Let's indulge in these decadent, gluten-free Almond Flour Black Forest Cupcakes! They're made with my favorite almond flour chocolate cupcakes and a homemade cherry filling, then topped with a light whipped cream cheese frosting, chocolate shavings and a fresh cherry.
If you love cherries and chocolate together, you'll also want to try my homemade, no-churn cherry chip ice cream!
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Quick Look: Almond Flour Black Forest Cupcakes
- ⏱ Prep Time: 25 minutes
- 👩🏻🍳 Bake Time: 20 minutes
- 🆒 Cooling Time: 1 hour
- ⏳ Total Time: 1 hour 45 minutes
- 🧁 Servings: 12 cupcakes
- ⚡ Calories: 392 per cupcake
- 🍽 Diet: gluten-free
- 🔥 Flavor/texture: soft and fluffy with a light, whipped frosting; flavors are rich chocolate, sweet almond and cherry.
- 👌 Difficulty: even though there are different components to the recipe, the cupcakes are not difficult to make.
- ❤️ Why you'll love: Decadent but not too rich or sweet; easy homemade cherry filling and stable whipped cream frosting that lasts for days.
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Why you'll love these cupcakes
Every cherry season, my first bake is always some version of a black forest cake or cupcake. This year, inspired by my lemon poppy seed cupcakes, I decided to create a gluten-free black forest cupcake. By combining my go-to chocolate almond flour cupcake recipe, my homemade cherry pie filling and my favorite whipped topping, I created one of my favorite cupcakes to date!
Here's why you need to bake these:
- Decadent without being too rich or sweet. By not going overboard on sugar, the deep chocolate, sweet almond and vibrant cherry flavors truly shine in these cupcakes.
- Soft and fluffy texture. Using almond flour doesn't mean dense cupcakes. By whipping the eggs and sugar first, you get a light and fluffy crumb.
- Simple homemade cherry filling. Skip the canned cherry pie filling! My filling recipe isn't too sweet and uses fresh or frozen cherries chopped small for the perfect bite. (It's the same cherry filling I use for my almond cherry bars, I just halved it for the cupcakes).
- Stable whipped cream topping. I topped these cupcakes with gelatin-free whipped frosting, which was adapted from my whipped cream cheese frosting recipe. It stays perfectly fluffy while holding up to all the chocolate shavings and cherry garnishes.
Table of Contents
Ingredient notes
- Cherries - We're using fresh sweet cherries for the filling. If you prefer sour cherries, you'll need to add more sugar to the filling as they're more tart than sweet.
- Almond flour - I recommend using fine blanched almond flour which results in a softer crumb for cupcakes compared to almond meal. (It's the flour I use in most of my gluten-free almond flour recipes). If you use almond meal, I can't guarantee that the cupcakes will be as soft and fluffy.
- Cocoa - I used Dutch-processed cocoa as it adds a rich, intense chocolate flavor to these cupcakes. I haven't tested this recipe with natural cocoa. (Don't forget to sift your cocoa if it's lumpy).
- Espresso powder - To enhance the chocolate flavor, I added a little espresso powder to the cupcake batter. Feel free to leave it out if you wish.
- Sugar - You can use light or dark brown sugar for the cupcake batter.
- Maple syrup - For additional sweetness and moisture, I also add some maple syrup to the batter. (It's also one of the tricks I use to keep my almond flour chocolate cake sweet and moist).
- Eggs - You'll need 4 large eggs, which helps gluten-free cupcakes rise and gives them structure.
- Almond extract - This enhances the cherry flavor in the filling and adds a sweet, cherry-like flavor to the frosting.
- Heavy whipping cream - For the frosting, you'll need cold, heavy whipping cream that's at least 35% milk fat.
- Cream cheese - You'll need 6 tablespoons of full fat cream cheese to help stabilize the whipped cream and add a slightly tangy flavor. You don't need to bring it to room temperature. Cold cream cheese works best in the frosting.
How to make gluten-free black forest cupcakes with almond flour
Step 1: Add the cherry filling ingredients to a small saucepan and stir to combine.
Step 2: Heat over medium heat until the mixture thickens, stirring frequently so it doesn't burn.
Step 3: Whisk together the almond flour, cocoa, espresso powder, baking soda and salt.
Step 4: In a large bowl, use an electric mixer on medium-high speed to beat together the eggs and brown sugar for about 30 seconds.
Step 5: Add in the maple syrup, oil and vanilla. Mix for another 15 seconds, or until combined.
Step 6: Add the dry ingredients to the wet mixture, and mix on low speed until just combined.
Step 7: Divide the batter into a 12-cavity cupcake pan (with liners), filling them about ¾ full.
Step 8: Bake at 325F for 18-22 minutes. Let cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Step 9: Cut a circle into the top of each cupcake, about 1-inch deep. (You can use a knife or a cupcake corer, or even a piping tip).
Step 10: Beat together the cold cream cheese and almond extract. Then, beat in the powdered sugar until smooth, and then gradually add the whipping cream. Increase the speed to medium-high and beat until stiff peaks form.
Step 11: Spoon or pipe the cooled cherry filling into each cupcake. (You'll use about half of the filling).
Step 12: Pipe the frosting on the cupcakes, leaving a center in the middle. Spoon or pipe in the rest of the cherry filling and top with chocolate shavings and a cherry.
Measuring your ingredients
For convenience, US cup measurements are included in the recipe card for this recipe. To ensure greater accuracy, however, weight and volume measurements are also provided. So, if you see grams (g), you'll want to use a kitchen scale to weigh your ingredients, and if you see milliliters (ml), you'll want to use a liquid measuring cup. Smaller quantities of ingredients are provided in teaspoons and tablespoons.
Expert tips
- Chop up cherries. I usually keep cherries whole or cut them in half for recipes, like this cherry galette. But, since we're adding the cherry filling to a small hole cut out in a cupcake, I like to chop up the cherries. They also cook a little faster this way.
- Let the cherry filling cool. You don't want to add warm filling to the cupcakes as it will cause the whipped cream topping to wilt or melt.
- Piping bag. Not only do I use a piping bag for the frosting, but I also use one for the cherry filling. For me, it's easier and less messy to pipe the cherry filling into the cupcakes instead of spooning it in. You can definitely use a spoon if you prefer.
- Gradually add the heavy cream. When making the frosting, gradually add the heavy cream to the cream cheese mixture. This will ensure they blend together smoothly before you start whipping the frosting into stiff peaks.
- Don't over whip the frosting. Heavy cream can thicken and curdle quickly, so keep an eye on the frosting in the mixer. Once it hits stiff peaks, the frosting is ready.
- Chocolate shavings. You can buy chocolate shavings or curls, but I just use a vegetable peeler and shave some chocolate off a dark chocolate bar.
Almond flour black forest cupcakes FAQs
If the cupcake pan is too full, the cupcakes won't have room to expand as they bake and may deflate when you take them out of the oven. It could also be because the batter was over mixed. This will aerate the batter too much and create a sunken cupcake. (I troubleshoot in more detail why almond flour cupcakes sink in this recipe for vanilla almond flour cupcakes).
I used fresh cherries, but frozen works too. And, as a bonus, they're usually already pitted!
If the cream you're using is less than 35% milk fat or isn't cold enough, the frosting will end up runny. If it's high fat and cold, then you may just need to whip the cream for longer or on a higher speed. A grainy appearance may be because your cream cheese was too warm. Use cold cream cheese so it mixes smoothly with the cold cream.
If you prefer a thicker and sweeter frosting, you can try my vanilla sour cream frosting. Chocolate frosting would also work well on these cupcakes and my sour cream chocolate frosting is thick, rich and perfectly pipe-able!
Since they're topped with a whipped cream frosting, these cupcakes should be stored in a sealed container in the fridge. In my experience, they will stay moist and tender for 5-6 days. The whipped topping will also stay creamy and retain it's shape without wilting. (Note that the cherry filling will bleed a bit onto the frosting).
Other recommended cupcake recipes
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📖 Recipe
Almond Flour Black Forest Cupcakes
Ingredients
For the cherry filling:
- 1 ½ cups (235 g) fresh sweet cherries, pitted and chopped into pieces, (frozen also works)
- ¼ cup (60 ml) water
- 2 tablespoons (30 g) granulated sugar
- 1 tablespoon cornstarch
- ½ tablespoon fresh lemon juice
- ½ teaspoon almond extract
For the cupcakes:
- 2 cups (208 g) fine blanched almond flour
- ½ cup (50 g) Dutch-processed cocoa, sifted if lumpy
- 1 teaspoon espresso powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 4 large eggs, room temperature
- ½ cup (90 g) brown sugar, loosely packed
- ¼ cup (60 ml) olive oil
- ¼ cup (60 ml) maple syrup
- 2 teaspoons vanilla extract
For the whipped cream frosting:
- 6 tablespoons (85 g) full fat cream cheese, cold and cubed
- ½ teaspoon almond extract
- 1 cup (120 g) powdered sugar, sifted if lumpy
- ¾ cup (180 ml) heavy whipping cream, cold
- ¼ cup chocolate shavings, for topping
- 12 fresh cherries, for topping
Instructions
Make the cherry filling:
- Add the cherry filling ingredients to a small saucepan and stir to combine.
- Heat over medium heat until the cherry mixture thickens, stirring frequently so it doesn't burn. Set aside to cool.
Make the cupcakes:
- Preheat oven to 325F and line a 12-cavity cupcake pan with parchment liners.
- In a large bowl, whisk together the almond flour, cocoa, espresso powder, baking soda and salt.
- In a medium-sized bowl, use an electric mixer set to medium-high speed to beat together the eggs and brown sugar for 30 seconds until the mixture is frothy with bubbles on top.
- Add the oil, maple syrup and vanilla and beat for another 15 seconds until just combined.
- Add the dry ingredients to the wet mixture, and mix on low speed until just combined. Don't overmix.
- Portion the batter out into the cupcake liners, filling each ¾ full. Don't overfill.
- Gently tap the bottom of the pan off a hard surface to help remove any air bubbles.
- Bake for 18-22 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.
- Let cool for 10 minutes before transferring the cupcakes to a wire rack to fully cool.
- Cut a circle into the top of each cupcake, about 1-inch deep. (You can use a knife, a cupcake corer or a piping tip).
- Spoon or pipe some of the cherry filling into each of the cupcakes. (You'll use about half of the filling).
Make the whipped cream frosting:
- Using an electric mixer with the whisk attachment, whip together the cold, cubed cream cheese and almond extract and then beat in the powdered sugar. The mixture will resemble runny cream cheese frosting.
- On low speed, gradually add in the cold whipping cream until it's mixed into the cream cheese mixture. Increase the speed to medium-high and beat until stiff peaks form.
- Pipe the frosting onto the cupcakes, leaving a center in the middle and then spoon or pipe in the remainder of the cherry filling.
- Top with chocolate shavings and a fresh cherry.
Notes
- Chop up cherries. I usually keep cherries whole or cut them in half for recipes. But, since we're adding the cherry filling to cupcakes, I like to chop up the cherries. They also cook a little faster this way.
- Let the cherry filling cool. You don't want to add warm filling to the cupcakes as it will cause the whipped cream topping to wilt or melt.
- Piping bag. For me, it's easier and less messy to pipe the cherry filling into the cupcakes instead of spooning it in. You can definitely use a spoon if you prefer.
- Gradually add the heavy cream. When making the frosting, gradually adding the heavy cream to the cream cheese mixture will ensure they blend together smoothly before you start whipping the frosting into stiff peaks.
- Don't over whip the frosting. Heavy cream can thicken and curdle quickly, so keep an eye on the frosting in the mixer. Once it hits stiff peaks, the frosting is ready.
- Chocolate shavings. You can buy chocolate shavings or curls, but I just use a vegetable peeler and shave some chocolate off a dark chocolate bar.
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Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
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