Chocolate Cherry Cupcakes
Moist dark chocolate cupcakes filled with juicy cherry jam and topped with rich dark chocolate frosting—decadent, indulgent treats perfect for cherry season.
Equipment
Ingredients
Chocolate Sponge
all-purpose flour (sifted)
180 g
dark cocoa powder
50 g
granulated sugar
150 g
baking soda
6 g
salt
2 g
plant-based milk
240 ml
sunflower oil
60 ml
apple cider vinegar
15 ml
vanilla extract
5 ml
Cherry Jam Filling
fresh cherries (pitted)
250 g
granulated sugar
50 g
lemon juice
15 ml
Dark Chocolate Frosting
dark chocolate
200 g
coconut cream
120 ml
powdered sugar
80 g
vanilla extract
3 ml
Instructions
Prepare cherry jam filling
Cook cherries with sugar and lemon juice until thickened into a jam.
Make chocolate cupcake batter
Mix dry ingredients, then combine with wet ingredients to form a smooth batter.
Bake the cupcakes
Fill cupcake liners and bake until a toothpick comes out clean.
Cool and fill cupcakes
Cool cupcakes completely, then core centers and fill with cherry jam.
Prepare chocolate frosting
Melt chocolate and mix with coconut cream and powdered sugar until smooth and glossy.
Frost and finish
Pipe or spread frosting over filled cupcakes and garnish if desired.
Original recipe
Storage
Store in an airtight container. Frosting may soften in warm weather—keep refrigerated if needed.
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