When I was a kid, my grandma used to bake these rich, fudgy chocolate desserts with cherries from her garden. She called them “cherry chocolate kisses.”
They weren’t fancy, but they tasted like a warm hug from someone who just gets you. I wanted to recreate that magic in a gluten-free, flourless version that’s not just delicious but wholesome, too.
These mini cupcakes are a little nostalgic, a lot chocolatey, and perfect for sharing—or keeping all to yourself. No judgment here!
Tips for Maximum Flavor
- Cherries: Fresh cherries are best, but frozen ones make a fantastic backup. Just pat them dry after thawing so the batter doesn’t get watery.
- Make It Vegan: Replace the eggs with a flaxseed substitute (1 tbsp flaxseed meal + 3 tbsp water per egg) and use vegan chocolate chips.
- Nutty Twist: Add 1/4 cup of almond butter for a richer flavor and texture.
- Sweet Tooth Options: Swap coconut sugar for maple syrup if you like a softer sweetness.
Serving Suggestions
Top each cupcake with a dusting of cocoa powder or a dollop of whipped cream. For a fancy vibe, drizzle melted dark chocolate on top and sprinkle with a few cherry slivers.
Enjoy these guilt-free bites of happiness—because sometimes, life just needs a little chocolate and cherry sweetness. 😊
Flourless Mini Chocolate Cherry Cupcakes
- Total Time: 25 minutes
- Yield: 12 mini cupcakes 1x
- Diet: Gluten Free
Description
Rich, fudgy mini cupcakes made without flour. Packed with dark chocolate and fresh cherries for a naturally sweet, gluten-free treat.
Ingredients
- 1 cup dark chocolate chips (preferably 70% cacao, no added sugar)
- 1/4 cup unsalted butter or coconut oil
- 3 large eggs (room temperature)
- 1/2 cup coconut sugar or honey
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/2 cup fresh cherries, pitted and chopped (frozen works too, thaw first)
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease well.
- Melt the Chocolate: In a microwave-safe bowl, melt the chocolate chips and butter in 20-second intervals, stirring in between, until smooth. Let it cool slightly.
- Whip It Up: In a mixing bowl, whisk the eggs and coconut sugar until light and frothy—about 2 minutes. Stir in the vanilla extract.
- Mix the Batter: Gradually add the melted chocolate mixture to the eggs, stirring gently. Sift in the cocoa powder and salt, then fold until combined. Lastly, fold in the chopped cherries.
- Fill & Bake: Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full. Bake for 12–15 minutes or until the tops are just set and a toothpick comes out with moist crumbs.
- Cool Down: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack. (Good luck not eating one immediately.)
Notes
Can be stored in an airtight container for up to 5 days. Freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 90
- Sugar: 8g
- Sodium: 25mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
