Savor the fruity goodness of these adorable Vegan Chocolate Cherry Cupcakes. They’re perfect for bake sales and all kinds of celebrations.
I’m not vegan, but that doesn’t mean that I’m not willing to try a recipe that is. This cupcake recipe, adapted from one by Martha Stewart, was one of the better cupcakes that I have made recently. The cake itself is very tender, and the frosting turns out creamy and smooth.
I served these after a dinner with friends and didn’t mention that they were vegan. Nobody noticed, and there was surprise all around when I confessed. In fact, when I offered up that my guests take the leftover cupcakes home, it was a mad dash to get the last one. Not a single cupcake was left behind.
I also feel like cherry frosting is somewhat of a rare sighting these days, but I think it’s time to make it as popular as vanilla and chocolate. It’s delightfully tart and bright, making for a perfect contrast against the rich chocolate of the cake. And it results in a gorgeous pink color that comes entirely from the cherry preserves, with no added food coloring required.
Chocolate and cherry
I’ve often had chocolate and raspberry together in desserts, but I’m here to vouch that chocolate and cherry are just as good. The cocoa powder has a deep, slightly bitter note that’s decadent and rich when baked into a cupcake. The cherries are tart, sweet, acidic, and bright. The contrast between these two flavor profiles is a gorgeously balanced combination that doesn’t lean too far in either direction. And because the cherry frosting has such a lightness to it, it’s slightly refreshing, making the cupcakes feel less heavy.
How do I store leftovers?
Store leftover cupcakes in an airtight container in the fridge for 3-4 days. If you want to freeze them, I suggest freezing the unfrosted cupcakes by themselves. Wrap them or store them in a freezer-safe container for up to 2 months. Thaw them at room temperature before adding frosting.
Serving suggestions
Good, reliable vegan dessert recipes can be hard to come by. Luckily, I have plenty more to share! Chocolate lovers can try this Vegan Chocolate Cake or this indulgent Vegan Chocolate Ganache. For a nostalgic cookie, try these Vegan Snickerdoodles. Don’t forget a Vegan Whipped Cream to top all your favorite plant-based sweets.
Vegan Chocolate Cherry Cupcakes
Ingredients
For The Cupcakes:
- 1 1/2 cups cake flour
- 3/4 cup sugar
- 1/4 cup cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup + 1 tablespoon vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla
- 1 1/4 cups water at room temperature
For The Frosting:
- 2 sticks plant-based butter at room temperature
- 3 cups powdered sugar
- 1/2 cup cherry preserves
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2-3 tablespoons almond milk
- Fresh cherries for garnish
Instructions
To Make The Cupcakes:
- Preheat oven to 350°F and line 18 holes of 2 muffin tins with paper liners.
- Whisk together flour, sugar, cocoa, baking soda, and salt in a large bowl.
- In another bowl, mix together vegetable oil, vinegar, vanilla, and water.
- Whisk the wet ingredients into dry until everything is combined. The batter will be runny.
- Put the batter into the muffin tin lined with paper liners.
- Bake for 20-25 minutes or until a toothpick inserted in the center of the cupcakes comes out clean. Allow the cupcakes to cool in the tin for 10 minutes. Remove from the tin and place on a wire rack to cool completely, about 1 hour.
To Make The Frosting:
- Cream together the plant-based butter and powdered sugar. Add the cherry preserves, vanilla, and almond extracts. Beat until light and creamy. Add almond milk as needed to get the right consistency.
- Frost and garnish each cupcake with a cherry.
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