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.




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


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


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


  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.


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