Decadent Chocolate Cherry Cupcakes

Decadent Chocolate Cherry Cupcakes

These chocolate cherry cupcakes are decadent, chocolaty and filled with a sweet cherry filling. My moist, light and fluffy chocolate cupcakes recipe is the base for these cupcakes. While the filling is a sweet cherry filling, topped with a bakery-style vanilla frosting. A drizzle of sweet cherry juice and a fresh cherry makes for a perfect presentation.

This weekend, was the end of the school year and my Aadi finished elementary school. Time sure files with these kids and I find myself constantly complaining that my kids are growing up too quickly.

To celebrate the end of the year, as always, I sent some cupcakes to Aadi’s class. These were one of them along with my caramel cupcakes and chocolate marble cupcakes. Needless to say, the kids enjoyed them thoroughly.

About these chocolate cherry cupcakes

The cupcake batter I used here is my go-to chocolate cake batter. The simple moist chocolate cake recipe. It has always been my favorite, and now it’s also a favorite of many fans on this blog.

The cupcakes are moist, light and fluffy with a tender soft crumb. The yogurt and the hot water in the recipe are what makes 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 is all you need to mix the cupcake batter.

I knew I had to share these cupcakes with you because every time I make them they are always a huge hit. My only complaint is that I could not make a video to show you how simple this recipe is.

The cherry pie filling

Whether fruits are in season or not, I always make my fruit fillings from scratch. Why? Because it actually takes only FIVE minutes to make a fruit filling from scratch. So whether you use fresh or frozen it still takes 5 minutes. I’ve shared so many fruit fillings with you for cakes, pies, and desserts – cherry filling, blueberry filling, raspberry filling, strawberry filling, blackberry filling. Yes, just five minutes.  In my last recipe for Homemade Cherry Pie, I used this cherry filling too. It’s a big hit in our home even with Ziv who is not a big fan of cherries.

The bakery-style buttercream frosting

There is a reason why I chose this frosting for these cupcakes and that’s because I sent them to school and I knew that they will be out for a few hours. The temperature here is about 30 C/86 F and sometimes even hotter. This vanilla buttercream works great in hot, humid weather and can sit out for hours without any refrigeration required. The frosting takes of course just five minutes to make and I also have a video that I will share in the recipe card below.

Let’s talk ingredients and substitutes (Save/Pin)

• 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. For example, olive oil has a strong taste, which we definitely don’t want.
• 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 to 60 grams.
• All-purpose flour – Yes, regular plain flour (maida) is all you need for these cupcakes. Do not use any self-raising flour as those contain more leavening.
• Cocoa powder – I’ve used plain Dutch-processed cocoa powder here.
• Sugar – I prefer to use white sugar so it won’t alter the color of my cupcakes. And yet, feel free to use the same amount of light brown sugar. I would not recommend using dark brown sugar.
• Yogurt – Yogurt adds a wonderful tender crumb to chocolate cake batters and that’s what happens here. The cupcakes are moist and almost ready to fall apart because they are so light and fluffy.

Useful tips and tools

• A few simple mixing bowls, a whisk, and spatula are all you need for this cupcake recipe.
• Personally, I believe in measuring ingredients by weight, which makes my kitchen scale one of the most valuable items when baking. The same goes for my measuring cups and measuring spoons. It’s always a good idea to have these handy and use them when baking rather than trying to guess measurements.
• Also, a good quality cupcake/muffin pan is good not just for baking cupcakes but for other pastries too. Alternatively, colorful baking cups are in trend these days and are best when transporting cupcakes.
• And, it is important to buy cupcake liners from a trustworthy source to prevent peeling. There is nothing worse than to bake good cupcakes or muffins and then have all the liners peel off.
• Lastly, every oven works differently. So the baking times are just guidelines. In case of muffins and cupcakes, it’s often a good idea to rotate the baking tray mid-way the baking so they cook and rise evenly.

How to make Chocolate Cherry Cupcakes (Save/Pin)

For the cupcakes

• Preheat the oven to 160 C / 320 F.
• Line muffin pan with cupcake liners or use baking cups.

Combine wet ingredients

• Combine the eggs, yogurt, vanilla and vegetable oil.
• Use a whisk to make sure the eggs are well incorporated and there are no lumps.

Combine 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 to dry  

• Make a well in the center of the dry ingredients and pour in the wet ingredients.
• Use a whisk to combine the two slowly so you have a smooth, not lumpy batter.
• Lastly, add the hot water.
• Scoop batter into cupcake liners.
• Drop a pitted fresh cherry in the center of each batter.
• Bake on the center rack at 160 C / 320 F for about 20 to 25 minutes (mine took 20 mins).
• Cook cupcakes completely before frosting.

For the cherry filling

• Place cherries in a saucepan with the sugar, lemon juice, and half the water (1/4 cup).
• Heat on low to medium until sugar is dissolved.
• In a separate bowl, combine the remaining water (1/4 cup) with the cornstarch. And mix well.
• Add the cornstarch mixture to the cherries mixture.
• 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 – cooling will thicken the filling some more.

For the frosting

• Cream butter and shortening for about 2 minutes, until light and fluffy.
• Add cornstarch to the hot water and add it to the creaming mixture.
• Continue to cream until it’s a smooth mixture again.
• Add vanilla and combine well.
• Finally, start adding the powdered sugar one cup at a time.
• Once all the sugar is in – whip the buttercream for a good three minutes until light and fluffy.
• Place in a piping bag with a star piping nozzle.

Assemble

• Save some of the juices in the cherry filling to drizzle on the frosting later.
• Core each cupcake to add the filling.
  You can use a cupcake corer or a knife to cut a small circle on the top of the cupcake. Remove the center and save the tops for later.
• Place a heaping tablespoon of cherry filling in each cupcake and place the top back on.
• Pipe a buttercream swirl on each cupcake
• Drizzle some of the save cherry filling juices on the frosting.
• Top each cupcake with a fresh cherry.

Storage 

• These cupcakes will stay fresh for up to three days at cool room temperature, longer if kept in the fridge. 
• These can be frozen for a month or more. 

12 tips for baking perfect cupcakes every single time

1. Follow the recipe properly with minimum substitutions.
2. Always use good quality ingredients.
3. Make sure the ingredients are all at room temperature.
4. Never over-mix the batter.
5. Use a scoop for baking similar size cupcakes.
6. Always preheat the oven before baking – a hot oven works best for cupcakes.
7. Bake cupcakes at the right temperature.
8. Always bake cupcakes on the center rack one tray at a time.
9. Never open the oven during baking – no peeking.
10. Remove cupcakes from their pan no later than 7 to 10 minutes after baking.
11. Store cupcakes properly after baking. Place them in an airtight container at room temperature. Cupcakes dry in the fridge unless wrapped properly with plastic wrap.
12. Simple syrup the cupcakes if don’t plan to eat them on the same day.

Frequently asked questions

What other frostings can I use for these Chocolate Cherry Cupcakes?

Oh, these cupcakes are delicious with just about any frosting. I have shared with you more than 30 different buttercream flavors here on the blog but these are just a few suggestions.

•  Velvet American buttercream, 
• Vanilla buttercream (eggless).
•  Swiss Meringue or Italian Meringue.
•  French Buttercream and German buttercream 
•  whipped cream buttercream frosting.

30 Plus Homemade Buttercream Frosting Recipes

Need a buttercream recipe in 5 minutes? Have a buttercream related question? Wondering what buttercream to use for your cake? It’s all here in one place. 30 plus homemade buttercream frosting recipes for you to explore. With recipes, tips, trick, and troubleshooting, as well as popular questions, answered.

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Chocolate Cherry Cupcakes

Author: Veena Azmanov

5 from 12 votes

Print Pin Rate

Prep Time: 10 mins

Cook Time: 17 mins

Cooling Time: 2 hrs

Total Time: 2 hrs 27 mins

Calories: 425kcal

$20

Adjust Servings Here: 20 cupcakes

Description

These chocolate cherry cupcakes are decadent, chocolaty and filled with a sweet cherry filling. My moist, light and fluffy chocolate cupcakes recipe is the base for these cupcakes. While the filling is a sweet cherry filling, topped with a bakery-style vanilla frosting. A drizzle of sweet cherry juice and a fresh cherry makes for a perfect presentation.

Equipment /Tools

• Muffin Pan
• Cupcake liners
• Kitchen Scale
• Stainless steel mixing bowl
• Measuring Cups
• Measuring Spoons
• Whisk
• Spatula
• Cutting boards
• Kitchen Knife

Ingredients

FOR THE CHOCOLATE CUPCAKES

DRY INGREDIENTS

• 300 grams (1.5 cups) White sugar
• 220 grams (1.76 cups) All-purpose flour
• 1 tsp (1 tsp) Baking soda
• 1/2 tsp (1/2 tsp) Baking powder
• 85 grams (3 oz) Cocoa powder
• Pinch (Pinch) Salt

WET INGREDIENTS

• 160 ml (0.68 cups) Vegetable oil
• 90 ml (0.38 cups) Boiling water
• 250 ml (1.06 cups) Cup yogurt
• 2 (2 ) Large eggs
• 2 tsp (2 tsp) Vanilla extract

FOR THE CHERRY FILLING

• 200 grams (7.05 oz) Cherries 1 1/2 cups or 7 oz
• 50 grams (0.25 cups) White sugar 1/4 cup
• 1 tbsp (1 tbsp) Cornstarch
• 1 tbsp (1 tbsp) Lemon juice
• 120 ml (0.51 cups) Water 1/2 cup

FOR THE FROSTING

• 228 grams (8.04 oz) Unsalted butter
• 205 grams (7.23 oz) Vegetable shortening
• 625 grams (5.21 cups) Powdered sugar
• 60 ml (0.25 cups) Hot water
• 2 tbsp (2 tbsp) Cornstarch
• 2 tbsp (2 tbsp) Vanilla
• 1/4 tsp (1/4 tsp) Salt

GARNISH

• 20 (20 ) Fresh cherries
• 1/4 cup (1/4 cup) Juices saved from the cherry filling

ADJUST SERVINGS HERE – 20 cupcakes

Instructions

FOR THE CUPCAKES

• Preheat the oven to 160 C / 320 F.
• Line muffin pan with cupcake liners or use baking cups.

COMBINE WET INGREDIENTS

• Combine the eggs, yogurt, vanilla and vegetable oil.
• Use a whisk to make sure the eggs are well incorporated and there are no lumps.

COMBINE WET 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 TO DRY

• Make a well in the center of the dry ingredients and pour in the wet ingredients.
• Use a whisk to combine the two slowly so you have a smooth, not lumpy batter.
• Lastly, add the hot water.
• Scoop batter into cupcake liners.
• Drop a pitted fresh cherry in the center of each batter.
• Bake on the center rack at 160 C / 320 F for about 20 to 25 minutes (mine took 20 mins).
• Cook cupcakes completely before frosting.

FOR THE CHERRY FILLING

• Place cherries in a saucepan with the sugar, lemon juice, and half the water (1/4 cup).
• Heat on low to medium until sugar is dissolved.
• In a separate bowl, combine the remaining water (1/4 cuwith the cornstarch. And mix well.
• Add the cornstarch mixture to the cherries mixture.
• 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 – cooling will thicken the filling some more.

FOR THE FROSTING

• Cream butter and shortening for about 2 minutes, until light and fluffy.
• Add cornstarch to the hot water and add it to the creaming mixture.
• Continue to cream until it’s a smooth mixture again.
• Add vanilla and combine well.
• Finally, start adding the powdered sugar one cup at a time.
• Once all the sugar is in – whip the buttercream for a good three minutes until light and fluffy.
• Place in a piping bag with a star nozzle.

ASSEMBLE

• Save some of the juices in the cherry filling to drizzle on the frosting later.
• Core each cupcake to add the filling.
• You can use a cupcake corer or a knife to cut a small circle on the top of the cupcake. Remove the center and save the tops for later.
• Place a heaping tablespoon of cherry filling in each cupcake and place the top back on.
• Pipe a buttercream swirl on each cupcake.
• Drizzle some of the save cherry filling juices on the frosting.
• Top each cupcake with a fresh cherry.

STORAGE

• The cake will stay fresh for up to four days at cool room temperature, longer if kept in the fridge.
• It can be frozen for a month or more.

Recipe Video

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Nutrition Information

Nutrition Facts

Chocolate Cherry Cupcakes

Amount Per Serving

Calories 425 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 13g65%

Cholesterol 43mg14%

Sodium 108mg5%

Potassium 159mg5%

Carbohydrates 64g21%

Fiber 2g8%

Sugar 51g57%

Protein 3g6%

Vitamin A 335IU7%

Vitamin C 1.7mg2%

Calcium 35mg4%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Keywords – Cherry, Cherry Cupcakes, Cupcakes, decadent, summer

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• Chocolate Cherry Cake with fresh whipped cream
• Rich Cherry Eggnog
• Pink Cherry Cupcakes with whipped cream Buttercream
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