These delicious (and easy) chocolate cherry cupcakes are filled with cherry pie filling and topped with a rich buttercream frosting.

I’m sure you heard of the phrase “opposites attract.” You know, the idea that two things that are very different can come together and – hopefully – be successful.

Paula Abdul wrote a song about it in the late 80s and did a music video with a weird cartoon cat. Lyrically, the song is about a couple who love each other despite being different in almost every way possible.

I can’t stand that song.

BUT, I do like the idea. Sometimes opposing forces come together to make magic, and it’s not all about relationships.

It can happen with desserts, too.

Such is the case with these chocolate cherry cupcakes! Chocolate is a very different flavor from cherry, yet they come together in this recipe to make something beautiful.

The robust, rich flavor of the cocoa harmonizes beautifully with the sweet and slightly tart flavor of the cherries. Making this a perfect recipe for Valentine’s Day and beyond.

These moist and fluffy cupcakes have a delicious cocoa flavor complimented by a helping of delicious cherry pie filling. They are topped with a thick buttercream frosting with an additional hint of cherry.

Here’s what you’re going to need for these chocolate cherry cupcakes.

The flavors are rich yet subtle, sweet but also not overwhelming. Forgive me if I am so bold as to say this might be the perfect cupcake!

Ingredients

3/4 cup salted butter
3/4 cup white granulated sugar
2 large eggs
2 tsp vanilla extract
1 cup cherry pie filling
1/2 tsp baking powder
1 1/2 cups all-purpose flour
1/2 cup cocoa powder

Cherry Buttercream Frosting

3 1/2 cups powdered sugar
2 Tbsp cherry juice (or 1/2 – 3/4 teaspoons cherry extract)
1/2 cup salted butter

For the cherry juice in the frosting, I just use the juice from canned cherries. You get a good amount of cherry flavor. Because there is cherry pie filling in the cupcake batter, you don’t need the frosting to carry all the cherry flavor.

If your frosting is too thick, you can add a few teaspoons of cherry juice. Likewise, if it is too thin you can add 1/2 cup of powdered sugar.

These cupcakes are best stored in an airtight container in the fridge for up to 3 days. After 3 days, the frosting starts to get crumbly.

You can also freeze them for up to three months. Store in a rigid container, then bring out and let rise to room temperature after freezing.

chocolate cherry cupcakes with cherry frosting

Get the printable recipe for these delicious cupcakes below. Also don’t forget to check out our chocolate cherry dump cake!

Chocolate Cherry Cupcakes

Experience the harmony of rich chocolate and sweet cherries in every bite of these chocolate and cherry cupcakes!

5 from 1 vote

Save Print Pin Rate

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: cupcakes

Ingredients

Cupcakes

3/4 cup salted butter
3/4 cup granulated sugar
2 large egg(s)
2 tsp pure vanilla extract
1 cup cherry pie filling
1/2 tsp baking powder
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder

Frosting

3 1/2 cups powdered sugar
2 Tbsp cherry juice
1/2 cup salted butter

Instructions

[mv_schema_meta name="Preheat Oven and Line Tin"]Preheat your oven to 350 degrees. Line a cupcake pan with cupcake liners.
[mv_schema_meta name="Cream the Butter and Sugar"]Beat together the butter and sugar in a stand mixer or in a medium-sized mixing bowl with an electric hand mixer. Mix the ingredients on a medium speed until combined and creamy.
[mv_schema_meta name="Add the Eggs and Vanilla"]Add the eggs and vanilla and mix again on a medium-high speed until the eggs have been fully beaten into the mixture.
[mv_schema_meta name="Mix in Cherry Pie Filling"]Mix in the cherry pie filling until it is evenly distributed throughout the batter.
[mv_schema_meta name="Add the Dry Ingredients to the Wet"]Add the baking powder, flour, and cocoa powder to the wet mixture. Mix the ingredients together starting on a low speed and working your way up to a medium-high speed until no clumps of flour or cocoa powder remain (just combined).
[mv_schema_meta name="Fill the Liners and Bake the Cupcakes"]Fill a cupcake tin with liners and divide the batter among the liners as evenly as you can. Bake your cupcakes for 20 minutes.
[mv_schema_meta name="Make the Frosting"]Allow the cupcakes to cool for at least 20 minutes. while you prepare your frosting by whisking together the powdered sugar, butter, and cherry juice until smooth and creamy.
[mv_schema_meta name="Frost the Cupcakes"]Frost your cupcakes using a piping bag and the tip of your choice (I used a star tip).