Chocolate Cherry Cupcakes

These chocolate cherry cupcakes are decadent and moist, made with fresh cherries. Chocolate cupcakes filled with a sweet cherry filling and topped with a bakery-style vanilla frosting are the perfect way to celebrate cherries in season.

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Growing up, cherry season was always a treat in our house, but I didn’t truly appreciate how well cherries and chocolate belong together until I started baking for my family. These chocolate cherry cupcakes actually started as a test for a cake order back when I ran my cake business. I needed a recipe that was rich, moist, and could hold up to a swirl of frosting, but still had that burst of juicy cherry in every bite.

My kids, of course, became my official taste testers, and the giggles and chocolate-stained smiles told me everything I needed to know. Now, these cupcakes have become a family favorite, making an appearance for birthdays, summer gatherings, or just because we find a good batch of cherries at the market. There’s something comforting about the rich chocolate paired with those sweet cherries that feels like a little celebration every time we bake them.

Why make these cupcakes?

• The cupcake batter I used here is my go-to simple chocolate cake batter.
• The cupcakes are moist, light, and fluffy with a tender, soft crumb. The yogurt and the hot water in the recipe are what make them so tender that they easily fall apart.
• The recipe itself is simple and easy and needs no mixers or special equipment. Just two bowls and a whisk are all you need to mix the cupcake batter.
• I am filling them with cherry filling, which just takes these to the next level. The cherry filling itself takes just 5 minutes to prep and can be made a few days ahead of time.

Ingredients and substitutes

• Cherries – I am using fresh cherries for the cupcakes and topping, but you could also use frozen cherries.
• Canola oil – Any cooking oil will work as long as it has no flavor. That way, it won’t affect the flavor of the cupcakes.
• Eggs – Always use large-size eggs when baking unless specified. The size of eggs varies significantly these days, so as a guide, one large egg weighs between 50 and 60 grams.
• All-purpose flour – I like using all-purpose flour for my chocolate-based cakes and cupcakes, as it adds more stability to the cocoa powder.
• Cocoa powder – I’ve used plain Dutch-processed cocoa powder here.
• Yogurt – Yogurt adds a wonderful, tender crumb to chocolate cake batters, but you can also use sour cream.

Step-by-step: Chocolate cherry cupcakes

Cupcake batter

• Preheat oven to 325°F / 165°C / Gas Mark 3. Line two muffin pans with cupcake liners.
• Wet ingredients – Combine the eggs, yogurt, vanilla extract, and vegetable oil. Use a whisk to make sure the eggs are well incorporated, and there are no lumps.

• Dry ingredients – Use a bowl large enough for the final batter. Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix them well together with a whisk.
• Combine wet and dry – Make a well in the center of the dry ingredients and pour in the wet ingredients. Combine well, then add the hot water.
• Divide the batter between the prepared cupcake liners. Then, bake in the preheated oven for about 20 to 25 minutes (mine took 20 mins). Cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Cherry filling

• Place cherries in a saucepan with the sugar, lemon juice, and half the water (¼ cup). Heat on low to medium until sugar is dissolved.
• In a separate bowl, combine the remaining ¼ cup of water with the cornstarch. Combine well and add to the saucepan.
• Continue to cook on low – the mixture will thicken and look glossy. When thick enough to coat the back of a wooden spoon or spatula, it’s ready. Cool completely before using.

Frosting

• In the bowl of a stand mixer, cream the butter and vegetable shortening for about 2 minutes until light and fluffy. Add cornstarch to the water and add it to the creaming mixture.
• Continue to cream until it’s a smooth mixture again. Then, add vanilla extract followed by powdered sugar, one cup at a time. Once all the sugar is in, whip the buttercream for three minutes until light and fluffy.

Assemble

• Save a few tablespoons of the cherry filling liquid to drizzle over the frosted cupcakes later.
• Core each cupcake in the center and add a generous teaspoon of the filling in the hole. Cut the cored piece in half and place it back on the filling to close the top like a lid.
• Transfer the frosting to a piping bag with a star nozzle. Pipe a generous swirl on top of each cupcake. Drizzle with the saved liquid from the cherry filling and top with a fresh cherry.

• Vanilla cherry cupcakes with whipped cream buttercream
• Chocolate cherry cake with cherry filling
• Cherry Champagne cocktail
• The ultimate cherry pie
• Cherry bars

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Frequently asked questions

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