Black Forest Cupcakes

Ingredients

• butter (1 cup)
• sugar (1 cup)
• eggs (4 )
• milk (0.25 cup)
• flour (1.25 cups)
• cocoa powder (6 tablespoons)
• baking soda (1 teaspoon)
• black cherry jam (1 jar)
• heavy whipping cream (1 pint)
• sucralose sweetener (2 tablespoons)
• vanilla extract (1 teaspoon)
• maraschino cherries (1 jar)
• milk chocolate (0.5 cup)

Instructions

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.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 275
• fat: 17 g
• sats: 10 g
• carbs: 29 g
• fibre: 1 g
• protein: 3 g
• salt: 0 g