If you have never tried the deliciousness of chocolate and cherries together then you don’t know what you are missing! So, why not give these oh-so-YUM Cherry-Stuffed Chocolate Cupcakes a try? They are easy to make and come out mouth-watering delicious.
There is something about the yumminess of rich creamy chocolate and the bright tart taste of cherries that go together like two peas in a pod!
The flavors meld into a deliciousness that will have you closing your eyes and saying YUUUUM!
These yummy cupcakes are easy to make. Just follow the super easy step-by-step directions below. Your family may just think you have become a professional baker 🙂
Do you and your family love chocolate cupcakes? If so, then you must try our other yummy chocolate cupcake recipes too!
Easy Turtle Cupcakes with Homemade Chocolate Frosting: Chocolate Cupcakes like these easy Turtle Cupcakes with Homemade Chocolate Frosting are a favorite for my family. The chocolate with caramel and nuts is one of my favorite flavor combinations.
Chocolate Root Beer Float Cupcakes: Root Beer lovers will delight in these delicious Chocolate Root Beer Float Cupcakes! Oh, my goodness – so YUM! Not only are they over-the-top moist and delicious, but they are also easy to make using your favorite root beer soda!
Mexican Hot Chocolate Cupcakes: If you are a die-hard chocolate lover, you HAVE to try these Mexican Hot Chocolate Cupcakes! They are spicy and sweet and amazing! These cupcakes bring the chocolate-lover’s game to a new high. I was hesitant to make them at first- I don’t normally like spicy foods. But the combination of the sweet and spicy is intoxicating!
Chocolate Lovers Cupcake: If you love chocolate as much as I do then you are going to love these yummy Chocolate Lovers Cupcakes! It is a chocolate lover’s dream come true!
Now, I can’t wait to share this delicious cupcake recipe with you! Let’s get on to it, shall we?
Cherry-Stuffed Chocolate Cupcakes Recipe
Makes: 14 cupcakes
Cupcake ingredients needed:
1 cup All-Purpose Flour
1/3 cup Cocoa Powder
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
3/4 cup White Sugar
1/4 cup Brown Sugar
1/3 cup Vegetable Oil
1 teaspoon Vanilla Extract
1/2 cup Buttermilk
2 Eggs, room temperature
1/2 cup Boiling Water
12oz Can Cherry Pie Filling
Frosting ingredients needed:
1 cup Butter, softened at room temperature
4-5 cups Powdered Icing Sugar
1/2 cup Cocoa Powder, or more as desired
2-3 Tablespoons Heavy Whipping Cream, or more as desired
1 teaspoon Vanilla Extract
1/2 teaspoon Salt, optional
How to make these yummy Cherry-Stuffed Chocolate Cupcakes:
Preheat oven to 350F.
Line two muffin trays with 15 cupcake liners. Set aside.
In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
In a large bowl, beat together the sugars, oil, vanilla extract and buttermilk for 2 minutes until well combined and sugar appears dissolved.
Beat in the eggs, followed by the flour mixture.
Add the boiling water and carefully beat to combine.
Portion out the cupcake batter into the prepared liners, filling each 2/3 of the way full.
Bake for 18-22 minutes until an inserted toothpick comes out clean.
While cupcakes are cooling, prepare the frosting. Beat together the butter, powdered icing sugar and cocoa powder for 2 minutes until well combined.
Add the heavy whipping cream, vanilla extract and salt. Beat until buttercream frosting has a thick, smooth texture that holds still peaks.
Adjust the flavor or texture with additional powdered icing sugar, cocoa powder or heavy cream, as needed.
Scoop the frosting into a piping bag fitted with a large star tip. Set aside.
Use a cupcake corer to remove about 1 to 1 1/2″ out of the center of each cupcake. Fill with a tablespoon or so of cherry pie filling.
Pipe the frosting onto the cooled cupcakes, starting in the center, working your way out to the edges and then back towards the center and up.
Scoop the excess cherry pie filling (without the cherries) into a piping bag and drizzle over the frosted cupcakes.
Garnish each cupcake with a few of the remaining cherries.
Print this delicious Cherry-Stuffed Chocolate Cupcakes recipe!
Cherry-Stuffed Chocolate Cupcakes
If you have never tried the deliciousness of chocolate and cherries together then you don't know what you are missing! So, why not give these oh-so-YUM Cherry-Stuffed Chocolate Cupcakes a try? They are easy to make and come out mouth-watering delicious.Â
Ingredients
Cupcake ingredients needed:
- 1 cup All-Purpose Flour
- 1/3 cup Cocoa Powder
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 3/4 cup White Sugar
- 1/4 cup Brown Sugar
- 1/3 cup Vegetable Oil
- 1 teaspoon Vanilla Extract
- 1/2 cup Buttermilk
- 2 Eggs, room temperature
- 1/2 cup Boiling Water
- 12oz Can Cherry Pie Filling
Frosting ingredients needed:
- 1 cup Butter, softened at room temperature
- 4-5 cups Powdered Icing Sugar
- 1/2 cup Cocoa Powder, or more as desired
- 2-3 Tablespoons Heavy Whipping Cream, or more as desired
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Salt, optional
Instructions
- Preheat oven to 350F.
- Line two muffin trays with 15 cupcake liners. Set aside.
- In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- In a large bowl, beat together the sugars, oil, vanilla extract and buttermilk for 2 minutes until well combined and sugar appears dissolved.
- Beat in the eggs, followed by the flour mixture.
- Add the boiling water and carefully beat to combine.
- Portion out the cupcake batter into the prepared liners, filling each 2/3 of the way full.
- Bake for 18-22 minutes until an inserted toothpick comes out clean.
- While cupcakes are cooling, prepare the frosting. Beat together the butter, powdered icing sugar and cocoa powder for 2 minutes until well combined.
- Add the heavy whipping cream, vanilla extract and salt. Beat until buttercream frosting has a thick, smooth texture that holds still peaks.
- Adjust the flavor or texture with additional powdered icing sugar, cocoa powder or heavy cream, as needed.
- Scoop the frosting into a piping bag fitted with a large star tip. Set aside.
- Use a cupcake corer to remove about 1 to 1 1/2" out of the center of each cupcake. Fill with a tablespoon or so of cherry pie filling.
- Pipe the frosting onto the cooled cupcakes, starting in the center, working your way out to the edges and then back towards the center and up.
- Scoop the excess cherry pie filling (without the cherries) into a piping bag and drizzle over the frosted cupcakes.
- Garnish each cupcake with a few of the remaining cherries.
Pin it for later!
