• Prep Time: 20-minutes
  • Cooking Time: 30-minutes
  • Serves: 8 servings

Black Forest Cupcakes .

  • Recipe Submitted by on

Category: Kids, Holiday, Fruit, Eggs, Cakes

 Ingredients List

  • 40 grams (1.4oz, ~â…“ cup but please weigh!) almond flour or almond meal
  • ¾ teaspoon baking powder
  • â…› teaspoon salt
  • ½ cup (52 grams) Dutch-process cocoa powder
  • 65 grams (2.2oz / ~ 4½ tablespoons) coconut oil, melted
  • â…“ cup (106 grams) honey
  • 5 tablespoons unsweetened applesauce
  • 2 eggs
  • 1½ teaspoons vanilla extract
  • ==============Filling=================
  • 2 cups pitted cherries (the weight pre-pitting was 190 grams)
  • ¼ cup (80 grams) honey
  • 4 teaspoons lemon juice
  • Topping:
  • ½ cup (120ml) whipping cream (for dairy-free, use my coconut cream recipe)
  • 1 tablespoon powdered sugar, optional
  • 8 cherries
  • grated chocolate (if dairy-free, use Enjoy Life Chocolate Chips)


=====For the cupcakes=========

1. Preheat oven to 350°F (175°C) and line 8 muffin cups with paper liners.

2. Mix together the wet ingredients in a medium bowl and set aside.

3. In a smaller bowl, combine dry ingredients together and add this to the wet ingredients. Stir just until combined and be careful not to overmix!

4. Pour the batter evenly into the 8 paper liners. My liners were a little less then â…” full.

5. Bake for about 16 minutes or until a toothpick inserted in the middle of a cupcake comes out mostly clean. Moist crumbs and a little stickiness are okay - just not raw batter. These are incredibly moist so if the toothpick comes out totally clean (like a normal cupcake), they're probably overdone.

=========For the filling================

1. Put the cherries in a medium saucepan and smash them with the bottom of a glass. Add the honey and lemon juice and stir until combined.

2. Simmer for 15 minutes, stirring occasionally.

3. Let cool completely before filling the cupcakes.

==============To assemble the cupcakes==============

1. Use a paring knife to cut out a section of the cupcake, about 1 inch into the cupcake. Set these cut out portions aside.

2. Fill the cupcakes with the filling.

3. To prevent the cherry filling from bleeding, I cut off just the top part of the cupcake cutouts and placed it back on the cupcake.

4. For the whipped cream, beat the whipping cream and powdered sugar in a bowl until stiff peaks form.

5. Spoon this onto the top of the cupcakes.

6. Add grated chocolate and a cherry right before serving.
Store covered in the refrigerator for up to 4 days.

7. These are best enjoyed cold.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?