Need I say more than the title? Who wouldn’t want something that contained not only fresh cherries but also espresso, not to mention it is in the form of a cupcake?!?! These cupcakes were inspired by a basic coffee chocolate cupcake recipe that I use for just about any occasion but then went all out for Genki Husband and his colleagues creating the super caffeine jolt for the afternoon rush on the job. If you have never tried chocolate coffee cake/cupcakes, you might be surprised to find the taste is not similar to drinking a mug of java but rather the espresso brings out the flavor of the chocolate. Thus making the chocolate cupcakes rich in deliciousness that one can only appreciate if tasted, one needs not to be a coffee addict such as myself to enjoy. Genki Husband took these to work, because if left at home I would eat the entire batch, need I say these were gone in seconds. Those that did not receive one and/or the ones blessed with speed at grabbing one begged for another batch to be made as soon as possible. Apparently my cupcakes made such a hit I was “invited” and approved for continuous recipe taste-testing by each and everyone of them. And yes, they all knew these were vegan and still approved.
Chocolate Covered Cherry Espresso Cupcake Recipe (Makes 12)
1 ½ c all-purpose flour
1 c sugar
1/2 c unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 can reduced-fat coconut milk
2 tbsp apple cider vinegar
½ c vegetable oil
2 tsp vanilla extract
1 tsp finely ground espresso powder
1/2 c Cherry or Raspberry Jam (Vegan Approved)
1/2 c Powdered Sugar
4 tsp flour
Raw Cherries or Raspberries, optional for topping decoration
Frosting: Your Favorite Vegan Frosting (Mine is Vanilla)
Mix all ingredients, excludes filling and frosting,in a large bowl.If you love to wash dishes, my all means go ahead and mix the dry ingredients in a large bowl and wet in a small bowl. It’s completely unnecessary though, so go ahead either way. My preference is to mix the dry ingredients, then dig a hole in the center with a spoon and fill with the wet ingredients.
In a small bowl mix the filling ingredients together until a thick batter is formed. Depends on your location, a little more of either ingredient might be necessary. Think thick though. For a super luxurious sugar-laden filling, add a few tablespoons of frosting to the mixture.
Fill your muffin tin (or liners) half full. Then place a 2 tsp amount of the filling in the center. Be mindful not to overfill to the edges of the batter, as this will make the cupcakes look sloppy, no one wants messy hands. Then fill to the 3/4 (full) mark with the rest of the cupcake batter. That’s it, super easy!
Or if you want a marble look, do the same process as above but fill to the 3/4 mark of the liner or tin. Then stick a dull knife or toothpick into the batter and do figure eights until a marble pattern appears on top.
Bake at 350F for about 20-25 minutes, depending on your location. Always double check with a toothpick to assure the cupcakes are baked fulling inside, remember the filling will be liquid though. If you do not have toothpicks, double check the appearance of the tops, this photo below shows slightly unbaked cupcakes. Look for batter that is flat on top and when lightly touched the tops spring back to shape.
After 15-20 minutes, frost the tops of the cupcakes and place the optional cherry or raspberry on top. Dust with powdered sugar or cocoa powder and you have yourself a gorgeous set of professional cupcakes at hand to share with loved ones.
*Note: My residential location is in the high desert in Southern California, hence, liquid amounts and baking times may differ to your location. Do not fear though if new to baking, normally the amounts are accurate however if you find your batter is super runny, add a few extra tablespoons of flour or add a few more minutes while baking. These tiny adjustments are normal in baking anyways, so it should not be too hard to adjust. Happy Baking!
**If you make these, I would love to see your photos and comments!