Flourless Chocolate Cupcakes with Cherry Topping Recipe
I love baking for my family and making snacks for their lunches or just to eat at home. My goal is to provide healthier foods for us to enjoy instead of purchasing prepackaged foods.
Chocolate is usually everyone’s favourite, so I decided to make a chocolate dessert that everyone can love. Flourless Chocolate Cupcakes with Cherry Topping is a dish you can enjoy a snack, or if you are hosting a dinner.
6 squares of semisweet chocolate
½ cup of white sugar
½ cup of unsalted butter
¼ cup of cocoa powder
3 eggs (beaten)
1 teaspoon of vanilla extract
1 jar (350 ml) of maraschino cherries
¼ cup of sugar
1 tablespoon of cornstarch
1 tablespoon of lemon juice
Preheat oven to 300 degrees Fahrenheit and dust pan with cocoa powder. (Do not grease or add cooking spray. I found when you do it causes it to overcook the sides of the cupcakes and makes them hard.)
Put butter and chocolate in a microwavable safe bowl and place it in the microwave. Set microwave for 30 seconds. When done, stir and continue to do these steps over and over until the chocolate and butter are melted. (You can use a double boiler if you have one but this is a quicker process.) Pour into a bigger bowl and stir in sugar, cocoa powder, eggs and vanilla. Scoop and pour into each cupcake section of your pan filling halfway.
Bake for 30 minutes or until you can stick a fork in it and it comes out clean. Let them cool in the pan for 10 minutes.
While the cupcakes are cooling, start the topping.
Drain cherries and put aside ½ cup of juice. Also set aside 1 cup of cherries.
In a saucepan, combine sugar and cornstarch. Stir in cherry juice, mix until the cherry juice and sugar mixture is combined. Bring mixture to a boil over medium heat, making sure you keep stirring. Boil until mixture thickens.
Remove from heat and let it cool for 1 minute. After it cools for one minute, add in 1 cup of cherries and lemon juice.
Take cupcake out of pan, place it on a plate. Top with cherry topping and enjoy!