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 the perfect way to celebrate cherries in season.

Table of Content

• Why make these cupcakes?
• Ingredients and substitutes
• Step by step instructions
• More recipes with cherries
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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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.

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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

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Frequently asked questions

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