Almond Chocolate Cherry Cupcakes

A few years back I was invited to a gathering of spouses by my husband’s boss’s wife. I stressed and wound up in a bakery buying a gluten filled version of this cupcake. How I wish I had that one back because I would make these delicious and fancy looking cupcakes and then pull on my knock-off Manolo Blahniks and waltz right in. I would regale them with my recipe and stun them when I tell them it is gluten free. I would definitely NOT wear my hippie dress.

Almond Chocolate Cherry Cupcakes

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These cupcakes are definitely nice with just a hint of naughty. They’re a little naughty because they are packed with chocolate chips and maraschino cherries and topped with a...

Almond Chocolate Cherry Cupcakes

Votes: 0 Rating: 0 You: Rate this recipe!

Print Recipe

Servings	Prep Time
12	80minutes

Servings	Prep Time
12	80minutes

These cupcakes are definitely nice with just a hint of naughty. They’re a little naughty because they are packed with chocolate chips and maraschino cherries and topped with a sinfully rich, dairy free, whipped chocolate ganache.

• Course Baking Recipes, Cupcakes

Ingredients

• 1 cup Coconut Milk
• 2 Tbsp. pure vanilla extract use divided
• 1 3/4 cup dairy free chocolate chips use divided
• 2 1/2 cups Almond Flour blanched
• 2 tsp. Baking Powder
• 1/2 tsp. salt kosher or fine sea salt
• 3 Eggs large, separated
• 1/4 cup Oil
• 3/4 cup Agave nectar
• 1/2 tsp. pure almond extract
• 1/2 cup maraschino cherries drained, dried and roughly chopped
• 12 maraschino cherries with stems for garnish
• Almonds Slivered for garnish

Servings:

Course Baking Recipes, Cupcakes Ingredients 1 cup Coconut Milk 2 Tbsp. pure vanilla extract use divided 1 3/4 cup dairy free chocolate chips use divided 2 1/2 cups Almond Flour blanched 2 tsp. Baking Powder 1/2 tsp. salt kosher or fine sea salt 3 Eggs large, separated 1/4 cup Oil 3/4 cup Agave nectar 1/2 tsp. pure almond extract 1/2 cup maraschino cherries drained, dried and roughly chopped 12 maraschino cherries with stems for garnish Almonds Slivered for garnish Servings:

Instructions

1. Preheat oven to 325 degrees F. Line a standard 12 unit="cup" muffin pan with paper liners.
2. Make the frosting by bringing the coconut milk to just a boil in a saucepan. Turn off the heat, stir in 1 tablespoon of vanilla extract and 1 1/4 cups of the chocolate chips. Let mixture sit for 5 minutes then stir until the mixture is smooth and glossy. Pour into a medium mixing bowl and refrigerate until cold, at least half an hour.
3. In a mixing bowl, whisk together the almond flour, baking powder and salt and set aside. Put the egg yolks in one mixing bowl and the egg whites in another.
4. Beat the egg whites on high speed until stiff peaks form.
5. Add the remaining tablespoon of vanilla to the yolks along with the oil, agave and almond extract. Beat mixture on high speed until the mixture becomes thicker and lighter in color, about 2 minutes. Take a scoop of the beaten egg whites and stir into the yolk mixture. Fold the remaining whites into the yolks.
6. Add the flour mixture to the egg mixture and fold in until fully combined. Add the remaining ? unit="cup" of chocolate chips and the chopped cherries and mix.
7. 7.Divide the batter among the prepared muffin cups and bake for 30 minutes or until the cupcakes are browned, feel springy to the touch and a tooth pick inserted into the center comes out clean.
8. Let cool in the pan for 15 minutes then remove to a wire rack to finish cooling.
9. When the frosting is cold, whip it on high speed with a hand held mixer until fluffy. Frost the cooled cupcakes and garnish with a maraschino cherry and a couple slices of almonds.

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