Subtly sweet, super fudgy, seriously chocolaty (yet secretly healthy) rich chocolate cupcakes stuffed with black cherry jam, slathered with lashings of light and fluffy, freshly whipped cream finished with a sprinkling of dark chocolate a dusting of cacao then crowned with an extra glorious, sweet juicy cherry!
Ingredients
CUPCAKES
2 flax eggs
2 Tbsp of vanilla yoghurt
2 Tbsp of unsweetened vanilla almond milk
1 tsp of vanilla
3/4 cup (packed) almond flour
1/4 cup cacao powder
1/4 cup coconut sugar or golden monk fruit sweetener/ granulated sweetener of choice
1/2-1 tsp instant espresso powder or 1 pk mocha before you speak coffee (reg or decaf)
1 tsp baking powder
1/2 tsp of baking soda
A pinch of salt
FILLING
2 Tbsp black cherry (or strawberry) jam - I use 100% fruit ♥
FROSTING
1 cup of whipping cream (coconut or regular)
1 tsp of vanilla extract
1-2 Tbsp of powdered sugar ( I used monk fruit but regular icing sugar is totally fine) - more or less to taste
6 (or 9) fresh cherries
Dark chocolate, roughly chopped
A dusting of cacao - optional
Method
- STEP 1Heat oven to 175C/350C and mix cupcake ingredients in a bowl and transfer to a lined cupcake or muffin tin
- STEP 2Bake for 10-12 mins until a skewer comes out clean and allow to cool
- STEP 3Whip the cream and set aside
- STEP 4Use a knife to cut a hole in the top/center of each cupcake. You can skip this step & just slather the jam over the top but I promise it’s worth the effort (& mess) to get the oozey, jammy, burst of deliciousness when you bite in
- STEP 5Fill w/ 1/2-1 tsp black cherry jam
- STEP 6Top w/ whipped cream
- STEP 7Sprinkle w/ dark choc, cacao, top w/ an extra cherry
- STEP 8Eat and enjoy!