Name: Black Forest Cupcakes
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 24 servings
Ingredients: 1 cup butter, softened; 1 cup white sugar; 4 eggs; 0.25 cup milk; 1.25 cups all-purpose flour; 6 tablespoons unsweetened cocoa powder; 1 teaspoon baking soda; 1 (12 ounce) jar black cherry jam; 1 pint heavy whipping cream; 2 tablespoons sucralose sweetener (such as Splenda®), or to taste; 1 teaspoon vanilla extract; 1 (6 ounce) jar maraschino cherries; 0.5 cup grated milk chocolate, or to taste

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line two 12-cup muffin tins with paper liners.

Step 2

Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time; beat in milk. Add flour, cocoa powder, and baking soda; beat until batter is smooth.

Step 3

Spoon batter into the prepared muffin cups, filling each 1/2 full.

Step 4

Bake in the preheated oven until a toothpick inserted into centers comes out clean, 12 to 15 minutes. Transfer to a wire rack to cool completely, about 25 minutes.

Step 5

Cut tops off cooled cupcakes. Remove a small amount of centers from each cupcake. Fill centers with a small dab black cherry jam. Put tops back on, covering jam.

Step 6

Beat cream, sucralose sweetener, and vanilla extract in a chilled large glass or metal bowl with an electric mixer until soft peaks form. Refrigerate until chilled.

Step 7

Fit a piping bag with a coupler and a round or star tip. Drop piping bag into a tall glass and fold edges down around the glass. Spoon whipped cream into the bag. Gather edges and twist together. Pipe a swirl of whipped cream on top of each cupcake; top each with a maraschino cherry and grated chocolate.

Black Forest Cupcakes

Ingredients

Instructions