Vegan Chocolate Cherry Cupcakes

I had a bad cupcake day yesterday, so I had to redeem myself with these! We had made the frosting earlier, so it didn’t get quite as smooth as I wanted here, but it tastes good – just isn’t as pretty in photos.

Chocolate Cherry Cupcakes

  • 1 1/2 cups unbleached all-purpose flour
  • 1 cup sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cherry extract or cherry juice
  • 1 teaspoon vinegar
  • 5 tablespoons vegetable oil
  • 1 cup cold water
  • 1/4 cup chocolate pieces or chips
  • 1/4 cup dried cherries chopped

In a large mixing bowl, mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened. Add the chocolate chips and cherries and gently mix. Spoon into cupcake tins (fill 1/2 to 2/3 full).  Bake at 350°F. oven for 25-30 minutes, or until a toothpick inserted in a cupcake comes out clean.  Allow to cool before frosting.

Frosting/Icing

  • 2 cups powdered sugar
  • ¼ cup vegan butter, softened
  • 3 tbsp chocolate syrup
  • 1/2 teaspoon cherry juice or extract
  • 1+ tbsp soy milk

Cream sugar and butter. Add syrup and extract. Add soy milk if necessary to reach desired consistency.

Vegan Chocolate Cupcakes

It’s 7:44 p.m. and I’m debating whether to make chocolate cupcakes.  I really want a cupcake right now, but I don’t know if I want to worry with making them.  However, if I was going to make chocolate cupcakes, with chocolate icing, this is the recipe I would use.

These are not my cupcakes. These cupcakes belong to Bethany L. King on Flickr. I hope my cupcakes will look this good.

Whacky Vegan Cupcakes

  • 1 1/2 cups unbleached all-purpose flour
  • 1 cup sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon vinegar
  • 5 tablespoons vegetable oil
  • 1 cup cold water

In a large mixing bowl, mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened. Spoon into cupcake tins (fill 1/2 to 2/3 full).  Bake at 350°F. oven for 15-20 minutes, or until a toothpick inserted in a cupcake comes out clean.  Allow to cool before frosting.

Frosting/Icing

  • 2 cups organic powdered sugar
  • ¼ cup vegan margarine, softened
  • ¼ cup plain or soymilk
  • ¾ cup unsweetened cocoa powder
  • ½ t. vanilla extract

Cream sugar into margarine with an electric mixer.  Add other ingredients and continue to mix until smooth.

Wow. I really want a cupcake.