line muffin tins with paper liners; set aside.

Prepare Chocolate Cake mix as directed on package.
*I subbed in 2 Tablespoons Black Coffee for some of the water
Divide evenly into prepared muffin tins.
Bake for 18 – 23 minutes or until pick inserted in the middle comes out clean.
Remove from oven and cool in tins on wire rack for 10 minutes before turning out and cooling completely.

Pour whipping cream into a  very clean mixing bowl; beat on a lower speed for a few minutes until cream starts to thicken.
Increase speed to med-high, add icing sugar,  a Tablespoon at a time followed by the vanilla.
Increase to high speed and beat until thick and peaks form when the beater is lifted.

Using a serrated knife, cut a cone of cake from the top of each cupcake; reserve the cupcake cone for later. (I cut the tip off each cone so I could it more filling in the cupcake)
Sprinkle a bit of kirsch into the cupcake hole.
Spoon in about a Tablespoon of cherry pie filling.
Place cupcake top back on top and press slightly to fit.
Spoon prepared Whipped Cream into a large, clean piping bag fitted with a large open star tip.
Pipe a large rosette of whipped cream on each cupcake.
Top each cupcake with a cherry.
Sprinkle with chocolate shavings.
Serve immediately.

These will store well in a FridgeSmart® Medium Long container (both vents closed)