Okay guys, I made them again. If you followed my blog before last winters tragic reboot, you probably saw my post on black forest cupcakes. I’ve improved them and ended up making them dairy free as well as gluten free. Guys, I just have to say these cupcakes are amazing.
I’m picky about when I eat fruit. Like, brat status picky. I snub my nose at fruit salad, and question anytime a banana is in the ingredient list (accept banana bread, that doesn’t count). When I first made these cupcakes they were for a dear friend because they are her favorite. So understand that when I say they’re amazing and in my top 5 favorite cake/cupcake that it is quite a feat for these fruit filled goodies to achieve.
They have the perfect balance of sweet and tart and richness and lightness. The creaminess of the frosting and the texture of the cherries make eating this cupcake a party in your mouth. I’ve made them just to eat them, no shame here, I didn’t hide behind a celebration or birthday. I flat out made them so I could eat them. What are we celebrating? These cupcakes in my belly that’s what.
Okay guys, make, eat, repeat.
Black Forest cupcakes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- 1/2 cup Coconut oil
- 1 1/2 cups Sugar
- 2 Large Eggs (Room temperature is best)
- 1 tsp Vanilla extract
- 1 1/2 cups Bob’s Red Mill 1 to 1 Gluten free flour (Or preferred flour blend- results will vary)
- 1 1/2 tsp Baking Powder
- 3/4 cup Cocoa Powder
- 1 tsp Salt
- 1 1/2 cups Cashew milk
Filling and Frosting
- 1 Can Red Tart Cherries (Drained and chopped)
- 1 Can Coconut milk (Refrigerated overnight)
- 2 TBS Powdered Sugar
- 1 tsp Maraschino cherry liquid
- 12 Maraschino cherries
- 1 oz Semi-sweet chocolate (Frozen)
- Preheat your oven to 350F and prep your cupcake tins with desired liners.
- Turn your mixer to low and cream together the coconut oil, sugar, eggs and vanilla.
- In a separate bowl combine the flour, baking powder, cocoa powder and salt.
- Turn your mixer to low and slowly add your dry ingredients and cashew milk, alternating between the two until everything is combined.
- Place a spoonful of batter into the cupcake liners, sprinkle some chopped tart cherries into the center and top with another spoonful or batter.
- Bake cupcakes for 20-25 minutes until starting to firm up and when a toothpick is inserted into the center it comes out mostly clean (it will be super moist because of the cherries) Allow cupcakes to cool to room temperature.
- Open the can of coconut milk. The coconut cream and water should be separated, pour out the coconut water and keep the coconut cream.
- In your mixer with the whisk attachment, combine the coconut cream, powdered sugar, and maraschino cherry liquid. Whip until combines and creamy.
- Take the Semi-sweet chocolate square from the freezer and quickly run your knife along the edge, breaking off small bits.
- Once cupcakes are cooled, place your frosting into a piping bag (or plastic bag with a corner cut) and pipe onto you cupcakes (Frosting will MELT if cupcakes are not cooled). sprinkle bits of chocolate over them and top each cupcake with a cherry.
Make sure your coconut milk does not contain any additives like gaur gum, as these ingredients are meant to stop the coconut milk from separating like we need them too.