Vegan Chocolate Cherry Cupcakes

5 from 4 votes

Vegan Chocolate Cherry Cupcakes

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.

Prep Time15

Cook Time18

Total Time33

Course: Dessert

Cuisine: nut-free, Soy-free, Vegan

Diet: Vegan, Vegetarian

Servings: cupcakes

Calories: 287kcal

Author: Vaishali · Holy Cow Vegan

Ingredients

For the cupcakes:

1 cup all purpose flour
⅓ cup unsweetened cocoa powder
½ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
2 heaping cups frozen cherries (or 1 cup minus two tablespoons of cherry preserves)
1 teaspoon pure vanilla extract
¾ cup sugar or maple syrup
¾ cup almond milk
2 tablespoon strong brewed coffee

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 teaspoon pure vanilla extract
2 tablespoon strong brewed coffee

Instructions

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.

Nutrition