1 cup all-purpose flour
3/4 cup vegan sugar
1/3 cup vegan unsweetened cocoa powder
2/3 cup chocolate soy milk (or other vegan milk)
1/4 cup vegetable oil
1/4 cup vegan yogurt
1/4 cup cherries, mashed and pitted
1 teaspoon vanilla
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon, optional
Preheat oven to 350F. Line cupcake tins with paper cupcake liners. Gather all ingredients and supplies. In large mixing bowl, sift dry ingredients. In small mixing bowl, mix wet ingredients. Pour wet ingredients into the dry ingredients bowl and mix until all dry ingredients are wet and there are no lumps. Do not over-mix. Fill cupcake liners 1/2 to 2/3 full. Do not over-fill or the cupcakes will rise too high and the tops will combine with the other tops. Bake 15-20+ minutes or until toothpick comes out clean. Keep watching the oven after 15 minutes. Don’t open the door too often. Let cool another 20 minutes, then add icing.
How can you make cherries even better? Add chocolate!