This homemade Black Forest cupcake recipe yields chocolate cupcakes filled with black cherry jam and topped with whipped cream, maraschino cherries, and grated chocolate. They're so delicious!
Ingredients
- 1 cup unsalted butter , softened
- 1 cup white sugar
- 4 eggs
- 0.25 cups milk
- 1.25 cups all-purpose flour
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
Instructions
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1
Preheat the oven to 375 degrees F (190 degrees C). Line two 12-cup muffin tins with paper liners.
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2
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.
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3
Spoon batter into the prepared muffin cups, filling each 1/2 full.
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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.
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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.
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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.
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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.
Nutrition Facts
Per serving
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