Name: Vegan Black Forest Cupcakes
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 10 servings
Ingredients: 175 g plain flour (or gluten-free flour); 1 tsp bicarbonate soda; null pinch salt; 50 g cocoa powder; 225 g light brown sugar; 275 ml hot water; 60 ml sunflower oil (or other mild-tasting vegetable oil); 2 tsp apple cider vinegar (or lemon juice (to react with the bicarbonate soda)); null null black cherry jam (I used a fruit-sweetened one); null drops kirsch (optional, or brandy); null null whipped coconut cream; null null fresh cherries; null null dark chocolate (grated)

Instructions

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1

Preheat oven to [180c] / [350f] and line a muffin tray with cases (12 muffin).
2

In a large mixing bowl, combine plain flour (175 g), bicarbonate soda (1 tsp), [a pinch salt], cocoa powder (50 g), and light brown sugar (225 g) until well mixed.
3

Stir in hot water (275 ml), sunflower oil (60 ml), and apple cider vinegar (2 tsp) until the batter is smooth.
4

Divide the batter evenly among the cases (12 muffin) and bake for minutes (15). Insert a cake tester or skewer into the center; if it comes out clean, they're done. Otherwise, bake for an additional minutes (5).
5

Allow cupcakes to cool completely. Using a cupcake corer or small knife, hollow out a small hole in the center of each cupcake.
6

Fill the cupcake holes with [black cherry jam]. Optionally, add [a few drops kirsch] for extra flavor.
7

Prepare the [whipped coconut cream]. Pipe or dollop the [whipped coconut cream] generously onto the tops of the cupcakes.
8

Decorate each cupcake with a [single fresh cherry] and a sprinkle of [grated dark chocolate].
9

Keep the cupcakes refrigerated and enjoy within [3-4 days].