If you love vegan chocolate cupcakes, try a little twist on them with these scrumptious vegan Chocolate Cherry Cupcakes. They come together quite easily, and they are full of delicious, chocolate-y flavor with little pockets of cherry that add a certain je ne sais quoi. Besides, aren’t they, quite simply, heart-stoppingly gorgeous?
Why you will love these cupcakes
You can use frozen cherries for convenience. Before I added them to the batter, I cooked them in a saucepan with a soupcon of sugar to make them all runny and gooey and preserve-like. It was a breeze, but if you are absolutely, incredibly convenience-seeking, you could go and just buy some cherry preserves and add them in. They are free of added fats! But the cupcakes are so moist and flavorful, no one will be able to tell. Keep in mind though that the frosting is mostly vegan butter, and it is marvelous, but if you’re really bent on taking the fat out of the picture, you could just skip it and serve the cupcake by itself. You’d still have a pretty darn good treat. They are scrumptious. These cupcakes are hands-down the best tasting cupcakes you will eat, what with the chocolate tangoing with the delicious cherries. Yum.
Helpful tips
The batter comes together in a single bowl, and you, of course, need a muffin tin to bake your cupcakes. Use the same bowl you used to mix the batter in for the frosting, after a quick rinse. The cupcakes bake in the oven for just 18 minutes. Use that time to make your frosting, and wait for a few minutes until the cupcakes have cooled down before you pop them out and frost them.
More vegan chocolate desserts
Vegan Chocolate Bread Vegan Chocolate Babka Vegan Chocolate Oreo Cake Vegan Chocolate Cake
More vegan cupcake recipes
Vegan Mango Cupcakes with Mango Buttercream Vegan Orange Cupcakes Chocolate Cupcakes with Raspberry Hearts Vegan Vanilla Cupcakes
Recipe card
Check to get new recipe updates by email.
