Black Forest Cupcakes

Black Forest Cupcakes are equal parts rich, heavenly and delicious. When I realized Valentine’s Day was coming up just around the corner, I knew I had to showcase some beautiful, easy-to-make, delicious sweets for you to have access to and give to your loved ones. Is there anything more beautiful than Black Forest Cupcakes?

Course Dessert

Cuisine American

Keyword black forest, gluten-free chocolate cupcake, gluten-free cupcakes

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 166kcal

Author Monica Stevens Le

Ingredients

Cupcakes:

40 grams (about 1/3 cup) almond flour or gluten-free flour
3/4 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup cacao powder
2 eggs
1/4 cup plus 1 tablespoon unsweetened applesauce
65 grams (about 5 tablespoons) ghee or coconut oil, melted
1/3 cup honey or pure maple syrup
1 1/2 teaspoons pure vanilla extract

Filling:

2 cups pitted cherries I used frozen cherries and let them defrost!
1/4 cup honey
1 1/2 tablespoons fresh squeezed lemon juice

Topping:

1/2 cup whipped cream
12 cherries
grated dark chocolate

Instructions

Preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with 12 parchment baking cups.
Mix together all of the wet ingredients for the cupcakes in a medium bowl and set aside.
In another medium bowl, mix together the dry ingredients and add this into the wet ingredients. Stir just until combined and be careful not to overmix (I just used a fork and spent a few minutes carefully mixing until all of the dry powders were dissolved).
Pour the batter evenly into the 12 parchment lined cups. This should leave you with each about 2/3 full.
Bake for about 15-18 minutes or until a toothpick inserted in the middle of a cupcake comes out clean for the most part. It's fine to have some crumbs to wet crumbs stick but you don't want raw batter on there!
To prepare the filling, place the cherries in a medium-size saucepan and smash them with a fork or using your hand (yes, I did that). Add the raw honey and lemon juice to the smashed cherries and stir until well combined. You want to let this mixture simmer for 15-20 minutes, stirring occasionally. The mixture should thicken up slightly.
Remove from heat and let cool completely before filling the cupcakes.
Use a paring knife or a small spoon, cut about 1 inch deep into the cupcake and a 1 inch circumference. Put these cake bits aside, so you can throw them into a milkshake- duh. Now, fill the cupcakes with the cherry filling.
Next pipe on some whipped cream on top of the cupcakes.
Before serving the cakes, grate some dark chocolate and add a cherry on top of each one!

Notes

These are best served chilled. They will keep in the refrigerator for a couple of days.
All those extra cake pieces absolutely must be used in a homemade milkshake. Or you can just eat them by the spoonful– whatever makes you happy

Nutrition