Try These Chocolate Cherry Cupcakes for a Rich & Easy Dessert Recipe
Every family has a few favorite recipes that they make on a regular basis, but what about those days when you want something special? Moist chocolate cupcakes and a sweet cherry filling is the perfect dessert when you want a decadent treat!
You won’t regret giving these delicious cupcakes a whirl – they’re perfect when you want something special but don’t have the time or energy to put in too much effort.
These chocolate cherry cupcakes are rich, moist and fluffy. Everyone’s favorite part is the chocolate flavor from the rich chocolate cake, paired with the cherry buttercream frosting. It’s like heaven!
What’s better than these mouth-watering cupcakes?
- 1 cup All-Purpose Flour
- 1/3 cup Cocoa Powder
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 3/4 cup White Sugar
- 1/4 cup Brown Sugar
- 1/3 cup Vegetable Oil
- 2 large eggs
- 1 teaspoon Vanilla Extract
- 1/2 cup Buttermilk
- 2 Eggs, room temperature
- 1/2 cup Boiling Water
- 12oz Can Cherry Pie Filling
Frosting:
- 1 cup Butter, softened at room temperature
- 4-5 cups Powdered Icing Sugar
- 1/2 cup Cocoa Powder, or more as desired
- 2-3 Tablespoons Heavy Whipping Cream, or more as desired
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Salt, optional
Directions:
Heat oven to 350F.
Line two muffin pans with 15 paper liners. Set aside.
In a small bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, beat together the sugars with the wet ingredients: oil, vanilla extract and buttermilk for 2 minutes until well combined and sugar appears dissolved.
Beat in the eggs, followed by the flour mixture.
Add the boiling water and carefully beat to combine.
Portion out the cupcake batter into the prepared liners, filling each 2/3 of the way full.
Bake for 18-22 minutes until an inserted toothpick comes out clean.
Cool cupcakes on a wire rack.
While cupcakes are cooling, prepare the frosting. Beat together the butter, powdered icing sugar and cocoa powder for 2 minutes until well combined.
Add the heavy whipping cream, vanilla extract and salt. Beat until buttercream frosting has a thick, smooth texture that holds still soft peaks.
Adjust the flavor or texture with additional powdered icing sugar, cocoa powder or heavy cream, as needed.
Scoop the frosting into a piping bag fitted with a large star tip. Set aside.
Use a cupcake corer to remove about 1 to 1 1/2″ out of the center of each cupcake. Fill with a tablespoon of cherry pie filling.
Pipe the frosting onto the cooled cupcakes, starting in the center, working your way out to the edges and then back towards the center and up.
Scoop the excess cherry juice (without the cherries) into a piping bag and drizzle over the top of each cupcake.
Garnish each top of the cupcake with a few of the remaining cherries and a chocolate drizzle.
Store cupcakes in an airtight container.
You can use Cherry Jam or Cherry Preserves. Or make your own using fresh cherries.
Check these best cupcake recipes out if you need more ideas for sweet treats!
Make sure to pin this recipe so that you can take it with you on grocery shopping day!
Try These Chocolate Cherry Cupcakes for a Rich & Easy Dessert Recipe
Recipe details
- 15 servings
- Prep time: 10 Minutes Cook time: 22 Minutes Total time: 32 min
Comments
Share your thoughts, or ask a question!
This recipe looks amazing! Can’t wait to try it! Thanks!
I have a question, you mentioned in the description and steps to garnish the cupcakes with the cherry syrup and topped with cherries, but also mentioned some chocolate drizzle..?? I didn’t see any chocolate drizzled on the pictures, it is something that can be added or something that went missing?
Thanks again for this delicious treat!
Can you explain is there 4 eggs in this recipe as you say 2 large eggs then you say 2 eggs at room temperature