Black forest cake takes layers of dark chocolate cake and fills and frosts them with lightly sweetened whipped cream and cherries. In my gluten-free version of black forest cake, I turn this idea into cupcakes!
Whisk together the dry ingredients, then add the eggs, milk, vegetable oil, vanilla extract, and boiling water.
Divide the batter evenly between a cupcake tin and bake the cupcakes for about 20 minutes.
Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack.
Bloom the gelatin in warm water. Whip together the heavy cream, powdered sugar, and vanilla extract, then add the gelatin.
Cut a well in the center of the cupcakes and fill each one with cherry pie filling.
Pipe frosting onto each of the cupcakes. Garnish each cupcake with shaved chocolate and a cherry.
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