Choco-Cherry Cupcakes

Chocolate-Cherry Cupcakes are the definition of indulgence. Go ahead. Look it up in the dictionary. I’ll wait. Or you could just make these cupcakes and find out for yourself how overly generous they are in both appeal and flavor. It’s ok to be vegan and be a little indulgent. I know we have this whole “nuts and berries” image to uphold. But I promise I won’t tell a soul how we vegans can really live it up when it comes to desserts. Yep. That secret’s safe with me, so go ahead. Indulge a little.

Chocolate cherry cupcakes are vegan and delicious

I’m currently transfixed by this whole Downton Abbey craze. The problem is, we’re a season behind. I saw an article about the show recently, watched one episode, and now we’re wildly trying to catch up so we can follow along with the current season.

OK. To be completely honest, only part of that statement is true.

We are in Downtown Abbey crack-down mode, but I don’t think we’re necessarily trying to catch up to see what’s happening on Season Three. The thing is, I’ve become quite addicted to watching episodes on demand. I’m not really interested in waiting in line for a week-to-week update. That’s so 2010!

And I don’t think I’m the only one. Check out Portlandia’s Ronald D. Moore episode from Season Two. That whole, “let’s watch one more,” sounds vaguely familiar. In fact, I’m wondering if our disposable camera “throw-away” society has become a watch every season’s episode in a day “on-demand” society.

Something else on my “on-demand” list? Chocolate Cupcakes. You knew I’d get there eventually, didn’t you?

Three Chocolate Cupcakes infused with delicious cherry pie filling.

Downton Abbey and Chocolate Cupcakes. I actually think the two go hand-in-hand.

All the nutritional experts just put their hands over their mouths in shock. Did she just recommend eating a cupcake while watching TV? Yes, yes, I know they say never to do that. But I believe in the common sense rule. Sure, you don’t want to watch every meal while watching a show. But every now and then? No problem! See? It’s just common sense!

Vegan Black Forest Cupcakes

I think it was some famous Missourian who said that common sense is not so common. That reminds me how these cupcakes are uncommonly good. Ahh, I like it when stories all work together like that!

Choco-Cherry Cupcakes with Chocolate Silk Frosting

Yield: Approximately 24 cupcakes


  • 2 1/2 cups flour
  • 1/2 cup corn starch
  • 1/2 cup cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup dairy-free margarine
  • 2 cups sugar
  • 1/2 cup soy milk
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon ground flax seeds
  • 1 teaspoon vanilla
  • 1 cup dairy-free chocolate chips
  • Chocolate Silk Frosting (see recipe below)
  • 1 cup Cherry Pie Filling


  1. Heat your oven to 350 F. Line muffin pans with cupcake liners.
  2. In a large bowl combine the four, starch, cocoa, baking powder, soda, and salt. Stir together and then set aside.
  3. In a separate bowl add 1 cup dairy-free margarine and sugar and use a mixer to beat them together until they are nice and smooth.
  4. Add the soymilk, apple cider vinegar, ground flax seed and vanilla. Blend some more until the ingredients turn into a creamy mixture.
  5. Now add the dry ingredients to the wet, stir some more and add the chocolate chips
  6. pour the batter into your prepared cupcake pans and bake for 20 – 25 minutes until a dry piece of spaghetti inserted into the middle comes out clean. That’s when you know you’re ready to get out those oven mitts so you can remove them from the oven and set aside to cool.
  7. Use a butter knife or an apple coring utensil to make a hole in the top of each cupcake. Fill each hole with one or two cherries and some of the sauce from the cherry pie filling. Repeat this step for each cupcake.
  8. Once you’re done adding the cherry filling, top each cupcake with your chocolate frosting!


Chocolate Silk Frosting


  • 1 cup dairy-free margarine
  • 6 cups powdered sugar
  • 1/2 cup cocoa powder
  • 4 tablespoons plant-based milk
  • 1 dash sea salt


  1. Combine the 1 cup of margarine with the powdered sugar and cocoa. Use a mixer or stir by hand until the ingredients are well-incorporated.
  2. Add one tablespoon of plant-based milk at a time, stirring in between until you reach the desired silky consistency.
  3. Add the dash of sea salt and stir until combined.


Updated by Marly · Permalink

17 Responses to Choco-Cherry Cupcakes

  1. Sublimely and utterly delicious 🙂

  2. Downton abbey never really caught my interest, a bit too slow in the pace for my liking. I do love the costumes though!

    • I agree that it’s a little slow…and the plot is fairly predictable…and yet I find myself drawn to it just the same. It’s sort of like chocolate pudding – sweet, comforting, and predictable…yet still irresistible, especially when so elegantly presented!

  3. Oh so beautiful!!! And decadently yummy looking too 😉

    • Thanks, Kristen. It’s definitely a favorite. I think I’ll make these for Valentine’s Day too!

  4. These cupcakes are stunning! The frosting looks really smooth and creamy.

    • I’m definitely not one of those “scrape the icing off the cake” kind of people. I love the stuff! And this one was so good I think I could have taken a bath in it or something! But I decided eating on a cupcake was definitely best!

  5. This looks awesome! I can’t wait to try it. I am, however, making this for the first time for a potluck. Since I am no good with the whole math thing, what’s the yield for this recipe? (Please feel free to point out if I missed it.)

    • Hi Mickey – this should yield about 24 cupcakes. These would be perfect at a potluck dinner. i hope you have a great time!

  6. When do you add the cherry pie filling? I assume it goes with the weet ingredients and gets blended well?

    • Hi Carol. Step 7 in the recipe explains that the cherry pie filling is added after the cupcakes are baked. Hope that helps!!

  7. These look amazing! How many cupcakes does one recipe make?

    • Wait, I just saw a comment answering my question. Never mind, haha. I’m definitely making these this weekend 🙂

    • Maybe I should go ahead and add it to the recipe too!! I’ll do that now. Thanks so much for your comment. I hope you like these cupcakes as much as we did!!!

  8. Laura Johnson

    Well, I have tried this cupcake recipe twice in two days, and I am not thrilled with the results. The texture is like a dense brownie rather than a cupcake, and I did not expect that. Also, they sink in the middle as soon as I pull them out of the oven. I thought the problem with the first batch might have been the baking powder, which was a little past its “best by” date. I bought a fresh can for the second batch. Also, I tried sifting the dry ingredients and I used a little less flour and added a little extra soy milk. I was thrown when the instructions said “pour the batter” into the tins because my batter was really thick like cookie dough (especially the first batch). I scooped it like ice cream. All this being said, my husband and son LOVE the flavor. I also want to say that I made the chocolate silk frosting, and there were no issues whatsoever with that recipe. It tastes divine.

    • Hi Laura! First let me say thanks for your feedback. It’s greatly appreciated. Oftentimes in vegan baking the dough is a thicker consistency. That’s because we rely on gluten from the flour to be the binder (replacing the egg). Based on your feedback I’m going to remake the recipe again this weekend and see if any adjustments need to be made. I’m glad your family liked the flavor…and the frosting! 🙂


Your email address will not be published. Required fields are marked *