These yummy vegan Chocolate Cherry Cupcakes are filled with a sweet cherry compote and topped with a creamy cherry buttercream.

The base is a moist chocolate cupcake, which has a hint of almond flavour. The cherry compote is very easy to make, cook the frozen cherries together with sugar and lemon juice until the cherries are soft and the liquid starts to thicken and turns into a syrup. I used the syrup in the chocolate cupcakes as well in the buttercream.

The cherry compote also helps to keep the cupcakes moist.

These Vegan Chocolate Cherry Cupcakes have a

Rich and moist chocolate cupcake base
Sweet dark cherry filling
creamy & sweet cherry buttercream

Print Recipe

4 from 1 vote

Vegan Chocolate Cherry Cupcakes

These yummy vegan Chocolate Cherry Cupcakes are filled with a sweet cherry compote and topped with a creamy cherry buttercream.

Prep Time30

Cook Time20

Total Time50

Servings: 8 cupcakes

Author: Fabio

Ingredients

For the Cherry Compote:
300 g dark sweet cherries
2 tablespoons sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
For the Chocolate Cupcakes:
220 ml unsweetened soy milk
2 tablespoons cherry syrup from the cherry filling
1 teaspoon apple cider vinegar
150 g granulated sugar
80 ml canola oil
1/4 teaspoon almond extract
1 cup all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
⅓ cup cocoa powder
¼ teaspoon salt
For the Cherry Buttercream
110 g vegan margarine or butter
250 g icing sugar
1 - 2 tablespoon cherry syrup from the cherry filling

Instructions

For the Cherry Filling:
Place frozen cherries with sugar, lemon juice and vanilla extract in a medium sauce pan and cook over medium heat for about 10 - 15 minutes until the liquid starts to thicken. Take off the heat and let cool. Measure 4 tablespoons of the cherry syrup and put aside. You will need 2 tablespoons each for the cupcakes and the buttercream.
For the Cupcakes:
Preheat oven to 350F (180C)
In a medium bowl, mix the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
In another bowl, mix 2 tablespoons of the cherry syrup with the soy milk and apple cider vinegar. Milk will start to curdle. Add the sugar, oil and almond extract and mix well with a whisk. Add the flour to the wet ingredients and mix well with a wooden spoon.
Divide batter evenly into 8 (extra large) or 10 (large) muffin liners (up to 3/4 full). Bake for 18 - 22 minutes, until a toothpick inserted into the centre comes out clean. Transfer to cooling rack and let cool completely.
For the Cherry Buttercream
With a hand mixer, beat the butter until smooth and creamy. Beat in the rest of the cherry syrup. With the mixer on low speed, gradually beat in the icing sugar until light and fluffy.
To Assemble:
Insert a small knife into a cooled cupcake, to cut out a circular cone of cake. Fill the hole with a spoon of cherry filling, before frosting the cupcake with the cherry buttercream.