Chocolate Cherry Cupcakes
Chocolate Cherry Cupcakes
Ingredients
For the Chocolate Cupcakes
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dairy-free milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cherry Jam Filling
- 1 cup fresh or frozen cherries, pitted and halved
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water
For the Dark Chocolate Frosting
- 1/2 cup dairy-free butter, softened
- 2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons dairy-free milk
- 1/2 teaspoon vanilla extract
- 2 ounces dark chocolate, melted and cooled
For Garnish (Optional)
- 4 fresh cherries
- as needed chocolate shavings
Instructions
- 1
Preheat your oven to 350°F. Line a 12-cup muffin tin with cupcake liners. This recipe yields 4 cupcakes, so you will only use 4 liners.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt for the cupcakes.
⏱️ 3 min
- 3
In a separate medium bowl, combine the dairy-free milk, vegetable oil, vanilla extract, and white vinegar. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
⏱️ 5 min
- 4
Divide the batter evenly among the 4 prepared cupcake liners, filling each about two-thirds full.
⏱️ 2 min
- 5
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. This cooling process is crucial before filling and frosting.
⏱️ 25 min•🌡️ 350
- 6
While the cupcakes are cooling, prepare the cherry jam filling. In a small saucepan, combine the pitted and halved cherries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the cherries soften and release their juices, about 5-7 minutes.
⏱️ 7 min
- 7
In a small bowl, whisk together the cornstarch and water to create a slurry. Add the slurry to the cherry mixture in the saucepan and stir constantly until the jam thickens, about 1-2 minutes. Remove from heat and let cool completely. The jam will thicken further as it cools.
⏱️ 3 min
- 8
Once the cupcakes are completely cool (this may take up to 30-45 minutes), use a small paring knife or a cupcake corer to carefully remove a small cone from the center of each cupcake. Reserve the removed cake pieces.
⏱️ 10 min
- 9
Spoon about 1-2 tablespoons of the cooled cherry jam into each cored cupcake. Trim the bottom of the reserved cake pieces and place them back on top of the jam to seal the filling.
⏱️ 5 min
- 10
To make the dark chocolate frosting, in a large bowl, beat the softened dairy-free butter until creamy. Gradually add the powdered sugar and unsweetened cocoa powder, beating until smooth.
⏱️ 5 min
- 11
Add the dairy-free milk and vanilla extract, beating until light and fluffy. Finally, beat in the melted and cooled dark chocolate until fully incorporated and the frosting is smooth and rich.
⏱️ 5 min
- 12
Frost the cooled and filled cupcakes using an offset spatula or a piping bag. Garnish with fresh cherries and chocolate shavings, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Cherry Cupcakes
For the Chocolate Cupcakes
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dairy-free milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cherry Jam Filling
- 1 cup fresh or frozen cherries, pitted and halved
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water
For the Dark Chocolate Frosting
- 1/2 cup dairy-free butter, softened
- 2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons dairy-free milk
- 1/2 teaspoon vanilla extract
- 2 ounces dark chocolate, melted and cooled
For Garnish (Optional)
- 4 fresh cherries
- as needed chocolate shavings
Instructions
- 1
Preheat your oven to 350°F. Line a 12-cup muffin tin with cupcake liners. This recipe yields 4 cupcakes, so you will only use 4 liners.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt for the cupcakes.
⏱️ 3 min - 3
In a separate medium bowl, combine the dairy-free milk, vegetable oil, vanilla extract, and white vinegar. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
⏱️ 5 min - 4
Divide the batter evenly among the 4 prepared cupcake liners, filling each about two-thirds full.
⏱️ 2 min - 5
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. This cooling process is crucial before filling and frosting.
⏱️ 25 min•🌡️ 350 - 6
While the cupcakes are cooling, prepare the cherry jam filling. In a small saucepan, combine the pitted and halved cherries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the cherries soften and release their juices, about 5-7 minutes.
⏱️ 7 min - 7
In a small bowl, whisk together the cornstarch and water to create a slurry. Add the slurry to the cherry mixture in the saucepan and stir constantly until the jam thickens, about 1-2 minutes. Remove from heat and let cool completely. The jam will thicken further as it cools.
⏱️ 3 min - 8
Once the cupcakes are completely cool (this may take up to 30-45 minutes), use a small paring knife or a cupcake corer to carefully remove a small cone from the center of each cupcake. Reserve the removed cake pieces.
⏱️ 10 min - 9
Spoon about 1-2 tablespoons of the cooled cherry jam into each cored cupcake. Trim the bottom of the reserved cake pieces and place them back on top of the jam to seal the filling.
⏱️ 5 min - 10
To make the dark chocolate frosting, in a large bowl, beat the softened dairy-free butter until creamy. Gradually add the powdered sugar and unsweetened cocoa powder, beating until smooth.
⏱️ 5 min - 11
Add the dairy-free milk and vanilla extract, beating until light and fluffy. Finally, beat in the melted and cooled dark chocolate until fully incorporated and the frosting is smooth and rich.
⏱️ 5 min - 12
Frost the cooled and filled cupcakes using an offset spatula or a piping bag. Garnish with fresh cherries and chocolate shavings, if desired.
⏱️ 5 min