Preheat the oven to 180 oC

Beat together the dairy free spread and caster sugar until light and fluffy

Beat in the eggs one at a time

Stir in the flour and cocoa powder

Half fill 8 muffins cases with the mix

Put a spot of jam in the centre of each muffin case

Cover with the remaining cake batter

Bake for 25 minutes

Remove from the oven and allow to cool completely

Make the frosting by beating together the dairy free spread and icing sugar

Pipe onto the cupcakes

Sprinkle with cocoa powder and a top with a cherry