Black Forest Cupcakes Recipe

Preheat oven to 350 degrees F/180 degrees C. Place 14 cupcake liners into cupcake pans. Set aside. 

In the mixing bowl of a stand mixer with the beater attachment, add and beat butter and sugar together until light and fluffy. Add egg and beat until lightened. Pour in maraschino cherry juice and beat until well mixed. 

Meawhile, place a sieve over a large bowl. Add flour, cocoa powder, salt, baking soda and sift. 

Add half the flour mixture and beat on low untl just mixed in. Add yogurt and beat on low until combined. Add remaining flour mixture and beat in until just mixed. Fold in in melted chocolate and choped cherries. 

Using an ice cream scoop, fill each cupcake liner with the batter. Bake in the preheated oven, rotating halfway through, for 12 minutes or until a toothpick into each cupcake emerges clean. Cool completely on a wire rack. 

Meanwhile, pour whipping cream in a large bowl. Whisk until cream begins to siften. Add powdered sugar and gently whisk in until just mixed and the whipped cream is at soft peaks stage. Transfer to a piping bag and pipe whipped cream frosting onto cooled cupcakes. Serve chilled.