Black Forest Cupcakes

Gather the cupcake ingredients - * Milk * Vegetable oil * Eggs * Vanilla extract * Sugar * Flour * Baking cocoa * Baking powder

In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract.

Next, add the sugar and whisk to combine.

Add the flour, cocoa, and baking powder.  Whisk just until no large lumps remain - you don't want to overmix.

Divide the batter between the cupcake tins, filling each one 3/4 of the way full.

Bake for 16-18 minutes or until a toothpick inserted into the center  comes out clean.  Remove the cupcakes to a wire rack and cool completely  before icing.

Gather the jam ingredients - * Cherries * Sugar * Cornstarch * Lemon juice

– Bring cherries and sugar to a bubble and cook for 5-7 minutes. – In a small bowl, stir  together the cornstarch and lemon juice.  Add the slurry to the cherry  mixture and cook it for an additional 2-3 minutes.

Gather the frosting ingredients - * Semi-sweet chocolate * Butter * Powdered sugar * Vanilla extract

– Add the softened butter and melted chocolate  to the bowl of a stand mixer.  Beat on  medium speed until well combined.  Slowly add the powdered sugar and the vanilla extract. – Beat until the buttercream becomes light and fluffy.

To assemble, scoop a small hole out of the center of each  cupcake and fill it with cherry jam.  Place the removed portion of cupcake back on top of the jam.

Pipe the frosting on top and garnish with fresh cherries (optional).

Store any leftover cupcakes in an airtight container in the fridge for up to two days.

Full recipe at