Paleo Black Forest Cupcakes

by Evolved Chocolate
Print Recipe
5 from 1 vote

Black Forest Cupcakes

The realllllly cool thing about these(besides being super tasty) is it can be made into a cake too! Bake the batter into an 8" cake and top with cherry filling, and whipped cream! Show stopper!!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Keyword: gluten free, Paleo
Servings: 10 cupcakes


Chocolate Cupcake Ingredients

  • ½ cup cassava flour
  • ½ cup coconut sugar
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup cocoa powder
  • 1 egg
  • ¼ cup coconut oil melted
  • 1 teaspoon vanilla
  • 1 cup warm water

Cherry Filling Ingredients

  • 1/2 heaping cup sweet dark cherries you can find them in the freezer section
  • 1/4 cup water
  • 1/2 tablespoon lemon juice
  • 1/2 tablespoon arrowroot flour dissolved into 1/2 tbsp water

Whipped Cream Icing Ingredients

  • 2 cans full fat coconut milk coconut milk solids scooped from top. Best results if refrigerated overnight
  • 2 tablespoon maple syrup


For the Cupcakes

  • Preheat oven to 350℉.
  • Mix together the cassava flour, coconut sugar, salt, baking soda, and cocoa powder until well combined.
  • Mix together the egg, coconut oil, vanilla, and warm water until well combined.
  • Pour wet ingredients into dry ingredients, until combined. Divide evenly in muffin pan.
  • Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  • Set aside to cool.

For the Cherry Filling

  • In small saucepan, combine cherries, water and lemon juice.
  • On medium heat, let mixture come to a light boil.
  • At this point, add the arrowroot mixture and stir. You will now see it thicken.
  • Continue cooking on medium heat for 8 minutes until some of the water in it dissolves and it is a slightly thickened.
  • Let cool completely in fridge while making the whipped cream.

For the Whipped Cream Icing

  • Scoop coconut fat off tops of cans and dispose of the liquid.
  • Whip with whip attachment on stand mixer or with hand mixer.
  • Once fluffy, add in maple syrup.
  • Mix until just combined. Set in fridge.


  • Scoop out centers in each cupcake and fill with a spoonful of the cherry filling.
  • Pipe(or spread) whipped cream icing over the tops of each cupcake.
  • Garnish with
    chocolate shavings and another cherry(optional)! Enjoy!


Level: Medium
Nutrition Facts
Serving Size 1 cupcake
Servings Per Container 10

Amount Per Serving
Calories 220 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 170mg 7%
Total Carbohydrate 25g 8%
Dietary Fiber 2g 8%
Sugars 15g
Protein 2g 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

1 comment

You may also like

1 comment

Nicole Hall November 5, 2019 - 3:59 AM

5 stars
I should have probably given this recipe a 4 star but had to go for 5 and I will tell you why. The cupcake and filling are AMAZING! I first made them for my dad’s birthday and they were such a hit I made them a week later for a pumpkin carving party I had. They are sweet but really not overly sweet. The cherry filling is so delicious. Only thing is that I couldn’t figure out how to make the coconut cream frosting. It never “whipped” and eventually became chunky. Luckily, these guys are good without that top part! The second time I made them I just whipped up some homemade whipped cream with vanilla and monkfruit sweetener and that was pretty tasty.


Leave a Comment

Recipe Rating