How long does chocolate cherry cupcakes [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make chocolate cherry cupcakes [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Is chocolate cherry cupcakes [vegan] soy-free?

This recipe contains soy. For a soy-free version, use tamari or coconut aminos instead.

What makes chocolate cherry cupcakes [vegan] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does chocolate cherry cupcakes [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Chocolate Cherry Cupcakes
[Vegan]

CM By: Clémence Moulaert

Author Bio

After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies.... Read More

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Discover more recipes with these ingredients

Chocolate Cherry Cupcakes

12 large cupcakes

Dairy Free

Vegan

These vegan Chocolate Cherry Cupcakes are very dark and intense, not for the faint-hearted. Devour at your own risk! If all the melted dark chocolate is too much for you, try using (vegan) milk chocolate, or perhaps you could substitute cocoa powder for the chocolate bars, but you’ll have to... Read More

Ingredients You Need for Chocolate Cherry Cupcakes [Vegan]

For the Cakes

2.5 cups self-raising flour
3/4 cup + 2 tbsp brown sugar
1 cup almond milk
1 tsp apple cider vinegar
2/3 cup good quality dark chocolate
1.5 cups cherries, half of them pitted (or 30 cherries)

For the Chocolate Ganache

1/3 cup soy cream
1 cup cake covering dark chocolate
icing sugar (optional; I didn’t use any)

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How to Prepare Chocolate Cherry Cupcakes [Vegan]

For the Cakes

Preheat the oven to 180ºC/356ºF.
Sift the flour, baking powder and baking soda into a large mixing bowl and add the sugar. In a separate container, combine the almond milk and apple cider vinegar and let them curdle for a little bit.
Boil some water in a small pot and place a glass/plexiglass bowl over it. Break up the chocolate into small bits and let it melt over the hot water; this way, it won’t burn. When it’s silky and shiny, it’s ready to be mixed in with the flour, along with the curdled milk.
Spoon the batter into 12–15 lined cupcake tins, placing a pitted cherry in the centre and making sure it’s covered by the batter.
Bake in the oven for 23–25 minutes.

For the Chocolate Ganache

Heat the soya cream in a small pan until it starts boiling; at that point, remove from heat and drop in the chocolate, broken into small pieces. Keep stirring with a wooden spoon until it is perfectly melted.
When the cupcakes have cooled completely and the ganache has cooled a little bit (it should still be liquid, don’t put it in the fridge) spoon the ganache on top of the cupcakes and decorate with a whole cherry.

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Comments:

Kristen Manning Welch says:

March 30, 2014 at 6:59 am

Just because its Vegan doesn’t make it Healthy! I wouldn’t touch thèse!
Carla Ann Burwitz says:

March 30, 2014 at 12:43 am

Yum
Anthony K. Oliveras says:

March 30, 2014 at 12:03 am

Clary Baez, Mmm… Jeje

Comments are closed.

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