Dark Chocolate Cherry Cupcake-Muffins

These Dark Chocolate Cherry Cupcakes have a texture more akin to a muffin, hence the title. They aren’t what I had originally had in mind. I was attempting to see if I could get a cake red enough naturally colored with cherry juice to pass as red velvet. It quickly became apparent, that was just not going to fly, so I took a left turn to Wonkaville, and really chocolated these babies up.

Like many of my pastries over the past year or so, this one features a generous quality of oat flour.  This is easily made in the food processor, and the remaining dry ingredients, get mixed right in the processor bowl, so you aren’t making extra mess.  I’ve found this heart healthy addition, improves moistness.  The cakes, muffins and quick breads I’ve made in this way also tend to be more filling.

The frosting was added to the ones in the picture above for my little girl.  I ate them without frosting, as muffins instead.

5 from 18 votes

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Dark Chocolate Cherry Cupcake-Muffins

Prep Time

10 mins

Cook Time

20 mins

 

Course: Dessert

Servings: 18 -24

Author: Robin Gagnon

Ingredients

• 2 cups old fashioned oats
• 2/3 cup all purpose flour
• 1/3 cup whole wheat flour
• 1 cup sugar
• 1/4 cup cocoa powder
• 1 tsp Kosher salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 eggs
• 3/4 cup cherry juice pure, no added juices
• 1/3 cup oil
• 1/2 cup milk
• 1 tsp vanilla
• 1/4 cup honey
• 1/2 cup chopped dried cherries
• 2 oz. dark chocolate chopped

Instructions

1. Preheat oven to 350 degrees.
2. Pulse the oats in food processor until flour-like in consistency.
3. Add the flour, sugar, cocoa, salt, baking soda and baking powder. Pulse to mix.
4. In a mixing bowl, combine juice, eggs, oil, milk, vanilla and honey. Beat well.
5. Add the dry ingredients from food processor, and mix well.
6. Fold in the cherries and chocolate, until evenly distributed.
7. Spoon into lined muffin tins, 80% full.
8. Bake for 18-22 minutes, or until pick pulls clean from center.

Now if you choose to frost these…

5 from 18 votes

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Cherry Frosting

Prep Time

10 mins

 

Naturally colored pink cherry frosting.

Course: Dessert

Cuisine: American

Servings: 8

Calories: 498 kcal

Author: Robin Gagnon

Ingredients

• 4 cups powdered sugar
• 1 c. Crisco
• 1/4 cup cherry juice plus a little more if needed

US Customary - Metric

Instructions

1. Warm the Crisco until soft, it is O.K. if some or even all of it melts.
2. Simply beat the ingredients together well.

Recipe Notes

Crisco is used both for it's neutral flavor and lack of color. Coconut or refined palm oil could be used if you prefer, of course coconut would be coconut-cherry flavor.

Nutrition Facts

Cherry Frosting

Amount Per Serving

Calories 498 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 7g44%

Sodium 2mg0%

Potassium 12mg0%

Carbohydrates 60g20%

Sugar 59g66%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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