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
When I am wanting a quick and easy cupcake this is now 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 cherry pie filling combined with the moist chocolate cupcake makes the perfect combination. Which originally happened on accident.
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.
Best Frosting for these cupcakes
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.
Tips for Baking Cupcakes
Follow the recipe. Each cupcake recipe is different. It is important to follow the recipe as directed. all of our cupcake recipes have been tested multiple times to make sure they are perfect.
Bring ingredients to room temperature. Cupcakes will bake best when the ingredients are brought to room temperature before mixing the cupcake batter.
Allow cupcakes to cool completely. Before frosting the cupcakes let them cool completely. If you frost cupcakes while they are still warm then the frosting will melt.
Do not over mix. Over mixing the batter will lead to having tough and flat cupcakes. When making cupcakes you have to be careful that you don’t over mix the batter when you are folding in the flour mixture. If you over-mix your angel food cake batter your cupcakes will turn out flat. You want to mix everything just until mixed, over mixing will cause you to have rough and tough cupcakes. We all know that the best cupcake are light and fluffy.
Fill the cupcake liners appropriately. You do not want to over fill the cupcake liners. Follow the directions for the specific cupcake recipe, if the recipe doesn’t tell you how full stick to the 2/3 full rule. Which is roughly 3 tablespoons of cupcake batter per cupcake liner.
Use the best kitchen tool for filling liners. If you are working with a thick cupcake batter then you want to use a spoon or a cookie scoop to fill the cupcake liners. If it is a thin cupcake batter then use a bowl with a spout or a glass measuring cup to pour in the batter.
Use quality cupcake liners. While you might not think it matters a cupcake liner but having a quality cupcake liner will make it so your cupcakes don’t stick to the wrapper and peel off nicely so you can see the perfect cupcake in it.
Bake one tray at a time. Using the center of the oven rack and bake one tray of cupcakes at a time. This will give you the best cupcake results.
How to tell when cupcakes are done baking
I like to use the toothpick test when I am making cupcakes with the kids because it is easier for them to see and learn. But if you have been making cupcakes for a while you may not want to use that method.
If you are wanting an even easier method, the cupcake bounce done method as we call it is even easier. Pull the tray of cupcakes out from the oven and lightly press on a cupcake in the middle of the baking pan. If if bounces right back and no finger print is left behind then your cupcakes are done. If there is a finger print you need to bake them for a few more minutes.
How to Store Cupcakes
It is best to store cupcakes in an airtight container on the counter. Cupcakes are best to be enjoyed with in 48 hours of making them. They won’t be bad to eat after 40 hours but they will start to dry out and not be as fresh.
After frosting cupcakes you are ok to store them on the counter for a day or 2 but after that they should be stored in the fridge.
If you are storing them unfrosted you can store them in an airtight container or a plastic bag. If you are storing them with frosting on top I suggest using a cupcake storage container.
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 a second 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
- Mocha Cupcakes
- Snowball Cupcakes
- Classic Vanilla Cupcake
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.
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