Cherry Chocolate Cupcakes

Another tasty cupcake treat from Becky B. She notes, “The secret is the cherry extract…it’s what gives it the punch!”

These were Michael’s favorite at the potluck, and were a big hit with everyone except our resident chocolate hater (yeah, I don’t understand, either). See how you like them!

Chocolate Cherry Cupcakes

Cherry Bomb Cupcakes
Adapted from Raw & Simple 

Makes: 12-16 Servings

FROSTING

  • 2 large avocados
  • 2/3 cup carob or cocoa powder
  • 1/2 cup of Stevia (powder not liquid)
  • 2 teaspoons vanilla extract
  • Dash salt
  1. Place all ingredients in a food processor and mix very well, scraping down the sides with a spatula as needed. You want a thick, creamy consistency. If you need a thicker frosting, add a little more cocoa/carob and Stevia; if you need to thin it, add a little water or coconut milk.
  2. Transfer the mixture to a bowl and chill in the refrigerator while you make the cupcake base.

CUPCAKE BASE

  • 2 cups (240g) walnuts
  • 1/3 cup carob or cocoa powder
  • 1/4 cup (45g) pitted dates
  • 1 teaspoon cherry extract (like vanilla extract…but cherry)
  • Dash salt
  • 1/4 cup (61g) dried cherries, chopped (Becky used Trader Joe’s dried fruit unsweetened unsulfured dark sweet cherries
  • 1 tablespoon (15ml) water
  • 1 egg, lightly scrambled
  • 1/4 cup coconut flour
  1.  Put walnuts into a food processor and grind into a flour (don’t over process, or you’ll get walnut butter!). Add dates, carob or cocoa powder, cherry extract, and a dash of salt and process until the mixture starts to stick together. Transfer to a mixing bowl and add chopped cherries and water. Use your hands to combine mixture. Add egg and 1/4 cup coconut four and mix well to blend everything together.
  2. Pack the mixture firmly into twelve mini cupcake tins lined with cupcake wrappers. Alternatively, you can bypass the cupcake tins and press the mixture into a loaf pan. Bake for 15 minutes at 350 degrees.
  3. Decorate your cupcakes with frosting using a pastry bag or by hand using a small spatula.Don’t have a pastry bag? DIY by using a ziploc bag
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