Chocolate Cherry Cupcakes

Delicious cherry chocolate cupcakes topped with frosting and cherries

Delight in the rich chocolatey goodness and the sweet-tart flavor of juicy cherries with these Chocolate Cherry Cupcakes, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Total Time 45

Servings: 18 cupcakes

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

For the Cupcakes

½ cup softened butter providing a creamy base that adds moisture and richness to the cupcakes.
3 pieces eggs help bind the ingredients together and provide a light texture.
1 tsp almond extract for a fragrant aroma that complements the chocolate and cherry notes.
1 cup sugar adding sweetness and helping to achieve that delightful fluffy texture.
2 cups all-purpose flour offering the perfect structure for your cupcakes.
¾ cup cocoa powder giving them their luscious chocolate flavor and deep color.
1 tsp baking soda ensuring proper rise and a light crumb.
1 tsp baking powder providing additional lift for fluffy cupcakes.
¼ tsp salt to enhance all the sweet and rich flavors.
2 cups cherry pie filling bringing a juicy, sweet burst of flavor to each bite.
1 cup semisweet chocolate chips adding rich pockets of melted chocolate throughout the cupcakes.

For the Glaze

3 Tbsp butter for the glaze, contributing to a glossy, rich finish.
3 Tbsp milk to achieve the right creamy texture in the glaze.
3 Tbsp cocoa powder adding intensity to the glaze.
¼ cup dark chocolate chips providing additional layers of chocolate flavor in the glaze.
3 Tbsp white sugar for balanced sweetness and a delightful finish.

Method

Preparation

Preheat your oven to 350°F (175°C) to ensure even baking.
In a large mixing bowl, combine all the ingredients, except for the cherry pie filling, using an electric mixer. Blend until the mixture is smooth and creamy.
Gently fold in the cherry pie filling, mixing just until you see small chunks of cherries throughout the batter.
Stir in the chocolate chips for extra indulgence.
Spoon the batter into 18 paper-lined muffin tins, filling each about two-thirds full.

Baking

Bake the cupcakes at 350°F (175°C) for about 25 minutes or until a toothpick inserted comes out clean.
Remove the cupcakes from the oven and let them cool completely on a wire rack.

Glazing

To prepare the glaze, combine milk, butter, sugar, chocolate, and cocoa powder in a medium saucepan. Slowly bring to a boil, stirring continuously, and cook for 1 minute.
Remove from heat and let it cool slightly.
Dip the tops of cooled cupcakes in the glaze, ensuring they are well coated.

Notes

For extra cherry flavor, consider adding a bit of the cherry pie filling into the batter before mixing in the chocolate chips. Use high-quality cocoa powder for deeper flavor. Consider adding chopped nuts like walnuts or pecans for added texture.