Equipment
- 1 muffin tin with 12 cupcake liners
Learn how to make healthy and delicious black forest cupcakes. This recipe is egg-free and is easily adaptable to be completely plant-based/vegan-friendly and gluten-free. Made with real cherries and plenty of cocoa powder, these cupcakes are subtly sweet and lower in calories than most regular recipes so you can enjoy them irresponsibly.
Ingredients
- 1/2 cup honey or maple syrup
- 1/4 cup plain Greek yogurt
- 1/4 cup unsweetened applesauce
- 1/4 cup almond milk or any other milk of your choice)
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cocoa powder unsweetened
- 1/2 cup chopped cherries fresh or frozen
For topping:
- 2 cups coconut cream whipped, or Greek yogurt for piping
- ¼ cup shredded dark chocolate
- Additional cherries for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, mix together the honey (or maple syrup), Greek yogurt, applesauce, almond milk, and vanilla extract until well combined.
- In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients and cocoa powder to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Gently fold in the pitted cherries.
- Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the centre of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely.
- In a separate bowl, whip the cream or yoghurt until thick and fluffy.
- Once cooled, top each cupcake with a dollop of whipped coconut cream or Greek yogurt and garnish with additional cherries and shredded dark chocolate, if desired.
Notes
- You can use either honey or maple syrup as a sweetener, depending on your preference.
- Whole wheat flour adds a healthier twist to the cupcakes, but you can use all-purpose flour if desired.
- Greek yogurt and unsweetened applesauce help keep the cupcakes moist without adding excessive fat.
- Feel free to use fresh or frozen cherries, just make sure they are pitted and chopped before adding them to the batter.
- Adjust the amount of cherries according to your taste preference.
- Replace the whole wheat flour with a gluten-free flour blend to make the cupcakes gluten-free.
Nutrition
Calories: 253kcal | Carbohydrates: 28g | Protein: 4g | Fat: 16g | Saturated Fat: 14g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 0.3mg | Sodium: 142mg | Potassium: 290mg | Fiber: 4g | Sugar: 15g | Vitamin A: 11IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg
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