1 1/2cups Bob's Red Mill 1 to 1 Gluten free flour (Or preferred flour blend- results will vary)
1 1/2 tsp Baking Powder
3/4cup Cocoa Powder
1 tsp Salt
1 1/2cups Cashew milk
Filling and Frosting
1 Can Red Tart Cherries (Drained and chopped)
1 Can Coconut milk (Refrigerated overnight)
2 TBS Powdered Sugar
1 tsp Maraschino cherry liquid
12 Maraschino cherries
1oz Semi-sweet chocolate (Frozen)
Preheat your oven to 350F and prep your cupcake tins with desired liners.
Turn your mixer to low and cream together the coconut oil, sugar, eggs and vanilla.
In a separate bowl combine the flour, baking powder, cocoa powder and salt.
Turn your mixer to low and slowly add your dry ingredients and cashew milk, alternating between the two until everything is combined.
Place a spoonful of batter into the cupcake liners, sprinkle some chopped tart cherries into the center and top with another spoonful or batter.
Bake cupcakes for 20-25 minutes until starting to firm up and when a toothpick is inserted into the center it comes out mostly clean (it will be super moist because of the cherries) Allow cupcakes to cool to room temperature.
Open the can of coconut milk. The coconut cream and water should be separated, pour out the coconut water and keep the coconut cream.
In your mixer with the whisk attachment, combine the coconut cream, powdered sugar, and maraschino cherry liquid. Whip until combines and creamy.
Take the Semi-sweet chocolate square from the freezer and quickly run your knife along the edge, breaking off small bits.
Once cupcakes are cooled, place your frosting into a piping bag (or plastic bag with a corner cut) and pipe onto you cupcakes (Frosting will MELT if cupcakes are not cooled). sprinkle bits of chocolate over them and top each cupcake with a cherry.
Make sure your coconut milk does not contain any additives like gaur gum, as these ingredients are meant to stop the coconut milk from separating like we need them too.