Rich and chocolatey cupcakes with a delicious amaretto soak all topped with almond whipped buttercream and delicious European Picota cherries, these Chocolate Cherry Amaretto Cupcakes are simple, vegan and can easily be made gluten-free.
- 240 millilitres almond milk
- 1 heaped tablespoon lemon juice
- 140 grams caster sugar
- 80 millilitres sunflower oil
- ½ teaspoon vanilla essence
- ½ teaspoon almond essence
- 170 grams self-raising flour (alternatively, use gluten-free self-raising flour)
- 40 grams cocoa powder
- 1 teaspoon coffee (optional)
- ½ teaspoon bicarbonate of soda
- pinch of salt
- 1 heaped tablespoon Amaretto liqueur (optional)
- 200 grams cherries (be sure to use European Picota cherries)
- 1 heaped tablespoon maple syrup
- 1 teaspoon vanilla essence
- 1 teaspoon Amaretto liqueur
- 120 grams vegan butter (softened)
- ½ teaspoon vanilla essence
- ¼ teaspoon almond essence
- 350 grams icing sugar
- 2 heaped tablespoons almond milk
- 10 cherries (be sure to use European Picota cherries)
- chocolate shavings
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Chocolate Cherry Amaretto Cupcakes is a community recipe submitted by FarranWincott and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
- Preheat the oven to 160℃ Fan/180℃ and line a muffin/cupcake tray with 10 cases.
- To a large mixing bowl, add the milk, lemon juice, sugar, sunflower oil, vanilla essence and almond essence. Whisk till smooth.
- Now sift in the flour, cocoa powder, coffee and bicarbonate of soda. Whisk to a smooth batter with no specks of flour.
- Scoop the batter into the cases, filling 2/3 full. Bake in the centre of the oven for 18-20 minutes, until risen and springy and an inserted skewer comes out clean.
- Remove immediately from the tray and sit on a wire rack. Brush with the amaretto, if using, and allow to cool fully.
- Meanwhile, make the filling: add the Picota Cherries to a saucepan with the rest of the ingredients and bring to a bubble. Allow to bubble away over a high heat for 8 minutes, until sticky and there’s a thick syrup. Pour into a bowl and cool fully (you can place them in the fridge, too).
- When ready, prepare the buttercream: add the softened butter to a bowl or freestanding mixer and beat till smooth. Gradually beat in the vanilla essence, almond essence, icing sugar and plant-based milk till fully incorporated then beat for a further 1-2 minutes till really fluffy. Place in a piping bag with a star-shaped nozzle.
- Core the centre of the cupcakes and fill with the Picota cherry compote filling. Pipe on the buttercream and top each cupcake with some extra compote and the juice, a whole Picota cherry, some chocolate and toasted almonds/coconut.
- Enjoy straight away or keep in the fridge for 2-3 days. Best eaten at room temperature and you can freeze the unfrosted and unfilled cupcakes for 1 month. The compote will keep for 1 week in a sealed container in the fridge.