I’ve been wanting to share this recipe for a while, and thought it would be a great time time for them. A delicious chocolate cupcake with cherry filling, coconut cream frosting and more chocolate ~ who’s in?
These take a few steps for the cupcake, filling and frosting, but they are totally worth it!
Vegan Black Forest Cupcakes
- 1 ½ cups flour
- ¼ cup cocoa powder
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ¼ cups cold water
- ¼ cup grapeseed oil
- 1 teaspoon vanilla
- 1 tablespoon apple cider vinegar
- 1 package frozen dark cherries (or 2 cups fresh, pitted)
- 2 tablespoons arrowroot powder (or 2 tablespoons agar powder)
- 1 can coconut cream, chilled 24 hours
- ½ cup vegan butter or margarine
- 1 cup powdered sugar
- ½ cup chocolate chips, ground into crumbs
Preheat the oven to 350 degrees. Stir together the flour, sugar, baking soda and salt. Add the cold water, oil, vanilla, and apple cider vinegar. Put the batter into cupcake liners and bake for 15-20 minutes, until a toothpick inserted comes out clean. Let cool completely.
While the cupcakes are cooking, prepare the filling: place the cherries in a small saucepan. When they have started to soften and cook down a bit, add the arrowroot or agar and cook for 10 more minutes. Let cool completely.
When cooled, cut a small hole in the top of the cupcake and scoop out some of the center. Fill with cherry filling and replace the top. (The filling crumbles and some extra filling & frosting would make excellent cake pops!)
Scoop out the coconut cream (just the solid part, without any of the water) and place it in a bowl with the butter. Beat together the butter and coconut cream until light and fluffy. Slowly add the powdered sugar and beat well. Frost the cupcakes and top with the chocolate pieces.
Keep chilled until serving time. Makes 1 dozen.
2 thoughts on “Vegan Black Forest Cupcakes”
Loved it 🙂