Black Forest Cupcakes

• 1 cup butter, softened
• 1 cup white sugar
• 4 eggs
• 1/4 cup milk
• 1 1/4 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 whipping cream
• 2 tablespoons sucralose sweetener (such as Splenda(R)), or to taste
• 1 teaspoon vanilla extract
• 1 (6 ounce) jar maraschino cherries
• 1/2 cup grated milk chocolate, or to taste

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.

butter, white sugar, eggs, milk, flour, cocoa, baking soda, filling, black cherry jam, topping, cream, splenda, vanilla, maraschino cherries, milk chocolate

Taken from www.allrecipes.com/recipe/246848/black-forest-cupcakes/ (may not work)