Valentine’s Day is fast approaching, and these gluten-free cherry chocolate cupcakes would make a delicious homemade treat that your family will devour.
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
- 1 cup white rice flour
- 1/4 cup sweet rice flour
- 1/4 cup tapioca starch
- 1/4 cup potato starch
- 1 cup sugar
- 3/4 cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 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
- Preheat oven to 350°.
- 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.
- In a large mixing bowl, whisk together the flours, starches, sugar, cocoa, baking powder, baking soda, salt, and xanthan gum.
- Add the eggs, pie filling, and extracts, and stir together with a large spatula or wooden spoon.
- Add the coffee and mix gently until combined. Be sure to scrape the bottom of the bowl.
- Spoon the batter into the muffin cups, filling each lined cup 3/4ths full.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cupcakes to a wire rack and add chocolate frosting when cooled.
- Rinse and pat dry the cherries. Add one to the top of each cupcake before serving.
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.