Chocolate Cherry Cupcakes -

These chocolate cherry cupcakes are a delightful fusion of rich chocolate and tart cherries, making them the perfect dessert for any occasion. Baked with a moist and fluffy texture, they are sure to impress your family and friends. With the perfect balance of chocolatey goodness and the sweetness of cherry filling, this recipe is a must-try for any dessert lover. Ideal for a cozy dessert night or as a crowd-pleaser at parties!

Why You Will Love This Recipe

This chocolate cherry cupcake recipe is incredibly easy to follow and offers a deliciously unique flavor combination that captures the essence of indulgence. The moist chocolate cake, combined with the cherry filling and rich frosting, ensures each bite is packed with flavor. It’s perfect for birthdays, holidays, or just because! Plus, these cupcakes are simple enough for bakers of all levels, so everyone can enjoy the thrill of baking.

Ingredients

Preparation is key to creating these delectable cupcakes. Below is a comprehensive list of all the ingredients you will need, along with precise measurements to ensure your cupcakes turn out perfectly.

For the Cupcakes

1/3 cup cocoa powder
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated white sugar
1/4 cup packed brown sugar
1/3 cup vegetable oil
2 large eggs (room temperature)
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup boiling water

For the Filling and Frosting

12 oz can cherry pie filling
1 cup unsalted butter (softened to room temperature)
4 to 5 cups powdered sugar
1/2 cup cocoa powder (add more for richer taste)
2 to 3 tablespoons heavy cream (adjust for desired frosting texture)
1 teaspoon vanilla extract
1/2 teaspoon salt (optional, but balances sweetness)

Instructions

Step 1: Start by preheating your oven to 350°F (175°C) and lining two muffin tins with cupcake liners. This ensures your cupcakes won’t stick to the pan, making cleanup easy and our cupcakes simple to remove.

Step 2: In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This step is crucial, as it helps to evenly distribute the leavening agents and ensures a consistent texture throughout the cupcake batter. Set this mixture aside for now.

Step 3: In a large mixing bowl, combine the granulated sugar, brown sugar, vegetable oil, vanilla extract, and buttermilk. Beat these ingredients together for about two minutes until the mixture becomes smooth and the sugars dissolve completely. This process creates a base that will lead to moist cupcakes.

Step 4: Add the eggs to the mixture one at a time, making sure to beat well after each addition. Gradually mix in the dry flour mixture we prepared in Step 2. This helps to prevent the batter from becoming tough; it ensures that the flour is incorporated evenly without over-mixing.

Step 5: Carefully pour in the boiling water and stir gently until everything is well-combined. Don’t worry if the batter looks thin; this is the secret to achieving moist and fluffy cupcakes. The boiling water activates the cocoa powder and allows it to bloom, contributing to a rich chocolate flavor.

Step 6: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. This will give your cupcakes enough room to rise without overflowing. Place them in the preheated oven and bake for 18 to 22 minutes. You can check for doneness by inserting a toothpick into the center of a cupcake; if it comes out clean, they’re ready!

Step 7: Once baked, remove the cupcakes from the oven and let them cool in the pan for about five minutes. Then, transfer them to a wire rack to cool completely before frosting them. This step is vital as hot cupcakes can melt the frosting and affect its texture.

Step 8: For the frosting, begin by beating the softened butter until it is creamy in texture. Gradually add in the powdered sugar and cocoa powder. Slowly pour in the heavy cream while continuing to mix until the frosting reaches your desired consistency. The addition of salt will help balance the sweetness, enhancing the overall flavor!

Step 9: Once the cupcakes are completely cooled, use a piping bag or a spatula to generously frost each cupcake. For the cherry filling, you can use a small spoon to spoon some cherry pie filling into the center of each cupcake before frosting for an extra burst of flavor!

FAQs

Can I use fresh cherries instead of cherry pie filling?

Yes, you can use fresh cherries! You’ll need to chop them and mix them with a bit of sugar to sweeten before using them as a filling. Keep in mind that fresh cherries won’t provide the same gooey texture as pie filling.

How do I store the cupcakes?

Store your chocolate cherry cupcakes in an airtight container at room temperature for up to three days. If you want them to last longer, refrigerate them for up to a week.

Can I freeze these cupcakes?

Absolutely! Let the cupcakes cool completely, frost them, and then freeze them individually in airtight containers or freezer bags for up to three months. Thaw them at room temperature before serving.

What should I do if I don’t have buttermilk on hand?

If you don’t have buttermilk, you can make a substitute by mixing 1/2 tablespoon of lemon juice or vinegar with 1/2 cup of milk. Let it sit for about 5-10 minutes before using it in the recipe.

Can I make these cupcakes gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it has xantham gum included if your blend does not have it, as it helps with the texture.

Conclusion

These chocolate cherry cupcakes are a delightful treat that combines the bold flavors of chocolate and cherry in a simple recipe that warms hearts and satisfies sweet cravings. They are sure to become a favorite in your household, so gather your ingredients and start baking today! Don’t forget to share your creations with family and friends—they will be sure to ask for seconds!