Gluten Free Black Forest Cupcakes Recipe

It is funny how my mind works – places, events and people are entwined and woven together with food in my memories. Take these gluten-free Black Forest Cupcakes for instance. I came up with the recipe as homage to my dear friend Christiane, a beautiful German woman who now lives in London. For every birthday or special occasion Christiane would make her grandmother’s recipe for Black Forest Cake, a lovely combination of chocolate, cherries and cream. We may live miles apart now but one bite into these cupcakes and I am right back there with my friend sitting in our favorite coffee shop sharing cappuccinos, one of her outrageous stories, and lots of boisterous laughter.

The recipe for these cupcakes is just one of 150 gluten-free dessert recipes in my book Simply Gluten Free Desserts. The book is about more than recipes though, it is about friends and family, little stories and snippets, memories linked with food. It is also a primer on how to bake gluten-free as I walk you through each recipe. And just to top it all off there is a recipe for a pastry-quality gluten-free flour you can make at home, ensuring your desserts are not just “good for gluten” but just plain good!

My hope is that this book will inspire you to create beautiful, gluten-free desserts and more importantly to create some cherished memories of your own.

Here is a little preview.

4.50 from 2 votes

Print Recipe

Gluten Free Black Forest Cupcakes Recipe

Prep Time20 mins

Cook Time25 mins

Cool time5 mins

Total Time50 mins

Course: Dessert

Cuisine: American, German

Servings: 24 cupcakes

Calories: 198kcal

Author: Gluten Free & More

Ingredients

Cupcakes

• ▢ ½ cup unsalted butter at room temperature
• ▢ 1½ cups granulated sugar
• ▢ 2 large eggs at room temperature
• ▢ 1 teaspoon pure vanilla extract
• ▢ 2/3s cups gluten-free flour
• ▢ 2/3 cups unsweetened cocoa
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon kosher or fine sea salt
• ▢ 1½ cups milk
• ▢ 1 (14.5 ounce can) red tart cherries – drained
• ▢ 1 (10 ounce jar) maraschino cherries – use divided, drained and liquid reserved

Topping

• ▢ 1 cup heavy whipping cream
• ▢ 1 cup confectioners’ sugar
• ▢ ½ teaspoon pure vanilla extract
• ▢ Grated dark chocolate for garnish

US Customary - Metric

Instructions

Cupcakes

• ▢
  Preheat oven to 350 degrees. Insert paper liners into the cups of 2 standard muffin pans.
• ▢
  In the bowl of an electric mixer, preferably fitted with a paddle attachment, cream the butter and sugar on medium speed until very light and fluffy, about 5 minutes. Turn mixer to low and add the eggs, one at a time until each egg is fully mixed in, scraping down the sides of the bowl with each addition. Add the vanilla extract and mix well.
• ▢
  In a separate large mixing bowl, whisk together the flour, cocoa powder, baking powder and salt.
• ▢
  With the mixer on low, add the flour mixture and milk to the creamed butter, starting with 1/3 of the flour mixture, then half the milk, half the remaining flour mixture, the rest of the milk and the rest of the flour mixture. Mix until just combined. Remove bowl from mixer and scrape the sides and bottom of the bowl well with a large spatula.
• ▢
  Spoon 2 tablespoons of batter into each prepared muffin cup, add 3 of the red tart cherries to each cup then top with 2 more tablespoons of batter. Bake for 20 - 25 minutes or until springy on the top. Allow to cool in pan for about 5 minutes.
• ▢
  With a toothpick, poke 6 or 8 holes in each cupcake. Spoon about 1 teaspoon of reserved maraschino cherry liquid onto each cupcake and let it soak in. Remove cupcakes to a wire rack to cool completely.

Topping

• ▢
  Whip cream in a large bowl until soft peaks form. Add the confectioners’ sugar, vanilla and 1 tablespoon of reserved maraschino cherry juice. Beat until stiff.
• ▢
  Frost cupcakes and garnish with a maraschino cherry and some grated chocolate.

Nutrition

Nutrition Facts

Gluten Free Black Forest Cupcakes Recipe

Amount Per Serving

Calories 198 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g25%

Cholesterol 39mg13%

Sodium 150mg6%

Potassium 110mg3%

Carbohydrates 30g10%

Fiber 2g8%

Sugar 25g28%

Protein 2g4%

Vitamin A 325IU7%

Vitamin C 1mg1%

Calcium 60mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.