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Gluten free Black Forest cupcakes

I hadn't made cupcakes in ages and wanted to try something new for Christmas so I decided to use Black Forest Gateaux as my inspiration. Instead of the traditional layers of chocolate cake, cherry liqueur sauce and whipped cream I made chocolate cakes with a cherry liqueur sauce filling topped with whipped cream.

Gluten Free

24 Cupcakes


Black forest cupcakes

  1. Preheat oven to 160-180 deg C (325-350 deg F)

  2. Line muffin tray with paper cases

  3. Place chocolate and milk in a small saucepan and stir over low heat until smooth

  4. Beat butter, eggs, and sugar with an electric mixer until the mixture turns a pale colour

  5. Stir in flour, cocoa, and warm chocolate mix until mixed thoroughly

  6. Divide mixture among cases

  7. Bake for 25-30 minutes, until cakes bounce back when lightly pressed

  8. Place cakes on a wire rack to cool

Cherry filling

  1. Place cherries, sugar, cherry liqueur and cornflour mixture in a small saucepan and, over a medium heat, stir until just boiling

  2. Remove from heat and stir until mixture thickens, leave to cool

Pink whipped cream frosting

  1. In a cold basin gently whisk the double cream and vanilla extract until it thickens.

  2. You must start slowly, increasing the strength carefully, to avoid your cream becoming buttery or curdling.

  3. Sprinkle icing sugar over whipped cream and add a few drops of pink food gel

  4. Whip for roughly another 30 seconds or so to soft peaks form, or keep going to firm peaks if you want to pipe it.

  5. It is now ready to use, if not using immediately, cover and refrigerate.

To decorate

  1. Using a cupcake corer, remove centre of cooled cakes

  2. Spoon cooled cherry mixture into the hollow of the cakes

  3. Fill piping bag fitted with a star nozzle with pink whipped cream frosting

  4. On top of the cakes, starting at outside edge, pipe a swirl of pink whipped cream frosting

  5. I decorated the top of mine with sprinkled sugar snowflakes and some with a fondant snowflake


Black forest cupcakes

  • 100g dark chocolate (drops)

  • 160ml milk (semi skimmed)

  • 125g butter (unsalted, at room temperature)

  • 2 large eggs

  • 175g caster sugar

  • 200g gluten free self raising flour

  • 2 tbsp cocoa powder

Cherry filling

  • 200g cherries (black, pitted & pureed)

  • 60g caster sugar

  • 0.5 tsp cornflour (mixed with a little water to make a smooth paste)

  • 2 tbsp cherry liquer

Pink whipped cream frosting

  • 250ml double cream

  • 2 tbsp icing sugar (sifted)

  • 2 drop vanilla (extract)

  • food gel (pink)

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Gluten free Black forest cupcake


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