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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 a quinoa chocolate cake recipe that uses pureed, cooked quinoa and no flour at all. Perfect for people who need to cook gluten free and don't want to buy gluten free flour.
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Course: Dessert
Cuisine: Canadian
Keyword: black forest cupcakes gluten free
Cook Time: 18 minutes
Servings: 24 cupcakes
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 square 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

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 regular cupcake.