When I was a kid, Black Forest cake always meant something special—a rare treat my mom would whip up for birthdays.
But as I got older, gluten wasn’t my friend anymore, so I had to find a way to recreate those flavors without the wheat.
That’s how these Black Forest cupcakes came to life—fluffy, chocolatey, with that perfect cherry filling and whipped cream topping. You’re gonna love ‘em.
Tips & Variations
- No cherries? Use raspberry or strawberry jam for a fruity twist.
- Dairy-free? Swap buttermilk for almond milk + vinegar and use coconut cream for the topping.
- Extra chocolatey? Add 1/2 cup mini chocolate chips to the batter.
Serving & Presentation
Serve these cupcakes slightly chilled for that classic Black Forest vibe. Arrange them on a platter, top with an extra drizzle of cherry sauce, and dust lightly with cocoa powder for a professional look. These are guaranteed to wow at any gathering!

Gluten-Free Black Forest Cupcakes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Decadent gluten-free chocolate cupcakes filled with cherry compote and topped with fluffy whipped cream. Perfect for any special occasion!
Ingredients
Cupcakes
- 1 cup gluten-free all-purpose flour (I like Bob’s Red Mill 1-to-1 Baking Flour)
- 1/3 cup cocoa powder (unsweetened)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil for extra richness)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk (or non-dairy milk + 1 tsp vinegar for a dairy-free option)
Cherry Filling
- 1 1/2 cups fresh or frozen pitted cherries
- 2 tbsp sugar
- 1 tbsp cornstarch mixed with 1 tbsp water
Whipped Cream Topping
- 1 cup heavy whipping cream (or coconut cream for dairy-free)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
1. Make the Cupcakes
- Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat the sugars, oil, eggs, and vanilla until smooth.
- Slowly add the dry ingredients into the wet, alternating with buttermilk. Mix until just combined—don’t overdo it!
- Divide the batter evenly into the muffin tin. Bake for 18-20 minutes or until a toothpick comes out clean.
- Let them cool completely before adding the filling and topping.
2. Prepare the Cherry Filling
- In a small saucepan, combine cherries and sugar over medium heat. Cook until the cherries release their juices (about 5 minutes).
- Stir in the cornstarch slurry and cook until the mixture thickens (another 2 minutes). Let it cool.
3. Whip the Cream
- Beat the cream, powdered sugar, and vanilla on high speed until stiff peaks form. If using coconut cream, make sure it’s chilled beforehand.
4. Assemble the Cupcakes
- Use a knife or small spoon to carve out a little hole in the center of each cupcake. Fill with about a teaspoon of the cherry mixture.
- Pipe or dollop whipped cream on top.
- Garnish with a cherry and some chocolate shavings if you’re feeling fancy.
Notes
For best results, store in the fridge and serve within 2 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg