Decadent Chocolate-Cherry Cupcake Recipe

Why Make This Recipe

Chocolate Cherry Cupcakes are a delightful treat that combines rich chocolate flavor with the sweetness of cherries. They are perfect for celebrations, parties, or just a sweet indulgence any day of the week. The combination of chocolate and cherries creates a mouth-watering experience that appeals to both kids and adults. Plus, the fun of making these cupcakes will surely brighten up your day!

How to Make Chocolate Cherry Cupcakes

Creating Chocolate Cherry Cupcakes is simple and rewarding. Follow these easy steps to whip up a batch that will impress your family and friends.

Ingredients:

• 1 1/3 cups all-purpose flour
• 1/4 tsp baking soda
• 2 tsp baking powder
• 3/4 cup cocoa powder
• 1/8 tsp salt
• 3 tbsp butter (softened)
• 1 1/2 cups white sugar
• 2 eggs
• 3/4 tsp vanilla extract
• 1 cup milk
• 1/3 cup sour cream
• 2 cups cherries (halved and pitted)
• 1/3 cup powdered sugar
• 1/2 cup water
• 1 tbsp lemon juice
• 1 lb confectioner’s sugar
• 1 cup salted butter (room temperature)
• 2 tsp vanilla
• 3 tsp cream

Directions:

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a large bowl, mix together the flour, baking soda, baking powder, cocoa powder, and salt. Set this mixture aside.
3. In another bowl, cream the softened butter and sugar together until light and fluffy.
4. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with milk and sour cream. Mix until everything is just combined.
6. Fold in the halved cherries gently.
7. Fill the cupcake liners about two-thirds full with the batter.
8. Bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.
9. For the cherry reduction: In a saucepan, combine cherries, powdered sugar, water, and lemon juice. Cook over medium heat until it thickens, about 10-15 minutes. Let this cool.
10. For the buttercream frosting: In a large bowl, beat the room-temperature butter until creamy. Gradually add the confectioner’s sugar, mixing well. Add vanilla and cream until you reach your desired consistency.
11. Assembly: Use a knife to cut a small hole in the center of each cupcake and fill it with cherry reduction. Frost the cupcake tops with buttercream frosting and drizzle some extra cherry reduction over the top.

How to Serve Chocolate Cherry Cupcakes

Serve these cupcakes fresh at room temperature. They are great for any occasion or just as a sweet treat with coffee or tea. You can place them on a pretty plate or even fancy them up with a sprinkle of chocolate shavings or extra cherries on top. Enjoy!

How to Store Chocolate Cherry Cupcakes

Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can keep them in the refrigerator for up to a week. Be sure to let them come to room temperature before serving again.

Tips to Make Chocolate Cherry Cupcakes

• Make sure your butter is softened to room temperature for smooth frosting.
• Use fresh cherries for the best flavor, but you can substitute with frozen cherries if needed. Just ensure they are thawed and pitted.
• Don’t overmix the batter; it should be just combined for fluffy cupcakes.
• Feel free to adjust the sweetness of the cherry reduction by adding more or less powdered sugar.

Variation

You can add a pinch of cinnamon or espresso powder to the cupcake batter for an extra layer of flavor. Additionally, using dark chocolate cocoa powder instead of regular cocoa can give a richer chocolate taste.

FAQs

Can I use a different fruit instead of cherries?
Yes, you can substitute cherries with other fruits such as raspberries, blueberries, or strawberries.

Can I make these cupcakes ahead of time?
Absolutely! You can prepare the cupcakes a day in advance and store them. Frost them just before serving for the best taste.

How can I make these cupcakes gluten-free?
Substituting the all-purpose flour with a gluten-free flour blend can work well. Make sure your other ingredients are also gluten-free.

Chocolate Cherry Cupcakes

Delightful cupcakes combining rich chocolate flavor and sweet cherries, perfect for celebrations or a sweet indulgence any day.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Cupcake Batter

• 1 1/3 cups all-purpose flour
• 1/4 tsp baking soda
• 2 tsp baking powder
• 3/4 cup cocoa powder
• 1/8 tsp salt
• 3 tbsp butter (softened) should be at room temperature
• 1 1/2 cups white sugar
• 2 eggs
• 3/4 tsp vanilla extract
• 1 cup milk
• 1/3 cup sour cream
• 2 cups cherries (halved and pitted) use fresh for best flavor

Cherry Reduction

• 1/3 cup powdered sugar
• 1/2 cup water
• 1 tbsp lemon juice

Buttercream Frosting

• 1 lb confectioner’s sugar
• 1 cup salted butter (room temperature)
• 2 tsp vanilla
• 3 tsp cream add until desired consistency

Method

 

Preparation and Baking

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a large bowl, mix together the flour, baking soda, baking powder, cocoa powder, and salt. Set aside.
3. In another bowl, cream the softened butter and sugar together until light and fluffy.
4. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with milk and sour cream. Mix until just combined.
6. Gently fold in the halved cherries.
7. Fill the cupcake liners about two-thirds full with the batter.
8. Bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.

For the Cherry Reduction

1. In a saucepan, combine cherries, powdered sugar, water, and lemon juice. Cook over medium heat until it thickens, about 10-15 minutes. Let this cool.

For the Buttercream Frosting

1. In a large bowl, beat the room-temperature butter until creamy.
2. Gradually add the confectioner’s sugar, mixing well.
3. Add vanilla and cream until you reach your desired consistency.

Assembly

1. Use a knife to cut a small hole in the center of each cupcake and fill it with cherry reduction.
2. Frost the cupcake tops with buttercream frosting and drizzle some extra cherry reduction over the top.

Notes

Store leftover cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Let them come to room temperature before serving again. Adjust the sweetness of the cherry reduction by adding more or less powdered sugar.