Perfect for Father’s Day (most Dad’s love cherry), these gluten free double chocolate cherry bombs will be a huge hit! With their quick bread texture (similar in weight and texture to banana bread), everyone will enjoy these treasures. Make dairy free or with dairy. Use a commercially packaged gluten free flour that contains dairy or Carla’s all-purpose gluten free flour blend recipe for dairy-free.
Preheat the oven to 325°F. Spray a 24-cup mini muffin pan with oil.
In a medium-size bowl, stir together the flour mix, sugar, cocoa powder, baking powder, baking soda, and salt, mashing any cocoa powder lumps with the back of the spoon.
In a smaller, separate bowl, whisk together the applesauce, oil, and vanilla.
Add the wet mixture to the dry mixture and stir together.
Fold in 1/2 cup chocolate chips and spoon the batter into the muffin pans, filling them almost level with the pan.
Bake on the center shelf of the oven for 15 minutes, or until set.
Allow the chocolate bites to cool in the pans for 10 - 15 minutes. Then, transfer them to a wire rack. While they are still warm, using the back of large spoon, poke holes in each chocolate muffin about the size of the cherry; set aside to begin cooling.
Set the cherries on a plate lined with several paper towels to absorb any excess juice; set aside.
Melt the remaining 1/2 cup chocolate chips with 1/2 teaspoon shortening in the microwave on high in 20-second increments, stirring in between until they fully melt.
Dip each drained cherry, holding onto its stem, halfway into the melted chocolate. Transfer to the hole in the mini muffins.
Chill in the refrigerate or freezer until the chocolate is set and completely cool. Serve chilled or at room temperature.