Gluten Free Black Forest Cupcakes

I adore Black Forest Cake, known as Schwarzwälder Kirsch Torte in Austria. It's a nostalgic treat that reminds me of birthdays and cherished moments. My Gluten Free Black Forest cupcakes are a delightful variation of the classic Black Forest cake, presented in a smaller, individual-sized cupcake form. These gluten-free cupcakes have a rich and fudgy chocolate base, filled with homemade cherry filling. Topped with classic whipped cream frosting, chocolate shavings, and a cherry on top, they're the perfect treat for any occasion.

Recipe Ingredient Notes

Gluten Free Flour: I have tested this Gluten Free Black Forest Cupcake Recipe successfully with my homemade gluten-free flour blend, Bob's Red Mill 1-to-1, and King Arthur Measure for Measure. Each flour produces a beautiful, light crumb. I am not saying other gluten free flour blends won't work in this application. I just didn't try them to make this recipe. These blends are considered multi-purpose flour blends and do contain xanthan gum.

Dutch Processed Cocoa Powder: I highly recommend using dutch processed cocoa which produces richer, fudgier flavors. You can use Natural cocoa powder but don't be surprised if the color of the cake is lighter.

Neutral Oil: The tenderness of these gluten-free cupcakes cake comes from vegetable oil since it stays liquid even after cooling. Cakes made with butter normally should be brought to room temperature before serving. I use grapeseed oil in my baking but a neutral oil such as vegetable oil will work just fine. I do not use coconut oil in my baking.

Cherries: For the homemade cherry filling you can either use fresh or frozen cherries. Personally, I love using frozen cherries since they are already pitted.

Kirsch: Kirsch is a clear fruit brandy made from cherries, and its strong, distinct cherry flavor adds a unique taste to the cake. It enhances the overall cherry profile of the dessert, making it more authentic and flavorful. If you don't have access to Kirsch, Brandy or Spiced Rum is a great substitute. For a nonalcoholic version, I recommend using Cherry Juice to brush the cake.

Gelatin: I use plain, unflavored powdered gelatin to stabilize the whipped cream frosting for the black forest cupcakes. It is widely available at grocery stores in the US. Look for it in the baking aisle near the Jello and/or pudding mixes. I have not tested this recipe with Gelatin Sheets or gelatin alternatives.

Who invented the Black Forest Cake?

The exact origin of the Black Forest cake, also known as "Schwarzwälder Kirschtorte" in German, is a matter of debate, and there is no definitive answer as to who exactly invented the cake. The cake's name is inspired by the Black Forest region in southwestern Germany, famous for its dark, dense forests and its cherry orchards.

Several theories exist regarding the cake's creation:

1. One popular theory attributes the invention to Josef Keller, a pastry chef from Bad Godesberg, Germany. It is believed that Keller created the Black Forest cake in 1915 while working at the Café Agner in Bonn. He is said to have combined chocolate cake, whipped cream, and cherries to represent the beauty of the Black Forest.
2. Another theory suggests that the cake's origin can be traced back to a confectionery competition in 1930 in the Black Forest region. The cake submitted by Erwin Hildebrand won the competition and subsequently became widely popular, leading to the fame of the Black Forest cake.
3. Some claim that the cake has much older roots, dating back to the 16th century, with variations of cherry and cream-based cakes existing in the region even before the formal naming of the Black Forest cake.

Regardless of its exact origin, the Black Forest cake has become an iconic and beloved dessert both in Austria, Germany and around the world. Its delightful combination of chocolate sponge cake, cherry filling, whipped cream, and sometimes a touch of cherry schnapps or Kirsch (cherry brandy) has made it a favorite among cake enthusiasts for generations.

Homemade Cherry Filling

The real highlight of these gluten-free black forest cupcakes is the homemade cherry filling. Making it is a breeze, and you can even prepare it days ahead. But don't worry, if you're short on time and don't want to whip up the cherry filling yourself, you can easily opt for store-bought cherry jam. For example, Darbo Sour Cherry Jam, available at most grocery stores, works perfectly as a substitute.

Step 1: If you're using fresh cherries, wash them thoroughly, remove the pits, and chop them into smaller pieces. If using frozen cherries, you can use them straight from the freezer. I do recommend giving them a rough chop as well.

Step 2: In a large saucepan or a heavy-bottomed pot, place the prepared cherries over medium heat. Stir in the sugar and cornstarch. Cook the mixture until the cherries start to release their juices, and the sugar dissolves completely. This usually takes around 5-10 minutes.

Step 3: Reduce the heat to low and let the cherry mixture simmer. Stir occasionally to prevent sticking or burning. As the cherries cook down, they will become soft and the mixture will thicken.

Step 4: Once the jam reaches the desired consistency, remove the pot from the heat and add the kirsch, almond extract and vanilla extract. The Almond Extract is optional but it really does enhance the cherry flavor. As it cools, the cherry pie filling will continue to thicken.

Step 5: Allow the homemade cherry jam filling to cool completely. Once fully cooled, you can store it in the fridge for up to a week.

How to make Gluten Free Chocolate Cupcakes

Making gluten-free chocolate cupcakes for the black forest cupcakes is very simple. You won't even need a fancy stand mixer to make it. All you need is a large bowl and a whisk.

Step 1: Preheat your oven to 350F and position the oven rack in the middle. Line a standard cupcake pan with cupcake liners and set aside.

Step 2: In a large bowl, sift together gluten-free flour, cornstarch, unsweetened cocoa powder, instant espresso powder (if using), baking powder, baking soda, and kosher salt.

Steep 3: In a separate large mixing bowl, combine granulated sugar, eggs, and oil, whisking until smooth.

Step 4: Whisk the wet ingredients into the dry mixture; the batter will be thick. Add the HOT (but not boiling) water and whisk until it forms a smooth batter. The hot water hydrates the cocoa powder and boosts the chocolate flavor.

Step 5: Using a large cookie scoop, fill each cupcake cavity in your cupcake pan around ⅔ full, being careful not to overfill.

Step 6: Bake the gluten-free chocolate cupcakes at 350F for 20-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Be mindful not to overbake, as this can dry them out.

Step 7: Remove the cupcakes from the oven and allow them to cool in the cupcake tin for 5 minutes before transferring them to a wire rack.

Step 8: This is an optional step but a tasty one. While the cupcakes are still warm, brush them with some kirsch. This will not only keep them moist but also gives them some extra cherry flavor. For a non alcoholic option brush them with cherry juice.

Make sure to cool them completely before filling with the homemade cherry filling and frosting them.

Filling the Gluten Free Black Forest Cupcakes

Once the gluten free black forest cupcakes are fully cooled, it's time to fill them with the homemade cherry jam. Reserve some of the cherry juice to use for decorating the cupcakes later.

Step 1: With the melon baller (cupcake corer, small pairing knife or even an apple corer would work) carefully remove the center of the cupcakes. Go around ½-inch deep, just making sure not to cut all the way through the cupcakes. Those little pieces of cake make a great snack, just saying.

Step 2: Spoon some of the cherry filling in each of the cavities. It's okay if it's filled to the rim.

Step 3: Once all the gluten free cupcakes are filled, place them in the fridge while you make the stabilized whipped cream. This also gives the cake time to soak up some of the cherry juice and make it even more flavorful.

How to make Stabilized Whipped Cream Frosting

The whipped cream frosting is really what makes a black forest cake a black forest cake. I like to stabilize it with some unflavored gelatin. Whipped cream stabilized with gelatin will maintain its structure and texture for a longer time, allowing you to prepare desserts in advance without worrying about the cream deflating or separating too quickly.

Keep in mind that stabilized whipped cream will have a slightly firmer texture compared to regular whipped cream. So make sure not to overwhip it or you will end up with a sweetened butter-like frosting for your gluten free black forest cupcakes.

Step 1: Combine 2 teaspoons of unflavored gelatin and 2 tablespoons of cold water (25 grams) in a small microwave save bowl. Allow sitting for 5 minutes. Microwave the gelatin water mixture on high for 5-10 seconds until it is fully dissolved. Carefully remove the bowl from the microwave and give the mixture a quick stir. Allow it to cool while whipping the heavy cream.

Step 2: Add the heavy cream, powdered sugar, and a teaspoon vanilla extract to the bowl of a stand mixer fitted with the whisk/balloon attachment. Whisk at a medium speed until it starts to thicken but before the soft peak stage.

Step 3: While the cream is whipping carefully add the melted gelatin/water to the mixture. You want to add this at a steady stream. Continue to whisk until medium-stiff peaks have formed.

Step 4: Transfer the whipped cream to a piping bag fitted with a piping tip. I like to use a large round tip (Ateco 808).

How to assemble Black Forest Cupcakes

Assembling the Black Forest Cupcakes is very straightforward.

Step 1: Hold the piping bag or spatula at a 90-degree angle to the cupcake's surface. Starting from the center, swirl the frosting outwards in a circular motion to create an even layer of frosting on top of the cupcake. You can also get creative and try different frosting techniques. I really like the clean swirl look for these gluten free black forest cupcakes.

Step 2: With a zester or small grater, grate some chocolate over the frosting. I use a small chocolate bar for this. Traditionally a black forest cake is decorated with chocolate shavings but sadly they are very hard to locate at grocery stores in the US.

Step 3: Drizzle some extra cherry juice from the homemade cherry jam over the whipped cream frosting if you like and top the cupcakes with a fresh cherry. If you can't find fresh cherries to top the cupcakes, you can use maraschino cherries instead. Personally, I love using these Bada Bing Cherries from Tillen Farms. They are pitted and stem on with a dark red color.

Storage & Freezing

Fully decorated and garnished cupcakes can be stored in the refrigerator for up to 3 days. But just like most gluten-free baked goods, they are best when enjoyed within 2 days of assembling them.

If you plan on making these black forest cupcakes ahead of time, I recommend making the stabilized whipped cream frosting and assembling them until the day of the event. The chocolate cupcakes and the cherry filling can be made up ahead of time. The unfilled cupcakes can be frozen for up to a month and the cherry filling can be made a week ahead of time.

I don't recommend freezing the filled and frosted cupcakes.

FAQ - Gluten Free Black Forest Cupcakes

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.