My Vegan Chocolate Cherry Cupcakes are the perfect dessert to bake up for your sweetie on Valentine's Day. The cupcakes are moist and delicious with bits of cherry inside, and they have no added fat. The frosting is soft, fluffy and luscious and it'll put a smile on any face. A vegan, soy-free and nut-free recipe.
If you love chocolate cupcakes but think they are a little too plain for a special treat for Valentine's Day, bake up these scrumptious vegan Chocolate Cherry Cupcakes instead.
They come together quite easily, and they are full of delicious, chocolate-y flavor with little pockets of cherry that add a certain je ne sais quoi. Besides, aren't they, quite simply, heart-stoppingly gorgeous?
What is in these vegan Chocolate Cherry Cupcakes?
Frozen cherries, for one, and before I added them to the batter, I cooked them in a saucepan with a soupcon of sugar to make them all runny and gooey and preserve-like. It was a breeze, but if you are absolutely, incredibly convenience-seeking, you could go and just buy some cherry preserves and add them in.
There's also cocoa powder here, of course, and a teeny bit of coffee, but what's not in here is just as surprising: no fat. Not a bit. But the cupcakes are so moist and flavorful, no one will be able to tell.
Which is not to say, of course, that the cupcakes are fat-free: the frosting is mostly vegan butter, and it is marvelous, but if you're really bent on taking the fat out of the picture, you could just skip it and serve the cupcake nude. You'd still have a pretty darn good treat.
How to make the vegan Chocolate Cherry Cupcakes?
Swiftly, that's how. The batter comes together in a single bowl, and you, of course, need a muffin tin to bake your cupcakes. Use the same bowl you used to mix the batter in for the frosting, after a quick rinse. Honestly, can I make it any easier for you to clean up?
The cupcakes bake in the oven for just 18 minutes. Use that time to make your frosting, and wait for a few minutes until the cupcakes have cooled down before you pop them out and frost them.
And now for the recipe for Vegan Chocolate Cherry Cupcakes. If you make these, be sure to let me know how they turned out.
More vegan chocolate desserts:
More vegan cupcake recipes:
Vegan Chocolate Cherry Cupcakes
For the cupcakes:
For the frosting:
- 2 vegan buttery sticks (16 tbsp), thawed to room temperature Make sure you pick up the soy-free buttery sticks if you want to keep this recipe soy-free.
- 1 ½ cups powdered sugar (this frosting is not cloyingly sweet, but if you like a sweeter frosting, just add more sugar)
- ¼ cup unsweetened cocoa powder
- 1 tsp pure vanilla extract
- 2 tbsp strong brewed coffee
Make the cupcakes:
- Preheat the oven to 350 degrees F.
- If using frozen cherries, place them in a small saucepan over medium heat. Add a teaspoon of sugar from the sugar you're using to make the cupcakes, and a pinch of the salt. When the cherries have expressed their juices, turn the heat to low and let them continue cooking, stirring frequently, another 10 minutes or until most of the liquid has evaporated. I got just under a cup of preserves from two cups of cherries and I made up the difference with coffee. Once the preserves are ready, set aside
- In a bowl, sift in the all purpose flour, cocoa, baking powder, baking soda, and salt. Mix well.
- Add all at once the cherry preserves, sugar, almond milk, vanilla extract, and coffee. Mix.
- Divide the batter equally between 12 cups of a muffin tin lined with paper liners.
- Bake 18 minutes or until a toothpick inserted in the center comes out clean.
Make the frosting:
- In a bowl, mix the room temperature butter, sugar, cocoa powder, vanilla extract and coffee. Use a handheld or stand mixer with the whisk attachment to beat the frosting until it is soft and fluffy and everything is well incorporated.
- When the cupcakes have cooled, frost them any way you like. For an extra pretty look, decorate with some chocolate chunks and cherries.