Chocolate Cherry Cordial Cupcakes

February 27, 2017

By Celine Ikeler

These rich chocolate cupcakes have a surprise inside… sweet liquidy cherries! We make these at the bakery for the holidays… with our fool proof gluten free flour and the best organic cocoa powder you can find. It matters.

Print Recipe

Chocolate Covered Cherry Cordial Cupcakes Vegan & Gluten Free

Cuisine

Dessert, Gluten-Free, Vegan

Prep Time

20 min

Cook Time

25 min

Servings

cupcakes

Ingredients

Chocolate Cake

• 2/3 Cups Organic Soy Milk may sub any dairy free milk
• 1 TBL Lemon Juice or Apple Cider Vinegar
• 1 Cups Organic Evaporated Cane Juice
• 1/3 Cups Organic Applesauce (unsweetened)
• 1/2 Cups Organic Coconut Oil
• 1 TBL Vanilla
• 1 Cups Karma Baker Organic Gluten Free Flour we recommend our blend but any GF flour may be substituted
• 1/4 Cups Organic White Rice Flour
• 3/4 Cups Unsweetened Organic Cocoa Powder
• 1 1/2 TBL Aluminum Free Baking Powder

Chcoalte Glaze

• 2 cups Organic Powdered Sugar
• 1/3 cup Unsweetened Organic Cocoa Powder
• 2 TBL warm water

Cuisine Dessert, Gluten-Free, Vegan Prep Time 20 min Cook Time 25 min Servings cupcakes Ingredients Chocolate Cake 2/3 Cups Organic Soy Milk may sub any dairy free milk 1 TBL Lemon Juice or Apple Cider Vinegar 1 Cups Organic Evaporated Cane Juice 1/3 Cups Organic Applesauce (unsweetened) 1/2 Cups Organic Coconut Oil 1 TBL Vanilla 1 Cups Karma Baker Organic Gluten Free Flour we recommend our blend but any GF flour may be substituted 1/4 Cups Organic White Rice Flour 3/4 Cups Unsweetened Organic Cocoa Powder 1 1/2 TBL Aluminum Free Baking Powder Chcoalte Glaze 2 cups Organic Powdered Sugar 1/3 cup Unsweetened Organic Cocoa Powder 2 TBL warm water

Instructions

1. preheat oven 350 prepare cupcake pans with tall liners
2. Measure out and combine vegan milk with lemon juice or cider vinegar. Let sit at least 25 minutes. Combine wet ingredients with dry. Blend for 2 minutes on low speed. Portion out batter into muffin liners 2/3rd full. Let sit for 10 minutes before going into the oven. Bake 20-25 minutes at 350, or until puffy and just done in the center.
3. When cupcakes have cooled, core the center and fill with Cherry preserves. Cap the cupcake with the top of the core and cover with chocolate glaze. Set aside to dry.
4. To make chocolate glaze: Slowly mix powdered sugar and cocoa powder with warm water. Stir until completely combined and smooth and shiny. If you need to add more liquid only add water a teaspoon at a time until the desired consistency is met.
5. To make the chocolate swirl on top of the glaze, melt 1/2 a cup of chocolate chips in a piping bag and draw a swirl on each cupcake. Chill to set the chocolate.

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