Double Chocolate Cherry Cupcakes (Vegan, Dairy Free).
These double chocolate cherry cupcakes are just right for a birthday party! A smooth, rich, chocolate frosting is the perfect topping!
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
- ⅓ cup melted vegan buttery spread or melted coconut oil or organic canola oil
- ⅞ 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 ⅓ 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.
Notes
If the Betty Crocker brand of chocolate sprinkles doesn't work for you, another brand to check out is Vermont Nut Free.
If you aren't vegan, you can use regular butter and dairy milk.
Store leftover cupcakes in an airtight container. They should stay fresh for 3-4 days.
You can freeze these cupcakes if you would like - I recommend wrapping each cupcake individually. Be sure to let it thaw for a few hours before you need to eat it. They should stay fresh in the freezer for up to 3 months.
Nutrition
Calories: 289kcalCarbohydrates: 51gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gSodium: 235mgPotassium: 99mgFiber: 4gSugar: 39gVitamin A: 482IUVitamin C: 0.3mgCalcium: 9mgIron: 1mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!