Chocolate Cherry Cupcakes
Rich and indulgent Chocolate Cherry Cupcakes are studded with semisweet chocolate chips and dried cherries for a decadent treat. Perfect for any occasion or as a gift for loved ones!
Equipment
- Standard muffin tin
- Paper liners
- whisk,
- wire rack
Ingredients
- 2 cups 250 g all-purpose flour
- ½ cup 40 g unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup 235 ml soy or other nondairy milk
- ¾ cup 170 g nondairy yogurt
- 1 cup 200 g granulated sugar
- ¼ cup 60 ml canola oil
- 1 tablespoon 15 ml pure vanilla extract
- 1 cup 176 g nondairy semisweet chocolate chips
- 1 cup 160 g dried cherries
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line 18 standard muffin cups with paper liners.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate medium mixing bowl, combine the nondairy milk, yogurt, sugar, oil, and vanilla extract.
- Fold the wet ingredients into the dry ingredients, being careful not to overmix.
- Gently fold in the chocolate chips and dried cherries.
- Divide the batter equally among the prepared cupcake liners.
- Bake for 20 to 23 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely on a wire rack before serving.
Notes / Tips / Wine Advice:
Serving Tip:
Enjoy as-is or top with Chocolate Agave Frosting for an extra decadent touch. Garnish with a dried cherry or shaved chocolate for added elegance.
Wine Advice:
Pair these cupcakes with a bold red wine like Merlot or a dessert wine like Ruby Port for a luxurious dessert experience.
Nutritional Information
Calories: 220 kcal | Carbohydrates: 35 g | Protein: 3 g | Fat: 8 g | Fiber: 2 g | Sugar: 19 g | Salt: 0.2 mg
