Chocolate Cherry Cupcakes

Vegan Chocolate Cherry Cupcakes

This summer cherries have been better than ever and I have eaten a fare amount; if you read my blog about the cherry crumble you would know by now cherries are my mom’s favorite fruit but it’s a bit of a challenge to get them in Ecuador so anytime I am thinking of a cherry dessert she comes to my head so this is another one in mind for when she visits us.

I rarely make cupcakes or muffins and I think the main reason is because I find them too “easy” to eat about 3 in a bliss! I swear I have very little control when it comes to something spongy and fluffy and even if it’s meant to be shared I will double the recipe to make extra knowing I will eat about 3 or 4 in advance HA!

This time I wanted to add the cherry on top (get it?) and have a cream texture to them so here I share with you these cupcakes with chewy cherries in the inside; I ate mine with a cup of milk because I am a weirdo but you can have it with a cup of tea or an iced tea if you are in mid summer. I hope you all enjoy and give this a try to share with your loved ones.

Chocolate Cherry Cupcakes

Vegan

Makes: 12 servings

Prep time: 25 mins

Cook time: 25 mins

Ingredients:

• 1 ½ cup AP flour
• 1/4 cup cacao powder, sifted
• 1 cup sugar
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup fresh cherry puree (~1 ½ cup fresh cherries)
• 1/2 cup fresh cherries, pitted, chopped and floured
• 1/3 cup vegetable oil
• 1 Tbsp white vinegar
• 2 tsp vanilla extract
FROSTING*
• 1/2 cup cashews, soaked overnight
• 1/4 heaping cup cherries, pitted
• 1 Tbsp agave
• 1/2 tsp almond extract
• 2 tsp cacao butter

Instructions:

1. Prepare the cupcakes mold by lightly buttering them with coconut oil and pre-heat your oven at 350F
2. The frosting is best worked 1 day in advance as for consistency when piping and if not possible I would say at least allow it to cool a minimum of 2 hours in the fridge prior using it. First drain the soaked cashews and blend until creamy, next add the following 3 ingredients and blend until smooth and finally add the cacao butter and mix for a few more seconds. Transfer to a deep dish and let cool in the fridge
3. For the cupcakes, I believe this is even easier than the frosting, well it may take a little longer because pitting cherries is no joke. Mix in separate bowls dry and wet (but fresh cherries) ingredients and then slowly add the wet to dry ingredients and mix only until everything is thoroughly mix and finally add the chopped cherries into the batter and slowly mix
4. Pour 2 heaping tablespoons into your prepared cupcakes mold and bake for 25 minutes or until a toothpick comes out clean. Let cool in molds for 10 minutes and then let completely cool in a rack
5. And Take the frosting out of the fridge and pipe with or without a piping type or you can also simply spread it and ask your little ones to help. Now to the best part…sharing!

*The frosting amounts are enough to pipe (as pictured) for half a dozen mainly because we make there are always some left to be frozen and or some people don’t like frosting so if you would like to frost all simply double the recipe.