Black Forest Cupcakes

Name: Black Forest Cupcakes
Total time: 72
Yield: 24
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

Recipe by imcooking88 from allrecipes.com

Dessert 1 Hr. 12 Mins.

Ingredients

24 servings

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1 cup butter, softened
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1 cup white sugar
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4 eggs
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¼ cup milk
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1 ¼ cups all-purpose flour
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6 tablespoons unsweetened cocoa powder
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1 teaspoon baking soda

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1 (12 ounce) jar black cherry jam
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1 pint heavy whipping cream
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2 tablespoons sucralose sweetener (such as Splenda®), or to taste
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1 teaspoon vanilla extract
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1 (6 ounce) jar maraschino cherries
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½ cup grated milk chocolate, or to taste

Instructions

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.