Click here to printFlourless Small Batch Black Forest Cupcakes
Subtly sweet, super fudgy, seriously chocolaty (yet secretly healthy) rich chocolate cupcakes stuffed with black cherry jam, slathered with lashings of light and fluffy, freshly whipped cream finished with a sprinkling of dark chocolate a dusting of cacao then crowned with an extra glorious, sweet juicy cherry!
6 large or 9 small
ingredients
Cupcakes
- 2 flax eggs
- 2 Tbsp of vanilla yoghurt
- 2 Tbsp of unsweetened vanilla almond milk
- 1 tsp of vanilla
- 3/4 cup (packed) almond flour
- 1/4 cup cacao powder
- 1/4 cup coconut sugar or golden monk fruit sweetener/ granulated sweetener of choice
- 1/2-1 tsp instant espresso powder or 1 pk mocha before you speak coffee (reg or decaf)
- 1 tsp baking powder
- 1/2 tsp of baking soda
- A pinch of salt
Filling
- 2 Tbsp black cherry (or strawberry) jam - I use 100% fruit ♥
Frosting
- 1 cup of whipping cream (coconut or regular)
- 1 tsp of vanilla extract
- 1-2 Tbsp of powdered sugar ( I used monk fruit but regular icing sugar is totally fine) - more or less to taste
- 6 (or 9) fresh cherries
- Dark chocolate, roughly chopped
- A dusting of cacao - optional
method
- Step 1 :Heat oven to 175C/350C and mix cupcake ingredients in a bowl and transfer to a lined cupcake or muffin tin
- Step 2 :Bake for 10-12 mins until a skewer comes out clean and allow to cool
- Step 3 :Whip the cream and set aside
- Step 4 :Use a knife to cut a hole in the top/center of each cupcake. You can skip this step & just slather the jam over the top but I promise it’s worth the effort (& mess) to get the oozey, jammy, burst of deliciousness when you bite in
- Step 5 :Fill w/ 1/2-1 tsp black cherry jam
- Step 6 :Top w/ whipped cream
- Step 7 :Sprinkle w/ dark choc, cacao, top w/ an extra cherry
- Step 8 :Eat and enjoy!
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