Cherry chocolate brownie cupcakes (GF)

My original plan for this month’s We Should Cocoa challenge, hosted by Janice at Farmersgirl Kitchen, was to make a classic black forest gateau – I’ve never tried it before and what better way to pair cherries and chocolate?

Unfortunately, I just haven’t had an occasion to bake a massive gateau, so I had to think of something else.

I decided to make some small cakes to take round to a friend’s house, and as she is gluten-intolerant I wanted to find something that was flour-free but with black forest flavours.

Even after buying the ingredients I still wasn’t entirely sure what to do, but I went ahead and used this recipe for flourless chocolate muffins as the base.

I was a bit sceptical that a mixture with no flour, no whisked egg whites and no direct flour replacement would produce a cupcake, and to be honest it was a bit more like a brownie in texture – but I don’t think I’ve ever heard anyone complain about being given a brownie!

I decided to cut holes in the tops of the cupcakes to put the cherries in, then add a simple swirl of whipped cream on top.

For a cake that hadn’t really been planned, they turned out pretty well and got good reviews from my friends. I also discovered (with some of the extra batter) that microwaved for 60 seconds in a ramekin the mixture turns into a delicious hot pudding – added bonus!

Cherry chocolate brownie cupcakes

  • 155g dark chocolate
  • 200g caster sugar
  • 165g butter
  • 4 eggs
  • 55g cocoa
  • 12 cherries, stones removed
  • 150ml double cream
  • 1tsp icing sugar
  • chocolate shavings to serve

Melt the chocolate and butter over a saucepan of simmering water. Once melted, remove from the heat and whisk in the sugar, then the eggs, one at a time. Sieve in the cocoa powder and fold until just combined, then pour into 12 cupcake cases (it will be very liquid so I actually used a jug to pour). Bake at 180 degrees for 20-25 minutes, or until risen and springy to the touch.

Once the cakes have cooled, use an apple corer to remove a hole from the centre of each one. Place a cherry (make sure the stones are removed!) in the centre of each. Whip the cream and icing sugar together until it holds it’s shape, then pipe small swirls on top of each cupcake, covering the cherry, then sprinkle chocolate shaving on top. Store in the fridge but leave out for 20 mins or so before serving to come back to room temperature.

This is my entry for the August We Should Cocoa Cherry Challenge!

13 thoughts on “Cherry chocolate brownie cupcakes (GF)

  1. Pingback: Maraschino Cherry Cake « Thrifty Livin

  2. They look gorgeous, and having your own little cake is almost more appealing than a huge slice of gateau, so I’m glad you chose to share these instead of making a black forest gateau!

  3. Gosh, these are really unusual. It’s not often you see a bake with no flour (or flour substitute) and they look as though they’ve risen really well. If they are anything like brownies, they will have been absolutely delicious. Love the hidden cherry and they look really pretty with your swirl of chocolate covered cream on top.

  4. Pingback: Cherry Chocolate Brownie Cupcakes (GF) « The Best Cupcake Recipes

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  6. Thanks for all the lovely comments!
    Choclette, I thought the same, I couldn’t see how they would rise either! Without really knowing what I’m talking about, I’m goingto guess it’s some sort of reaction between the cocoa and eggs?!

  7. Pingback: All Corner Brownie Cupcakes « Homemaker Chic

  8. Pingback: National Cupcake Week | hungryhinny

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