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Chocolate Cherry Cupcakes

Delightful cupcakes combining rich chocolate flavor and sweet cherries, perfect for celebrations or a sweet indulgence any day.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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.