Triple Chocolate-Cherry

Gluten Free Cupcakes

Cupcakes!!! I mean seriously. Cupcakes make life better.

This year for Valentine’s Day, I created a twist on my absolute favorite chocolate cake. I never thought I could make it better, but I did. I hope you love it!

This recipe is for 12 cupcakes. Double or triple the amounts of you want more.

xo,

AJ

Ingredients:

2 oz Baking Chocolate like Callebaut, Vahlrona, or El Rey {my favorite}

3/4 Cup Hot Coffee

1 Cup Sugar

1 1/4 Cup Bob’s Gluten-Free Flour {the blue bag}

3/4 Cup Cocoa Powder

1 tsp Baking Soda

1/2 tsp Baking Powder

1/2 tsp Salt

2 Eggs

3 Tbsp Coconut Oil or Melted Butter

3/4 Cup Buttermilk

1 tsp Vanilla

3/4 Cup Semi-Sweet Chocolate Baking Chips

2 Cups Frozen Pitted Cherries

Icing

2 Sticks Butter, room temperature

1/2 lb Powdered Sugar

1 tsp Vanilla

Splash of Milk or Cream

Optional: Red or Pink Food Coloring, Sprinkles

Supplies

2 Mixing Bowls

Small heat-proof bowl {ceramic or pyrex}

Hand mixer or stand mixer

Cupcake Pan & Papers

Icing Spatula or Dinner Knife

Food processor or vitamix or large chef’s knife

Large spoon

Instructions:

  1. Preheat oven to 350*
  2. Chop baking chocolate into small pieces and put into your heatproof bowl with the hot coffee. Stir until chocolate is melted.
  3. In a medium bowl, mix flour, cocoa, baking powder, baking soda, and salt and set aside.
  4. In a large bowl, use your mixer to whip eggs and sugar for a 3-5 minutes until they are light yellow.
  5. Add buttermilk, coconut oil or melted butter, vanilla, and coffee/chocolate mixture. Mix together until all ingredients are incorporated, then add 1/3 of the flour mixture at a time until all ingredients are fully combined.
  6. Use your food processor or vitamix to pulse frozen cherries into large chunks. Alternatively, you can use a large knife if you don’t have either of these.
  7. Mix in chopped cherries and chocolate chips.
  8. Put cupcake papers in the pan and use a medium or large spoon to drop the batter into each cup. Fill most of the way to the top.
  9. Bake 15-20 minutes, until toothpick inserted into center comes out clean.
  10. Let cool completely before icing.

Icing Instructions:

  1. Place 2 sticks of butter in a large mixing bowl, add vanilla and beat for about 30 seconds.
  2. Add 1/2 of the powdered sugar and mix on lowest speed to incorporate into the butter. Add the rest of the powdered sugar and a splash of milk or cream, increasing the speed after the sugar is mixed in. Mix on medium-high until smooth and fluffy. About 4-5 minutes.
  3. Optional: add a few drops of food coloring
  4. Use icing spatula or dinner knife to ice cupcakes. If you add sprinkles, do it immediately after icing each cupcake before the icing sets.

Enjoy!

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