Decadent Chocolate Cherry Cupcakes with Cherry Filling

Celebrate cherry season any time with these easy chocolate cherry cupcakes. Rich, moist chocolate cupcakes are filled with cherry preserves and topped with a cherry-flavored buttercream for a delightful surprise in every bite.

If you love the combination of chocolate and cherries, these cupcakes are a homemade nod to that classic flavor pairing. When a grocery run leaves your favorite ice cream or dessert out of stock, baking your own Cherry Garcia–inspired cupcakes is an easy and satisfying alternative.

How to make these cupcakes

First: make the cupcakes.

Preheat the oven to 350°F. Line a cupcake pan with liners. In a bowl, whisk the dark chocolate with hot water until smooth and fully melted. In a stand mixer, whip the egg and sugar until frothy and lighter in color, about 2 minutes. Add the oil and mix until just combined. Add the chocolate mixture and milk, mixing on low until combined. Whisk in baking soda, baking powder, flour, and baking cocoa until the batter is smooth and lump-free. Divide the batter among the liners and bake 18–20 minutes, or until a toothpick inserted in the center comes out mostly clean.

Second: fill the cooled cupcakes.

After the cupcakes are completely cool, use a small paring knife to cut a cone-shaped piece from the center of each cupcake and set the cut pieces aside. If the removed pieces break, that’s fine—frosting directly over the filling still works.

Spoon one to two teaspoons of cherry preserves into each cupcake well. Preserves with cherry chunks add texture, but jam is a good substitute. Leave a little space at the top so the original cake cone can be replaced.

Trim the pointed end off each reserved cone so it sits level, and press it back over the filling to seal it in.

Finally: make the cherry frosting.

In a stand mixer, beat room-temperature unsalted butter until smooth. Add powdered sugar and beat on low until the sugar is incorporated, then increase the speed to medium-high. Add cherry preserves and continue beating until the frosting is light and fluffy, about 5 minutes. Transfer the frosting to a piping bag fitted with a large round tip and pipe onto the cupcakes. For the look shown, start in the center, pipe outward toward the edge, then back inward, pushing the tip into the frosting before releasing pressure and lifting away. Finish with finely chopped chocolate and a fresh cherry on top.

Expert tips

• Fill liners correctly: Fill cupcake liners about two-thirds full for a nicely domed top. Overfilling can cause overflow.
• Check doneness: Insert a toothpick—if it comes out mostly clean (some cooked crumbs are fine) the cupcakes are done. Alternatively, the top should spring back when gently pressed.
• Smooth frosting: Once the frosting is combined, beat it on low for an additional 5 minutes to minimize air bubbles and create a smooth texture.
• Load a piping bag easily: Spoon frosting onto a sheet of plastic wrap, roll and twist the ends, trim one end, and drop it into the piping bag with the tip already attached. This makes filling neater and faster.
• Storage: Best eaten the same day, but frosted cupcakes can be stored in an airtight container at room temperature for 1–2 days.

Recipe

If you liked this recipe, you might also like:

• Strawberry shortcake cupcakes
• Black forest cake with brandied cherries
• Small batch blackberry cherry jam

Update Notes: This post was originally published in October 2013 and was updated with a revised recipe, new photos, and updated tips in July 2022.