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.

        • 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. 

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. 

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.

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

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:

1 comment:

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