I still remember the first time I bit into a cherry-chocolate treat—it was like a tiny celebration in my mouth.
The sweetness of ripe cherries, the richness of chocolate, and that subtle nutty almond twist felt like they were made to go together.
Fast forward to today, and I wanted to capture that same joy in a way that’s not just indulgent but also gluten-free and packed with better-for-you ingredients.
These cupcakes are my way of sharing that memory, one bite at a time. Perfect for a cozy night or showing off at a dinner party!
Chef’s Tips
- Cherry Prep: Toss the chopped cherries in a tablespoon of the dry flour mixture to keep them from sinking in the batter.
- Moisture Tip: If your almond flour is very coarse, sift it for a fluffier texture.
- Amaretto Alternative: For a kid-friendly version, skip the amaretto and double the vanilla or use almond extract.
Variations
- Nut-Free: Use oat flour in place of almond flour and replace almond milk with your choice of dairy-free milk.
- Extra Fruit: Swap out cherries for raspberries or blackberries if that’s what you have on hand.
- Lower Sugar: Use a sugar substitute like monk fruit sweetener in place of coconut sugar.
Serving Suggestions
Serve these cupcakes on a pretty plate with a dusting of cocoa powder or a drizzle of melted chocolate. They’re perfect for a dessert buffet, tea party, or just a weekday treat when you need something special.
This recipe brings together comfort and sophistication, just like you’d want for a truly satisfying gluten-free dessert. Let me know how yours turn out!
Decadent Amaretto Cherry Chocolate Chunk Cupcakes (Gluten-Free)
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
A gluten-free twist on a classic flavor combination of cherries, chocolate, and almonds—these cupcakes are moist, rich, and irresistibly delicious.
Ingredients
Dry Ingredients:
- 1 ½ cups gluten-free all-purpose flour (Bob’s Red Mill works well)
- ½ cup almond flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients:
- ⅔ cup coconut sugar or brown sugar
- ½ cup unsweetened applesauce
- ¼ cup neutral oil (like avocado or melted coconut oil)
- ⅓ cup almond milk
- 2 tbsp amaretto liqueur (or almond extract for non-alcoholic)
- 1 tsp vanilla extract
Mix-ins:
- ¾ cup fresh cherries, pitted and chopped (save a few for garnish)
- ½ cup dark chocolate chunks (dairy-free if needed)
Optional Toppings:
- A dollop of whipped coconut cream
- Shaved dark chocolate
- Halved fresh cherries
Instructions
- Preheat and Prep:
Preheat your oven to 350°F. Line a cupcake tin with parchment liners or lightly grease them. - Combine Dry Ingredients:
In a medium bowl, whisk together the gluten-free flour, almond flour, cocoa powder, baking powder, baking soda, and salt. - Mix Wet Ingredients:
In a large bowl, beat the coconut sugar, applesauce, oil, almond milk, amaretto, and vanilla until smooth. - Bring It Together:
Gradually fold the dry ingredients into the wet mixture until just combined. Don’t overmix—it’s okay if the batter looks a little lumpy. - Fold in the Goodies:
Gently stir in the cherries and chocolate chunks, making sure they’re evenly distributed. - Fill and Bake:
Scoop the batter into your cupcake liners, filling each about ⅔ full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. - Cool and Decorate:
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Top with coconut cream, shaved chocolate, and a cherry for a finishing touch.
Notes
For an alcohol-free version, substitute almond extract for amaretto.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 190
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
