Gluten Free Flourless Mini Chocolate Cherry Cupcakes Recipe
Updated May 20, 2020, Published Mar 20, 2012
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You know me, I am always trying to come up with gluten free recipes that are simple to make and use “normal” ingredients and if that recipe is for dessert, then all the better. If I am going to use that recipe for entertaining then being able to make it ahead of time is an even bigger plus.
I threw myself a birthday bash recently and decided I really didn’t want a birthday cake. Instead I wanted an array of mini desserts. After all, why eat one piece of one thing when you can eat a variety of small bites? So I made mini coconut cupcakes, mini cream puffs, mini strawberry shortcakes and these little beauties – Gluten Free Flourless Mini Chocolate Cherry Cupcakes.
These are so simple and everyone loved them. So many people commented on how it is so nice to be able to have just a bite of something chocolate. Of course I noticed that a lot of people had more than just one, but who’s counting?
My husband was adamant about me not spending the whole party in the kitchen (apparently it is bad form to do so when you are the hostess and birthday girl) so I had to keep it all pretty easy. That meant nothing that took much time to decorate but everything still had to look pretty. I made the cupcakes the day before, piped on the cream an hour or so ahead, dusted with a little cocoa powder and topped them with a bright red maraschino cherry half – pretty but not fussy.
Since the menu for the party was composed entirely of little bites and desserts that I could prepare in advance I was actually able to be a guest at my own party – what a concept!
If you need more than 24 of these you can easily double the recipe with no problem.
Gluten Free Flourless Mini Chocolate Cherry Cupcakes Recipe
Ingredients
- 24 maraschino cherries
- 6 ounces semisweet chocolate chips, (1 cup)
- ½ cup (1 stick) unsalted butter
- 3 large eggs
- ¼ cup sugar
- 1 tablespoon unsweetened cocoa powder plus more for garnish
- 1 ½ tablespoons maraschino cherry liquid
- 1/8 teaspoon kosher or fine sea salt
- ½ cup heavy whipping cream
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar
Instructions
- Preheat oven to 375 degrees. Line a 24 cup mini muffin pan with mini cupcake baking papers.
- Remove stems from the cherries, cut in half and dry with paper towels.
- Combine chocolate chips and butter in a large microwave safe mixing bowl and cook on high power until the butter is melted and the chocolate chips are very soft, about 2 minutes. Stir until the mixture is smooth and glossy. Let cool slightly. Whisk in the eggs, sugar, cocoa powder, cherry liquid and salt. Ladle half the batter into the prepared pan, place a maraschino cherry half in each cupcake and fill with the remaining batter, filling the cups almost full. Bake for 20 minutes or until risen and the tops look dry. Let cupcakes cool in the pan.
- Whip the cream with the vanilla and powdered sugar. Top the cooled cupcakes with the whipped cream, dust with a little cocoa powder and top with the remaining maraschino halves.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You said three words that makes me HAVE TO do a recipe and those are “Chocolate Cherry Cupcakes”.
I will test them out on my great grand children when they visit next weekend. ;-)
Grandma Kat
XOXOXOXOXO
Thanks Grandma Kat and let me know if the kiddos give them a thumbs up! Wow, great grandchildren! You are a lucky woman.
My mouth watered when I saw this tasty looking cupcake recipe! Did you used cocoa powder for the plate presentation?
Thank you and yes I did – sometimes I like things a little messy – controlled messy that is :)
These look so simply and quick to make! Thanks for the recipie!
Yes, they are very simple. My pleasure!
I love making mini cupcakes – less guilt!
Exactly!!!
These look delicious and sound so simple. I love the fact that all the ingredients are normal ones – makes life easier! Thanks as always for a fantastic recipe.
Thanks Anita, just goes to show that you can bake gluten free without “strange” ingredients :)
What a perfect way to celebrate your birthday. If the cupcakes are half as good as the pictures (and I’m sure they are), this recipe is a winner!
Thanks Ellen!
You had me at ‘chocolate’. Can’t wait to make these!
Thanks Marie, enjoy!
Happy Birthday indeed! I love the idea of lots and lots of mini desserts- the more the merrier!
Well thank you so much! It was a fun party indeed!
This is the BEST gluten free chocolate cupcake recipe I have ever tasted! Unbelievable and I love the fact that you don’t need a lot of ingredients in your house to make them! I did however try them with white chocolate and they just did not turn out very good-they were more eggy textured and kind of greasy compared to the brownie-like ones with this recipe. I’m wondering if the coco-powder really brings it together because that was the only ingredient that was different. None the less, this one is a WINNER!!!
Hi Nicky – glad you liked the recipe. White chocolate has a higherfat content so I am not surprised at the out come and yes, the cocoa powder does help bring it all together in light of the fact that there is no flour in the recipe. I have never tried making a white chocolate flourless cake or cupcake – you have given me something to think about!
I have a friend and her little boy likes everything the color blue, can I make these mini cupcakes and use blueberries and cream cheese frosting for his upcoming birthday?
Hi Lennora, I hope it’s not too late … Yes of course you can! xo, Carol