Chocolate Cherry Cupcakes That Are Rich, Fruity & Easy to Make
Chocolate Cherry Cupcakes are one of those desserts that feel a little fancy but are actually super easy to make — and oh so worth it.
There’s just something magical about the combo of rich chocolate and juicy cherries.
These cupcakes strike the perfect balance between decadent and fruity, making them a fun twist on your classic chocolate treat.
Whether you’re baking for a party, a Valentine’s Day surprise, or just because it’s Tuesday and you deserve it, this dessert recipe brings that wow factor without much fuss.
Do chocolate and cherry go together?
Absolutely! This is a classic combo for a reason!
The rich, slightly bitter flavor of chocolate pairs perfectly with the bright, tart sweetness of cherries. The contrast brings out the best in both ingredients. If you’re into desserts that feel rich and refreshing at the same time, the chocolate and cherry combination is the way to go!
The full, printable recipe (with all the details and tips!) is just below—don’t miss it!
You’ll start by mixing up the chocolate cupcake batter — super simple ingredients like cocoa powder, buttermilk, and boiling water make these cupcakes extra moist and flavorful.
Once baked and cooled, you’ll hollow out the center of each cupcake and spoon in some sweet cherry pie filling.
After you make the chocolate buttercream frosting and pipe it onto the cupcakes, you’ll add a cherry garnish.
Yes, absolutely! You can mix cherries into the batter or add them as a filling after baking — it just depends on the texture and flavor you’re going for.
Once the cupcakes are cool, use a cupcake corer, piping tip, or small knife to remove a bit from the center. Spoon or pipe your fruit filling into the hole.
Replace the top piece (optional) and cover with frosting.
Sure! You can cook fresh or frozen cherries down with a bit of sugar and cornstarch to make a quick homemade filling. Just let it cool before using.
Use a piping bag or even a small spoon to control the drizzle—just go light so it doesn’t run down the sides.
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If you’re loving these cherry chocolate cupcakes, you’ll want to check out these great ideas too — they’re just as fun, flavorful, and totally worth baking!
- From fruity to fudgy, these cupcake recipes are perfect for parties, bake sales, or just because you deserve a sweet treat.
- Dr Pepper Cupcakes pack a punch of flavor with soda in the batter and a rich, chocolatey finish you’ll love.
- These Cherry Pie Filling Desserts feel fancy but are seriously low effort.
- This no-fuss cherry dump cake is a crowd-pleaser! Just dump, bake, and dig in for a warm, gooey cherry treat that’s great with ice cream.
Chocolate Cherry Cupcakes Recipe
Ingredients
Cupcakes:
- 1 cup All-Purpose Flour
- 1/3 cup Cocoa Powder
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 3/4 cup White Sugar
- 1/4 cup Brown Sugar
- 1/3 cup Vegetable Oil
- 2 large eggs
- 1 teaspoon Vanilla Extract
- 1/2 cup Buttermilk
- 2 Eggs room temperature
- 1/2 cup Boiling Water
- 12 oz Can Cherry Pie Filling
Frosting:
- 1 cup Butter softened at room temperature
- 4-5 cups Powdered Icing Sugar
- 1/2 cup Cocoa Powder
- 2-3 Tablespoons Heavy Whipping Cream
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Salt
Instructions
- Preheat oven to 350F.
- Line two muffin trays with 15 cupcake liners. Set aside.
- In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- In a large bowl, beat together the sugars, oil, vanilla extract and buttermilk for 2 minutes until well combined and sugar appears dissolved.
- Beat in the eggs, followed by the flour mixture.
- Add the boiling water and carefully beat to combine.
- Portion out the cupcake batter into the prepared liners, filling each 2/3 of the way full.
- Bake for 18-22 minutes until an inserted toothpick comes out clean.
- While cupcakes are cooling, prepare the frosting. Beat together the butter, powdered icing sugar and cocoa powder for 2 minutes until well combined.
- Add the heavy whipping cream, vanilla extract and salt. Beat until buttercream frosting has a thick, smooth texture that holds still peaks.
- Adjust the flavor or texture with additional powdered icing sugar, cocoa powder or heavy cream, as needed.
- Scoop the frosting into a piping bag fitted with a large star tip. Set aside.
- Use a cupcake corer to remove about 1 to 1 1/2" out of the center of each cupcake. Fill with a tablespoon or so of cherry pie filling.
- Pipe the frosting onto the cooled cupcakes, starting in the center, working your way out to the edges and then back towards the center and up.
- Scoop the excess cherry pie filling (without the cherries) into a piping bag and drizzle over the frosted cupcakes.
- Garnish each cupcake with a few of the remaining cherries.
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