Black Forest Cupcakes
Course: DesertsCuisine: EuropeanPrep Time
35 mins
Cook Time
12
minutesAdditional Time
25
minutesTotal Time
1 hr 12 mins
Servings
24
Yield
2 dozen
Ingredients
1 cup — butter, softened
1 cup — white sugar
4 — eggs
¼ cup — milk
1 ¼ 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®), or to taste
1 teaspoon — vanilla extract
1 (6 ounce) jar — maraschino cherries
½ cup — grated milk chocolate, or to taste
Directions
- 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.
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