Chocolate Cherry cupcakes are an easy homemade chocolate cupcake that after baked is filled with cherry pie filling. The perfect spongy chocolate cupcake paired with cherries is one of the best cupcake flavor combinations you will find.
Chocolate Cherry cupcakes
Easy Chocolate Cupcakes
When I am wanting a quick and easy cupcake this is my go to recipe. I used my go to chocolate cupcakes recipe like I always do when making chocolate cupcakes because it is seriously the BEST chocolate cupcakes recipe ever.
The first time I made these cherry chocolate cupcakes it came from me making cupcakes and then realizing that I had run out of confectioners sugar to make my buttercream frosting.
It was perfect because I was making them for my kids as a Valentine’s Day treat, so when I carved out the cupcake I shaped it like a heart and they were the perfect easy Valentine’s Day cupcakes.
I went to the pantry and started looking at what I had that I could use instead. I spotted a can of cherry pie filling and thought to myself that it would make the perfect combination since cherry and chocolate go perfect together.
Looking for more Valentine’s Day Desserts? Check these out!
- Classic White Chocolate Dipped Strawberries
- Dark Chocolate and Nonpareil dipped Strawberries
- Strawberry Cream Chocolates
- Valentine Oreo Pops
- Cherry Kiss Cookies
Decorating Chocolate Cherry Cupcakes
The second time I made these cupcakes I had all of the ingredients to make buttercream frosting but my daughter asked that I made the cherry filled ones again because she loved them so much. That time I sprinkled a little bit of confectioners sugar on top of them.
So I will leave it up to you on if you want to sprinkle some confectioners sugar on top of them or not. These cupcakes are amazing no matter which way you finish them.
If you are wanting to add buttercream frosting on top of them so they are a filled chocolate cupcake you can totally do that too. There are lots of buttercream frostings that would pair perfectly, Chocolate Buttercream Frosting recipe, vanilla buttercream, or almond buttercream.
Chocolate Cherry Cupcakes Ingredients
- 1.5 cups hot brewed coffee
- 3/4 cup unsweetened cocoa powder
- 2 1/4 cups all purpose flour
- 1.5 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 12 tablespoons room temperature unsalted butter
- 1.5 cup packed brown sugar
- 3/4 cup granulated white sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 21 ounce can cherry pie filling
How to Make Chocolate Cherry Cupcakes
Preheat the oven to 350˚ F.
Put paper liners in your cupcake pans or you can use silicone, which ever ones you prefer.
In a bowl whisk together the hot brewed coffee and cocoa, until dissolved and set aside.
In another bowl, combine the flour, baking soda, baking powder and salt. In the bowl place the butter and sugars. Beat on medium-high speed of your mixer until light and fluffy, about 3 minutes. Add in the eggs one at a time. Mix in the vanilla.
With the mixer on low speed, add the dry ingredients in three additions alternating with the coffee-cocoa mixture, beginning and ending with the dry ingredients.
Mix each addition just until incorporated, being careful not to over mix.
Divide the batter between the prepared liners, filling each about two-thirds of the way full.
Bake about 20 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pans briefly, then transfer to a wire rack to cool completely.
Once they are cool you can get started with the fun and decorating.
Using a small heart cookie cutter or a paring knife, cut a heart out of the top of the cupcake and remove the extra cake.
Take a small spoon and place the cherries into the heart hole.
If you would like you can sprinkle the tops with powder sugar or just leave them without.
Looking for more cupcake recipes? Check these out!
- Chocolate Raspberry cupcakes
- Salted Caramel Cupcakes
- Peanut Butter And Jelly Cupcakes
- Pink Lemonade Cupcakes
- Chocolate Caramel Turtle Cupcakes
Chocolate Cherry cupcakes
Ingredients
- 1.5 cups hot brewed coffee
- 3/4 cup unsweetened cocoa powder
- 2 1/4 cups all purpose flour
- 1.5 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 12 tablespoons room temperature unsalted butter
- 1.5 cup packed brown sugar
- 3/4 cup granulated white sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 21 ounce can cherry pie filling
Instructions
- Preheat the oven to 350˚ F.
- Put paper liners in your cupcake pans or you can use silicone, which ever ones you prefer.
- In a bowl whisk together the hot brewed coffee and cocoa, until dissolved and set aside.
- In another bowl, combine the flour, baking soda, baking powder and salt. In the bowl place the butter and sugars. Beat on medium-high speed of your mixer until light and fluffy, about 3 minutes. Add in the eggs one at a time. Mix in the vanilla.
- With the mixer on low speed, add the dry ingredients in three additions alternating with the coffee-cocoa mixture, beginning and ending with the dry ingredients.
- Mix each addition just until incorporated, being careful not to over mix.
- Divide the batter between the prepared liners, filling each about two-thirds of the way full.
- Bake about 20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pans briefly, then transfer to a wire rack to cool completely.
- Once they are cool you can get started with the fun and decorating.
- Using a small heart cookie cutter or a paring knife, cut a heart out of the top of the cupcake and remove the extra cake.
- Take a small spoon and place the cherries into the heart hole.
- If you would like you can sprinkle the tops with powder sugar or just leave them without.
Nutrition
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