Black Forest Cupcakes
Ingredients
- 1 cup butter, softened ⓘ
- 1 cup white sugar ⓘ
- 4 eggs ⓘ
- 1/4 cup milk ⓘ
- 1 1/4 cups all-purpose flour ⓘ
- 6 tablespoons unsweetened cocoa powder ⓘ
- 1 teaspoon baking soda ⓘ
- Filling: ⓘ
- 1 (12 ounce) jar black cherry jam ⓘ
- Topping: ⓘ
- 1 pint heavy whipping cream ⓘ
- 2 tablespoons sucralose sweetener (such as Splenda(R)), or to taste ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1 (6 ounce) jar maraschino cherries ⓘ
- 1/2 cup grated milk chocolate, or to taste
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line two muffin tins with cupcake liners.
- Beat butter and sugar in a large bowl until light and fluffy. Beat in eggs one at a time. Mix in milk. Add flour, cocoa powder, and baking soda; beat until batter is smooth.
- Pour batter into prepared muffin tins, filling each liner about half-full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Transfer to a wire rack to cool completely, about 25 minutes.
- Cut tops off the cooled cupcakes. Remove a small amount of the center of each cupcake. Fill the centers with a small dab of black cherry jam. Put the tops back on, covering the jam.
- Combine heavy cream, sucralose sweetener, and vanilla extract in a large bowl. Whip until soft peaks form. Place in the refrigerator until chilled.
- Place whipped cream in a piping bag fitted with a round or star tip. Frost each cupcake with a swirl of whipped cream. Top each one with a maraschino cherry and grated chocolate.
Nutrition & Diet Analysis (per serving)
1255
kcal
63% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).