6.3.14

Gluten-Free Mini Chocolate Cherry Cupcakes.

I made these delicious cupcakes for a small Oscar Party last weekend. They were so tasty I thought I would share the recipe. I used Ghirardelli chocolate chips, and the chocolate taste is heavenly. I swear they are better than cupcakes made with flour. This is definitely going to be my new go to cupcake recipe.

I found the recipe here. However, I had major problems with the frosting recipe. I ended up using A LOT more powdered sugar than it called for. I also had to make a second batch of the frosting. Here is the way I made them.

Ingredients:
        • 24 maraschino cherries
        • 6 ounces semisweet chocolate chips (1 cup) I recommend using Ghirardelli 
        • ½ cup (1 stick) unsalted butter
        • 3 large eggs
        • ¼ cup sugar
        • 1 tablespoon unsweetened cocoa powder plus more for garnish
        • 1 ½ tablespoons maraschino cherry liquid
        • 1/8 teaspoon kosher or fine sea salt
        • 1 cup heavy whipping cream
        • 2 teaspoon vanilla extract
        • 1 cup powdered sugar  - I may have even used a little more. 

STEP 1: 
Preheat the oven to 375 degrees.


 STEP 2: 
Cut the cherries in half and dab them dry. 


STEP 3:
Melt chocolate chips and butter in a double boiler if you have one. I used one bigger pot filled with boiling water and had the smaller pan with chocolate and butter resting inside. Stir until it's well mixed and glossy. 




STEP 4: 
While you let the chocolate/butter mixture cool a little, line the pan with 24 mini cupcake cups. 


STEP 5: 
Whisk together chocolate/butter mixture, eggs, sugar, salt, cocoa powder and cherry liquid. 


STEP 6:
Spoon the batter half way into each cup, place a cherry half in each cup and spoon more batter on top of it. Almost fill the cups.



STEP 7:
Bake for 20 minutes. Stick a toothpick in - when the toothpick comes out clean, they are done.

STEP 8:
Beat heavy whipping cream, powdered sugar and vanilla. If frosting is still watery add more powered sugar until it is your desired thickness. I also ended up whipping out my hand held beater to get it as thick as I could.


STEP 9: 
After cupcakes have cooled, top with whipped cream frosting using a frosting bag. Sprinkle with cocoa powder and top with a cherry. Since I made mine for an Oscar Party, I added some edible gold stars to make them a little more festive.



STEP 10:
Enjoy!

1 comment:

  1. Those look yummy! Definitely need to try them out!

    xx
    Giovanna
    www.HeyLoveBlog.com

    ReplyDelete