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 caloriescarbohydrate: 29 gcholesterol: 79.6 mgfat: 17.3 gfiber: 1 gprotein: 2.9 gsaturatedFat: 10.4 gservingSize: -sodium: 132.3 mgsugar: 10.5 gtransFat: : -unsaturatedFat: : -
Directions Black Forest Cupcakes
Directions
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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.