Chocolate Cherry Cupcakes

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.

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!

Tips for Making Delicious Cupcakes

Before you dive into this recipe, I’ve got some tips for you on making the best (and tastiest) cupcakes. If you’re interested, check them out. Otherwise scroll to the bottom.

Use Quality Ingredients

Use high-quality, fresh ingredients for the best flavor and texture. You’ll for sure want to get fresh eggs, good quality butter, and pure vanilla extract (instead of imitation).

Measure Precisely

Flour is the main dry ingredient in this recipe. Measure using the scoop-and-level method, as adding too much flour can result in dry cupcakes. You can also weigh the flour.

Bring Cold Ingredients to Room Temp

Bring ingredients like butter, eggs, and milk to room temperature before mixing. They will incorporate better, resulting in smoother batter and fluffier cupcakes. They don’t need to be warm; slightly cool to room temp is fine.

Avoid Overmixing

Mix the batter just until ingredients are combined, or the dry disappears into the wet. Overmixing can result in dense baked goods that are too firm.

Don’t Overfill the Liners

Fill liners about two-thirds full with batter. This prevents overflow and allows room for the cupcakes to rise.

Watch While Baking

Follow the suggested baking time, but also keep a close eye on your cupcakes. They’re done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Transfer Immediately After Baking

Transfer to a wire cooling rack immediately after taking them out of the oven. This prevents condensation from forming on the bottom, which can make the cupcakes soggy.

Cool Before Frosting

Ensure they are completely cool before frosting. Warm cupcakes can cause the frosting to melt or slide off when applied.

Remember, practicing and experimenting will help you perfect your baking skills over time. Have fun and enjoy the process of creating delicious baked goods! Here’s what you’re going to need for these chocolate cherry cupcakes.

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.

Get the printable recipe for these delicious cupcakes below:

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If you enjoyed this recipe, please let me know in the comments! I’d also love for you to check out these additional cupcake recipes:

Autumn Owls • Cadbury Mini Egg • Candy Corn • Carrot Cake • Chocolate Buttercream • Chocolate Zucchini • Christmas Tree • Christmas Wreath • Cookie Monster • Gingerbread • Grinch • Honey • Hot Cocoa • Jam Filled • Matcha • Pumpkin • Snickers • Strawberry Nutella