Black Forest Cupcakes recipe

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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
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
½ cup grated milk chocolate, or to taste

Nutrition Info

275.3 calories
carbohydrate: 29 g
cholesterol: 79.6 mg
fat: 17.3 g
fiber: 1 g
protein: 2.9 g
saturatedFat: 10.4 g
servingSize: -
sodium: 132.3 mg
sugar: 10.5 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

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

  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.

  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.

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

  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.

Recipe Yield

2 dozen

Recipe Note

So delicious! These homemade chocolate cupcakes are filled with black cherry jam and topped with whipped cream, maraschino cherries, and grated chocolate.

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