Black Forest Cupcakes (Very Fudgy!): Recipe #212

The normal chocolate-cherry combination typical of German black forest cake isn’t my favorite flavor medley, but with apricots and the extreme fudginess of this recipe, I could eat these black forest cupcakes all day long! It’s a modification of our chocolate zucchini cake recipe, only fudgier. Hope you enjoy this decadent and healthy plant-based treat. πŸ™‚

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($8 for 12 cupcakes and 24 mini cupcakes)

Cupcake batter:
1 cups white flour – $0.16
2 cup whole wheat flour – $0.32
3/4 cup cocoa – $0.83
2 tsp baking powder – $0.03
1/2 tsp baking soda – $0.01
1/2 tsp salt – $0.03
3/4 cup brown sugar – $0.39
1 1/4 cup dark chocolate chunks – $1.25
1 cup soy milk – $0.28
3/4 cup canola oil – $0.56
3 eggs – $0.87
1 tbsp vanilla – $1.00
2 cups grated zucchini – $1.40

2 tbsp apricot jam – $0.16
1 tbsp soy milk – $0.02
1/2 cup icing sugar – $0.44

Directions for Black Forest Cupcakes

1. Make the batter base: In a large bowl, mix the flours, cocoa, baking powder, baking soda, salt, brown sugar, and chocolate chips. Stir to combine. Add in the soy milk, canola oil, eggs, and vanilla and mix well.

Grate and add the zucchini to the chocolate batter, and fold it in with a spatula until the zucchini is evenly distributed throughout the batter.

2. Pour the batter into cupcake tins lined with cupcake wrappers – we filled 3 tins to make 12 large cupcakes and 24 mini cupcakes. Bake at 350F for 20 mins (large cupcakes) and then 9 mins (mini cupcakes).

Make the icing by mixing together all the ingredients for that, adding more icing sugar if you want it thicker.

3. Cool on a wire rack and enjoy your black forest cupcakes just as they are, drizzled with icing, or topped with non-dairy ice cream!

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 17/18

If any of you amazing home chefs tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

7 thoughts on “Black Forest Cupcakes (Very Fudgy!): Recipe #212

  1. I grew up in the Black Forest, but there were no cupcakes nor Zucchini. Also sugary icing was frowned upon, as it takes away from the essence of the main cake.

    Looks yummy though. Zucchini as well as cupcakes have made it to Germany too. But the root of that recipe is far away from the Black Forest.

    What I am missing here in the US is the TrΓ€ubleskuchen Black Current Cake with fluffy egg white topping.

    It is also plum season. If you find some that are tart, make Zwetschgenkuchen from it. It’s the best

    Don’t forget the whipped cream on top when you eat it πŸ™‚

    Thanks for sharing all these great recipes. Keep up the good work!

    1. Fantastic feedback, thanks so much, Mark! It’s wonderful to hear the direct experience of someone who grew up in the Black Forest.

      Your recipe links are much appreciated – I will add them to our list of things to make!! My husband is of German origin so I’m sure he will love them too. πŸ™‚

      So glad you are enjoying the recipes. Much love to you and your family!

      1. If your husband is from German origin, you may want to surprise him with Beef Rouladen. They are a total treat and the sauce is to die for, really one of the best you will ever taste. This looks pretty authentic, have not tried, will ping my mom, as I don’t recall that we had pickles in ours.

        Somehow it didn’t take my name on the other comment. Please delete. Thanks!

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