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    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 linksLeave a Comment

    Jump to Recipe Print Recipe

    These gluten free Black Forest Cupcakes bring together the taste of chocolate, cherries and whipping cream. 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.

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

    This flavour combination has stood the test of time because it's magical. Fortunately, in your kitchen you make the rules. If there is no kirsch in the cupboard you can still make these cupcakes.

    PIN for later...

    Black Forest Cupcakes made with cooked quinoa is naturally gluten free.

    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 that quinoa chocolate cake is the substitute. It is 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
    Black Forest Cupcakes in paper liners -photo credit Jim Little

    The two versions of this cake recipe that I have posted on my website are:

    • German Chocolate Cake
    • Chocolate Valentine’s Cake

    Homemade vs Store Bought Cherry Pie Filling

    One can make just about anything at home but that doesn’t mean you need to do it every time. Pie filling is both easy to make and easy to buy, with many gluten free brands available.

    But, if someone happens to give you sour cherries from their cherry tree you might want to make homemade cherry pie filling. That's what I did with a gift of two pounds of sour cherries at the end of the summer. Not only were they home grown they were delivered to my door from half way across the city. That gift was actually the inspiration for these Black Forest Cupcakes. Thank you Barb!

    Get The Tools

    Every kitchen needs some tools. You don’t really need anything special to make cupcakes but there are always tools that make each jobs 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.

    Let me know in the comments below if you tried Black Forest Cupcakes and how they turned out. If you take a picture I'd love to see it.

    Same Recipe, Different Presentation

    Kirsch, the liqueur used in Black Forest Cake, is also used in a traditional Swiss Cheese Fondue. I often have a tiny bottle in the back of my liquor cupboard so might make these two recipes around the same time.

    This is the same chocolate cake made as a whole cake.

    German Chocolate Cake on a pedestal tray.
    German Chocolate Cake
    Quinoa Chocolate Cake with whipped cream and raspberry syrup
    Quinoa Chocolate Cake with Raspberry Sauce
    Heart shaped Quinoa Chocolate Cake surrounded by red fruit
    Valentines Quinoa Chocolate Cake
    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.
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    Course: Dessert
    Cuisine: Canadian
    Keyword: black forest cupcakes gluten free, gluten free, gluten free cupcakes
    Cook Time: 18 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
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    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

    Nutrition Facts
    Gluten Free Black Forest Cupcakes
    Amount Per Serving (1 cupcake)
    Calories 255 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 9g56%
    Trans Fat 0.2g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 4g
    Cholesterol 65mg22%
    Sodium 167mg7%
    Potassium 151mg4%
    Carbohydrates 29g10%
    Fiber 2g8%
    Sugar 16g18%
    Protein 3g6%
    Vitamin A 568IU11%
    Vitamin C 1mg1%
    Calcium 51mg5%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    __________________________________________________________________________

    New here? I've got help to get you from overwhelmed and frustrated to confidently cooking gluten free food the whole family wants to eat. Subscribe and get your free resource, 29 Tips for GF flour.

    Send me those 29 Tips!

    🎉 I made it into the Top 100 Gluten Free Blogs for 2025 and the Top 40 Gourmet Food Blogs. To learn all the ways I can help you click here, Everyday Gluten Free Gourmet.

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