These gluten free Black Forest Cupcakes are easy to make with my quinoa chocolate cake recipe that doesn't use flour. Cooked, pureed quinoa makes moist, delicious cupcakes and store bought cherry pie filling with whipped cream become that familiar Black Forest specialty.
I would serve these with any German meal, especially an Oktoberfest celebration. My dinner would feature Beef Rouladen with red wine gravy, warm potato salad and braised cabbage.
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Sponge Cake vs Quinoa Chocolate Cake
A traditional sponge cake is made with eggs, sugar and flour. Gluten free bakers need a repertoire of reliable cakes that they love and for me quinoa chocolate cake is the substitute. It's made with eggs, sugar and cooked quinoa (instead of flour) and most importantly, this recipe is delicious and turns out every time. It is light like a sponge cake and can be transformed into many beautiful desserts.

Ingredients
Black Forest Cupcakes must have chocolate, cherries and whipping cream.
- Cooked quinoa - A superfood that's high in protein making this decadent chocolate cake almost feel healthy. (It's not.)
- Milk & eggs - This is an egg heavy cake so not the best choice if you are looking for a vegan cake.
- Vanilla - The flavour is important in many baked goods so don't skip it. The artificial version is a reasonable option, better than omitting it.
- Butter & sugar - It's a decadent dessert and this is what it takes!
- Cocoa powder - This gives the rich chocolate taste we love.
- Baking powder & baking soda - Many gluten free recipes use these two leaveners to make up for the missing gluten.
- Cherry pie filling - An easy filling that can be used to make Cherry Hand Pies if you don't use it all.
- Kirsch or cherry liqueur - According to German law this specialty must contain kirsch, a clear brandy traditionally made from a specific dark-coloured sour cherry from the Black Forest.
- Maraschino cherries & whipping cream - A nice finishing touch.
See recipe card for exact amounts.
Ingredients - Homemade Cherry Pie Filling
Pie filling is both easy to make and easy to buy, with many gluten free brands available. When I teach an in-person pastry class we make Cherry Hand Pies so I have leftover pie filling to make these cupcakes.
But, the original inspiration for this recipe was when someone gave me sour cherries from their cherry tree. Not only were they home grown they were delivered right to my door. Thank you Barb! I made cherry pie filling with them and then these cupcakes, I wish you could have enjoyed some.
Variations
The basic chocolate cake recipe can be served as a single cake dusted with icing sugar or as a double recipe and turned into a three-layer German Chocolate Cake.


Get The Tools
You don’t really need anything special to make cupcakes but there are always tools that make each job easier. Here’s what I used.
- Ideally a food processor will give you the smooth texture you need for this cake but if you don’t have one an immersion blender or Magic Bullet would work
- I prefer a regular sized muffin tin for dainty cupcakes
- I keep trying my silicone muffin liners when I bake everyday muffins but for cupcakes I use paper liners.
- A little cupcake corer easily removes the center of each cupcake and makes a generous space for filling compared to removing the center with a knife.
- I used a kitchen rasp with large holes to make chocolate shavings. The brand Microplane names their kitchen rasps as fine, coarse, extra coarse, large shaver and ribbon. Any boxed grater will do the job.
- Reusable icing bags or disposable with a variety of tip sizes are great, even for occasional bakers, to make beautiful desserts.
Top Tip
If you buy Kirsch, the liqueur used in Black Forest Cake, you need another way to use it and that is in a traditional Swiss Cheese Fondue. I buy a tiny bottle and make these two recipes around the same time.

Gluten Free Black Forest Cupcakes
Ingredients
QUINOA CHOCOLATE CUPCAKES
- 2 cups cooked quinoa
- ⅓ cup milk
- 4 eggs
- 1 teaspoon vanilla
- ¾ cup butter , melted
- 1½ cups sugar
- 1 cup cocoa powder , sifted
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
FILLING
- 1 can cherry pie filling (19 oz/540 ml)
- 2 tablespoon kirsch or cherry liqueur optional
FINISHING & GARNISH
- 2 cups whipping cream
- 2 tablespoon icing sugar
- 1 oz semisweet chocolate , shaved
- 24 maraschino cherries , with stems if available
Instructions
- Preheat the oven to 350°F. Line 24 muffin tins with paper liners. Set aside.
- In a food processor or blender combine milk, eggs and vanilla.
- Add cooked quinoa and melted butter, process for several minutes until smooth. Then process a few more minutes for a nice smooth texture.
- In a bowl whisk together sugar, cocoa, baking powder, baking soda and salt. Add the quinoa mixture and stir until combined.
- Using a portion scoop fill 24 muffin tins. Bake in preheated oven 18-20 minutes, until a toothpick inserted in the center comes out clean. Cool on metal racks before decorating. Can be made a day in advance.
FILLING
- Using a cupcake corer or a small knife, remove the center of each cupcake.
- Combine cherry pie filling and liqueur if using. Fill each cupcake with about 2 tablespoon of cherry pie filling. Place removed center back on top of the filling.
FINISHING & GARNISH
- Whip cream to soft peaks. Add icing sugar and whip until just firm.
- Transfer to piping bag with tip. Pipe whipped cream in a circular motion to cover the top of each cupcake.
- Sprinkle with shaved chocolate.
- Blot maraschino cherry on paper towel then top on each cupcake.
Notes
Nutrition
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Steshni Corea
Had these as my birthday cake brownies they were too good!! thankyou so much