preheat oven 350
prepare cupcake pans with tall liners
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.
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.
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.
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.