These chocolate cherry cupcakes are rich, fruity, and topped with real cherry buttercream made from preserves. The frosting melts right into the cake and plays off the fresh cherries without overpowering them.
My Take on Chocolate Cherry Cupcakes with Cherry Buttercream
Some things are just meant to be. Like chocolate and cherries. That rich, deep cocoa flavor with a sweet-tart cherry pop—it’s a classic combo for a reason, and one of my favorites. I’ve been chasing that perfect chocolate-cherry mix for a while, and I’ve finally gotten it right with this version.
It started with a pile of fresh cherries and no plans to make pie. I chopped them up, folded them into a dark cocoa batter, and topped the whole thing with cherry buttercream made from preserves. Nothing complicated, no filling, just the flavor I wanted baked into every bite. These are the kind of cupcakes people go looking for a second one of.
They’re soft, not overly sweet, and the cherry flavor runs all the way through—from the batter to the frosting to that final cherry on top. These cupcakes might be the best use of your summertime cherries.
How These Cupcakes Actually Taste Like Chocolate and Cherry
These aren’t chocolate cupcakes with a cherry on top and a cherry-flavored name. The chopped fresh cherries are folded right into the batter, so you get bits of fruit baked into every cupcake. They soften in the oven and turn into these little juicy pockets that bring brightness to the deep cocoa flavor. It’s not overly sweet either—the cherries add just enough tartness to keep things interesting.
The frosting is where it really comes together. I use cherry preserves to flavor the buttercream, so you get that real fruit flavor and a subtle pink color without any extract. It’s creamy, smooth, and easy to pipe, but honestly, I usually just spread it on thick and top it with a single cherry. The buttercream balances the cake without competing with it.
The cake itself is moist and tender with a rich chocolate flavor that stands up against the fruit. Everything works because each piece—cake, fruit, and frosting—has its place. Nothing’s overpowering or too much. It’s just a good homemade chocolate cherry cupcake that tastes like what it says it is.
Why You’ll Love This Recipe
- I’ve done the work for you—the flavor combination is already dialed in.
- These have fresh cherries baked right into the cake, not just thrown on top.
- The cherry buttercream is made with real fruit preserves and it’s seriously good.
What You’ll Need to Make These Cupcakes
You don’t need anything complicated to pull this off—just the usual baking staples and a few ingredients that make these cupcakes taste like chocolate and cherry all the way through. (Get a visual of all the necessary ingredients in the photo below.)
- All-purpose flour, baking soda, baking powder, and salt – the basics that keep the structure light and the crumb soft.
- Granulated sugar – for sweetness and to balance the cocoa and cherries.
- Unsweetened cocoa powder – gives you that deep chocolate flavor without weighing the batter down.
- Vegetable oil and eggs – for moisture and richness in the cake.
- Milk, room temperature – helps bring everything together and keeps the cupcakes tender.
- Vanilla extract – just enough to smooth out the chocolate and cherry.
- Fresh cherries – pitted and chopped; they work. Juicy, tart, and baked right into the batter.
- Unsalted butter, softened – key to a smooth, fluffy buttercream.
- Confectioners’ sugar – for structure and sweetness in the frosting.
- Cherry preserves – the secret to that fruity, pink buttercream that actually tastes like cherries.
- Fresh cherries (for topping) – optional, but a nice finish.
How to Make These Chocolate Cherry Cupcakes with Cherry Buttercream
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (preheat and line your pan)
Get your oven going at 350°F. Line a 12-count cupcake pan with paper liners so you’re ready to fill them once the batter’s done. - Step Two (mix up your dry ingredients)
Grab a big mixing bowl and whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugar. You want everything nice and even. - Step Three (add the wet stuff)
Pour in the vegetable oil, crack in the eggs, add the vanilla, and finish with the milk. Beat it all together until the batter’s totally smooth—no dry spots or lumps. - Step Four (fold in the cherries)
Take your chopped cherries and gently stir them into the batter. Don’t overmix—just enough so they’re spread out. (Check out the photo below to see how small I chopped my fresh cherries for the batter.) - Step Five (fill and bake)
Scoop the batter into your cupcake liners, filling each about 2/3 full. Pop the pan into the oven and bake for 16–18 minutes. You’ll know they’re ready when a toothpick comes out clean. - Step Six (cool them down)
Let the cupcakes sit in the pan for about 5 minutes, then move them to a wire rack to cool completely before frosting. - Step Seven (make the buttercream)
While the cupcakes are cooling, beat the softened butter until it’s light and creamy. Slowly mix in the confectioners’ sugar until it’s smooth. - Step Eight (add the cherry flavor)
Add the cherry preserves a tablespoon at a time, beating after each addition. You’ll see the color come through and the flavor build as you go. - Step Nine (frost and top)
Once the cupcakes are cool, spread or pipe the buttercream on top. Add a fresh cherry if you’re feeling fancy—or if you just want that extra bite of fruit.
Tips for Making the Best Chocolate Cherry Cupcakes
These aren’t tricky, but a few small things can make a big difference in how they turn out:
- Use room temp ingredients – Cold eggs or milk can mess with how the batter comes together. Same goes for the butter when making the frosting—it needs to be soft enough to whip smooth.
- Don’t overmix the batter – Once the flour’s in, mix just until combined. Overdoing it can make the cupcakes dense or gummy.
- Let the cupcakes cool all the way – If they’re even a little warm, the buttercream will slide right off. I usually give them a full hour.
- Pit the cherries easily – A cherry pitter is worth it, but if you don’t have one, a metal straw or chopstick works in a pinch.
- Good cocoa matters – The better the cocoa powder, the deeper and more chocolatey your cupcakes will taste. Use one you actually like.
- Taste and adjust the buttercream – Add the cherry preserves a tablespoon at a time. Some are more tart or sweet than others, so you can adjust the amount depending on the flavor and color you want.
- Don’t skip the cherry on top – Not essential, but it does look good and adds one last little bite of fruit to finish it off.
Storage and Make-Ahead Tips
Here’s how I handle leftovers—or when I want to bake a batch ahead of time:
- Unfrosted cupcakes can sit at room temp – Just keep them in an airtight container for up to two days. If you need more time, freeze them.
- Freeze unfrosted cupcakes – Wrap each one in plastic wrap and store them in a freezer bag. They’ll keep for about a month. Thaw on the counter before frosting.
- Frosted cupcakes go in the fridge – Once they’re frosted, I store them in a covered container in the fridge. They’ll hold up for 3–4 days.
- Bring them to room temp before serving – The frosting softens back up and the texture of the cake is better after about 30 minutes on the counter.
- You can freeze the buttercream too – Scoop it into a sealed container and freeze it for up to a month. Thaw it in the fridge overnight, then re-whip it before using.
Once you’ve made this cherry buttercream, you’ll want to hang onto every last bit. For more details on keeping extra frosting fresh, this Wilton guide on storing buttercream has helpful tips.
FAQs About Chocolate Cherry Cupcakes
- Can I use frozen cherries? Yes, but thaw them completely and pat them dry before chopping. Frozen cherries hold extra moisture, and if you skip this step, the batter can get too wet and bake unevenly.
- Can I substitute cherry pie filling for the preserves in the frosting? I wouldn’t. Pie filling is thicker, sweeter, and has a totally different texture—it won’t blend into the buttercream the same way. Stick with preserves if you want that smooth, fruity flavor.
- Why did my buttercream split or turn runny? This usually happens when the butter is too warm, the preserves are too cold, or they’re added too quickly. Make sure both are close to room temp and add the preserves gradually while beating. If it starts to split, chill it for 10 minutes and beat again.
- Can I make these gluten-free? You can try using a 1:1 gluten-free flour blend, but I haven’t tested it. The texture may shift slightly depending on the blend, but it should still work.
- Can I make these as mini cupcakes? Yes—just reduce the bake time to around 10–12 minutes. Keep an eye on them and test with a toothpick.
More Cupcakes to Try If You’re in the Mood for Something Different
If you like the sound of chocolate and cherry, my other flavor cupcake recipes might be right up your alley too:
- Key Lime Cupcakes – With cream cheese frosting and gobs of key lime.
- Dreamy Orange Cupcakes – Light and citrusy.
- Pina Colada Cupcakes – Box mix, coconut cream, cherry on top.
- Zucchini-Pistachio Cupcakes – Nutty and not too sweet with a sneak of veggies mixed in.
- Coconut Cupcakes – All coconut, all the way.
- Angel Food Cupcakes – The fluffiest, light, chewy, and golden cupcakes with fresh fruit on top.
If you’re working your way through cherry season, I’ve got a few other ideas worth checking out. My fresh cherry coconut chocolate chip ice cream is a creamy, churned version loaded with fruit and texture, and the fresh cherry berry crisp is one of those easy, throw-it-in-the-oven kind of desserts that never disappoints. And fresh cherry pie is always classic.
Get Baking
You know the drill. These chocolate cherry cupcakes with cherry buttercream are something special. Next move is simple: grab your ingredients and get to it.
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Chocolate Cherry Cupcakes with Cherry Buttercream
Equipment
- measuring cups and spoons For ingredient accuracy.
- 2 mixing bowls One large for the batter, one for the frosting
- cupcake liners For easy cleanup and smooth release.
- Muffin Tin Standard size (12-cup) for evenly shaped cupcakes.
- hand mixer or stand mixer. Gets the buttercream smooth and fluffy.
- cherry pitter (optional) Makes simple work out of pitting cherries.
- piping bag with tips (optionsl) If you want a cleaner, styled finish on your cupcakes.
Ingredients
Cupcakes:
- 1 cup (120g) all-purpose flour
- ⅓ cup (28 g) unsweetened cocoa powder
- ½ tsp. (2 g) baking soda
- ½ tsp. (2 g) baking powder
- ¼ tsp. (1.5 g) table salt
- ½ cup (100 g) granulated sugar
- ½ cup (120 ml) vegetable oil
- 2 large (100 g out of shell) eggs room temperature
- 1 tsp. (5 ml) vanilla extract
- ⅓ cup (80 ml) milk room temperature, full-fat for the best flavor
- 1 cup (150 g) fresh cherries pitted and chopped
Cherry Buttercream:
- 1 cup (226 g) unsalted butter softened
- 3 cups (360 g) confectioners' sugar
- ⅓ cup (100 g) cherry preserves
- 12 fresh cherries for topping (optional)
Instructions
- Preheat the oven to 350°F and line a 12-count cupcake pan with paper liners. Set aside.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and granulated sugar until fully combined.1 cup (120g) all-purpose flour, ⅓ cup (28 g) unsweetened cocoa powder, ½ tsp. (2 g) baking soda, ½ tsp. (2 g) baking powder, ¼ tsp. (1.5 g) table salt, ½ cup (100 g) granulated sugar
- Add the vegetable oil, eggs, vanilla extract, and milk to the dry ingredients. Beat until the batter is completely smooth.½ cup (120 ml) vegetable oil, 2 large (100 g out of shell) eggs, 1 tsp. (5 ml) vanilla extract, ⅓ cup (80 ml) milk
- Fold in the chopped fresh cherries, mixing gently to distribute them evenly throughout the batter.1 cup (150 g) fresh cherries
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- While the cupcakes cool, make the cherry buttercream. In a large bowl, beat the softened butter until light and creamy.1 cup (226 g) unsalted butter
- Gradually add the confectioners’ sugar, mixing until fully incorporated and smooth.3 cups (360 g) confectioners' sugar
- Add the cherry preserves one tablespoon at a time, beating after each addition, until the flavor and color are where you want them.⅓ cup (100 g) cherry preserves
- Spread or pipe the buttercream onto the cooled cupcakes, and top each with a fresh cherry if you like.12 fresh cherries for topping
Notes
- Use room temperature milk, eggs, and butter for best texture.
- Add the cherry preserves slowly to prevent the buttercream from breaking.
- Cupcakes can be made a day ahead and stored unfrosted in an airtight container.
- Frosted cupcakes should be refrigerated and brought to room temp before serving.
Nutrition
Have you made these Chocolate Cherry Cupcakes with Cherry Buttercream? I’d love to hear how they turned out — leave a comment below and let me know.
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