Black Forest Cupcakes

The other day I suddenly decided I wanted a black forest cake. But since we really don’t need a whole cake for the four of us and two of us aren’t even that big on chocolate, I decided to do cupcakes instead.

Black Forest Cupcake

Black Forest Cupcake

I adapted a recipe from Against All Grain. Hers are a lot prettier than mine, which wasn’t helped by the bad lighting. Ours were good to eat, though!


The Cupcakes

  • 4 large eggs
  • 1/4 cup honey
  • 1/4 cup butter, melted
  • 1/4 cup milk (you can use coconut milk or even dairy kefir or yogurt, though that will make it more moist and a bit sour)
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut flour
  • 1/2 cup blanched almond flour
  • 1/8 cup cacao powder
  • 1/2 tsp baking soda (details on baking soda and GAPS)
  • 1/4 tsp salt
  • 1/4 cup chocolate chips (Optional. Use Enjoy Life for soy, dairy, and gluten free)
  • 1/2 cup cherries, pitted (ours were frozen from last summer)
Cooling Cupcakes in Silicone Liners

Cooling Cupcakes in Silicone Liners

The Cherry Filling

  • 1/2 cup cherries, pitted (ours were frozen from last summer)
  • 2 Tbsp honey
  • 1 tsp cognac or kirsch (optional – avoid for GAPS, since they have sugar added)
Cherry Filling on Top!

Cherry Filling on Top!

The Whipping Cream

Whip some cream (or coconut cream)! You can add a spoonful of honey and some vanilla if you like.


  1. Preheat oven to 350F.
  2. Mix all wet ingredients except the chopped cherries and beat well.
  3. Sift all the dry ingredients except the cocoa powder together, and add them slowly to the wet ingredients. For best results, let the batter sit for at least an hour so the coconut flour can soak in the liquid.
  4. Add in the chopped cherries and stir.
  5. Fill 6 of the cupcake liners 3/4 of the way full. (We like to use silicon baking cups with a muffin tin.)
  6. Add the cocoa powder to the rest of the batter and mix in thoroughly.
  7. Fill the remaining 6 cupcake liners 3/4 of the way full.
  8. Push 5 chocolate chips into each cupcake.
  9. Bake the cupcakes, checking for doneness with a toothpick at around 13 minutes (mine took about 16 minutes).
  10. While the cupcakes are baking combine the chopped cherries, honey, and booze in a small saucepan.
  11. Bring it to a boil over medium heat, stirring occasionally for about 12 minutes.
  12. Scoop the cherry syrup with cherry pieces onto the cupcakes. If you want the syrup to penetrate more, you can scoop out a small amount of the cupcake top, or poke holes for the syrup to drain into.
  13. Beat the cream with a bit of honey and vanilla.
  14. When the cupcakes and syrup is cool, top with the whipped cream and serve.
Ready for Whipped Cream

Ready for Whipped Cream

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