Tuesday, 27 August 2019

Chocolate Cherry Cupcakes

Vegan, Dairy-free and the cherry on top for a delicious summer cupcake recipe.

Also known as Black Forest Cupcakes they get their name from the region in Germany from which they are so named. The cherries are usually soaked in a clear cherry brandy called Kirschwasser but I left this part out to be alcohol-free for my guests :) feel free to add it in though for an extra kick! The traditional recipe calls for whipped cream on top so I made a vegan version using cans of coconut milk and a it of vegan butter to keep it more sturdy. You can use a regular buttercream recipe if you're not a fan of whipped cream. 

I personally would never have put chocolate and cherry flavours together but I thoroughly enjoyed them, something different for a change! Make these cupcakes whilst the cherries are still in season and at their juiciest and most delicious! 

Check out my other Chocolate recipes

Chocolate Bourbon Brownies
Chocolate Orange Cupcakes
Chocolate Wagon Wheel



Prep: 15 minutes + chilling time
Cook: 18-20 minutes
Serves: 12 Cupcakes


200g Self-raising flour
200g caster sugar
250ml Soya milk + 1 tbsp Apple Cider Vinegar
1 tbsp maple syrup
1 tsp instant coffee
4 tbsp Cocoa/Cacao powder
80g Vegan butter
1 tsp baking soda
Pinch of salt
80g Vegan butter
x2 Cans of coconut milk chilled overnight
200g Icing Sugar
300g Black Cherry jam
12 Cherries to go on top optional


✿Make your cupcakes. Preheat your oven to 350℉/180℃ and line a cupcake tray with cases.
✿Add your ACV to the soya milk and allow to curdle for a few minutes. Melt your butter, maple syrup and coffee in a small saucepan on a low heat and once all melted and combined remove from heat and leave to cool.
✿In a bowl, add your dry ingredients and mix till combined. 

✿Add all of the wet ingredients and mix until you have a smooth batter. Pour into cupcake cases evenly and bake for about 20 minutes or until a knife inserted comes out clean.
✿Once the cupcakes have cooled you can core out the middle and pour in some cherry jam or skip this step.
✿Make your whipped cream. Using an electric whisk, mix your vegan butter till smooth and creamy and no lumps are visible. Set aside. 
✿Scoop out the chilled coconut cream from the cans but not the liquid and beat the cream until it thickens which can take about 10 minutes. Add in the whipped butter and mix together. Add in 2-3 tbsp of cherry jam or more if desired and then gradually add the icing sugar. 
✿To keep it stiff while piping, chill in the cream in the fridge for a couple of hours. Enjoy!




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