Decadent Chocolate Cherry Cupcakes
Rich and indulgent, these chocolate cherry cupcakes offer the perfect balance of sweetness and tartness. Serve them plain or with a luscious frosting for a truly decadent treat!
Equipment
- Muffin tin, Paper cupcake liners, Mixing bowls, Whisk, Measuring spoons, Measuring cups, Toothpick, Wire rack
Ingrediënten
- 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
Instructies
- 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 bowl, combine the soy milk, nondairy yogurt, sugar, canola oil, and vanilla extract.
- Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
- Fold in the chocolate chips and dried cherries.
- Divide the batter evenly among the cupcake liners.
- Bake for 20 to 23 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool on a wire rack before serving.
Notes / Tips / Wine Advice:
Serving Tip:
For extra decadence, top these cupcakes with Chocolate Agave Frosting (page 447) or a simple dusting of powdered sugar.
Wine Advice:
A sweet red wine such as a Zinfandel would pair wonderfully with the rich chocolate and tart cherries.
Nutritional Information
Calories: 210 kcal | Carbohydrates: 39 g | Protein: 3 g | Fat: 7 g | Fiber: 3 g | Sugar: 18 g | Salt: 0.3 g
