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Chocolate Covered Cherry Cordial Cupcakes Vegan & Gluten Free

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Cuisine Dessert, Gluten-Free, Vegan
Servings 10 cupcakes


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


  • 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.