Black Forest Cupcakes

4.3
(3)

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

1
Prep Time:
35 mins
Cook Time:
12 mins
Additional Time:
25 mins
Total Time:
1 hrs 12 mins
Servings:
24
Yield:
2 dozen

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

Filling:

  • 1 (12 ounce) jar black cherry jam

Topping:

  • 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

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.

Cook's Notes:

Use sugar in place of Splenda(R), if desired. I find that the whipped cream holds up longer in the fridge when I use sucralose.

If you don't have a piping bag, you can cut the corner off a resealable plastic bag and slip the piping tip into the corner.

Nutrition Facts (per serving)

275 Calories
17g Fat
29g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 275
% Daily Value *
Total Fat 17g 22%
Saturated Fat 10g 52%
Cholesterol 80mg 27%
Sodium 132mg 6%
Total Carbohydrate 29g 11%
Dietary Fiber 1g 4%
Total Sugars 11g
Protein 3g
Vitamin C 2mg 12%
Calcium 36mg 3%
Iron 1mg 5%
Potassium 95mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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