Black Forest Cupcakes (Vegan + GF Option)

Step 1

To make the chocolate cupcakes

Step 2

Preheat the oven to 180c. / 350f. and line a muffin tray with 12 cases.

Step 3

Mix the first five ingredients together until well combined.

Step 4

Stir in the remaining wet ingredients until the mixture is smooth and lump-free.

Step 5

Divide the mixture equally between the 12 muffin cases and bake for 15 minutes. Use a cake tester or skewer to test the middle of the cupcakes come out clean. If not, bake for a further 5 minutes.

Step 6

Leave to cool then cut small holes in the centre of the cupcakes. You can use a cupcake corer, apple corer or a small sharp knife to hollow out the centres.

Step 7

Fill the cupcake holes with the cherry jam (and Kirsch, if using).

Step 8

Make the coconut whipped cream, according to these instructions, then pipe or dollop onto the tops of the cupcakes.

Step 9

Decorate with a single cherry then serve!

Step 10

These are best kept refrigerated and can be stored for up to 3-4 days. Enjoy!