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


Recipe Summary

35 mins
12 mins
25 mins
1 hr 12 mins
2 dozen


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

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

275 calories; protein 2.9g 6% DV; carbohydrates 29g 9% DV; fat 17.3g 27% DV; cholesterol 79.6mg 27% DV; sodium 132.3mg 5% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
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Rating: 4 stars
These cupcakes are delicious and easy to prepare. A definite hit to any event Read More