Tender chocolate cake is topped with rich chocolate icing to make a perfect vegan dessert! Fresh cherries add a bit of cherry flavor for a nice surprise!
Cupcakes are such a great dessert option for birthday parties, graduation parties, showers, or really any occasion. My family loves cupcakes, and we make them often! Whether you like vanilla cupcakes, spice cupcakes, or something else, I probably have a recipe for you!
I love chocolate cupcakes best, and I thought since it’s summer, why not make a little variation and add some cherries to the mix? With the soft chocolate cake and rich chocolate buttercream, a little cherry flavor is the perfect finishing touch!
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Special Equipment
I used a Wilton 1M tip and disposable piping bags to pipe on the frosting. You can use any tip you like, or just spread the frosting on the cupcakes.
Ingredient Notes
- Flour – I like to use white spelt flour, but all purpose flour would also work well.
- Cocoa Powder – I like Hershey’s Unsweetened Cocoa Powder, but if you have a different brand you like, you can use that.
- Vegan Buttery Spread – Earth Balance Soy Free Vegan Buttery Spread works well in this recipe.
- Powdered Sugar – Wholesome Brand Sweeteners makes powdered sugar that is vegan and corn free, so that’s the brand we use.
- Cherries – You can use fresh dark cherries in this recipe. I don’t recommend dried cherries.
Step by Step Instructions
- Mix the melted vegan buttery spread, applesauce, and sugar. Add the flour, unsweetened cocoa powder, baking soda, and salt, then add the vanilla, vinegar, and cherries. Mix on medium speed until combined.
- Spoon the batter into muffin pans that have been lined with paper liners.
- Bake at 350 degrees F for about 20-23 minutes.
- While the cupcakes cool, make the chocolate frosting.
- Pipe on the chocolate frosting, and top with chocolate sprinkles if desired. Enjoy!
Gluten Free Option
These can be made with gluten free flour. I like to use Namaste Perfect Flour Blend. You will just need to fill the cupcake liners about â…“ full, and the baking time may be a couple of minutes longer.
Make Ahead Instructions
You can make the cake part of the cupcakes ahead of time and then freeze them until you’re ready to frost them. Just allow them to thaw before piping the frosting on.
Storage
Store cupcakes in an airtight container. They should stay fresh for 3-4 days.
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Recipe
Double Chocolate Cherry Cupcakes (Vegan, Dairy Free).
Equipment
- 1 Disposable Cupcake Carriers If you are going to transport your cupcakes, I highly recommend these containers!
Ingredients
For the cupcakes:
- 1 ½ cups white spelt flour or all purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup organic cane sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- â…“ cup melted vegan buttery spread or melted coconut oil or organic canola oil
- â…ž cup water
- 3 Tablespoons unsweetened applesauce or non-dairy yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- ¼ cup finely chopped fresh cherries
For the frosting:
- ½ cup vegan buttery spread
- 3 cups powdered sugar sifted
- ½ cup unsweetened cocoa powder sifted
- 3 Tablespoons water or non-dairy milk
Topping:
- 15 fresh cherries
- 2 tablespoons chocolate sprinkles
Instructions
Make the Cupcakes:
- Preheat the oven to 350 degrees F. Line a cupcake pan with paper cupcake liners.
- Place the â…“ cup of vegan buttery spread in a small bowl. Microwave for about 20 seconds until it is melted. Set aside.
- Place the melted buttery spread, sugar, and applesauce in a mixing bowl and mix well.
- Add the flour, unsweetened cocoa powder, baking soda, and salt.
- Add the water, chopped cherries, vanilla extract, and vinegar, and mix on medium speed until combined.
- If the batter seems too thick or dry, add more liquid. Some gluten free flours really soak up the liquid, so adjust the amount if needed.
- Spoon the batter into the cupcake liners, filling them about half full.
- Bake at 350 degrees F for 20-23 minutes, or until a toothpick inserted inside comes out clean. Allow the cupcakes to cool somewhat in the pan before moving them to a wire rack.
- Repeat with remaining batter (you will have enough for 3 or 4 more cupcakes).
Make the Frosting:
- Put the vegan buttery spread in a large bowl. Add a little bit of the powdered sugar and cocoa powder, and mix on medium speed.
- Alternate adding the sugar and cocoa powder and water until the desired consistency is reached. The frosting should be thick but spreadable. Add a little more liquid as needed to get the right thickness.
- Frost the cooled cupcakes using either an offset spatula or a piping bag and tip. I used a Wilton 1M tip. Top with chocolate sprinkles and whole, fresh cherries if desired.
D
These are so good! Super rich.