If you have a soft spot for classic desserts with a twist, you are going to adore this Vegan Black Forest Cupcakes Recipe. Imagine moist, rich chocolate cupcakes bursting with juicy cherries, soaked in a touch of Kirsch or Amaretto, all crowned with silky vegan Swiss meringue buttercream and a sprinkling of dark chocolate. It’s everything you love about Black Forest cake, but in a charming handheld form that’s completely plant-based and utterly irresistible. Whether you’re vegan, dairy-free, or just craving something decadently different, these cupcakes promise to be a crowd-pleaser every time.
Ingredients You’ll Need
This Vegan Black Forest Cupcakes Recipe keeps things simple but uses carefully chosen ingredients to create deep flavors and the perfect texture. Each component plays a vital role, from the cocoa powder enhancing the chocolatey goodness to the apple cider vinegar creating a fluffy, tender crumb.
- Soy milk: Acts as the vegan “milk” base and reacts with vinegar to create a buttermilk effect for fluffiness.
- Apple cider vinegar: Adds acidity to tenderize the cupcakes and develop the right crumb.
- Apple puree: Provides moisture and natural sweetness, replacing eggs seamlessly.
- Olive oil: Brings richness and keeps cupcakes moist; a neutral oil works well, too.
- Vanilla extract: Adds warm, sweet notes that complement the chocolate and cherries perfectly.
- Plain flour: The body of the cupcake, providing the essential structure.
- Cacao powder: Delivers that deep, natural chocolate flavor without bitterness.
- Soft brown sugar: Adds caramel undertones and helps retain moisture.
- Baking soda: Leavens the batter, ensuring a light and tender crumb.
- Sea salt: Enhances flavor depth and balances sweetness.
- Frozen or fresh cherries: The star fruity ingredient—sweet, tart, and juicy.
- Pure maple syrup: Sweetens the cherry filling naturally with a hint of depth.
- Kirsch or Amaretto: Infuses the filling with authentic Black Forest flavor and aromatic spirit.
- Cornflour: Thickens the cherry filling into the perfect consistency.
- Vegan Swiss meringue buttercream: Provides a creamy, fluffy topping that’s indulgent yet dairy-free.
- Dark chocolate (grated): Finishing touch with extra chocolate flavor and beautiful texture contrast.
How to Make Vegan Black Forest Cupcakes Recipe
Step 1: Prepare the Vegan Buttermilk and Batter
Start by mixing the soy milk and apple cider vinegar in a small bowl. Let it sit for about 10 minutes. This mixture curdles slightly, creating a vegan buttermilk substitute that tenderizes the cupcakes beautifully. Meanwhile, combine the apple puree, olive oil, and vanilla extract into the buttermilk mixture, giving it a smooth, rich consistency.
Step 2: Combine Dry Ingredients and Batter
In a separate bowl, whisk together the plain flour, cacao powder, soft brown sugar, baking soda, and sea salt. Once blended evenly, pour in your wet mixture and gently whisk everything together. Just mix until combined to avoid tough cupcakes—this is where patience ensures a soft crumb.
Step 3: Bake the Cupcakes
Divide the batter among 12 cupcake liners in your cupcake tin. Bake at 180°C (356°F) for 22-25 minutes. To check doneness, simply pierce a cupcake with a toothpick or knife; if it comes out clean, they’re ready. Let them cool in the tin for 10 minutes, then transfer to a cooling rack to finish cooling for around 30-40 minutes.
Step 4: Make the Cherry Filling
Whisk together maple syrup, your choice of Kirsch or Amaretto, and cornflour until it forms a smooth paste. Gently heat the frozen cherries in a saucepan over low heat until juices begin to flow. Add the cornflour mixture and simmer for 10 minutes, stirring often to thicken. Remove from heat and cool for 10 minutes, then chill in the fridge for an hour.
Step 5: Prepare the Vegan Swiss Meringue Buttercream
While the cherry filling chills, prepare your vegan Swiss meringue buttercream. This luscious topping will add that classic creamy, cloud-like texture that makes these cupcakes truly special.
Step 6: Assemble the Cupcakes
Core out the centers of cooled cupcakes using a cupcake or apple corer. Fill each cavity with the cherry filling, then replace the reserved cupcake tops. Pipe the vegan buttercream generously on top, add a spoonful of cherry filling, and finish with a sprinkle of grated dark chocolate for a gorgeous, classic look.
How to Serve Vegan Black Forest Cupcakes Recipe
Garnishes
For a show-stopping look, garnish your cupcakes with a few fresh cherries or a dusting of cocoa powder alongside the grated dark chocolate. The contrast of glossy cherries and soft buttercream creates a feast for the eyes and palate alike.
Side Dishes
Keep your serving simple with a cup of rich, black coffee or a dark herbal tea that complements the chocolate and cherry flavors. For a special occasion, a small glass of vegan-friendly red wine or a cherry liqueur can mirror the filling perfectly.
Creative Ways to Present
Serve these cupcakes on a rustic wooden board for a cozy, homestyle vibe or arrange them on a tiered cake stand to impress at gatherings. Wrapping each one with a pretty ribbon or placing them in decorative cupcake wrappers adds a festive touch that feels personalized and inviting.
Make Ahead and Storage
Storing Leftovers
The Vegan Black Forest Cupcakes Recipe makes extra treats that keep well. Store them in an airtight container in the refrigerator for up to 5 days. Since the frosting firms up when chilled, it’s best to let the cupcakes sit at room temperature for 2-3 hours before serving to enjoy the buttercream’s creamy, fluffy texture.
Freezing
You can freeze these cupcakes either before or after frosting. For best results, freeze unfrosted cupcakes individually wrapped in cling film and placed in a sealed container for up to 2 months. Thaw overnight in the fridge and frost just before serving.
Reheating
If you want to warm these cupcakes slightly, gently let them come to room temperature, then warm briefly in a microwave for 10-15 seconds. Avoid heating too long to preserve the texture of the cherry filling and buttercream.
FAQs
Can I use a different plant milk instead of soy milk?
Absolutely! Almond, oat, or coconut milk will work fine, but soy milk tends to yield the best texture due to its protein content. Just make sure to combine it with the apple cider vinegar for that essential buttermilk effect.
What if I don’t have Kirsch or Amaretto?
No worries! You can omit the alcohol or substitute it with a little cherry juice or almond extract to keep the flavor profile intact. The cupcakes will still be deliciously fruity and balanced.
How do I make vegan Swiss meringue buttercream?
It’s a bit of a process, but totally worth it! Typically, aquafaba (the liquid from canned chickpeas) is whipped with sugar over gentle heat before being whipped into a fluffy meringue, then vegan butter is added in to create a creamy buttercream. There are many great recipes online to guide you step-by-step.
Can I use fresh cherries instead of frozen?
Yes, fresh cherries work beautifully when pitted and cooked gently. Frozen cherries are just convenient and often more affordable out of season, but fresh can add a vibrant, juicy freshness to the filling.
Are these cupcakes suitable for nut allergies?
They can be, as long as you choose a nut-free plant milk and confirm the vegan buttercream ingredients are nut-free. Always double-check packaging and consider any cross-contamination if allergies are a concern.
Final Thoughts
Once you try this Vegan Black Forest Cupcakes Recipe, you’ll discover how effortlessly luxurious and fun plant-based baking can be. These cupcakes combine classic flavor with a fresh vegan twist that’s sure to delight everyone at your table. Go on, bake a batch and watch them disappear fast—it’s a sweet treat worth sharing again and again.
Print
Vegan Black Forest Cupcakes Recipe
- Total Time: 1 hour 12 minutes
- Yield: 12 servings 1x
- Diet: Vegan
Description
These Vegan Black Forest Cupcakes blend rich cocoa-flavored cupcakes with a luscious cherry filling and creamy vegan Swiss meringue buttercream. Perfectly moist and chocolatey, they are topped with grated dark chocolate for an indulgent treat that’s completely plant-based and ideal for celebrations or everyday delight.
Ingredients
Cupcakes
- 1 cup soy milk
- 1 tablespoon apple cider vinegar
- ⅓ cup apple puree (or unsweetened apple sauce)
- ⅓ cup olive oil (or neutral cooking oil)
- 2 tsp vanilla extract
- 1 cup plain flour
- ½ cup cacao powder or natural unsweetened cocoa powder
- ¾ cup soft brown sugar
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
Cherry Filling
- 3 cups frozen cherries (or pitted fresh cherries)
- 4 tablespoons pure maple syrup
- 4 tablespoons Kirsch or Amaretto
- 1 tablespoon cornflour (cornstarch)
Topping
- 1 batch vegan Swiss meringue buttercream
- 0.7 oz dark chocolate (grated)
Instructions
- Preheat Oven: Preheat your oven to 180°C (356°F). Line a 12-hole cupcake tin with cupcake liners to prepare for baking.
- Make Vegan Buttermilk: Combine soy milk and apple cider vinegar in a small bowl. Stir and let it sit for 10 minutes to curdle slightly, creating a vegan buttermilk substitute.
- Mix Wet Ingredients: To the vegan buttermilk, add apple puree, olive oil, and vanilla extract. Stir well and set aside.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, cacao powder, soft brown sugar, baking soda, and sea salt to ensure an even distribution of dry components.
- Combine Batter: Pour the wet ingredients into the dry mixture and whisk gently until just combined. Avoid over-mixing to maintain cupcake tenderness.
- Bake Cupcakes: Distribute the batter evenly among the liners. Bake for 22-25 minutes, testing doneness with a toothpick or knife which should come out clean. Cool in the tin for 10 minutes, then transfer to a rack for 30-40 minutes until fully cooled.
- Prepare Cherry Filling Paste: Whisk maple syrup, Kirsch or Amaretto, and cornflour in a bowl to create a smooth paste for thickening the cherry filling.
- Cook Cherry Filling: In a saucepan over low heat, add frozen cherries and cook until juice starts flowing, about several minutes. Stir in the cornflour paste and simmer for 10 minutes, stirring occasionally to thicken. Remove from heat and cool for 10 minutes, then chill in the fridge for 1 hour.
- Prepare Buttercream: While the cherries chill, prepare the vegan Swiss meringue buttercream according to your recipe or preferred method.
- Core Cupcakes: Use a cupcake corer or apple corer to remove the center of each cooled cupcake. Reserve the cut-out pieces for later use.
- Fill Cupcakes: Fill the hollowed centers with the chilled cherry filling and replace the reserved tops to seal each cupcake.
- Pipe Buttercream: Fill a piping bag fitted with an open star nozzle with the vegan buttercream and pipe generous swirls atop each cupcake. Add more cherry filling on top of the frosting.
- Finish with Chocolate: Sprinkle grated dark chocolate over each cupcake for an elegant finishing touch.
- Storage Advice: Serve cupcakes at room temperature for best texture. Store in airtight container in refrigerator up to 5 days and bring to room temperature for 2-3 hours before serving to soften the buttercream.
Notes
- You can substitute apple puree with unsweetened apple sauce if preferred.
- Use neutral oil instead of olive oil to avoid any strong flavors.
- If you don’t have Kirsch or Amaretto, a splash of cherry juice or fruit brandy can be used as an alternative.
- Ensure cupcakes are fully cooled before coring to avoid crumbling.
- Vegan Swiss meringue buttercream requires aquafaba (chickpea water) for the meringue base and careful whipping for best results.
- Frozen cherries can be replaced with fresh cherries when in season, pitted before cooking.
- For a gluten-free option, substitute plain flour with a gluten-free flour blend suitable for baking.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
