chocolate‌ ‌&‌ ‌cherry‌ ‌cupcakes‌

Three flavours work perfectly together in these gorgeous cupcakes. Chocolate, cherry, lemon – we loved all the flavours of this chocolate cherry cupcake recipe. Chocolate and cherry were and always will be our first pick. The batter is silky smooth with a tart filling that works in harmony when baked, if you can, remember to use fresh cherries when in season!

Ingredients:

  • 200 grams all-purpose flour (gluten-free equivalent)
  • 2 tablespoons cocoa powder
  • ½ teaspoon baking soda
  • 180 grams caster sugar
  • 50 grams salted butter, at room temperature (dairy-free alternative)
  • 1 large egg (55 grams vegan egg substitute)
  • ½ teaspoon vanilla extract
  • 50 ml Azada Olive Oil & Lemon
  • 50 grams natural yoghurt (dairy-free alternative)

Whipped Cream Cheese Frosting Ingredients:

  • 150 grams cream cheese (dairy-free alternative)
  • 150 ml heavy whipping cream (dairy-free alternative)
  • ½ teaspoon vanilla extract
  • 100 grams powdered sugar

Additional Ingredients:

  • 80 grams cherry jam
  • 12 cherries
  • 12 paper cases
  • Extra cocoa for dusting

Preparation time 25 minutes
Cooking time 25-30 minutes
Makes approx. 10-12
Gluten-free | Vegetarian | Vegan

Preparation:

Preheat the oven to 150°C (conventional) / 130°C (fan) / Gas mark 2 / 300°F. Mix all the dry ingredients in a large mixing bowl. With an electric mixer, cream the butter, sugar, and vanilla extract until light and fluffy. Add The Olive Oil & Lemon and egg, beating well. Add the flour mixture and yoghurt in three parts, continue to mix well. Scrape down the sides of the bowl. Fill the paper cases about 2/3 full and bake for about 25-30 minutes. While the cupcakes cool, make the cream cheese frosting and set it aside. Once the cupcakes have cooled, cut a hole in the center of each cupcake and fill with a teaspoon of the cherry jam. Top with a generous dollop of cream cheese frosting, a cherry, and a pinch of cocoa.

Making the topping. Whip the cream in a large bowl. In a separate bowl, mix the cream cheese, powdered sugar, and vanilla extract. Mix everything together and whip until smooth. If the frosting is too soft, put the bowl in the fridge to harden, checking every 30 minutes.

Chef’s Tips

If you don’t like cherry jam, why not try preserved cherries in rum.

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