Why make this recipe
Chocolate Cherry Cupcakes are a delightful treat that combines rich chocolate flavors with the tartness of cherries. These cupcakes are perfect for birthday parties, family gatherings, or just a sweet snack at home. Their unique flavor and gorgeous appearance will impress everyone, and they are surprisingly easy to make!
How to make Chocolate Cherry Cupcakes
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup cherry pie filling
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup cherry juice (from the cherry pie filling)
- Fresh cherries for garnish
Directions:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients and mix until combined.
- Stir in the boiling water until the batter is smooth.
- Fill each cupcake liner halfway with batter and add a spoonful of cherry pie filling into the center of each.
- Top with more batter until the liners are about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar and cherry juice until fluffy.
- Frost the cooled cupcakes with the cherry buttercream and garnish with fresh cherries.
- Enjoy your delicious chocolate cherry cupcakes!
How to serve Chocolate Cherry Cupcakes
These cupcakes are best served at room temperature. You can place them on a decorative platter for an elegant presentation. They work great as a dessert after dinner or as a treat for guests at a gathering.
How to store Chocolate Cherry Cupcakes
Store the cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. Just make sure to bring them back to room temperature before serving for the best taste.
Tips to make Chocolate Cherry Cupcakes
- Make sure all your ingredients are at room temperature before mixing for the best texture.
- Don’t overmix the batter; a few lumps are okay.
- For added cherry flavor, consider adding some chopped cherries into the batter along with the cherry pie filling.
Variation
If you want to switch things up, try using a different fruit filling, like raspberry or blueberry, instead of cherry. You can also top the cupcakes with a chocolate ganache for an extra layer of richness.
FAQs
Q: Can I make these cupcakes ahead of time?
A: Yes, you can bake the cupcakes a day in advance. Just frost them right before serving for the best quality.
Q: Can I freeze these cupcakes?
A: Yes, you can freeze un-frosted cupcakes for up to 3 months. Thaw and frost them when ready to serve.
Q: What can I use instead of cherry pie filling?
A: You can use other fruit fillings or even homemade fruit compote if you prefer a fresher taste.
Chocolate Cherry Cupcakes
Ingredients
For the Cupcakes
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs at room temperature
- 1 cup whole milk at room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup cherry pie filling for filling
For the Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup cherry juice (from the cherry pie filling)
For Garnish
- to taste pieces fresh cherries for decoration
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients and mix until combined.
- Stir in the boiling water until the batter is smooth.
- Fill each cupcake liner halfway with batter and add a spoonful of cherry pie filling into the center of each.
- Top with more batter until the liners are about 2/3 full.
Baking
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely.
Frosting
- For the frosting, beat the softened butter until creamy.
- Gradually add the powdered sugar and cherry juice until fluffy.
- Frost the cooled cupcakes with the cherry buttercream and garnish with fresh cherries.