Black Forest Cupcakes


"So delicious!"
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 12 m servings 276 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 132 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Line 2 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 space with 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 some grated chocolate.


  • Cook's Note:
  • If you don't have a piping bag, you can cut the corner off a resealable plastic bag and slip the tip into that.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 0

Other stories that may interest you