Black Forest Cupcakes

Chocolate cupcakes filled with black cherry jam and topped with a swirl of whipped cream mimic the delicious flavors of Black Forest cake.

• Preparation Time: 35 mins
• Cooking Time: 12 mins
• Total Time: 47 mins
• Calories: 275 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup butter, softened
• 1 cup white sugar
• 4 eggs
• 6 tablespoons unsweetened cocoa powder
• 1 pint heavy whipping cream
• 1 (6 ounce) jar maraschino cherries
• 1 (12 ounce) jar black cherry jam
• 2 tablespoons sucralose sweetener (such as Splenda®), or to taste
• 0.25 cup milk
• 1.25 cups all-purpose flour
• 0.5 cup grated milk chocolate, or to taste

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Line two muffin tins with cupcake liners.

Step 2

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.

Step 3

Pour batter into prepared muffin tins, filling each liner about half-full.

Step 4

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.

Step 5

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.

Step 6

Combine heavy cream, sucralose sweetener, and vanilla extract in a large bowl. Whip until soft peaks form. Place in the refrigerator until chilled.

Step 7

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.