Vegan Black Forest Cupcakes That Will Delight Your Taste Buds

Jump to Recipe

Vegan Black Forest Cupcakes are a delightful treat that combines rich chocolate with the tartness of cherries, perfect for anyone looking to indulge in a guilt-free dessert. These cupcakes are a fantastic way to enjoy a classic flavor combination while adhering to a plant-based diet. Not only are they delicious, but they also cater to those seeking dairy-free and eggless options, making them a versatile choice for various dietary needs.

Why You’ll Love This Vegan Black Forest Cupcakes

There are countless reasons to fall in love with these Vegan Black Forest Cupcakes. First, they are incredibly moist and flavorful, thanks to the combination of chocolate and cherries. Second, they are entirely plant-based, making them suitable for vegans and anyone looking to reduce animal product consumption. Third, these cupcakes are gluten-free friendly, ensuring that everyone can enjoy them. Fourth, the use of wholesome ingredients like apple puree and soy milk keeps them nutritious. Fifth, they are easy to make, perfect for beginner bakers wanting to impress friends. Sixth, these cupcakes are a showstopper for any gathering, making them the ideal indulgent vegan dessert for parties. Finally, they satisfy the sweet tooth without compromising health or ethics.

Ingredients for Vegan Black Forest Cupcakes

Gather these items:

1 cup Soy milk
1 tbsp Apple cider vinegar
1 cup Apple puree
1/3 cup Olive oil
1 tbsp Vanilla extract
1 1/2 cups Plain flour
1/2 cup Cacao powder
1 cup Soft brown sugar
1 tsp Baking soda
1/2 tsp Sea salt
2 cups Frozen cherries (Fresh cherries can be used as well.)
1/4 cup Pure maple syrup
2 tbsp Kirsch or Amaretto (Use Kirsch for traditional taste.)
1 tbsp Cornflour (cornstarch)
2 cups Vegan Swiss meringue buttercream
1/4 cup Dark chocolate (Grated for topping.)

How to Make Vegan Black Forest Cupcakes Step-by-Step

Step 1: Preheat your oven to 180°C (356°F) and line a 12-hole cupcake tin with cupcake liners.
Step 2: Create the vegan buttermilk by combining soy milk and apple cider vinegar in a bowl. Stir and let rest for 10 minutes.
Step 3: Combine apple puree, olive oil, and vanilla extract with the vegan buttermilk mixture and set aside.
Step 4: In another bowl, mix flour, cacao powder, soft brown sugar, baking soda, and salt. Whisk to combine.
Step 5: Blend the wet ingredients into the dry mixture, whisk gently until combined but slightly lumpy.
Step 6: Distribute the batter evenly into the cupcake liners and bake for 22-25 minutes. Check with a toothpick to see if done.
Step 7: Cool the cupcakes for about 10 minutes in the tin, then transfer to a cooling rack for 30-40 minutes.
Step 8: Whisk the maple syrup, Amaretto/Kirsch, and cornstarch together in a bowl until it forms a paste.
Step 9: Heat the frozen cherries in a saucepan over low heat until defrosted, releasing their juices.
Step 10: Stir the cornflour paste into the cherries and simmer for 10 minutes, then cool for 10 minutes before chilling in the fridge for an hour.
Step 11: Prepare the vegan Swiss meringue buttercream until fluffy and smooth.
Step 12: Core the cooled cupcakes using a cupcake corer, reserve the tops.
Step 13: Fill each cupcake with the cherry mixture and place the reserved tops back on.
Step 14: Pipe the buttercream on top of each cupcake and finish with cherry filling and grated dark chocolate.

Pro Tips for the Perfect Vegan Black Forest Cupcakes

Keep these in mind:

Use fresh cherries for a different texture.
Store cupcakes in the fridge for up to 3 days.
For an even richer flavor, add a splash of coffee to the batter.
Ensure your ingredients are at room temperature for the best results.

Best Ways to Serve Vegan Black Forest Cupcakes

These cupcakes shine when served with a scoop of vegan vanilla ice cream or a drizzle of chocolate sauce. For an added touch, sprinkle some crushed nuts or coconut flakes on top for extra texture. You can also pair them with a cup of coffee or tea for a delightful afternoon treat.

How to Store and Reheat Vegan Black Forest Cupcakes

To keep your cupcakes fresh, store them in an airtight container in the fridge. They can last up to 3 days. If you prefer, you can freeze them for up to a month. To reheat, simply warm them in the microwave for a few seconds until they are soft and delicious.

Frequently Asked Questions About Vegan Black Forest Cupcakes

What’s the secret to perfect Vegan Black Forest Cupcakes?

The secret lies in the balance of flavors and moisture. Using quality cocoa and fresh cherries enhances the chocolate cherry experience, making these cupcakes a true delight.

Can I make Vegan Black Forest Cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day in advance and store them in the fridge. Just fill and frost them on the day you plan to serve for maximum freshness.

How do I avoid common mistakes with Vegan Black Forest Cupcakes?

Ensure that all ingredients are at room temperature and avoid overmixing the batter. This will help maintain the cupcakes’ light and fluffy texture, making them a hit!

Variations of Vegan Black Forest Cupcakes You Can Try

Feel free to experiment with these variations: use almond flour for a gluten-free option, or substitute the cherry filling with strawberries for a different fruity twist. You can also incorporate different extracts like almond for unique flavor profiles. Lastly, consider making a layered vegan cherry chocolate cake alternative using the same recipe.