Small Batch {Flourless} Black Forest Mud Muffins!!
The perfect treat to make & eat for valentines, galentines or just because, YUM!!!
Subtly sweet, seriously chocolaty (yet secretly healthy) rich, fudgey mud muffins stuffed with black cherry jam, slathered with lashings of light, fluffy, freshly whipped cream finished with a sprinkling of dark chocolate a dusting of cacao & crowned with an extra sweet juicy cherry!
Truth be told, I’ve been wanting to make these black forest cupcakes for a realllly long time.
For some reason, I just never got around to it. I think it’s because black forest cake looks and sounds so fancy which in my mind = VERY intimidating to make – and you know I’m all about that easy, easy – but, this weekend, being my birthday and all, I decided it was time.
Let me tell you, I’m kicking myself for waiting so long because not only are these black forest cupcakes insanely (and I mean I N S A N E L Y delicious) but, they really are super, SUPER EASY to make!
I’m talking one bowl, a handful of ingredients and 20 minutes easy!
And did I mention how delicious they were?!
I mean, can you even . . .
Gluten free – Dairy free – Grain Free – Refined Sugar free – Low Carb – Paleo – Keto – Vegan friendly!
Super simple, seriously delicious, secretly healthy small-batch flourless black forest mud muffins!
Stop what you’re doing, this needs to happen, now!
Small Batch Black Forest Mud Muffins
- Cook Time: 15 mins
- Persons: 6-9
- Difficulty: Easy
- Ingredients
- 2 eggs
- 2 Tablespoons of vanilla yoghurt
- 2 Tablespoons of unsweetened vanilla almond milk
- 1 teaspoon of vanilla
- 3/4 cup (packed) almond flour
- 1/4 cup cacao
- 1/4 cup golden monk fruit sweetener – or coconut sugar / granulated sweetener of choice
- 1 teaspoon of instant coffee (I love to use 1 pack of decaf mocha Before you speak coffee – it’s boosted w/ Ashwagandha, Camu Camu, magnesium, valerian root, zinc & it’s truly magical! use EMS10 to get 10% off if you want to try it & believe me, you do!)
- 2 Tablespoons of Macro Mike white choc (or mocha or vanilla) protein powder (see notes for sub)**
- 1 teaspoon baking powder
- 1/2 tsp baking soda
- A pinch of salt
- optional add in –
- 1 Tablespoon of unflavoured collagen – it does not change the taste or texture at all but it adds a hit of protein & it’s great for hair, skin, nails & gut healing goodness.
- For the filling –
- 2 Tablespoons black cherry (or strawberry) jam n- I use St Dalfours – its 100% fruit ♥
- For the frosting –
- 1 cup of whipping cream (coconut or regular)
- 1 teaspoon of vanilla extract
- 1-2 Tablespoons 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
- Instructions
- Pre-heat oven to 175’C/350’F
- Line a muffing tray (or grease well) then set aside.
- Place all muffin ingredients in to a small bowl and stir until well combined.
- Spoon muffin mix into your prepared muffin tray (I love to use an ice cream scoop for less mess & ensure equal batter distribution) .
- Bake for 15-20 minutes until the tops spring back when lightly pressed.
- Set aside to cool while you make your frosting – you can speed this up by popping them in the fridge (or freezer) for a few minutes
- Whip cream (+ vanilla & pwd sweetener) – set aside
- To put it all together – You have 2 options here –
- A – Take a small knife and cut out a section of the top of each muffin. I just insert a small knife on a 45’ish angle about a 1/2 cm in from the edge and just cut around so you remove a little cone shape from the middle of each muffin. Discard the cone (and by discard I mean snack on them as you move from cupcake to cupcake #chefperks)
- Fill each cupcake cavity with 1/2-1 teaspoon of jam or . . .
- B – You can leave the tops in tact and just spread the top of each cupcake with jam. Much easier and way less fidly but, I love the jammy filling that explodes from the middle of the cupcake – is it messy, you bet it is, is it worth it, I say yes, 100% oh so worth it.
- Top with whipped cream.
- Sprinkle with your chocolate shavings, dust with cacao, top with one of those glorious cherries.
- Enjoy xo
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Notes –
* How to make a flax egg mix 1 Tablespoon of flaxmeal (ground flaxseed) + 2 1/2 Tablespoons of water, let it sit for 5 mins to thicken & voila , you have a flax egg.
1 Tbsp flax meal + 2.5 Tbsp water = 1 egg
** I love Macro Mike plant based almond protein powder (have not tested any other in this recipe). Its gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT! Use AMB-EM to get a cheeky discount of you want to try it & believe me, you do!
You can sub 1/2 teaspoon of coconut flour in place of the protein powder but the taste & nutritional boost the protein pwd adds really takes these muffins to a whole new level!
Question of the day –
What would your dream celebration cake (or muffin) be?
Feel free to share recipes, or links to your fave recipes in the comments below and please for the love of all that is good in this world when you do make your secretly healthy {low carb – gluten free – sugar free} black forest muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.
Do it, do it You know you want to ox
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