Black Forest Cupcakes

These vegan black forest cupcakes are so fudgy and delicious! The chocolate muffin is chewy and moist which is perfectly paired with the sticky cherry jam centre. We have chosen to top them with a velvety smooth chocolate cashew frosting and a sprinkle of chopped chocolate. However feel free to go for the traditional look and use whipped coconut cream instead of the chocolate frosting. They’re the perfect tea-time treat and we hope that you enjoy them as much as we do at Livia’s Kitchen!

Do you like these black forest cupcakes? Why not try our Chocolate & Hazelnut Cupcakes and our Chocolate & Salted Caramel Cupcakes

Don’t forget to tag me in you’re recreations #LiviasKitchen

ingredients

Cake

  • 90g cashew butter (1/3 cup)
  • 35g coconut oil (2 tbsp)
  • 155ml coconut milk (1/2 cup + 2 tbsp)
  • 250ml maple syrup (1 cup)
  • 50g cacao powder (1/2 cup)
  • 130g ground almonds (1 1/4 cups)
  • 30g coconut sugar (1/4 cup)
  • 15g oat flour (2 tbsp)
  • A pinch of salt

Cherry Jam

  • 390g frozen cherries (3 cups)
  • 30ml water (2 tbsp)
  • 60ml maple syrup (1/4 cup)

Cashew Frosting

  • 125g cashews (1 cup
  • soaked for 30 minutes in hot water)
  • 60ml maple syrup (1/4 cup)
  • 50g coconut oil (3 tbsp)
  • 5ml apple cider vinegar (1 tsp)
  • 14g cacao powder (2 tbsp)

Topping

  • 20g chocolate
time
Clock
1 hour and 55 minutes
prep:
25 minutes + 1 hour setting time
cook:
30 minutes
level
2
Easy
method
  • Makes 8 cupcakes.

  • Preheat your oven to 180 degrees Celsius.

  • Start making your cupcakes by heating up the cashew butter, coconut oil and coconut milk on the stove on a medium to high heat. Whisk every now and then until everything’s melted and you have a smooth mix.

  • Add the maple syrup and whisk again. Add the cacao powder, ground almonds, coconut sugar, oat flour and salt and mix until everything’s incorporated.

  • Line your baking tray with 8 muffin cases and divide the batter evenly. Bake for 30 minutes, they should rise a little bit and still be gooey on the inside when they’re done. Leave them to the side and let cool completely.

  • Start making your cherry jam by putting the frozen cherries and water in a pan on a medium heat. Mix until the cherries have defrosted and bring the mix to the boil. Let it boil for a couple of minutes while you mush the cherries.

  • Add the maple syrup and let it boil for 5-10 minutes while mixing, until it’s thickened. Once thickened place it to the side and let it cool completely.

  • Start making your cashew frosting by melting your coconut oil in a sauce pan over a low heat.

  • Blend the cashews, maple syrup, melted coconut oil, apple cider vinegar and cacao powder in a blender until it’s smooth. Put in a container and leave to set for 1 hour in the fridge.

  • Scoop out a well in the muffins and fill it with the cherry jam. Pipe on some frosting and sprinkle on chopped chocolate.

  • Store in an air-tight container in the fridge for up to a week and take out 10 minutes before serving.

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