Cherry Chocolate Cupcakes

Valentine’s Day is fast approaching, and these gluten-free cherry chocolate cupcakes would make a delicious homemade treat that your family will devour.

Cherry Chocolate Cupcakes | The Gluten-Free Homemaker

Pie filling is something I rarely use, but it’s what makes this old favorite recipe (from my less healthy days) so special. Check your local health food store for a healthier version or maybe try making your own.

Of course, a dessert like this is a special treat regardless, but if ever there is a day for chocolate indulgence, it’s Valentine’s Day, right?

This recipe calls for a cup of hot black coffee. It adds a kick to the chocolate without adding coffee flavor. However, if you are opposed to using coffee, hot water can be used.

I don’t have a chocolate frosting recipe on my site, but it’s quite easy to make. Here’s a basic recipe from Martha Stewart. Milk substitutes can be used.

Cherry Chocolate Cupcakes
Author: 
Recipe type: Dessert
 
Ingredients
  • 1 cup white rice flour
  • ¼ cup sweet rice flour
  • ¼ cup tapioca starch
  • ¼ cup potato starch
  • 1 cup sugar
  • ¾ cup cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon xanthan gum
  • 2 eggs, beaten
  • 21 ounces gluten-free cherry pie filling
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup hot black coffee
  • chocolate frosting
  • 20 cherries
Instructions
  1. Preheat oven to 350°.
  2. Line 20 muffin cups with foil cupcake liners. Quickly spray the liners with non-stick cooking spray. Fill the 4 empty muffin wells half way with water.
  3. In a large mixing bowl, whisk together the flours, starches, sugar, cocoa, baking powder, baking soda, salt, and xanthan gum.
  4. Add the eggs, pie filling, and extracts, and stir together with a large spatula or wooden spoon.
  5. Add the coffee and mix gently until combined. Be sure to scrape the bottom of the bowl.
  6. Spoon the batter into the muffin cups, filling each lined cup ¾ths full.
  7. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove the cupcakes to a wire rack and add chocolate frosting when cooled.
  9. Rinse and pat dry the cherries. Add one to the top of each cupcake before serving.
Notes
You can try using a gluten-free flour mix in place of the total amount of flours and starches and you will probably have good results. I can’t say for sure, though, since I haven’t tried it and mixes vary. If your mix contains xanthan gum, omit it from this recipe.

 




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Comments

  1. Do you think this would work with an egg-free product?

  2. Oh my goodness, Linda! These look amazing! I had to immediately feature the recipe on All Gluten-Free Desserts and then share on FB! I know folks will flip over them. I want to make them immediately myself. ;-) Thanks so much for perking up this gray day, dear!

    Btw, I’ve used those same cupcake liners before. I love those, too. :-)

    Shirley

  3. This reminds me of a cake my grandma used to make. Oh, what sweet memories! She used a little almond extract, too. Makes all the difference. Lovely!

  4. My mom made something similar using a chocolate cake mix in her pre-gluten free days. I remember it was very good. She never learned to convert her recipes, but I may have to try yours.

  5. The Valentine’s cupcakes look delish! And they are not a totally decadent treat: chocolate has anti-oxidants and cherries are an anti-inflammatory, lol! Pinning to make soon!

  6. Oh my gosh, Linda! These look so wonderful! It makes me want to run to the store in this horrible storm for the cherry pie filling and frosting!

  7. Hi Linda. Beautiful-sounding recipe. Was wondering if you thought it would work all right in a 9 x 13 cake pan, then putting cherries on top of frosted cake? Torn now between making this or the pineapple upside-down cake I made on Monday that was so incredible! Thanks so much.

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