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Cherry ripe cupcakes

Recipe type: Dessert
Number of serving: 15 servings
Preparation time: 20 minutes
Cook time: 25 minutes
Ready in: 45 minutes
Difficulty: Very Easy


- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup canola oil
- 1 cup coconut milk
- 2/3 cup sugar
- 1 teaspoon coconut essence
- 1/2 teaspoon vanilla essence
- 1 cup shredded coconut

Sour Cherry Ripe Filling:
- 140 g frozen sour cherries, thawed
- 2 tablepsoons sugar
- 1 tablepsoons arrowroot
- 3 tablepsoons water

Dark Chocolate Topping :
- 1/4 cup soy milk
- 120 g dark chocolate (at least 70%), chopped
- 2 tablespoons maple syrup

Cherry Ripe Cupcakes :
- Fresh Cherries
- Coconut Cupcakes
- Sour Cherry Ripe Filling
- Dark Chocolate Topping


Step 1: Preheat oven to 180°C degrees. Line a twelve-cupcake tin with paper liners, set aside.

Step 2: Sift together the flour, baking powder, and baking soda. In a separate bowl combine the oil, coconut milk, sugar, coconut essence and vanilla essence.

Step 3: Pour the dry ingredients into the wet and mix until smooth. Fold in the shredded coconut.

Step 4: Evenly fill each muffin tin and bake for 20-22 minutes; the cupcakes should be slightly browned around the edges.

Step 5: Remove them from the muffin tin and place on a cooling rack. Allow to fully cool before filling and topping.

Step 6: Sour Cherry Ripe Filling:
In a saucepan over medium heat, combine thawed cherries and their juice, and sugar. Stir till mixture starts to simmer. Whisk together arrowroot and water in a small bowl, steadily pour into the cherries, stirring constantly. Keep stirring; the mixture will rapidly thicken. Remove from heat and allow to fully cool.

Step 7: Dark Chocolate Topping :
Bring the soy milk to a gentle boil in a small sauce pan. Immediately remove from heat and add the chocolate and maple syrup. Use a rubber heatproof spatula to mix the chocolate until it is fully melted and smooth. Set aside and cool to room temperature.

Step 8: Cherry Ripe Cupcakes :
Make all the components separately, allowing the cupcakes and filling to cool completely and the chocolate topping to cool to room temperature.
With a small spoon or knife gently dig out a cone from the top of each cupcake, leaving a hallowed out centre. These cupcakes are delicate so be careful. The cone will crumble so you can either throw it away or eat it. Fill each cupcake with as many cherries as you can, at least 1, from the Sour Cherry Ripe Filling. There is no need to put a cupcake top back on as the chocolate ganache topping will act as the lid .Spoon a large dollop of chocolate topping on top and use the back of the spoon to spread the topping over the cupcake. Gently press a fresh cherry on top into the topping to hold when the chocolate sets.

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