Side Pannel
Black Forest Cupcakes .
- Prep Time: 20-minutes
- Cooking Time: 30-minutes
- Serves: 8 servings
Black Forest Cupcakes .
- Recipe Submitted by Cornbread on 11/22/2014
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)
Directions
=====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.
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.
Tweet