• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Start Here
  • About
  • Contact
  • Podcasts
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
Everyday Gluten Free Gourmet
  • Recipes
  • Cooking Classes
    • Gift Certificates
    • Testimonials
  • Videos
  • Articles
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Start Here
  • Recipes
  • Articles
  • Cooking Classes
    • Gift Certificates
  • Subscribe
  • About
  • Contact
  • Podcasts
  • Videos
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    • A casserole dish of gluten free Cornbread Chorizo Stuffing surrounded by apples.
      Gluten Free Cornbread Chorizo Stuffing
    • A three layer German Chocolate Cake with coconut-pecan filling on a pedestal tray.
      Gluten Free German Chocolate Cake
    • Someone taking a piece from a tray of gluten free Raspberry Crumble Bars.
      Gluten Free Raspberry Crumble Bars
    • A platter of Grilled Mustard Chicken with Apple Rings in front of a row of red apples.
      Gluten Free Grilled Mustard Chicken
    • A bowl of gluten free pasta with white wine sauce, fresh sorrel, green beans, zucchini, tomatoes and feta cheese.
      Gluten Free Pasta with White Wine Sauce
    • Cut up pieces of Sweet Chili Root Beer Ribs glazed with sauce on a plate with cooked corn.
      Gluten Free Sweet Chili Root Beer Ribs
    • Someone holding a Vietnamese Banh Mi, a lemongrass chicken sandwich wrapped in wax paper and cut in half showing the carrot, cucumber and cilantro filling.
      Gluten Free Vietnamese Banh Mi
    • A bowl of gluten free Spicy Sesame Noodles with green beans and a sprinkling of fresh chives and the blossoms.
      Gluten Free Spicy Sesame Noodles
    • A dish of Avocado Chipotle Sauce surrounded by grilled shrimp, fresh lime wedges and cilantro.
      Avocado Chipotle Sauce
    • A tray of tomato bocconcini & basil skewers drizzled with balsamic glaze.
      Tomato Bocconcini Skewers with fresh basil
    • A bowl of homemade Potato Salad with radish slices, snipped chives, a sprinkling of paprika and a few chive blossoms.
      Homemade Potato Salad
    • Three pieces of gluten free Sesame Baked Chicken with potato salad and radishes beside it.
      Gluten Free Sesame Baked Chicken
    Home » Recipes » Gluten Free Dessert

    Gluten Free Black Forest Cupcakes

    Published: Nov 15, 2019 · Modified: Mar 29, 2024 by Cinde LittleThis post may contain affiliate links1 Comment

    Jump to Recipe Print Recipe

    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.

    A fork digging into a gluten free Black Forest Cupcake with the cherry pie filling oozing out onto the plate. this gluten free recipe

    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.

    Jump to:
    • Sponge Cake vs Quinoa Chocolate Cake
    • Ingredients
    • Ingredients - Homemade Cherry Pie Filling
    • Variations
    • Get The Tools
    • Top Tip
    • Gluten Free Black Forest Cupcakes

    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.

    A tray of Black Forest Cupcakes topped with maraschino cherries

    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.

    A three layer German Chocolate Cake with coconut-pecan filling on a pedestal tray.
    A heart shaped Quinoa Chocolate Cake with one wedge cut out and topped with whipped cream and raspberry syrup.

    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.

    A fork digging into a gluten free Black Forest Cupcake with the cherry pie filling oozing out onto the plate.

    Gluten Free Black Forest Cupcakes

    These Black Forest Cupcakes are made with my quinoa chocolate cake recipe that uses pureed, cooked quinoa, no flour. Perfect for people who need to cook gluten free and don't want to buy gluten free flours.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: Canadian
    Keyword: black forest cupcakes gluten free, gluten free, gluten free cupcakes
    Prep Time: 20 minutes minutes
    Cook Time: 18 minutes minutes
    Total Time: 38 minutes minutes
    Servings: 24 cupcakes
    Calories: 255kcal
    Author: Cinde Little

    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
    Prevent your screen from going dark

    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

    Cook quinoa according to package directions. Drain and cool. Can be cooked in up to 2 days in advance.
    NOTE - These cupcakes will be flat on top when cooked. Once they are filled and garnished they will be rounded on top like a large cupcake.

    Nutrition

    Serving: 1cupcake | Calories: 255kcal | Carbohydrates: 29g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 167mg | Potassium: 151mg | Fiber: 2g | Sugar: 16g | Vitamin A: 568IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
    Tried this recipe?Mention @everyday.gf.gourmet!

    __________________________________________________________________________

    New here? I'll help to get you from overwhelmed and frustrated to confident and cooking gluten free food everyone wants to eat, as quickly as possible. Start with these 29 Tips for cooking with GF flour.

    Download the 29 TIPS now.

    🎉 Exciting news! Cooking classes are back and Adventures in a Gluten Free Kitchen, a membership, is coming soon. Join the waitlist!

    _________________________________________________________________________

    More Gluten Free Dessert

    • A Mason jar of homemade Raspberry Sauce surrounded by a raspberry branches and fresh berries with a ladle to serve it.
      Easy Homemade Raspberry Sauce
    • A Gluten Free Angel Food Cake filled with whipped cream and fresh berries, garnished with yellow and purple pansies sitting on a glass pedestal tray.
      Gluten Free Angel Food Cake
    • A pedestal tray with gluten free Mocha Cheesecake Brownies decorated with pansies.
      Gluten Free Mocha Cheesecake Brownies
    • Gluten free Strawberry Shortcake on a plate filled with strawberry sauce and whipped cream; with a bowl of strawberry filling beside it.
      Gluten Free Strawberry Shortcake
    • Facebook
    • Twitter
    • Email

    Reader Interactions

    Comments

      5 from 1 vote

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Steshni Corea

      August 09, 2025 at 3:21 pm

      5 stars
      Had these as my birthday cake brownies they were too good!! thankyou so much

      Reply

    Primary Sidebar

    Cinde Little, the Everyday Gluten Free Gourmet, in her kitchen holding a bowl of soup.

    Hi, I'm Cinde!

    As a foodie and health educator I'm here to help you learn to cook gluten free. Every gluten free journey is unique but we all need to eat. I share recipes that work, resources to learn about GF flours and tips for success in the kitchen. Subscribe NOW to get the help you need.

    More about me...
    Badge showing Top Gluten Free Food Blogs.

    Healthy Recipes

    • A green smoothie in a bowl, half covered with a garnish of cut up apple and kiwi, sprinkled with granola.
      Gluten Free Fruit Smoothie Bowls
    • Cinde in her kitchen surrounded by an array of 30+ fruits, vegetables, legumes, nuts, seeds and more.
      30 Plants a Week: A Gluten Free Food Challenge
    • A bowl with rice, falafel balls, hummus, chopped cucumber, roasted peppers, radish, olives and spinach. There is a bowl of pomegranate dressing on the side.
      Gluten Free Falafel Bowls
    • A bowl filled with brown rice, cucumber, spinach, cabbage slaw, mango and roasted peanuts; with peanut dressing on the side.
      Gluten Free Buddha Bowl

    HELP FOR GLUTEN FREE COOKS

    Someone holding a strainer with gluten free flour coming out onto a pile of flour.

    How To Use Gluten Free Flour

    Read more →

    Cinde in her kitchen set up for a virtual cooking class with lights, camera, laptop and pizza that just came out of the oven.

    Cooking Classes

    Class Calendar →

    A small tin of Chipotle Chiles in Adobo Sauce with a dish of them beside it and a mound of chipotle chile powder beside it.

    GF Ingredients

    Pantry essentials →

    How To Start a Gluten Free Gourmet Dinner Club

    Dinner Club

    7 complete menus →

    GLUTEN FREE BAKING HELP

    • The word 'starch' drawn in a pile of tapioca starch.
      How To Use Starch in Gluten Free Baking
    • A sifter with rice flour coming out of it onto a pile of flour below.
      How to Use Rice Flour in Gluten Free Baking
    • A stack of gluten free Molasses Ginger Cookies on a clear plate.
      Gluten Free Molasses Ginger Cookies
    • Gluten Free Flour Conversion Chart showing cup measurements and the weight for each in grams.
      Gluten Free Flour Conversion Chart

    Footer

    ↑ back to top

    About

    • About Cinde
    • New to Gluten Free?
    • Contact

    Newsletter

    • Sign up here for updates and free resources

    Cooking Classes

    • Class Calendar
    • Gift Certificates

    As an Amazon Associate I earn from qualifying purchases.

    Disclaimer · Privacy Policy · Disclosure Policy

    Copyright © 2025 Everyday Gluten Free Gourmet

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.