Chocolate Cinnamon Cupcakes

These vegan Chocolate Cinnamon Cupcakes are here to save the dessert party. Rich and moist with a delightful cinnamon kick, they're free from dairy, eggs, soy, rice, and nuts. Topped with a decadent chocolate ganache frosting, they're proof that delicious treats can be allergy-friendly without sacrificing any flavor!

5 from 2 votes

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Course: Dessert

Cuisine: American

Diet: Vegan

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: cupcakes

Calories: 137kcal

Author: Michelle

Ingredients

1 1/2 cups flour
1 1/4 cups sugar
2/3 cup cocoa powder
1 1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup water
1/4 cup olive oil
1 tablespoon vinegar
2 teaspoons vanilla
1/2 cup dried cherries chopped

Instructions

Place the flour, sugar, cocoa, baking soda, cinnamon, and salt into a large bowl. Stir well to combine.
1 1/2 cups flour, 1 1/4 cups sugar, 2/3 cup cocoa powder, 1 1/4 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/4 teaspoon salt
Chop your cherries into smaller pieces – even in half would be fine.
Using a liquid measuring cup, put in your water, then the oil with the vinegar and vanilla atop that.
1 cup water, 1/4 cup olive oil, 1 tablespoon vinegar, 2 teaspoons vanilla
Pour the liquid ingredients into the dry ingredients slowly while mixing. Stir only until mostly combined, then add the chopped cherries and mix until they are barely distributed – don’t overmix this.
1/2 cup dried cherries
Immediately scoop the batter into cupcake pans, filling them a little less than 2/3 of the way full. Bake at 350 degrees for 18-20 minutes until a cake taster comes out clean.
Frost with chocolate ganache. Serve and enjoy!

Equipment

Non Skid Mixing Bowl

Liquid Measuring Cup

Balloon Whisk

Notes

Use the non-alkalized kind for the cocoa powder.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.