Black Forest Cupcakes

This homemade Black Forest cupcake recipe yields chocolate cupcakes with black cherry jam, whipped cream, maraschino cherries, and grated chocolate.

• Preparation Time: 35 mins
• Cooking Time: 15 mins
• Total Time: 50 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 the oven to 375 degrees F (190 degrees C). Line two 12-cup muffin tins with paper liners.

Step 2

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

Step 3

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 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.