These cupcakes are a true delight. Delicate, chocolatey cupcakes brushed with cherry juice, filled with cherries and topped with whipped cream and chocolate shavings! Feel free to leave out the Kirsch if you don’t like using alcohol.

This is a great gluten-free chocolate cupcake recipe to pair with any frosting!

Prep Time: 20 Minutes

Bake Time: 15 Minutes

Inactive Time: 30 Minutes

Total Time: 1 Hour 5 Minutes

Makes 12 Cupcakes

Ingredients:

For the Cupcakes:

½ Cup (120mL) Vegetable Oil

3 oz (85g) Semisweet Chocolate Chips

¾ Cup (111g) Gluten Free All Purpose Flour (I used Bob’s Red Mill 1:1)*see note

¾ Cup (150g) Granulated Sugar

1/3 Cup (30g) Unsweetened Cocoa Powder

¾ Tsp (3g) Baking Powder

½ Tsp (2g) Baking Soda

½ Tsp (2g) Salt

2 Large Eggs, Room Temp

1 Tsp (4g) Vanilla Extract

½ Cup (120mL) Milk of Your Choice (I used Almond milk but Oat, Skim, Whole, etc. are fine)

For the Filling:

15 oz Can (420g) Dark, Sweet Cherries in Syrup

2 Tbs (20g) Kirsch Cherry Liqueur (optional)

For the Topping:

1 Tsp (3g) Powdered Unflavored Gelatin

1 Tbs (10g) Water

1 Cup (240mL) Cold Heavy Cream

¼ Cup (30g) Icing Sugar

1 Tsp (4g) Vanilla Extract

Chocolate Shavings

Directions:

1.     Preheat your oven to 350 Degrees F and line a muffin pan with paper liners. Spray the top of the pan and set aside.

2.     Add the chocolate chips to the oil and microwave for 30 seconds or until the chocolate melts, and stir to combine.

3.     In a bowl, add the gluten free flour, sugar, cocoa powder, baking powder, baking soda, and salt and whisk to combine.

4.     Add the oil and chocolate mixture, eggs, vanilla, and milk and whisk until smooth.

5.     Fill each cupcake liner about 2/3 of the way full and tap the pan on the counter to release any air bubbles. Bake for 15-17 minutes, until the tops spring back when lightly touched.

6.     Allow to cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.

7.     To make the whipped cream, add the gelatin and water to a small bowl and stir to combine. Let sit for 5 minutes.

8.     After the gelatin has set, microwave it for 10-12 seconds or until liquid again and set aside.

9.     In the bowl of a stand mixer with the whisk attachment or a large bowl with a hand mixer, beat the cold cream until slightly thickened, then add the sugar and vanilla. Beat until it thickens a little more, and gently stream in the liquid gelatin while mixing.

10.  Continue to mix until stiff peaks form, then chill in the fridge until needed.

11.  Dump the can of cherries out and reserve the juice in a separate bowl. Mix the Kirsch (if using) into the cherry juice.

12.  To assemble the cupcakes, use a small spoon to remove some of the center of each cupcake. Brush the cupcakes with the juice and Kirsch mixture, then add a couple of cherries into the middles. Pipe the whipped cream on top, and finish with chocolate shavings.

-Store in an airtight container in the fridge for up to 3 days.

NOTE*You can use a variety of gluten free flour blends, but if yours doesn’t contain xanthan gum, add ½ tsp to the dry ingredients.

-Since these are topped with whipped cream, I recommend frosting them close to when you need them, and keep in the fridge for up to an hour before serving. Whipped cream softens after a couple hours in the fridge.