Easy Chocolate Cherry Cupcakes

You’ll love these delicious chocolate cherry cupcakes topped with an easy vanilla buttercream and a drizzle of cherry reduction! They’re filled with a cherry surprise that will have you smiling from ear to ear!
These chocolate cupcakes are filled with delicious cherries and are topped with a vanilla buttercream. I think I died and went to Heaven… For the record I tried to style these to look as appealing as possible for you but for my personal enjoyment I add a smear of buttercream on top and a pile of cherries in the middle.

Easy Chocolate Cherry Cupcakes
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours

Ingredients

For the Chocolate Cupcakes

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 3/4 cup cocoa powder
• 1 1/4 cup sugar
• 3/4 cup vegetable oil
• 1/4 teaspoon salt
• 1 cup milk, , room temperature
• 2 teaspoons vanilla extract
• 2 large eggs

For the Cherry Frosting

• 1 cup unsalted butter, , softened
• 18 maraschino cherries
• 3-4 tablespoons cherry syrup, , from the jar of maraschino cherries
• 4-5 cups powdered sugar, , sifted
• 2-3 tablespoons whipping cream

Instructions

1. Preheat the oven to 350F degrees and line 2 muffin trays with muffin papers. You'll end up with about 18-20 cupcakes total.
2. In a large bowl sift together the flour, cocoa, baking powder, baking soda, and salt.
3. Then in a separate bowl beat together the oil, sugar, eggs, and vanilla.
4. Carefully beat the the flour mixture followed by the milk, adding about 1/2 of each at a time.
5. Spoon the batter into the prepared muffin pan filling each about 2/3 full (you'll end up with about 18-20 cupcakes total). Then bake in the oven for 15-17 minutes or until an inserted toothpick comes out clean.
6. While the cupcakes are cooling, you can make the frosting. Beat the butter until fluffy using an electric mixer on medium speed. Then turn down the mixer to low and slowly beat in 4 cups of powdered sugar.
7. Then beat in the maraschino cherry juice 1 tablespoon at a time until the desired flavor is reached. Finally, beat in the rest of the powdered sugar and the whipping cream until you get the sweetness level and consistency that you prefer.
8. Frost the cooled cupcakes using either  a knife or a piping bag (I used a 1M tip), and top each with a cherry. 

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