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 the perfect way to celebrate cherries in season.

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Are you taking advantage of cherries this season? What do you do when you've had your fill of eating fresh cherries? I think of ways to add them to our treats.
This week I had to make cupcakes for the end-of-year school party so I made a batch of cherry cupcakes and of course decided to make sure everyone gets a choice of my vanilla cherry cupcakes along with these chocolate versions. Needless to say, they were a huge hit they were all gone instantly.
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 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 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.
- For the frosting, I am using my bakery style frosting which is usually very popular with kids but there are so many other frostings that would be perfect with these cupcakes.

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 to 60 grams.
- All-purpose flour - I like using all-purpose flour for my chocolate based cakes and cupcakes as it adds more stability with the cocao 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 instructions
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.
Pro tip - I like to whisk the yogurt first to ensure no lump, then add the eggs, oil, and vanilla extract.

- 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.
Pro tip - use fine grain sugar so it will dissolve in the batter easily. - Combine wet to dry - Make a well in the center of the dry ingredients and pour in the wet ingredients. Combine well then add the hot water.
Pro tip - Use a whisk to combine the two slowly so you have a smooth, not lumpy batter. - Divide the batter between the prepared cupcake liners. and 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.
Pro tip - leaving the cupcakes in the pan for longer than 5 minutes can cause the cupcake to separate from their liners due to steam.

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 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.
Pro tip - The filling will thicken some more as it cools. If necessary add 1 to 2 tablespoon hot water to bring to the right consistency.

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 a good three minutes until light and fluffy.

Assemble
- Save a few tablespoons of liquid from the cherry filling to drizzle on 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.
Pro tip - You can use a cupcake corer or a knife to cut a small circle on the top of the cupcake. Remove the center out. - 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.

More recipes with cherries
- Vanilla cherry cupcakes with whipped cream buttercream
- Chocolate cherry cake with cherry filling
- Cherry Champagne cocktail
- The ultimate cherry pie
- Cherry bars
Frequently asked questions
These cupcakes will keep at room temperature for 3 days. If well wrapped and kept in the fridge they will keep for 5 to 6 days. The unfrosted cupcakes can be frozen for up to a month.
Yes, you can. Replace ½ the yogurt with cherry puree and continue with everything else the same.
Perhaps not. Melted chocolate is rather heavy for this light and fluffy batter. But, if you prefer real chocolate I suggest you use my chocolate fudge cupcake batter instead. You can still fill them with cherry filling and my vanilla buttercream frosting.
To make an eggless version of these chocolate cherry cupcakes use my eggless chocolate cake recipe and keep everything else the same.
You can place cupcakes in the fridge for a few minutes to cool them quickly. I like to place them for just 5 to 7 minutes in the freezer.
Never leave cupcakes in the fridge open for long as they will dry out.
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Printable Recipe
Chocolate Cherry Cupcakes
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Cupcake - Dry ingredients
- 1 ½ cup (300 g) White sugar
- 1 ¾ cup (220 g) All-purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- 6 tablespoon (42 g) Cocoa powder
- ¼ teaspoon Salt
Cupcake - Wet ingredients
- ⅔ cup (160 ml) Vegetable oil
- ⅓ cup (80 ml) Boiling water
- ½ cup (120 ml) Cup yogurt
- 2 Large eggs
- 2 teaspoon Vanilla extract
Cherry filling
- 7 oz (200 g) Cherries
- ¼ cup (50 g) White sugar
- 1 tablespoon Cornstarch
- 1 tablespoon Lemon juice
- ½ cup (120 ml) Water
Bakery Frosting
- ½ cup (113 g) Unsalted butter
- ½ cup (100 g) Vegetable shortening
- 3 cups (360 g) Powdered sugar
- 2 tablespoon Hot water
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla
- ¼ teaspoon Salt
Garnish
- 20 Fresh cherries
- ¼ cup (60 ml) Juices saved from the cherry filling
Instructions
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. Pro tip - I like to whisk the yogurt first to ensure no lump, then add the eggs, oil, and vanilla extract.
- 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.Pro tip - use fine grain sugar so it will dissolve in the batter easily.
- Combine wet to dry - Make a well in the center of the dry ingredients and pour in the wet ingredients. Combine well then add the hot water. Pro tip - Use a whisk to combine the two slowly so you have a smooth, not lumpy batter.
- Divide the batter between the prepared cupcake liners. and 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. Pro tip - leaving the cupcakes in the pan for longer than 5 minutes can cause the cupcake to separate from their liners due to steam.
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 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.Pro tip - The filling will thicken some more as it cools. If necessary add 1 to 2 tablespoon hot water to bring to the right consistency.
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 a good three minutes until light and fluffy.
Assemble
- Save a few tablespoons of liquid from the cherry filling to drizzle on 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. Pro tip - You can use a cupcake corer or a knife to cut a small circle on the top of the cupcake. Remove the center out.
- 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.
Recipe Notes & Tips
- Follow the recipe properly with minimum substitutions for the best results.
- Make sure the ingredients are all at room temperature.
- Use a scooper or measuring cup for distributing the batter for baking similar size cupcakes.
- Always preheat the oven before baking - a hot oven works best for cupcakes.
- Bake cupcakes at the right temperature and on the center rack one tray at a time. Or bake multiple pans in a fan-assisted oven.
- Never open the oven during baking - no peeking.
- Remove cupcakes from their pan no later than 7 to 10 minutes after baking this will prevent the cupcakes liners from peeling away due to steam.
- 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.
Nutrition Information
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
Marisa
These cupcakes are definitely for a special occasion. They are gorgeous and I can imagine just how delicious they taste!! I haven't had a dark chocolate cake in years. I love the idea of the filling plus the cherry on top. Truly creative!!
Veena Azmanov
Thanks, Marisa. Yes, these are so delicious
Lois
Love the idea of cherry and chocolate! Yummy!
Veena Azmanov
Thanks, Lois.
Denise
This could be the perfect cupcake loved by all. I love the cherry surprise filling!
Veena Azmanov
Thanks, Denise. Yes, we love cherries and chocolate together
Jolina
I really love chocolate and cherries together. Cherry season is just beginning here and I cannot wait. PS: these are piped beautifully!
Veena Azmanov
Me too. Jolina. Chocolate and Cherry is always perfect.
Gloria | Homemade & Yummy
I love black forest cake, so I know I would LOVE these cupcakes. They would be the hit of a bbq party for sure. I have a few to host this summer. I need to make some of these.
Veena Azmanov
Thanks Gloria. Me too. Love the black forest cake too. These are so good.