Some quick and easy gluten free Black Forest cupcakes I whipped up a couple of days ago as a surprise for my boyfriend’s birthday, stuffed with cherry pie filling in the middle and topped with vanilla whipped cream and dark chocolate shavings. ?
If you like Black Forest cake, but are a bit lazy (like me) / get put off by the idea of assembling a whole entire massive cake with layers and everything then these are perfect. Cupcakes are just simpler, quicker to bake, require a lot less ingredients and are equally as delicious.
I loosely based myself on a chocolate cake recipe by The Loopy Whisk which turned out really nice, soft and moist. It’s called “the ultimate gluten free chocolate cake” on her website (you can check it out here), I highly recommend it if you’re in search of a good chocolate cake recipe. In fact everything she makes looks absolutely delicious. ?
P.S.: I added less sugar than the original recipe so just bear this in mind depending on your taste. If you like your cakes very sweet, feel free to add another 20-30g in there. ?
Gluten Free Black Forest Cupcakes Recipe:
- 130g self-raising all purpose gluten free flour blend (I used Doves Farm)
- 25g cocoa powder
- 130g granulated sugar
- 1 heaped Tbsp dried milk (optional)
- ¼ tsp salt
- 1 large egg (50g)
- 125ml milk
- 60g olive oil
- 125g hot water
- Cherry pie filling (I used Princes) or
- Cherry jam
- 300ml double cream
- 4 Tbsp icing sugar (or more if you like it very sweet)
- 2 tsp vanilla extract
- Fresh cherries
- Dark chocolate
* If you're using a plain flour blend instead of self-raising, add 1 teaspoon of baking powder.
* My flour blend already contains xanthan gum. It's totally optional, but consider adding some (a quarter or half of a teaspoon) if your blend doesn't.
PREPARE THE CAKE BATTER
STEP 1. Sift the flour and cocoa powder together in a bowl and then whisk in the sugar, salt and dried milk. Note: I cut down on sugar in this recipe so if you like your cakes very sweet, feel free to add an extra 20-30g of sugar.
STEP 2. Add the eggs, milk and oil and whisk until smooth and lump free.
STEP 3. Add the boiling hot water and mix well. Note: don’t freak out if the batter seems very runny, this is how it’s supposed to be.
STEP 4. Grease a muffin tray with oil, butter or non-stick cooking spray (if, like me, you don’t wan to use cupcake cases).
STEP 5. Pour enough cake batter to fill roughly half of the cupcake moulds, add a tablespoon of cherry pie filling or cherry jam and then add more cake batter to fill them all the way to the top.
STEP 6. Bake the chocolate cupcakes for 20-25 minutes in a pre-heated oven (180C/356F). Note: a good way to check if they are fully cooked and done is to poke them with a skewer. If it comes out clean with no batter sticking to it, it’s done.
STEP 7. Take the cupcakes out of the oven and let them cool down completely before decorating.
MAKE THE WHIPPED CREAM
STEP 1. Add the cream (cold, straight out of the fridge), icing sugar and vanilla extract into a bowl and beat with an electric handheld mixer on low/medium speed until it forms stiff peaks.
DECORATE YOUR BLACK FOREST CUPCAKES
STEP 1. Transfer the whipped cream into a piping bag with a large nozzle and pipe onto the cupcakes in circular motion. Note: make sure the cupcakes have completely cooled down or the whipped cream will melt.
STEP 2. Add cherries on top.
STEP 3. Grate some dark chocolate using a peeler and sprinkle of top to complete your gluten free black forest cupcakes.