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

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line two 12-cup muffin tins with paper liners.
2. 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.
3. 3 Spoon batter into the prepared muffin cups, filling each 1/2 full.
4. 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.
5. 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.
6. 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.
7. 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 per serving