When I was at the Fancy Food Show, one of the vendors was passing out plump bing cherries covered in chocolate sauce. I decided to whip up my own chocolate cherry concoction when I got home.
I adapted this recipe from Eating Well, making it gluten-free and sugar-free. And quite tasty, too!
Though the batter was quite thick, I decided not to add any extra buttermilk because I knew the cherries would release some of their juices as they baked. It was the right move. They’re a little denser than a typical cupcake, not too sweet, and have a prominent chocolaty flavor.
Delicious. And healthier, too. With only 1/4 cup of oil, they’re lower in fat but get lots of moisture from the buttermilk and cherries.
Any fruit would work well in this recipe – strawberries, blueberries, or even raspberries would be nice. Another option would be dumping the batter into a cake pan and making a chocolate snacking cake. That would be divine.
I used my Whipped Cream Cheese Frosting. I love how it pairs with chocolate and it holds it’s shape beautifully when piped.
Happy 4th of July!
Joe and I are staying home for the holiday – we’ve both been traveling and are ready for a quiet weekend at home. More importantly, our dogs are scared of the fireworks. We’ll be at on the floor with our babies, reassuring them that the loud booms will pass.
What are your holiday plans? Are you cooking anything special?
Serves: 10 cupcakes
- ½ cup garbanzo bean flour
- ½ cup garfava bean flour
- ½ cup cocoa powder
- 3 tablespoons potato starch
- 1 tablespoon tapioca starch
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon xanthan gum
- ¼ cup grapeseed oil
- ¾ cup palm sugar, divided
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup lowfat buttermilk
- 1½ cups pitted cherries, chopped
- 10 cherries with stems for garnish
- one batch whipped cream cheese frosting
- Preheat oven to 350 degrees F. Line 10 of the 12 holes of a standard muffin tin with cupcake liners.
- Sift together the garbanzo bean flour, garfava bean flour, potato starch, tapioca starch, baking powder, baking soda, salt, and xanthan gum. Whisk until uniformly mixed.
- Add grapeseed oil to the bowl of a stand mixer fitted with a paddle. Gradually add ½ cup of palm sugar while mixer is running on medium speed until sugar and oil mixture is grainy. Add egg and vanilla and mix well. Add remaining palm sugar slowly and mix until smooth.
- Add the dry ingredients and buttermilk, alternating, starting and ending with the dry ingredients. Scrape down the bowl as needed. Fold in the chopped cherries. Use a standard spring release ice cream scoop to divide the batter evenly.
- Bake for 20 – 22 minutes, rotating 180 degrees halfway through, or until a toothpick tests clean. Transfer to a wire rack to cool completely.
- Once totally cool, top with whipped cream cheese frosting and garnish each cupcake with a cherry.