Vegan Black Forest Cupcakes That Will Delight Your Taste Buds

Vegan Black Forest Cupcakes that combine rich chocolate and tart cherries.

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