Cherry chocolate cupcakes have a sweet surprise in the center, and they're a bit healthier without sacrificing a bit of deliciousness.
This recipe is a healthier spin on the marmalade-filled vegan cupcakes I made a few years ago. They're stuffed with fruit preserves for a sweet surprise. This recipe is also part of a cool event that NuNaturals is hosting along with Angela from the super amazing vegan food blog Canned Time. They sent me a ton of NuNaturals products to test, and the thing that intrigued me most wasn't the stevia syrups. It was a humble bag of Oat Fiber.
The directions say that you can use three tablespoons of Oat Fiber for every eight servings in a recipe. It cuts out some of the refined flour and adds fiber and nutrients. After making so much meringue, the idea of a slightly less-unhealthy dessert spoke to me.
These cupcakes still aren't health food, and they still taste great, I promise! The extra fiber will help your body handle the - let's be honest - crazy amount of sugar happening in the rest of the recipe.
You can use any preserves you like to stuff these vegan cupcakes, but the cherry is super nice with the vanilla cake and chocolate frosting.
You can also make your own preserves from scratch. The recipe that this one is based on uses homemade orange marmalade, for example. There's something special about going that extra mile and making your own preserves. I won't judge if you use store-bought, though. For this round, I sure did.
Note: So, I had to make a last-minute trip to Target to pick up some chocolate frosting for these, and I got a little bit out of hand in the baking aisle. If you like how these cupcakes look, you can get the rainbow cupcake liners here and find the candy cherry toppers here. I will warn you that while those cherry things look adorable, they do NOT taste good. Think of them as compostable cupcake toppers.
Cherry Chocolate Vegan Cupcakes
adapted from the Golden Vanilla Cupcakes recipe from Vegan Cupcakes Take Over the World
Yield: 12 cupcakes
- 1 cup soy milk
- 1 teaspoon apple cider vinegar
- 1 cup white wheat flour
- ¼ cup NuNaturals Oat Fiber
- 2 tablespoons potato starch (or corn starch)
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cups sunflower oil
- ¾ cup vegan sugar
- 2 ¼ teaspoons vanilla extract or Cherry-Vanilla Moonshine
- ¾ cup fruit preserves of your choice (I used cherry preserves. Preserves work better than jam or jelly, because you get those big, yummy pieces of fruit.)
- your favorite vegan chocolate frosting recipe (store-bought is ok, or you can use my favorite, simple chocolate frosting recipe)
- Preheat the oven to 350F, and line your muffin tin for 12 cupcakes.
- Mix up the soy milk and vinegar, and set this aside to curdle. You're basically making vegan "buttermilk" here.
- Mix up the flour, oat bran, potato starch, baking powder, baking soda, and salt in a large bowl.
- Mix the soy milk mixture, oil, sugar, and vanilla together in a small bowl.
- Pour the wet ingredients into the dry, and mix until just combined.
- Divide the batter between your tins, making sure not to fill them more than ⅔ of the way. Better to slightly underfill than to overfill. Trust me. I scoured cupcake overflow from my pan and oven, so you could learn from my mistake.
- Bake for 20-22 minutes, until a toothpick inserted into a cupcake comes out clean.
- Let the cupcakes cool for 10 minutes, then use a teaspoon to ever so gently scoop the center out of the cupcakes. Be careful not to pierce the sides or to scoop too far down.
- Use the very same spoon to spoon about a tablespoon of preserves into the holes you just scooped out. You can snack on those scooped out pieces of cupcake middle while you stuff. It would be wasteful not to!
- Spread chocolate frosting over the top of each cupcake to cover the marmalade, so your recipients get a jammy surprise when they bite into their cupcakes. Yum!