Chocolate Cherry Amaretto cupcakes

Your dreams have been answered, a fully-vegan cupcake recipe!

Courtesy of Nourishing Amy and Pick a Picota, this recipe uses Picota cherries which are sweet and delicious!

“Chocolate, cherries, and amaretto are the DREAM combination in cupcake form. These are rich, juicy, fruity and chocolatey and are secretly so easy to make (and they’re fully vegan and easily gluten-free.” – Nourishing Amy. 

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Nutrition Facts

Chocolate cherry Amaretto cupcakes

Amount Per Serving

Calories 433 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 3g19%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 10g

Sodium 172mg7%

Potassium 153mg4%

Carbohydrates 70g23%

Fiber 3g13%

Sugar 54g60%

Protein 3g6%

Vitamin A 477IU10%

Vitamin C 3mg4%

Calcium 48mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Chocolate cherry Amaretto cupcakes

Rich, juicy, fruity and vegan.

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Dessert, Snack

Cuisine: British

Servings: 10 cupcakes

Calories: 433kcal

Author: Nourishing Amy

Equipment

• muffin/cupcake tray
• Large mixing bowl
• Electric whisk
• cupcake cases
• Saucepan
• Piping bag

Ingredients

For the cupcakes

• 240 ml plant-based milk
• 1 tbsp lemon juice or apple cider vinegar
• 140 g caster sugar
• 80 ml sunflower oil or olive oil
• ½ tsp vanilla essence
• ½ tsp almond essence
• 170 g self-raising flour
• 40 g cocoa powder
• 1 tsp coffee optional
• ½ tsp bicarbonate of soda
• a pinch of salt
• 1 tbsp Amaretto optional

For the filling

• 200 g European Picota Cherries (pitted weight)
• 1 tbsp maple syrup
• 1 tsp vanilla essence
• 1 tsp Amaretto optional

For the frosting

• 120 g vegan butter softened
• 1 tsp vanilla essence
• ¼ tsp almond essence
• 350 g icing sugar
• 2-3 tbsp plant-based milk
• 10 European Picota cherries whole
• shaved chocolate
• toasted almonds or coconut

Method

• Preheat the oven to 160Fan/180*C and line a muffin/cupcake tray with 10 cases.
• To a large mixing bowl, add the milk, lemon juice, sugar, sunflower oil, vanilla essence, and almond essence. Whisk till smooth.
• Now sift in the flour, cocoa powder, coffee, and bicarbonate of soda. Whisk to a smooth batter with no specks of flour.
• Scoop the batter into the cases, filling 2/3 full. Bake in the centre of the oven for 18-20 minutes, until risen and springy and an inserted skewer comes out clean.
• Remove immediately from the tray and sit on a wire rack. Brush with the amaretto, if using, and allow to cool fully.
• Meanwhile, make the filling: add the Picota Cherries to a saucepan with the rest of the ingredients and bring to a bubble. Allow to bubble away over a high heat for 8 minutes, until sticky and there’s a thick syrup. Pour into a bowl and cool fully (you can place them in the fridge, too).
• When ready, prepare the buttercream: add the softened butter to a bowl or freestanding mixer and beat till smooth. Gradually beat in the vanilla essence, almond essence, icing sugar and plant-based milk till fully incorporated then beat for a further 1-2 minutes till fluffy. Place in a piping bag with a star-shaped nozzle.
• Core the centre of the cupcakes and fill with the Picota cherry compote filling. Pipe on the buttercream and top each cupcake with some extra compote and the juice, a whole Picota cherry, some chocolate and toasted almonds/coconut.
• Enjoy straight away or keep in the fridge for 2-3 days. Best eaten at room temperature and you can freeze the unfrosted and unfilled cupcakes for 1 month. The compote will keep for 1 week in a sealed container in the fridge.

Nutrition

Calories: 433kcal | Carbohydrates: 70g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 172mg | Potassium: 153mg | Fiber: 3g | Sugar: 54g | Vitamin A: 477IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg

Recipe courtesy of Nourishing Amy.

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