Recipes

Black Forest Paleo Cupcakes

By Jess

5 from 1 ratings

These easy black forest cupcakes are so decadent and addictive! With a tart cherry filling and thick, creamy frosting.

Dark Chocolate Black Forest Paleo Cupcakes

Although these take a bit longer to make, this Black Forest Paleo Cupcake recipe yields some beautiful, ridiculously good cupcakes. The simple and addictive filling is made with cherries, honey, and lemon juice, and the creamy paleo-friendly frosting is made of coconut cream and cashew nuts.




The chocolate cupcake base is made using eggs, honey, coconut oil, almond milk, and pure vanilla, and bakes into a moist, decadent chocolate cupcake. Definitely try these if you want to make a special paleo dessert that fulfills all your sweet cravings!

Dark Chocolate Black Forest Paleo Cupcakes

Make-Ahead and Freezing Instructions:

To Make-Ahead: Black forest cupcakes can be made up to a week in advance. Just make sure to keep them in an airtight container in the refrigerator to stop them from drying out.

To Freeze: You can freeze your cupcakes for up to three months. It’s best to freeze each component separately, but you can also preassemble and freeze the cupcakes once frosted. Just make sure they don’t get squished to prevent ruining the frosting. Once frozen, take them out, wrap each cupcake in wax paper, and store them in a freezer-safe, air-tight container. This prevents sticking and keeps them from becoming freezer-burned.

More Cupcake Recipes:

Pumpkin Paleo Cupcakes with Maple Syrup Frosting (Made with Coconut Flour)
Lemon Curd Coconut Cupcakes
Classic Vanilla Cupcakes
Paleo Coconut Cupcakes with Chocolate Frosting
20 Scrumptious Paleo Cupcakes (Grain-Free & Gluten-Free)


Ingredients

  • For the cupcakes:
    • 4 eggs
    • ½ cup honey
    • 1 tsp pure vanilla extract
    • 1/3 cup melted coconut oil
    • ½ cup almond milk
    • 1/3 cup coconut flour
    • ½ cup almond flour
    • 1/3 cup cacao powder
    • 1 tsp baking soda
    • ½ cup frozen sour cherries, pitted
  • For the filling:
    • 1 cup frozen sour cherries, pitted
    • 3 tbsp honey
    • 1 tsp lemon juice
  • For the frosting:
    • 1 can (14 oz) full fat coconut milk, chilled overnight
    • 1 cup cashew nuts
    • 1 tbsp coconut flour
    • 1 tbsp honey

Directions

  1. Preheat oven to 350ºF.
  2. To make the muffins place the eggs, honey, coconut oil, almond milk and pure vanilla extract in a food processor and combine well.
  3. Add the almond flour, coconut flour, cacao powder and baking soda and combine well.
  4. Add the frozen cherries and pulse a few times until combined.
  5. Line a 12-cup muffin pan with paper cups. Spoon the batter into the paper liners.
  6. Bake in preheated oven for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove from the oven and allow to cool completely.
  8. To make the filling, place the cherries, honey and lemon juice in a small saucepan and cook over medium heat, stirring occasionally, until the cherries are soft and juices are reduced, 5-10 minutes.
  9. Remove from the heat and cool completely.
  10. To make the frosting, open the chilled can of full fat coconut milk and scoop the solid coconut cream.
  11. Place the coconut cream, cashew nuts, coconut flour and honey in a blender and blend until smooth.
  12. Refrigerate for minimum 4 hours.
  13. To assemble the cupcakes, cut a small piece out of the center of each cupcake.
  14. Spoon the cherry filing into the hole and top with the piece of cupcake you removed to seal.
  15. Pipe the frosting over the cupcakes.
  16. Store in an airtight container in refrigerator, allow to rest at room temperature about 20 minutes before serving.

Servings

Serving Size

1

Servings/Recipe

12

Time

Total Time

50 minutes

Prep Time

20 minutes

Cook Time

30 minutes

Notes

Proper cooling: Make sure the cupcakes cool completely before adding the frosting. Even a little warmth may cause the frosting to melt, affecting the final look and texture.

Cherry filling consistency: Aim for a thick consistency in the cherry filling. Overly runny filling may result in difficulty sealing the cupcakes and will absorb into the cake, affecting the texture.
Chilling time for frosting: Refrigerate the frosting for a minimum of 4 hours. This step is super important to get that desired thickness and texture.

Chill coconut milk: To get the coconut cream, chill the full-cream coconut milk overnight. The cooling process will cause the cream to separate from the milk which makes it easy to scoop off of the top.

Rest at room temperature: Allow the cupcakes to rest at room temperature for about 20 minutes before serving. This ensures a better consistency and flavor.

Frozen cherry pitting: Prior to cooking, ensure all frozen cherries are pitted. Unpitted cherries can affect the texture of the filling and can be a health risk.

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1 Comment

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  1. No kidding these are amazing! I just wanted a quick snack for when I go crazy for something sweet, so I didnt do the filling nor the frosting and OH MY GOD. The taste and texture are just perfect. Super fluffy. Thank you!

    Rating: 5

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