Chocolate Cherry Cupcakes

Chocolate Cherry Cupcakes are here and ready for summer dessert season. These from scratch treats have a delicate crumb and are infused with the sweet flavor of fresh cherries. Each cupcake is finished with just enough of a perfectly (not-too) sweet cherry buttercream and embellished with a cherry on top.

Course Dessert

Cuisine American

Keyword Cherry Buttercream, Cherry Chocolate Cupcakes, Cherry Cupcakes, Cherry Filled Cupcakes, Chocolate Cherry Cupcakes, Cupcake with a Cherry On Top, Cupcake with Cherry

Prep Time 30

Cook Time 18

Total Time 48

Servings cupcakes

Calories 451kcal

Author Cathy Pollak

Equipment

Ingredients

Chocolate Cherry Cupcakes:

1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp table salt
1/2 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1/3 cup milk, room temperature
1 cup fresh cherries, pitted and chopped

Cherry Buttercream:

1 cup unsalted butter, softened
3 cups confectioners' sugar
1/3 cup cherry preserves
12 fresh cherries for topping

Instructions

Chocolate Cherry Cupcakes:

Preheat the oven to 350° F, and prepare a 12 count cupcake pan with cupcake liners. Set aside.
In a large mixing bowl whisk together flour, cocoa powder, baking soda, salt and granulated sugar.
1 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp table salt, 1/2 cup granulated sugar
Add vegetable oil, eggs, vanilla extract and milk. Beat together until completely combined. Fold in chopped cherries.
1/2 cup vegetable oil, 2 large eggs, 1 tsp vanilla extract, 1/3 cup milk, room temperature, 1 cup fresh cherries, pitted and chopped
Fill each cupcake liner about 2/3 of the way full. Bake for 16-18 minutes or until a toothpick inserted in the middle returns clean.
Cool completely before frosting.

Cherry Buttercream:

In a large mixing bowl, beat butter until smooth and creamy. Add the confectioners' sugar gradually, until completely combined. Add cherry preserves, 1 tablespoon at a time, until the desired flavor and color is reached.
1 cup unsalted butter, softened, 3 cups confectioners' sugar, 1/3 cup cherry preserves, 12 fresh cherries for topping
Transfer the buttercream into a piping bag and frost each cupcake. Top with a cherry. (Using a piping bag is optional and just for presentation.)

Notes

Nutrition information is only an estimation and variation will occur based on the ingredients/brands you use.

Nutrition