Chocolate Brownie Cupcakes with Cherry Filling and Mascarpone Whipped Cream


chocolatecherrycupcake

I went on a big google search for a good flour-less chocolate cake recipe to satisfy a serious chocolate craving (and I mean serious, I’m going on two weeks now) and landed upon this recipe for Flourless Chocolate Cupcakes with Cherries and Homemade Mascarpone from the blog My Blueberry Kitchen. I try to follow the Paleo diet the best I can, which leads me to my adaptation of this recipe. So, my version has no refined sugar and no grains. I use coconut palm sugar which is low glycemic, has a bunch of vitamins and amino acids and stuff…Let me know if you have any questions. Enjoy!

Ingredients:

For the cupcakes

3.5 oz dark chocolate, broken into cubes. I used about 3 oz of a leftover 70% chocolate bar from Trader Joe’s and a a half ounce of 80% dark chocolate bar by Green&Black. I usually look for chocolate sweetened with organic cane sugar.

3/4 stick of unsalted butter

1 tbsp strong black coffee

2/3 cup coconut palm sugar (I get it from Moms Organic Market, 4.99-5.99 for a 1lb bag)

1 tsp vanilla extract

1 egg

3/4 cup ground almonds- I used Bob’s Red Mill Almond Meal/Flour. You can also throw some almonds into a food processor. Same thing. Whatever.

pinch of salt

1/2 tsp baking powder

For the filling  (you can skip the filling if you want, they taste great either way)

1 cup cherries, pitted

1 tbsp coconut palm sugar

2 tbsp pure orange juice

For the topping

2/3 cup heavy cream

4oz mascarpone (I used the Bel Giosio brand. Room temp.)

1 tsp vanilla extract

1 heaping tbsp coconut palm sugar

Your favorite dark chocolate chips (I used Enjoy Life brand. I found the best price per bag at Moms Organic Market) or cherries to decorate

Directions:

To make the cupcakes:

1. Preheat the oven to 350F and line a cupcake or muffin tin with cupcake cases. Set the mascarpone cheese out on the counter to get to room temp.

2. Melt the chocolate and butter in a heatproof bowl, over a saucepan of gently simmering water (double boiler). Stir in the coffee and leave to cool. Once cooled, stir in the coconut palm sugar and vanilla. The sugar won’t dissolve, if it’s gritty looking that’s okay.

3. In a separate bowl beat the egg for about 3 minutes until fluffy. Gently fold in the chocolate mixture, followed by the almond meal, salt and baking powder. Really make sure that chocolate mixture has cooled down before you fold it in. You don’t want it to cook the egg.

4. Spoon the mixture into the cupcake cups, filling each one about 2/3 full. Bake for about 20-23 minutes until crisp on the outside, but still slightly gooey in the middle (insert a clean skewer into the middle to check.) Cool on a wire rack if you feel like it. I left mine in the tins and they were just fine.

To make the cherry filling: ( again, they will taste great without filling if you want quicker cupcakes)

1. Put the pitted cherries, coconut palm sugar and orange juice in a saucepan and simmer for about 15-20 minutes – stirring and gently pushing the cherries down with the back of a wooden spoon fairly regularly – until the cherries have turned mushy and most of the liquid has been absorbed.

2. Leave to cool, then fill the middle of each cupcake with a generous teaspoon of compote. If your cupcakes didn’t sink in the middle, kind of push the center down with a 1/2 teaspoon measurement.

To make the mascarpone whipped cream:

1. Beat the heavy cream, coconut palm sugar, and vanilla until soft peaks form. Gently beat in the mascarpone until well combined.

2. Pipe or spoon a dollop of cream onto each cupcake. I used a ziploc plastic sandwich bag to pipe it. Easy.

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