Black Forest Cupcakes with Whipped Cream Frosting
You may remember the great cupcake vs muffin debate we had on Facebook a few weeks ago. I asked you which recipe you’d like to see first and it was a pretty even split, but muffins won by just a hair. I posted the recipe for my Cherry Chocolate Muffins first, and now it’s your moment cupcake lovers!
You’re probably asking yourself what the difference is between a muffin and cupcake. They are both cake like baked goods that come in a small single serving wrapper right? I’d say the biggest distinction between the two is frosting or no frosting. Muffins are also generally a little more dense than a cupcake and typically less sweet (although there are SO many exceptions to that rule!).
While I was developing this recipe, I came out with a few batches that were meant to be muffins but were just too sweet and a little too fluffy to feel like a fulfilling breakfast bread. So instead of forcing them into one category or another, I just made recipes for both!
The cupcakes use coconut oil while the muffins use cacao butter, and the cupcakes have a cherry compote filling and then are topped with a sweet whipped cream. These do fall in the center a little more than the muffins, so don’t be alarmed if they sink a bit after you’ve removed them from the oven. You’ll be filling the center and covering it up with frosting anyways!
Two little treats that seem alike, but have such different flavor profiles!
And lastly, here’s a funny little difference I read: “If you threw a cupcake against the wall, you would hear something of a ‘poof!’ If you threw a muffin, you would hear a ‘thud!’
| Ingredients (yields 1 dozen)
4 large eggs, room temperature 2 cups whipped cream (either coconut or raw dairy cream) Cherry Compote Filling 3/4 cup red cherries, chopped |
Directions
Preheat your oven to 350 degrees and line a 12 cup muffin pan with cupcake liners.
In a food processor, process the eggs, melted coconut oil, honey, vanilla and coconut milk until fully combined.
Add the coconut flour, almond flour, cacao powder, baking soda, and salt and process again until smooth. Scrape down the sides of the bowl, then pulse a few more times to make sure everything is mixed well.
Add the whole cherries and pulse once or twice until they are roughly chopped. Stir in the chocolate chips by hand. Pour the batter into the prepared muffin pan, filling each cup to 3/4 full.
Bake for 12-15 minutes. These are dark so it’s hard to tell when they are done by sight, but a toothpick should come out clean and the cake should bounce back when you press your finger gently into the top.
While the cupcakes are cooling, make your cherry compote by combining all of the ingredients in a saucepan over medium-high heat. Simmer for 15 minutes until the cherries are soft and much of the liquid has evaporated. It will still be pretty thin, but as it cools it will turn into a thicker syrup.
Using an apple corer or just a pairing knife, remove a quarter size piece from the top of the cupcake. Be careful not to cut too deep or you’ll cut through the bottom and the filling will seep out.
Fill each cupcake with a tablespoon of the cherry filling, then pipe or spread the whipped cream over top.
*I used raw dairy cream for the photos but we’ve had them with coconut whipped cream and love them just as much. Coconut whipped cream doesn’t hold up for very long after being whipped, so try to frost the cakes no more than 30 minutes prior to serving.
Shared with Slightly Indulgent Tuesdays
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[...] Against All Grain Share : Pin ItTweet Posted by Miss Cupcake in Themed Cupcakes and tagged with black, Black [...]
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[...] Via Against All Grain [...]
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[...] My plan was to make a coconut whipped cream frosting, but after 3 cans and no heavy cream from the top, I jumped to planB. The guests were already arriving and I didn’t have time to chill any more cans, so I made a last minute decision to whip up an Italian meringue. If you’ve never made or had Italian meringue, you’re going to be in heaven. It is made from beating egg whites while pouring in a stream of boiling sugar (or honey in my case) and ends up creating a taste that is between a marshmallow frosting and a whipped cream topping. It’s like biting into a sweet cloud. It also pipes and holds up better than whipped coconut cream, so let your creativity juices flow. I mixed in a little homemade strawberry preserves for this cake, but left it plain for my chocolate cupcakes. [...]
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[...] own cake. I was able to at least do that Paleo! I have to say, this cake was so delicious! I used this recipe for cupcakes and doubled the batter. I cooked it for about 30 minutes, and it was perfect! I [...]
Looks amazing!! We have nut allergies in this house so almond and any tree but flours won’t work – thoughts on another combo to replace it??
Sorry I don’t. I only use nut flours and coconut flour.
can you have coconut? if so, there are some recipes out there for chocolate cupcakes made with just coconut flour you could probably add cherries and chocolate chips to.
p.s. i just made these cupcakes tonight and they were AMAZING! thanks so much for this fabulous recipe!! i used a cashew cream frosting instead, which i’m sure wasn’t as good as real whipped cream but better for my tummy
try using some carob flour and cooked white beans in place of the almond flour. x x x
So pretty!
those look so so delicious! i love how you filled them with the cherry filing! like a little surprise inside! yum!! thanks for sharing!
Hi! thanks for sharing this! any idea on a carb. count on one of them? daughter cant have the allergens so this works great but needs low carb too. THANKS!
These sound delicious! We don’t eat cane sugar and I can’t find any gluten-free, dairy-free chocolate chips without cane sugar (including Enjoy Life). I make my own chocolate from raw chocolate but it melts too much in baked goods. Have you seen any other options?
Of course these would be good without the chips too, I am sure!
They’d be great without the chips but I do love the extra chocolate they add. I also make my own with cacao butter, raw cacao, and vanilla but I haven’t gotten around to posting it yet so I didn’t link to it. The other option is melting down an unsweetened chocolate bar then storing in some honey and spreading it thinly on a piece of parchment. Then you can just break it up into small pieces.
Recipe looks awesome and your picts are SO beautiful! I need to go buy cherries
These look amazing, Danielle! I’ve been dreaming of them since you posted it on Sunday
I just need to get the chocolate chips and the bourbon and I’m set … definitely trying them soon! In fact, my dad’s birthday is coming up in a few weeks, so I’ll be trying it then. Tell me, is there a way to make this into a cake … or would it ruin the consistency? Thanks! Best, Heba
Thanks Heba! I want to try it as a cake but I’m not sure yet. They’re pretty moist and fall a little in the middle as I mentioned so I think there may need to be a tiny bit of playing with the measurements.
In my country we do not have coconut flour and almond flour. What is the replacement for both of the flour? I’m not a gluten free person is becoz I do not have the material to make one.
Oooh these look divine!!! Think I might just have to try this recipe!
That’s a lot of coconut! These look simply beautiful though, great great job at creating a healthier dessert.
It’s surprising actually they don’t taste like coconut at all.
These are gorgeous! I haven’t been having the best of luck with my coconut flour baked goods lately. Maybe it’s time to start mixing with almond flour?
Thanks Cara! I never like baked goods with just coconut flour. I always combine it with something else! It’s just like regular GF baking. So you rarely see something with all rice flour or all potato starch right? The combo is the secret!
I tried these last night and they were delicious! They passed the taste test in our house with flying colors. I even substituted the Burbon with cherry rum, since I didn’t have Burbon, and it was very good. Yum! Thank you!
ooohh cherry rum! I didn’t know there was such a thing! yum!
I just pulled these out of the oven and I can’t wait to sink my teeth in! I didn’t have enough cherries for the compote, so I guess I’ll have to make them again to get the full experience! Darn.
Wow, these sound delicious and I have almost all of the ingredients, just need some more Farmers Market cherries now that I ate the others… Happy baking and bellies to follow here
Just made these! Didn’t add the choc chips because I couldn’t find any suitable ones. I also used strawberries in place of cherries because cherries are not in season here in Australia at the moment. The strawberries worked nicely. I can’t get my coconut cream to whip up beautifully yet, but I’ll keep trying. Any tips? All of your recipes are great, I have made several and all turned out so nicely! Thank you.
I’m SO excited to make these tomorrow, I have a vision of how fun it’ll be! I just made coconut milk and coconut flour today from a fresh coconut; it was fun! (so much fun haha)
K these are so good! Only problem is the chocolate chips seeped to the bottom and kind of stuck to the paper, but it was a delicious mouthful.
I made these for the first time tonight and they are A-Mazing!!! Thank you so much for this great recipe!
I made these last night, sadly without the cherries. Couldn’t even find plain canned cherries at my grocery store and it’s pretty much too late for the fresh ones. They still turned out fabulous, although only made 9 cupcakes without the volume from the cherries. I didn’t do the cherry filling either obviously, but they are still a very delicious chocolate cupcake! I also made your strawberry cupcakes this past weekend, which were a hit with my non-gluten free friends. The meringue frosting was an especially big hit even though most of them swore it had to have cream in it. I’m so glad I found your blog and I’m looking forward to your book, but hope you do keep blogging in the meantime!!!
Does anyone know if the fresh cherries can be subbed for frozen cherries? It seems like it would come out the same, but I’m not sure!
I’m back… I made these with frozen cherries with great results
Danielle, I meant to give feedback when I made these a few months ago for my book club, but forgot, so better late than never anyway! So I want to tell you that these were amazing and everyone loved them (except one woman who said she hated coconut-can’t please all of the people all of the time)! These are now a staple treat for me to bring when I need to bring a dish.
Made the recipe pretty much as written, but for the chocolate chips, I cut up Trader Joe’s 70% cocoa chocolate bar into small chunks. And since Cherries are not in season when I have made these, I get organic frozen cherries that I let thaw, and they work beautifully and I would recommend those if you can’t get fresh ones.
Also, for scooping out the tops of the cupcakes, I use a melon-baller to make a nice little cavity in the cupcake, fill it with the cherry compote, and then place the “mellon-balled” cupcake piece back on over the compote like a lid, pressing down slightly to make the lid sort of flush, doesn’t need to be perfect. Then I pipe the whip cream (I use the dairy version) on top of the cupcake to hide the little bump from lid.
They come out so beautifully and everyone is shocked when I tell them there is not a bit of grain in them. These people didn’t know it was possible to bake without grains!
Anyway, as always Danielle, I am grateful for your website and am super excited about your cookbook! You’ve brought flavor and life to a grain-free existence. Even my husband who fights me tooth and nail on eating grain-free loves the recipes I make from your website.
Thanks Jill! Your slight modifications sound great. You can bet these cupcakes, or at least a variation of them will be in the book!
Love LOVE this recipe!!!!
This just looks so beautiful and delicious! If I win a gift card for $50 this would be on my list of things to make.
These do look yummy and something I could conquer. I don’t have much experience with GF baking.
I will have to make these for my next party. I think this will be my fav this week of your recipes.
**Flash Tropical Traditions Giveaway**
This looks so so so good. I’m here for the coconut flour giveaway.
Flash Giveaway Entry – This one is my fav! I’ve actually made them and they are delicious!!
OMG! Can’t wait to make these. They sound delicious
Well, I haven’t tried ALL of your coconut flour recipes yet, but this is my favorite of the ones I have tried, and that’s saying a lot because I usually prefer salty to sweet! This is sweet but it’s nice and fruity too, which makes it somewhat magical.
How in the world did I miss running across this amazing recipe!?!?!?
I think I will have to make this for my birthday in a couple months, once I’m done with my strict paleo regimen.
This way I don’t go too overboard!
I think a gift card to Tropical Traditions could definitely help this girl out! -Just sayin’! ;o)
I need a good cupcake recipe for my sons 30th birthday and I think this is the one. Looks divine.
Posting a comment here to enter in the coconut flour give-away announced on facebook! This is one of my favorite coconut flour recipes you’ve posted that I have tried. Thank you!
Chocolate cupcakes, or any cupcakes for the matter is one of my favorite things to make with coconut flour!
These look awesome!!
Ok, this is a recipe I really need to try. I love using coconut flour – so happy I went grainless.
Now THIS is the kind of recipe that makes me feel less deprived and more alive! Thank you!!!
Yummy…these are great! I made them without cherries because I don’t like the combination.
Perfect chocolate cupcakes !
Thanks for a great recipe !
These look fabulous! It’s been so long since I’ve had anything close to a cupcake…
Oh my word!!! These look and sound amazing! Can’t wait to try them!!!
These look amazing! Hard to choose because all your recipes look wonderful! Please enter me in the drawing for the $50 gift card. Thank you!
This is my choice! Chocolate addict & these look so yummy
Your cupcakes look amazing! Beautiful pictures. I can’t wait to make the cupcakes after I am done with the Whole30! By the way, it was you who inspired me to do the Whole30.
Thanks so much for this recipe! This is one of my favorites.
It’s hard to pick just one favorite…
This is my favorite! Thank you fir such an awesome and inspirational blog!
I love all your recipes, but being able to make cupcakes like this…it just warms my little heart.