Black Forest Cupcake With Cherries Food

BLACK FOREST CUPCAKES

Steps:

• 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.

BLACK FOREST-STUFFED CUPCAKES

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package.
• Meanwhile, mix cream cheese, egg and sugar until blended.
• Reserve 3/4 cup pie filling for garnish. Spoon 2 Tbsp. cake batter into each of 24 paper-lined muffin cups. Top each with 1 Tbsp. each of the cream cheese mixture and remaining pie filling. Cover with remaining cake batter.
• Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool in pans 5 min. Remove from pans to wire racks; cool completely.
• Top cupcakes with COOL WHIP and remaining pie filling just before serving.

BLACK FOREST CUPCAKES

Steps:

• Prepare cake batter and bake as directed on package for 24 cupcakes; cool completely.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Refrigerate 15 min. or until slightly thickened.
• Whisk COOL WHIP gradually into gelatin until well blended. Spread onto cupcakes, using about 2 Tbsp. for each. Top with cherries just before serving.