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 
  
  
  

Method


STEP 1
Heat oven to 175C/350C and mix cupcake ingredients in a bowl and transfer to a lined cupcake or muffin tin
STEP 2
Bake for 10-12 mins until a skewer comes out clean and allow to cool
STEP 3
Whip the cream and set aside
STEP 4
Use 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 5
Fill w/ 1/2-1 tsp black cherry jam
STEP 6
Top w/ whipped cream
STEP 7
Sprinkle w/ dark choc, cacao, top w/ an extra cherry
STEP 8
Eat and enjoy!