Chocolate Cherry Jam Filled Cupcakes

How delicious do these look?

Chocolate Jam Filled Cupcakes with Vanilla Buttercream

Makes 12 Cupcakes

1 cup soy milk

1 tsp. apple cider vinegar

3/4 cup sugar

1/3 cup canola oil

1 tsp. vanilla extract

1 cup flour

1/3 cup cocoa powder

3/4 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

Any kind of fruit preserves

Preheat oven to 350 degrees. Line a cupcake tin with paper liners.

Whisk together the soy milk and vinegar in a large bowl and set aside for 10 minutes to curdle. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add the sugar, oil and vanilla extract to the curdled milk. Stir until combined. Add the the dry ingredients to the wet ingredients and stir until smooth.

Pour into liners, filling half way. Add a dollop of preserves to each cup. Add more batter to each cup, filling 3/4 of the way. Bake 18-20 minutes until a toothpick inserted in the center comes out clean. (stick off to the side so you don’t get the jam).

Buttercream Frosting

1/2 cup nonhydrogenated shortening

1/2 cup earth balance

3 1/2 cups powdered sugar

1 1/2 tsp. vanilla extract

1/4 cup soy milk

beet juice for color (1/2 tsp. for light pink, add more little by little for a darker color)

Beat the shortening and earth balance until well combined and fluffy. Add the sugar and beat for about 3 more minutes.

Add the vanilla, soy milk and beet juice and beat for another 5 minutes until fully combined and fluffy.

Source: Miss Figgy




One thought on “Chocolate Cherry Jam Filled Cupcakes

  1. Putting your freshly baked cupecakes into some nice wrappers certainly finishes them off. However to make them extra special there is nothing like making your very own cupcake wrappers. These can be personalised to the individual and the event, plus they are so easy to make. I share my free templates over at

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