Chocolate Cherry Cupcakes

If you like chocolate covered cherries, you are going to love these Chocolate Cherry Cupcakes. A delicate spongy cupcake filled with cherry preserves and topped with cherry buttercream frosting. These are sure to be a crowd-pleaser!
This recipe was inspired by my favorite candy, chocolate covered cherries. The cupcakes are full of chocolate flavor and kept moist with the help of oil and butter.

The frosting is a simple buttercream that is flavored with cherry preserves. Each cupcake gets a generous filling of cherry preserves and then topped with the cherry buttercream.

Who doesn’t love chocolate covered cherries?

This is a cute cupcake idea for Valentine’s Day. Don’t you think? If you love chocolate covered cherries, you will absolutely adore these cupcakes.

The cupcake base is my all time favorite chocolate cupcake. I used it for these Dr. Pepper cupcakes and these Andes Mint cupcakes.

Both of which were a huge hit with you guys! I love this simple chocolate cupcake base. It’s fluffy, moist, and sturdy.

Chocolate Cherry Cupcakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

For the cupcakes:

•     1 1/3 cups all-purpose flour
•     3/4 cup cocoa powder
•     2 tsp baking powder
•     1/4 tsp baking soda
•     1/8 tsp salt
•     2 eggs
•     1 1/2 cups white sugar
•     3 tbsp butter softened
•     1/3 cup sour cream
•     1 cup milk
•     3/4 tsp vanilla extract

For the Frosting:

•     1 lb confectioner’s sugar
•     2 tsp vanilla
•     1 cup salted butter Room temp 226g
•     3 tsp cream

For the Cherries:

•     2 cups cherries halved and pitted
•     1 tbsp lemon juice
•     1/3 cup powdered sugar
•     1/2 cup water

Instructions

For the Cupcakes:

1. Preheat oven to 350 degrees F (180 degrees C) and place cupcake papers in muffin tin
2. Mix the milk, vanilla, and sour cream in a small bowl or cup and set aside.
3. Sift the dry ingredients into a medium-sized bowl.
4. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Add the sugar and continue beating until the mixture is fluffy (this will take about three to five minutes). Scrape down the sides of the bowl as needed. Add the eggs, one at a time, mixing well after each addition.
5. Add the milk/sour cream mixture and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are mixed together.
6. Divide the batter evenly among the cupcake papers within the tins. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed.

For the Cherries:

1. Mix cherries, sugar, water and lemon juice in a small saucepan. Bring to a boil. Simmer for about 5 minutes or until the liquid has reduced and the cherries are slightly softened.

For the Buttercream:

1. Beat the butter until light and fluffy. Add the confectioners' sugar, salt, and vanilla. Add cream a bit at a time until desired consistency is reached.

For the Asembly

1. Core the cupcakes. I use a cupcake corer but you can cut a small circle out with a knife too. Remove the center and keep the tops for later.
2. Use a knife to spread some buttercream into the hollowed out cupcake. Add a cherry into the center then place cake cap on top.
3. Pipe the buttercream onto each cupcake then drizzle with the cherry reduction.
4. Top with a cherry and some of the reduction.

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