Vegan Chocolate Cherry Cupcakes Recipe

For the Cherry Filling:

• Place frozen cherries with sugar, lemon juice and vanilla extract in a medium sauce pan and cook over medium heat for about 10 - 15 minutes until the liquid starts to thicken.
• Take off the heat and let cool. Measure 4 tablespoons of the cherry syrup and put aside. You will need 2 tablespoons each for the cupcakes and the buttercream.

For the Cupcakes:

• Preheat oven to 350F (180C)
• In a medium bowl, mix the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
• In another bowl, mix 2 tablespoons of the cherry syrup with the soy milk and apple cider vinegar. Milk will start to curdle.
• Add the sugar, oil and almond extract and mix well with a whisk. Add the flour to the wet ingredients and mix well with a wooden spoon.
• Divide batter evenly into 8 (extra large) or 10 (large) muffin liners (up to ¾ full).
• Bake for 18 - 22 minutes, until a toothpick inserted into the centre comes out clean.
• Transfer to cooling rack and let cool completely.

For the Cherry Buttercream

• With a hand mixer, beat the butter until smooth and creamy.
• Beat in the rest of the cherry syrup. With the mixer on low speed, gradually beat in the icing sugar until light and fluffy.

To Assemble:

• Insert a small knife into a cooled cupcake, to cut out a circular cone of cake.
• Fill the hole with a spoon of cherry filling, before frosting the cupcake with the cherry buttercream.