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Paleo Black Forest Cupcakes

Organically Addison Verified

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Ingredients

Warning0 allergens identified

Paleo Black Forest Cupcakes

For the cupcakes

1 ½ cups almond flour

¼ cup tapioca flour

½ cup cocoa powder

4 eggs

½ cup coconut milk

1 tsp vanilla

1 tsp baking soda

⅔ cup coconut sugar

1 tbsp maple syrup

½ cup gheemelted

1 pinch sea salt

For the filling

½ cup frozen cherries

½ tsp lemon juice

2 tablespoons maple syrup

½ tsp vanilla

1 tsp tapioca flouroptional

For the frosting

1 can full fat coconut creamchilled

2 tablespoons maple syrup

1 tsp vanilla

Instructions

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Instructions

Preheat oven to 350 degrees Fahrenheit and line a muffin tray with liners.

To make the cupcake batter, combine flours and cocoa powder. Stir to combine. Add in eggs and coconut milk and mix. Add in remaining ingredients and stir until combined.

Using a cookie scoop, fill cupcake liners about 3/4 of the way full with batter. Bake for about 16-18 minutes or until a toothpick inserted comes out clean.

While the cupcakes are baking, make the cherry filling. Add the ingredients to a skillet over low heat. Cook until cherries are melted and mixture begins to thicken. If you want a really thick mixture, whisk in the optional teaspoon of tapioca flour to the skillet. Cook only until warmed and thickened. Remove from heat.

To make the frosting, add chilled coconut milk (ONLY the hardened part on top, discard excess water) to your KitchenAid or a large mixing bowl. Add in maple syrup and vanilla. Whip until light and fluffy.

To assemble: using a teaspoon or small spoon, scoop out a small portion of the middle of each cupcake. Add in cherry filling. Frost each cupcake with frosting.

Enjoy!

Nutrition

My Calorie Intake

0
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Tips & Tricks (5)

Thaw Cherries Strategically 🍒
Thaw frozen cherries slightly and pat them dry before folding into the filling to prevent excess moisture that can make cupcakes soggy; reserve some juice to intensify the cherry flavor in the frosting.
Room Temperature Ingredients for Fluffiness ☁️
Bring eggs and coconut cream to room temperature before mixing to create better emulsion and maximize air incorporation, resulting in lighter, fluffier cupcakes with superior texture.
Sift Dry Ingredients Twice 🌪️
Sift your almond flour, tapioca flour, cocoa powder, and baking soda together twice to eliminate lumps and evenly distribute the leavening agent for consistent rise and tender crumb structure.
Don't Overbake Paleo Cupcakes ⏱️
Check for doneness at 16-18 minutes rather than waiting until a toothpick comes completely clean—paleo baked goods continue cooking as they cool and overbaking causes dryness that's hard to reverse.
Stabilize Coconut Frosting with Lemon Juice 🍋
Whip the full-fat coconut cream with lemon juice and a pinch of sea salt to cut sweetness and create a stable, non-greasy frosting that holds its shape better than maple syrup alone.