Oh, Valentine’s Day, the one time of year when it’s totally acceptable to drown everything in chocolate and call it romance! Cherry Chocolate Cupcakes are the ultimate way to say “I love you” (or “I really like you a lot”) without breaking the bank on fancy chocolates. Picture this: rich, moist chocolate cupcakes stuffed with a sweet-tart cherry filling, all topped with a cloud of chocolate frosting. I’ve been making these for years, for crushes, besties, and even my cat (don’t judge). Trust me, nothing melts hearts faster than homemade treats, especially when they’re this delicious.
Why You’ll Love These Cherry Chocolate Cupcakes
Let me count the ways these little love bombs will steal your heart:
- Easy as pie (but cuter): Seriously, if you can mix and bake, you’re golden. No fancy skills needed, just a bowl and some love.
- Flavor explosion: That cherry-chocolate combo? Pure magic. Tart meets rich in every bite.
- Valentine’s MVP: Pink filling, chocolatey goodness, it’s like Cupid himself baked these.
- Secret weapon: The cherry filling stays gooey for days, making every cupcake taste fresh-baked.
- Happy accidents welcome: Messy frosting? Leaky filling? Adds charm. Imperfections taste just as sweet.
See? I told you these were special.
Cherry Chocolate Cupcakes
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternately add the dry ingredients and buttermilk to the butter mixture, mixing until just combined.
- Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
- For the cherry filling, combine cherries, sugar, and cornstarch in a saucepan. Cook over medium heat until thickened. Let cool.
- For the frosting, beat butter until creamy. Gradually add powdered sugar and cocoa powder. Mix in milk and vanilla until smooth.
- Core each cupcake and fill with cherry mixture. Frost the cupcakes and serve.
Notes
Ingredients for Cupid’s Cherry Chocolate Cupcakes
Gather these goodies, trust me, every single one plays a starring role in making these cupcakes irresistible. I’ve grouped them so you won’t miss a beat while baking. (Pro tip: Measure everything before you start. It’s like a romantic dinner prep, everything goes smoother when you’re organized!)
For the Cupcakes
- 1 cup all-purpose flour (spooned and leveled, no packing!)
- ½ cup cocoa powder (the darker, the better for that rich chocolate punch)
- 1 tsp baking powder (freshness matters, give the can a sniff test)
- ½ tsp baking soda
- ¼ tsp salt (balances the sweetness, promise)
- ½ cup unsalted butter, softened (leave it out for 30 minutes, no shortcuts here)
- 1 cup granulated sugar
- 2 large eggs (room temperature, they’ll mix in smoother)
- 1 tsp vanilla extract (real stuff, not the imitation, tastes like love)
- ½ cup buttermilk (no buttermilk? Mix ½ tbsp lemon juice + milk and wait 5 minutes)
For the Cherry Filling
- 1 cup cherries, pitted and chopped (fresh or frozen, just thaw and drain if frozen)
- 2 tbsp granulated sugar (adjust to taste if your cherries are super sweet or tart)
- 1 tbsp cornstarch (this thickens the filling so it doesn’t turn into a cherry avalanche)
For the Frosting
- ½ cup unsalted butter, softened (same rule as above, patiently softened)
- 2 cups powdered sugar (sifted unless you enjoy lumpy frosting surprises)
- ¼ cup cocoa powder (sift this too, trust me on this)
- 2 tbsp milk (whole milk makes it extra creamy)
- 1 tsp vanilla extract (yes, again, it’s the secret handshake of baking)
See? Nothing weird or hard-to-find. Just simple, delicious ingredients that’ll make your kitchen smell like a chocolate-covered Valentine’s dream.
Equipment Needed for Cherry Chocolate Cupcakes
Okay, let’s talk tools! You don’t need a fancy bakery setup to make these, just a few basics you probably already have. (If not, they’re totally worth the investment. Future you will thank present you every Valentine’s Day.) Here’s your no-stress checklist:
- Muffin tin: Standard 12-cup is perfect. No fancy shapes needed, these cupcakes are all about what’s inside.
- Cupcake liners: Go for festive red or pink if you’re feeling extra, but plain white works just fine. (Bonus: liners catch any cherry filling leaks!)
- Mixing bowls: Two medium ones, one for dry ingredients, one for wet. Glass or metal? Doesn’t matter. Plastic works too if that’s what you’ve got.
- Electric mixer: A hand mixer makes creaming butter and sugar a breeze. No mixer? A wooden spoon and some elbow grease will do, just channel your inner baking warrior.
- Saucepan: Small or medium for cooking that luscious cherry filling. Nonstick is great, but any pan will work if you stir often.
- Measuring cups/spoons: Accuracy matters here, especially for the frosting. No eyeballing unless you love frosting fails (we’ve all been there).
- Cupcake corer or small knife: To hollow out those centers for the cherry surprise. A melon baller or even a teaspoon works in a pinch.
- Spatula: For scraping every last bit of batter and frosting. Waste not, want not!
That’s it! No specialty gadgets required. Now let’s get baking, your future Valentine (or your future self) is waiting.
How to Make Cherry Chocolate Cupcakes
Alright, let’s dive into the fun part, making these little love bombs! Don’t worry, I’ll walk you through each step like we’re baking together in my kitchen. (Pro tip: Put on some cheesy love songs while you work, it sets the mood!)
Step 1: Prepare the Cupcake Batter
First things first: preheat that oven to 350°F (175°C). Line your muffin tin with those cute liners, no skipping this, or you’ll have a sticky situation later. Now, grab two bowls. In one, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In the other, beat the softened butter and sugar until it’s light and fluffy, about 2 minutes with a mixer. Add the eggs one at a time, mixing well after each, then splash in the vanilla. Now, alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry stuff. Mix just until combined, overmixing is the enemy of fluffy cupcakes!
Step 2: Bake the Cupcakes
Scoop the batter into the liners, filling each about ⅔ full. (I use an ice cream scoop for this, no mess, perfect portions.) Pop them in the oven for 18-20 minutes. They’re done when a toothpick comes out with just a few moist crumbs. Let them cool in the pan for 5 minutes, then transfer to a wire rack. Resist the urge to frost them warm, patience is key here!
Step 3: Make the Cherry Filling
While the cupcakes cool, let’s tackle that luscious cherry filling. Toss the chopped cherries, sugar, and cornstarch into a saucepan. Cook over medium heat, stirring often, until it thickens into a glossy, jammy consistency, about 5-7 minutes. Let it cool completely (unless you want molten cherry lava erupting from your cupcakes).
Step 4: Whip Up the Chocolate Frosting
Time for the crowning glory! Beat the softened butter until creamy, then gradually add the powdered sugar and cocoa powder. It’ll look dry at first, don’t panic! Add the milk and vanilla, and keep beating until it’s silky smooth. If it’s too thick, add a splash more milk; too thin? A bit more powdered sugar. You’re the boss here.
Step 5: Assemble the Cupcakes
Here’s where the magic happens. Use a cupcake corer (or a small knife) to scoop out a little hole in the center of each cupcake. Spoon in the cherry filling, don’t be shy! Now, pipe or spread on that chocolate frosting. I like to swirl it high for drama, but a simple swoosh works too. Optional: Top with a cherry or heart sprinkles for extra Valentine’s flair. Ta-da! You’ve just made edible love letters.
Tips for Perfect Cherry Chocolate Cupcakes
Listen, I’ve made these cupcakes more times than I can count, sometimes while half-asleep at midnight before Valentine’s Day (oops). Here are my hard-earned secrets to cupcake success:
Butter is your best friend (when it’s patient)
That “softened” note on the butter isn’t just a suggestion. Too cold? Your batter will look lumpy. Too melted? Your cupcakes turn dense. Perfect butter should leave a slight fingerprint when pressed, like a ripe avocado. If you forget to take it out early, microwave it in 5-second bursts while whispering sweet nothings to it.
The batter knows when you’re rushing
Overmixing is the quickest way to tough cupcakes. When combining wet and dry ingredients, stop mixing the second you stop seeing flour streaks. A few tiny lumps are fine, they’ll bake out. Think gentle folds, not power drills!
Cupcake liners: pretty but practical
Skip the super-thin decorative liners unless you want cherry stains on your muffin tin. Double up if needed, one pretty liner inside a plain white one prevents leaks and keeps your cupcakes looking photo-ready.
Cherry filling: thick is the trick
That cornstarch in the filling? It’s your insurance policy against soggy cupcakes. Cook it until it coats the back of a spoon thickly, like pudding consistency. Too thin? Add another teaspoon of cornstarch mixed with cold water and cook another minute.
Frosting temperature matters
Warm cupcakes melt frosting into sad puddles. Wait until they’re completely cool, about an hour. But if you’re impatient (no judgment), pop them in the fridge for 15 minutes to speed things up.
The coring conundrum
No fancy tools? Use a small spoon or even an apple corer. Just don’t dig all the way to the bottom, leave about ½ inch of cake at the base so your filling doesn’t escape out the bottom like a cherry jailbreak.
Remember, even “imperfect” cupcakes taste amazing. Burst filling? Call it “cherry surprise.” Lopsided frosting? “Artistic flair.” The secret ingredient is always love (and maybe a little extra chocolate).
Variations for Cherry Chocolate Cupcakes
Oh, the beauty of baking, you can tweak a recipe to make it your own! These cupcakes are like a blank Valentine’s card just waiting for your personal touch. Here are some delicious twists I’ve tried (and loved) over the years:
Almond extract instead of vanilla
Swap that vanilla in the frosting for almond extract, just ½ teaspoon instead of the full teaspoon. It adds this dreamy, nutty depth that pairs insanely well with cherries. (It’s like those chocolate-covered cherries your grandma loved, but way better.) Bonus? A drop in the cupcake batter too if you’re feeling extra.
Frozen cherries to the rescue
Fresh cherries not in season? No problem! Frozen work beautifully, just thaw them first and drain off any excess juice (save it for cocktails later!). Pro tip: Chop them while still semi-frozen for less mess. The filling might need an extra minute or two to thicken since frozen cherries release more liquid.
Boozy cherries for grown-up love
Feeling fancy? Soak your chopped cherries in 1 tablespoon of kirsch (cherry brandy) or amaretto before cooking the filling. The alcohol cooks off, leaving behind this incredible depth of flavor. (Obviously skip this if kids are eating them, unless you want very giggly children.)
Dairy-free? We’ve got you
Use plant-based butter and milk (almond or oat work great) in both the cupcakes and frosting. For the buttermilk substitute, mix ½ tablespoon lemon juice with your non-dairy milk and let it sit for 5 minutes. The cupcakes stay just as moist!
Go nuts (literally)
Fold ¼ cup finely chopped toasted hazelnuts or almonds into the cupcake batter. The crunch plays so nicely against the soft crumb and gooey filling. Or sprinkle some on top of the frosting for texture.
White chocolate switcheroo
Swap half the cocoa powder in the frosting for melted white chocolate, it makes this creamy, dreamy hybrid that’s still chocolatey but with a sweeter kick. Perfect for those who find dark chocolate too intense.
See? The possibilities are endless. Whether you stick to the classic or mix it up, these cupcakes will still deliver that same “wow” factor. (Though fair warning, once you start experimenting, you might never go back!)
Serving and Storing Cherry Chocolate Cupcakes
Okay, let’s talk about the best part, eating these beauties! (And, fine, how to keep them fresh if you somehow have leftovers, which, let’s be honest, rarely happens in my house.) Here’s everything you need to know to keep your cupcakes tasting like they just came out of the oven.
How to Serve These Love-Filled Treats
These cupcakes are basically edible Valentine’s cards, so presentation matters! Here’s how I like to serve them:
- Plate them pretty: Use a cake stand or pretty platter, it makes even simple cupcakes feel fancy. Scatter some extra cherries or chocolate shavings around for that “I totally planned this” look.
- Temperature trick: They taste best at room temperature, so take them out of the fridge 30 minutes before serving if you’ve stored them chilled.
- Pairing perfection: Serve with coffee (the bitterness balances the sweetness) or, for extra romance, a glass of sparkling rosé. Kids? Milk, obviously. Pink straws optional but highly recommended.
Storing Your Cupcakes Like a Pro
If by some miracle you don’t devour them all immediately (no judgment if you do), here’s how to keep them fresh:
- Airtight is everything: Store in a sealed container at room temperature for up to 2 days. The frosting acts as a protective barrier!
- Fridge for longer life: If your kitchen runs warm or you need them to last 3-4 days, refrigerate them. Just let them come to room temp before eating, cold cupcakes are sad cupcakes.
- Freezing? Yes, really! Freeze unfrosted cupcakes wrapped tightly in plastic for up to 3 months. Thaw overnight in the fridge, then frost fresh. The cherry filling freezes well too, just rewarm gently before using.
One warning: The cherry filling stays gooey (which we love), but it can make the bottoms of unfrosted cupcakes a bit sticky after a day. If you’re planning to store them, frost all the way to the liner, it seals in the moisture and prevents stickiness. (Or just eat them faster. Problem solved.)
Whether you’re gifting them, serving them at a party, or hiding them in your fridge for midnight snacks (my personal favorite), these cupcakes bring joy at every stage. Just don’t blame me when everyone starts requesting them every year!
Nutritional Information for Cherry Chocolate Cupcakes
Okay, let’s be real, these cupcakes aren’t exactly a salad. But hey, it’s Valentine’s Day! A little indulgence never hurt anybody. (And if you’re sharing them, the calories totally don’t count, that’s my rule, anyway.) Here’s the *rough* breakdown per cupcake, but remember: these are estimates. Your actual numbers might dance around a bit depending on your ingredients and how generous you are with the frosting! If you are looking for more general baking tips, check out recipesloop for inspiration.
- Calories: About 280-320 (consider it an investment in happiness)
- Fat: 14g (mostly from that glorious butter, worth it)
- Saturated Fat: 8g (hello, rich chocolatey goodness)
- Carbohydrates: 40g (because love is sweet, literally)
- Sugar: 30g (blame the cherries and frosting, they’re the fun ones)
- Protein: 3g (eggs and flour doing their best)
- Sodium: 120mg (barely a whisper, just enough to balance flavors)
Important note: These numbers can vary based on your specific ingredients (brands of cocoa, butterfat percentages, cherry sweetness, etc.). If you’re tracking closely, I’d recommend using a calculator with your exact products. But honestly? On Valentine’s Day, maybe just enjoy the cupcake and worry about the math later. Life’s too short not to lick the frosting bowl.
Frequently Asked Questions About Cherry Chocolate Cupcakes
I’ve gotten SO many questions about these cupcakes over the years, from panicked bakers at midnight to curious friends who’ve tasted them. Here are the answers to everything you might wonder (plus some stuff you didn’t know you needed to know!):
Can I use jarred cherries or cherry pie filling?
Totally! Jarred cherries in syrup work great, just drain and pat them dry before chopping. For pie filling? Skip the sugar and cornstarch in the recipe, use about ¾ cup of filling, and warm it slightly so it’s spreadable. (Pro tip: Tart cherry pie filling gives that perfect sweet-tart balance.)
How long do these cupcakes stay fresh?
At room temp in an airtight container? 2 days max, the cherry filling keeps them moist! Fridge adds another day or two, but let them come to room temp before eating (cold cupcakes are like eating chocolate-flavored bricks). Unfrosted, they freeze beautifully for up to 3 months, frost fresh after thawing.
My frosting is too runny/thick. Help!
Easy fixes! Too runny? Add more powdered sugar ¼ cup at a time. Too thick? Milk or cream, 1 teaspoon at a time. Climate affects butter, humidity = softer frosting; dry air = thicker. If all else fails, embrace it: Runny makes great glaze; thick is perfect for piping dramatic swirls!
Can I make these without coring the cupcakes?
Sure, just spoon a dollop of cherry filling on top of each frosted cupcake. But honestly? The surprise center is half the fun! No corer? Use a small spoon or even a clean finger (wash hands first!) to gently press out a little hole.
Why did my cherry filling leak everywhere?
Ah, the classic cherry avalanche! Two likely culprits: 1) Overfilled the centers (stick to about 1 tsp per cupcake), or 2) Didn’t let the filling cool completely before using. Hot filling melts the cake walls! Next time, pop the filling in the fridge for 15 minutes to firm up.
Still stumped? Slide into my DMs, I’ve troubleshooted every cupcake disaster imaginable. (Yes, even the Great Frosting Collapse of 2018.) Remember: Even “failed” cupcakes usually still taste amazing. Chocolate and cherries? That’s a win no matter what!
Nothing makes me happier than seeing YOUR versions of these love-filled cupcakes! Whether you stuck to the classic recipe or put your own spin on them (almond extract lovers, I see you), I want to hear all about your baking adventures. Did your valentine’s eyes light up? Did your kids beg for seconds? Snap a photo of those cherry-filled masterpieces, frosting smudges and all, and tell me your story! If you are looking for other fun Valentine’s treats, check out these heart-shaped red velvet cookie sandwiches.
Drop a comment below with your favorite variation or that “oops” moment that turned into a happy accident (we’ve all had them). And if you’re sharing on social, tag me, I’ll be your biggest cheerleader! Baking’s always better when we do it together, and who knows? Your brilliant tweak might just become next year’s must-try version. For more dessert inspiration, see my collection of desserts.
P.S. If you’re feeling extra proud, leave a star rating! Five stars for “I’m making these every Valentine’s Day forever,” or three stars for “Delicious, but my cat stole one, rude.” Every baker’s voice matters here. Now go forth and spread the cupcake love! If you need more ideas for sweet treats, perhaps you’d enjoy these chocolate covered cherry sugar cookies.
