Another reader request, this time Kelli asked me to create vegan chocolate-covered cherries–you know the kind with the gooey white filling? I took her idea and put a twist on it and methinks these are even better than just your typical chocolate-covered cherry!
What’s so different about these, you ask? Oh, great question–thank you for asking 😉 They are actually cupcake bites and they are every bit sinful and dreamy. I never really use those words to describe food but this time around it seems oh-so appropriate. I baked up a quick half dozen gluten-free vegan chocolate cupcakes sans xanthan gum because I knew they would crumble perfectly. And they did. Mark it as the first time (and probably last) I have ever actually tried to achieve a crumbly baked good.
Add a little bit of the cherry juice from the jar into the crumbled cupcake “batter,” mix it around until it blends in like a very wet sand and you have yourself a perfectly formable ball that glides over a cherry. It’s as if it was created for this moment exactly. I believe it was. Careful though. The batter alone will cause you to want to keep licking the fork. I did. And I liked it. A lot.
Once the balls are nice and neatly (but ever-so gently) packed comes the fun part! Chocolate dipping. You know that this is my favorite part. See that fun new tool I just recently bought? It’s a chocolate dipper (probably not its correct name) but it makes dipping super easy (hence its name)! You can always use a fork a spoon however, oh and if you have any questions about chocolate-making, remember I wrote this read-worthy post on all things chocolate.
Now the hard part comes: Waiting for them to set. I like putting my chocolate into the freezer because it sets quicker and well, I’m terrible with patience and waiting. Once they set, feel free to decorate them anyway you want. I used vegan white chocolate chips and did a Hostess Cupcakes squiggly design just because I think it’s adorable. So there.
Yield:
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PinIngredients
Dry ingredients
- 3/4 c. Cara’s gluten-free flour blend — see below (or use your own)
- 1/3 c. granulated sugar
- 3 Tbsp. cocoa powder (I used dark cocoa)
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- pinch of sea salt
Wet ingredients
- 4 Tbsp. boiling water
- 2 Tbsp. non-dairy chocolate chips, melted
- 2 Tbsp. vegetable oil
- 2 Tbsp. unsweetened applesauce
- 1 tsp. vinegar
Other ingredients
- 10 maraschino cherries
- 1/4 c. cherry juice
- 1/2 c. non-dairy chocolate, melted + 2 tsp. non hydrogenated shortening or refined coconut oil (mixed until smooth and ready for dipping)
Instructions
- Preheat your oven to 350 degrees. Grease a muffin pan (if you have a 6 muffin pan, even better!)
- In a medium bowl, whisk together the dry ingredients. Make a well in the middle and throw in all of the wet ingredients (except for the boiling water). Mix until almost combined and then add the water. Stir until combined.
- Pour batter into the muffin pan. If you are using a 12 muffin pan, fill the empty spots almost halfway with water just to make sure that they bake evenly. Just please be careful of the hot water when trying to remove the pan from the oven and when removing the cupcakes.
- Bake for 20 minutes and allow to cool enough to touch.
- Place the crumbled cupcakes in a large bowl and add 1/4 c. cherry juice. Stir until well blended. You may or may not need to add a little more later in order to keep the cupcake dough in tact. Use 1 tablespoon of cherry juice at a time at your own discretion.
- Form a flattened circle from a heaping tablespoon of the cupcake “dough” and place a cherry in the middle as seen above. Cover over the cherry and gently roll in between your hands to create a smooth ball. Repeat for the remainder of cherries.
- Dip the balls into the melted chocolate and allow to sit on a baking sheet lined with parchment paper. Freeze for 10 minutes until chocolate has set.
- Decorate as you like and eat the crap out them.
Here is the gluten-free flour blend that I used to make these cupcakes:
Imagine the sheer delight of biting into one of these! What if you had no clue what was underneath, you would be so surprised as you bite down and taste this ultra-moist, super decadent chocolate cake with a hint of cherry and then…crunch. You find the maraschino cherry in the middle and bite into its juiciness. All the while the chocolate coating is rubbing off onto your fingers and your mouth (most likely, if you eat anything like me). Ohmygosh, I need another one…
Heidi
March 15, 2014 at 10:30 amFor my kids birthdays I make truffles for favors. Dipping them in chocolate with a fork and a spoon is a mess. Could you tell me where you bought that chocolate dipper? Also, this recipe looks sinfully good.
Cara
March 15, 2014 at 10:32 amThis chocolate dipper changed my game, Heidi…and it will for you too! I believe it is Wilton Brand and I got it at Michaels. Go buy now. You will love it. xo
Stacy
March 6, 2014 at 9:25 amSoooo, I made these for a work meeting. I had to try one after they set and they were so good. Needless to say, they did not make it to the work meeting. Maybe next time! 🙂
Cara
March 6, 2014 at 10:38 amI almost fell off my chair laughing, Stacy! I know the feeling. It was so hard to contain myself when I was trying to photograph them. The amount was dwindling by the end of the shoot 🙂
Richa
February 13, 2014 at 3:03 pmawesomesauce.. these are the best treats!
Kelly Klepfer
February 13, 2014 at 5:45 amuhhh Yum!!!! These have to be amazing!!! Like cake pop/chocolate covered cherry fusion!
annie @ chase that i love
February 13, 2014 at 5:16 amHow freakin’ cute! These are truffl-y (okay, not a real word), but that makes them better than chocolate covered cherries. Chocolate over runny liquor any day.
Brooke (Crackers On The Couch)
February 12, 2014 at 5:50 pmIt is adorable and pretty, too!
hippy mom
February 12, 2014 at 3:29 pmCherry Mash
Amanda
February 12, 2014 at 2:50 pmI was just thinking last week that I really really wanted to make a homemade chocolate covered cherry – you have excellent timing! I used to be obsessed with them…I remember eating about a million at a time. I could never get enough!
DONNA
February 12, 2014 at 12:29 pmThese look INCREDIBLE!!!! Have to try it-THANK YOU!
Debbie Brooks Riffel
February 12, 2014 at 12:24 pmA twinkie, truffle, chocolate covered cherry? OH NO U DIDNT! It’s like a vegan’s tur-duck-en! I love it! Thank you so much!
Debbie Brooks Riffel
February 12, 2014 at 12:33 pmone more question, do you have the recipe for the cherries or a link where you can by vegan ones? Thanks!
Cara
February 12, 2014 at 1:24 pmHere you go sugar: http://www.naturalcandystore.com/product/all-natural-maraschino-cherries/red-candy
Debbie Brooks Riffel
February 12, 2014 at 2:03 pmthx, I knew you would!
Caitlin
February 12, 2014 at 11:55 amwhat the heck, lady?! chocolate cover cherries were my FAVORITE. (i feel like i always say that!) i’d get 10 or 15 of them at the local grocery store down the street and eat them all in one sitting. these seriously look even more delicious than i remember those being. i want you to mail these to me. but, don’t. i’d eat them all immediately.
Kat
February 12, 2014 at 11:39 amyummmmm! these are adorable and perfect for V-day. LOVE IT!
Jan
February 12, 2014 at 11:21 amsalivating….drooool.