There’s an unmistakable joy that comes with baking, especially when you can indulge your sweet tooth without guilt. That magic hit me hard one afternoon as I dreamt up a delightful twist on a classic—Vegan Black Forest Cupcakes. When I accidentally stumbled upon a stash of frozen cherries while cleaning out the freezer, inspiration struck like a bolt of lightning.
Imagine the rich, velvety chocolate paired with bursts of tart cherries, all topped with a fluffy vegan Swiss meringue buttercream. As I whipped up the batter, the heavenly aroma filled my kitchen, transporting me back to childhood birthday parties where the cake was the star of the show.
These cupcakes are not just a treat; they’re an experience—perfect for gatherings or just to pamper yourself on a quiet evening at home. Plus, they’re entirely plant-based, meaning you can satisfy your cravings while being kind to your body. Ready to dive into this deliciously rich adventure? Let’s make some magic happen in the kitchen!
Why are these Vegan Black Forest Cupcakes irresistible?
Heavenly Combination: The blend of rich chocolate and tart cherries creates an unforgettable flavor that tantalizes your taste buds.
Guilt-Free Indulgence: Enjoying these cupcakes is a treat that won’t weigh you down, as they are entirely plant-based and filled with wholesome ingredients.
Showstopper Dessert: Perfect for any gathering, these cupcakes are guaranteed to impress your guests with their delightful appearance and luxurious taste.
Quick Preparation: With just over an hour of total time, you can whip up a batch of these beauties in no time.
Versatile Treat: Whether for a birthday, holiday, or simply a Friday night treat, these Vegan Black Forest Cupcakes fit every occasion perfectly.
Vegan Black Forest Cupcake Ingredients
These delightful cupcakes are easy to prepare with the right ingredients!
For the Cupcake Batter
• Soy milk – This acts as a dairy-free base and helps create moisture in your cupcakes.
• Apple cider vinegar – A secret ingredient for buttermilk; it enhances the cupcake’s texture.
• Apple puree – Adds natural sweetness and replaces the need for eggs in this vegan recipe.
• Olive oil – Provides healthy fats and keeps the cupcakes wonderfully moist.
• Vanilla extract – Infuses your batter with a comforting, warm flavor.
• Plain flour – The foundation of your cupcakes, contributing to the perfect structure.
• Cacao powder – Rich cocoa flavor that’s essential for that classic chocolatey taste.
• Soft brown sugar – Adds a deep sweetness and moisture to the cupcakes.
• Baking soda – Helps your cupcakes rise, making them light and fluffy.
• Sea salt – A pinch balances the sweetness and enhances the overall flavor.
For the Cherry Filling
• Frozen cherries – These provide a delightful burst of tartness; fresh cherries work well too!
• Pure maple syrup – A natural sweetener that amps up the cherry flavor in the filling.
• Kirsch or Amaretto – Adds a lovely depth; use Kirsch for a traditional touch or Amaretto for a sweeter twist.
• Cornflour (cornstarch) – Thickens the filling and keeps it from being too runny.
For the Frosting
• Vegan Swiss meringue buttercream – The fluffy crown on these cupcakes—a creamy delight without dairy.
• Dark chocolate – Grated on top for an elegant finish and a rich chocolate contrast.
Now that you have everything you need, let’s dive into the joy of baking your very own Vegan Black Forest Cupcakes!
How to Make Vegan Black Forest Cupcakes
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Preheat your oven to 180°C (356°F) and line a 12-hole cupcake tin with cupcake liners. This ensures your cupcakes bake evenly, just the way you want them!
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Create the vegan buttermilk by combining soy milk and apple cider vinegar in a small bowl. Stir it well and allow it to rest for 10 minutes—this will enrich the cupcakes’ texture.
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Combine the apple puree, olive oil, and vanilla extract with the vegan buttermilk mixture. Give it a gentle stir, then set it aside for a moment as you prep the dry ingredients.
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Mix the flour, cacao powder, soft brown sugar, baking soda, and salt in a separate bowl. Whisk thoroughly to ensure all the ingredients are evenly distributed for a perfect rise.
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Blend the wet ingredients into the dry mixture and whisk gently, but don’t over-mix! The batter should be nicely combined but still a bit lumpy—it will bake beautifully.
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Distribute the batter evenly into the cupcake liners and bake for 22-25 minutes. Use a toothpick to check if they’re done; it should come out clean when inserted into the center.
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Cool the cupcakes for about 10 minutes in the tin, then carefully transfer them to a cooling rack. Let them cool for 30-40 minutes, allowing their flavor to intensify.
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Whisk the maple syrup, Amaretto/Kirsch, and cornstarch together in a small bowl until it forms a paste. This sweet mixture will fill your cupcakes beautifully.
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Heat the frozen cherries in a saucepan over low heat for a couple of minutes until they start to defrost and release their juices, creating a rich cherry base.
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Stir the cornflour paste into the cherries and simmer for 10 minutes. Keep stirring occasionally, then remove from heat and let cool for about 10 minutes before chilling in the fridge for an hour.
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Prepare the vegan Swiss meringue buttercream while your filling chills. Whip it up until it’s fluffy and smooth, ready for some gorgeous piping.
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Core the cooled cupcakes using a cupcake corer, reserving the pieces you remove. This will create little pockets for that delicious cherry filling.
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Fill each cupcake with the cherry mixture, then place the reserved tops back on each one—this will keep the filling hidden and a lovely surprise awaits!
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Pipe the buttercream on top of each cupcake using a piping bag fitted with an open star nozzle. Finish them off with more cherry filling and a sprinkle of grated dark chocolate for that extra touch of elegance.
Optional: Dust with cocoa powder for an added chocolatey taste.
Exact quantities are listed in the recipe card below.
What to Serve with Vegan Black Forest Cupcakes?
Indulging in a sweet delight sparks an evening filled with comfort and joy; let’s create a harmonious meal around these delightful treats.
- Rich Almond Milk Latte: The creamy texture balances the cupcake’s sweetness and pairs beautifully with the chocolate and cherry flavors.
- Velvety Chocolate Mousse: Both rich and airy, this dessert complements your cupcakes and adds an extra layer of indulgence to the table.
- Fresh Berry Salad: A light, refreshing mix of seasonal berries enhances the cherry filling while offering a burst of freshness to each bite.
- Coconut Whipped Cream: A scoop provides a creamy, dreamy contrast to the rich chocolate and tart cherry, making every bite even more heavenly.
- Minty Iced Tea: The soothing mint refreshes your palate, playing well with both the sweetness and depth of the Vegan Black Forest Cupcakes.
- Decadent Red Wine: A glass of fruity red wine, like Merlot or Pinot Noir, enhances the chocolate notes while offering a delightful pairing for adults.
- Crunchy Hazelnut Cookies: Their satisfying crunch adds a delightful textural contrast—making it a perfect companion for your soft cupcakes.
- Mocha Smoothie: This creamy, coffee-infused drink accentuates the chocolate flavors, creating an energizing burst of taste alongside your cupcakes.
How to Store and Freeze Vegan Black Forest Cupcakes
Room Temperature: Keep the cupcakes in an airtight container at room temperature for up to 3 days. If un-frosted, they stay fresher longer!
Fridge: Store frosted Vegan Black Forest Cupcakes in the refrigerator for up to 5 days in a tightly sealed container. This helps maintain the buttercream’s texture.
Freezer: For longer storage, freeze un-frosted cupcakes for up to 3 months. Wrap them in plastic wrap and then place them in a freezer bag for optimal freshness.
Reheating: Thaw frozen cupcakes overnight in the fridge, then bring to room temperature before enjoying. This ensures the rich flavors become vibrant again!
Expert Tips for Vegan Black Forest Cupcakes
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Vegan Buttermilk: Let the soy milk and vinegar sit for at least 10 minutes to achieve the right texture; this is key for your Vegan Black Forest Cupcakes’ fluffiness.
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Don’t Over-Mix: When combining wet and dry ingredients, mix just until combined for a tender crumb; overmixing can lead to dense cupcakes.
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Check for Doneness: Use a toothpick to test if the cupcakes are done; they should spring back lightly and not have wet batter on the toothpick.
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Chill the Filling: Allow the cherry mixture to chill thoroughly in the fridge for at least an hour; this enhances the flavors and ensures the filling stays thick.
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Piping Perfectly: Use a piping bag with an open star nozzle for the buttercream to create beautiful swirls and peaks on your cupcakes.
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Stay Creative: Feel free to substitute the Kirsch with almond extract for a different flavor twist; it keeps the spirit of the Vegan Black Forest Cupcakes while adding unique notes!
Vegan Black Forest Cupcakes Variations
Feel free to get creative and put your own spin on these delightful treats!
- Gluten-Free: Substitute plain flour with a gluten-free flour blend for a fabulous gluten-free option.
- Nut Butter: Replace olive oil with almond or peanut butter to add a nutty flavor and richness.
- Choco-Cherry Chip: Fold in vegan chocolate chips to the batter for an extra decadent experience.
- Fresh Cherries: Use fresh cherries instead of frozen for a vibrant and juicy filling. They’ll add a gorgeous texture!
- Fruit Twist: Swap out cherries for raspberries or blueberries for a fun flavor twist that’s equally tantalizing.
- Spicy Kick: Add a pinch of cinnamon or a dash of cayenne to the batter for an unexpected hint of warmth.
- Alcohol-Free: Omit Kirsch or Amaretto and use a splash of almond extract for that sweet, nutty taste without alcohol.
- Topped with Berries: Instead of grated chocolate, top your cupcakes with fresh berries or a sprinkle of coconut flakes for a tropical vibe.
Each variation opens up a world of flavors, allowing you to customize your Vegan Black Forest Cupcakes to your heart’s content!
Make Ahead Options
These Vegan Black Forest Cupcakes are perfect for those busy weeknights when you need a little sweet treat ready to go! You can prepare the cupcake batter up to 24 hours in advance; simply store it in an airtight container in the refrigerator until you’re ready to bake. The cherry filling can also be made 3 days ahead—just refrigerate it in a sealed container to maintain its freshness. When it’s time to bake, pour the batter into the cupcake liners and bake as directed. Once cooled, you can fill them and frost with vegan Swiss meringue buttercream, ensuring they taste just as delicious as when freshly made!
Vegan Black Forest Cupcakes Recipe FAQs
What type of cherries are best for these cupcakes?
Absolutely! You can use either frozen or fresh pitted cherries. Frozen cherries offer convenience and juicy flavor, while fresh cherries provide a delightful burst of tartness. Just ensure they are ripe and firm for the best taste.
How should I store leftover Vegan Black Forest Cupcakes?
For optimal freshness, store these delectable cupcakes in an airtight container at room temperature for up to 3 days if un-frosted. If they’re frosted, keep them in the refrigerator for up to 5 days. This keeps the vegan Swiss meringue buttercream creamy and delightful!
Can I freeze Vegan Black Forest Cupcakes?
Yes, you can! To freeze, wrap the un-frosted cupcakes tightly in plastic wrap, and place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, thaw overnight in the fridge and let them come to room temperature before frosting.
What should I do if my cupcakes are too dense?
If you find your Vegan Black Forest Cupcakes are dense, it might be due to overmixing the batter. Make sure to mix until just combined when blending wet and dry ingredients. Also, check that your baking soda is fresh, as expired leavening agents can hinder rising.
Are these cupcakes safe for people with nut allergies?
Yes! These cupcakes are nut-free as prepared with soy milk and olive oil. However, it’s crucial to ensure that your ingredients, like the vegan Swiss meringue buttercream, are also nut-free, as some brands can vary. Always read labels carefully if allergens are a concern!
How can I make these cupcakes gluten-free?
To make Vegan Black Forest Cupcakes gluten-free, simply swap the plain flour with a certified gluten-free flour blend. Keep in mind that the texture may vary slightly, so it might be helpful to add a teaspoon of xanthan gum to help with binding.
Vegan Black Forest Cupcakes That Will Wow Your Taste Buds
Ingredients
Equipment
Method
- 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.