Coconut Flour Black Forest Cupcakes (Clean)

~ Coconut flour chocolate cupcakes with an easy 3-ingredient cherry filling, and topped with lightly sweetened cream, chocolate shavings, and a cherry ~

OHMYGOSH.

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Okay. These are my favorite healthy cupcakes ever. I’m not kidding. I know I say that all recipes are delicious, but this one especially. Each cupcake (chocolate cupcake, cherry filling, cream, the whole thing) is only 172 calories if you use coconut cream instead of whipping cream for the topping. 172 calories!!!!!!! A normal filled, frosted cupcake usually hangs around at 500+ calories and up to 47 grams of sugar (RDA for sugar is 25 grams). The cupcakes only require one-bowl, too. Yay!

I’ll walk you through the makeup of this magnificent cupcake.

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Alright, so first of all, these are coconut flour chocolate cupcakes, which makes them incredibly fluffy and moist. Coconut flour absorbs a lot of liquid, so there’s very little flour in comparison to the liquid, which results in a soft cupcake. With flours like whole wheat flour, it’s easy to end up with dense, dry cupcakes, but not with these!

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See that moist crumb? Hell yeah, that’s what I’m talking about.

So that’s the chocolate cupcake. True, I could just throw a cherry on top of each one and call it black forest, but I wanted to go further than that, so I filled the cupcakes with a 3-ingredient fresh cherry filling. It’s so easy to throw together, and it’s much, much, much  healthier than any sort of store-brought cherry jam or cherry pie filling that people use. It’s made with fresh cherries, which ensures that the sweet cherry flavor shines through.

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Lastly, the whole thing is topped with lightly sweetened cream, chocolate shavings, and a cherry. This whole thing is literally so perfect. I used whipping cream, but that’s just because it’s the easiest and, to me, it’s the most accessible. If you have coconut cream on hand and you enjoy the flavor of coconut, definitely go for using coconut cream!

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Seriously, though. I can’t stress how much I love this recipe. Low in calories, healthy, and full of flavor. It doesn’t get much better than this.

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By the way, if you want a recipe similar to this one, I have a recipe for coconut flour black forest pancakes as well, so be sure to check that out.

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Coconut Flour Black Forest Cupcakes

Partially adapted from Lara Deliah

Makes 12 cupcakes

Ingredients:

Cupcakes:

  • 1/3 cup coconut oil, melted and cooled
  • 1/3 cup coconut milk
  • 1/4 cup almond or soy milk
  • 4 large eggs, or 4 flax eggs
  • 1 tsp apple cider vinegar
  • 1/2 cup coconut flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup coconut sugar
  • 3 tbsp raw cacao powder

Cherry Filling:

  • 10 cherries, pitted and roughly chopped
  • 1 tbsp water
  • 1 tbsp honey
  • 1/2 tsp cornstarch (optional)
  • 1/2 tsp vanilla extract and 1/2 tsp salt (optional)

Topping:

  • 1 cup whipping or coconut cream
  • 2-3 tbsp honey, or sweetener of choice
  • Chocolate shavings (grated chocolate)
  • 12 fresh cherries

Method:

Cupcakes:

  1. Preheat your oven to 175 degrees Celsius or 350 degrees fahrenheit
  2. For the cupcakes, in a mixing bowl, whisk together the wet ingredients (melted coconut oil, coconut milk, almond milk, eggs, apple cider vinegar) until smooth. Add in the dry ingredients (coconut flour, baking powder, baking soda, salt, coconut sugar, and cacao powder) until fully mixed.
  3. Transfer the mixture into a lined cupcake tin and bake for 20-30 minutes, until a toothpick inserted into the middle of a cupcake comes out clean without any raw batter.

Filling:

  1. While the cupcakes are baking, heat a medium saucepan over medium-low heat
  2. Place all the ingredients for the filling into the saucepan and heat for about 15-20 minutes, stirring occasionally, until the mixture thickens and resembles a jam-like consistency
  3. Remove from heat and allow to cool

Topping:

  1. In a mixing bowl, use a hand mixer or a stand mixer to whip the whipping/coconut cream until stiff peaks form (this may take a while if you’re using coconut cream)
  2. Beat in the honey

Assembling (once both the cupcakes and filling have cooled down):

  1. Using a small knife, cut out a small circle in the middle of each cupcake. I cut an upside-down cone, with the deepest part being about halfway in the cupcake
  2. Using a spoon or piping bag, fill each hole with cherry filling
  3. Pipe the whipping/coconut cream onto the cupcake, and top with a fresh cherry and chocolate shavings
  4. (Hide 10 of the cupcakes for yourself, and give the other 2 to people you love a lot 😉 )
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4 thoughts on “Coconut Flour Black Forest Cupcakes (Clean)

  1. Pingback: Coconut Flour Black Forest Cupcakes - Yum Goggle

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