• Barbara @moderncomfortfood

    posted on July 2, 2010 at 5:36 am

    Chocolate, cherries, whipped cream, and cream cheese are such a winning combination, and you’ve certainly pulled them together in an irresistible package here. I just love what you’ve done with these scrumptious cupcakes!


  • abbie

    posted on July 2, 2010 at 6:41 am

    oh,these look delightful! A tiny blue flag…and 4th of July ready. :)
    I am so excited that this is another way to use garbanzo bean flour! I haven’t heard of garfava beans. Are they similar to fava and garbanzo beans when not ground into a flour? I’ll have to try this one.
    Also, your recipe calls for grapeseed oil. I’ve been seeing this one all over. I have come to use safflower oil, probably because of cost. I get it expeller pressed. Is there a grand difference in nutrition? Or taste? Do you like cooking with grapeseed oil especially?
    Thanks for this chocolate-y inspiration!


  • Liz@HoosierHomemade

    posted on July 2, 2010 at 8:35 am

    Oh Amy, those look amazing! I finally had a couple minutes to catch up on some reading, so glad I popped in.
    I have a blogging buddy, Charlene, that has begun a sugar free lifestyle. I pointed her in your direction.
    Hope you have a great holiday!
    btw – Miss You!


  • SnoWhite

    posted on July 2, 2010 at 9:43 am

    oh man… these look wonderful!! love chocolate and cherry together.


  • megan

    posted on July 2, 2010 at 9:48 am

    WOW! who says gluten free/ sugar free is not delicious? Because you can prove them wrong!


  • Alisa - Frugal Foodie

    posted on July 2, 2010 at 11:57 am

    Wow, that looks incredible. I really must learn to pipe frosting and work on presentation.

    Have a relaxing 4th!


    Amy Reply:

    @Alisa – Frugal Foodie, I just used a big star tip and a throw away pastry bag. The tips with a wider mouth give a bigger “wow” presentation on cupcakes, at least for this simple swirl topping.


  • Kim

    posted on July 2, 2010 at 12:08 pm

    These remind me a lot of the Back Forest Cakes and Cupcakes my mom used to always make when I was a kid! Chocolate and cherries are still one of my favorite flavor combos! These look so yummy!


  • Amy @ MomsToolbox

    posted on July 2, 2010 at 1:45 pm

    Wow! Those sounds absolutely delicious and combine some of my favorite flavors. I can’t wait to give this a try!


  • Cara

    posted on July 2, 2010 at 3:10 pm

    Amy, you must be in my head – I have a chocolate cherry muffin in the blogworks :)


  • Alta

    posted on July 2, 2010 at 3:43 pm

    These look incredible. I hope you and your puppies survive the 4th! Have a great and safe weekend!


  • Tawra@Living On A Dime

    posted on July 3, 2010 at 11:33 am

    Wow those look great. So far any attempts at GF baking have been a huge flop but I might have to try it again making these.


    Amy Reply:

    @Tawra@Living On A Dime, I can always help…just let me know. Hugs.


    Tawra@Living On A Dime Reply:

    Thanks! Here’s my last flop. http://www.livingonadime.com/blog/?p=4445

    It’s funny because I’m a cookbook author so I should be able to figure it out but…it’s been pretty bad! :-) After this last try hubby said “Dear, just give up on the baking”. LOL

    I will ask if this one fails.


    Amy Reply:

    @Tawra@Living On A Dime, I looked at your post and at the recipe on Gluten-Free Girl. It’s hard to tell without you sharing step by step what you did. When I first started baking gluten-free I often made ‘adjustments’ that would have worked with normal flours but they just don’t with gluten-free. I too thought I was a great baker but it took a while to figure out when using products that behave differently. Let me know how the cupcakes go.

  • Aubree Cherie

    posted on July 5, 2010 at 9:53 am

    These are sooo cute! The presentation is fabulous; they look too good to eat :)

    ~Aubree Cherie


  • Heather Davis

    posted on July 6, 2010 at 3:38 am

    These look great! Well done.


  • The Chocolate Priestess

    posted on October 10, 2010 at 8:56 am

    Very pretty. How quickly were they eaten after you made them?


    Amy Reply:

    @The Chocolate Priestess, Didn’t take much time at all…I sent them to work with my husband. It’s just the two of us so we like to share as much as we can. There’s no way we could eat everything I bake.


  • The Chocolate Priestess

    posted on October 11, 2010 at 7:44 am

    *smile* We could eat everything I make or are sent to review but I purposely put things away and bring them out again when we have friends.


  • Marcia

    posted on December 26, 2010 at 9:47 pm

    If I make dessert.. These are it! I never have any left…they are ALWAYS the first to go! Thanks Amy!!


  • Donna Greenberg

    posted on July 3, 2014 at 10:39 pm

    I thought your recipes were sugar-free. I see that this one has palm sugar in it.
    Can you please explain? Thanks.


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