Black Forest Chocolate Cupcakes

4.5 from 2 ratings

Recipe Courtesy of @dowerandhollingsworth and Rebel KitchenAny cake that involves chocolate, cream and berries is a total winner, and lucky for you this gluten, dairy and refined-sugar free version is equally as creamy, chocolatey and delicious as the traditional recipe.

Servings

servings

Ingredients

2/3 cup almond butter
1 cup ground almonds
1/2 cup buckwheat flour
3/4 cup rebel kitchen chocolate mylk (can replace with 3/4 cup almond milk and 1/3 cup cacao powder)
3 tablespoon maple syrup
1 1/3 cup coconut cream
4 tablespoon maple syrup
1/2 cup mixed berries
2 tablespoon maple syrup

Directions

To make the cupcake batter, combine the ingredients in a mixing bowl and stir well until all combined. Spoon this into cake cases and bake at 180 degrees for 20 minutes or until a fork comes out clean.
Leave the cakes to cool while you make the frosting and berry coulis.
Combine the coconut cream and maple syrup in a bowl, and stir together well. Leave in the fridge until you are ready to ice the cakes.
Pop the berries and maple syrup in a blender, and blend for a minute or so until smooth.
Once the cakes have cooled, pipe or spoon the frosting on top and swirl in the berry coulis.