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Black Forest Cupcakes
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Prep Time:
35 minutes
Cook Time:
12 minutes
Total Time:
72 minutes
Indulgent chocolate cupcakes with a black cherry jam filling and a fluffy whipped cream topping, inspired by the classic Black Forest cake.
Ingredients:
  • 1 cup butter, softened
  • 1 cup white sugar
  • 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 (6 ounce) jar maraschino cherries
  • 0.5 cup grated milk chocolate, or to taste
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and prepare two muffin tins with cupcake liners.
  • In a large bowl, whip together butter and sugar until light and fluffy. Add eggs one at a time, then mix in milk. Stir in flour, cocoa powder, and baking soda until batter is smooth and well-combined.
  • Divide the batter evenly among the muffin tins, filling each liner halfway.
  • Bake in the preheated oven for 12 to 15 minutes until a toothpick inserted into the center comes out clean. Then, transfer to a wire rack and let cool completely for about 25 minutes.
  • Scoop out a small portion from the center of each cooled cupcake. Fill the cavities with a touch of black cherry jam and then cover with the cupcake tops.
  • In a large bowl, mix heavy cream, sucralose sweetener, and vanilla extract. Whip until soft peaks form, then refrigerate until chilled.
  • Fill a piping bag with whipped cream using a round or star tip. Frost the cupcakes with a swirl of whipped cream, then garnish each with a maraschino cherry and grated chocolate.

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