Name: Black Forest Cupcakes
Prep time: 35 min
Cook time: 15 min
Total time: 75 min
Ingredients: 1 cup butter, softened; 1 cup white sugar; 4 eggs; 0.25 cup milk; 1.25 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; 0.5 cup grated milk chocolate, or to taste

Black Forest Cupcakes

4.3

(3)

2 Reviews

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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!

Submitted by imcooking88

Updated on February 26, 2025

Prep Time:

35 mins

Cook Time:

15 mins

Additional Time:

25 mins

Total Time:

1 hr 15 mins

Servings:

Yield:

2 dozen cupcakes

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Ingredients

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Original recipe (1X) yields 24 servings

Cupcakes:

1 cup unsalted 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 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

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

Cook’s Note

Use sugar in place of Splenda, if desired. I find that the whipped cream holds up longer in the refrigerator 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	6%
Vitamin C 2mg	3%
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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