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?