If you’re craving a dessert that feels both indulgent and delightfully surprising with every bite, these Cherry-Stuffed Chocolate Cupcakes are your new best friend in the kitchen. Imagine biting into a moist, tender chocolate cupcake that’s bursting with luscious cherry pie filling right in the center, topped with a rich and creamy chocolate buttercream frosting that’s just dreamy. This combination of deep chocolate flavor and sweet, juicy cherries creates a dessert that’s as beautiful on the plate as it is satisfying to eat. Trust me, once you try these Cherry-Stuffed Chocolate Cupcakes, they’ll become an instant favorite for celebrations, cozy nights, or any time you want to treat yourself to something truly special.
Ingredients You’ll Need
It’s amazing how just a handful of simple ingredients can come together to make such an extraordinary dessert. Each component has a starring role: the cocoa powder deepens the chocolate richness, while the buttermilk keeps the cupcakes tender and perfectly moist. The cherry pie filling adds that irresistible burst of flavor, and the buttercream frosting ties it all together with its smooth, dreamy texture.
- All-Purpose Flour: The foundation of your cupcakes, giving structure and tenderness to the crumb.
- Cocoa Powder: Adds that intense chocolate flavor; make sure to use unsweetened for best results.
- Baking Powder & Baking Soda: These work together to help your cupcakes rise beautifully and stay light.
- Salt: Balances the sweetness and enhances the chocolate notes.
- White Sugar & Brown Sugar: A combo that brings sweetness and a hint of caramel depth.
- Vegetable Oil: Keeps cupcakes moist and tender without overpowering flavors.
- Vanilla Extract: Elevates all the flavors and adds warmth.
- Buttermilk: Adds tenderness and a slight tang that perfectly offsets the chocolate.
- Eggs: Bind everything together and add richness.
- Boiling Water: Helps bloom the cocoa and keeps the batter smooth and luscious.
- Cherry Pie Filling: The star of the show, delivering sweet, sticky cherries in every bite.
- Butter (for frosting): Softened to create a creamy, smooth base for your buttercream.
- Powdered Icing Sugar: Sweetens the frosting and gives it that perfect texture.
- Cocoa Powder (for frosting): Deepens the chocolate flavor in the buttercream.
- Heavy Whipping Cream: Adds creaminess and helps achieve the perfect frosting consistency.
- Salt (optional, frosting): Enhances flavor and balances the sweetness.
How to Make Cherry-Stuffed Chocolate Cupcakes
Step 1: Prepare Your Oven and Ingredients
Start by preheating your oven to 350°F and lining two muffin trays with 15 cupcake liners. Preparing your baking stand and tools helps keep the process smooth and efficient. Then, whisk together your dry ingredients—flour, cocoa, baking powder, baking soda, and salt—to ensure they’re well combined and evenly distributed in the batter.
Step 2: Mix the Wet Ingredients and Combine
In a large bowl, beat the sugars, vegetable oil, vanilla, and buttermilk until the mixture is smooth and the sugar starts to dissolve. Add the eggs one at a time, mixing well between each addition. Then, slowly incorporate the dry ingredients followed by the boiling water, which will help bloom the cocoa powder and create a silky batter. This step is essential for that tender crumb you’re aiming for with these Cherry-Stuffed Chocolate Cupcakes.
Step 3: Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling them about two-thirds full for perfect rise and texture. Bake for about 18-22 minutes, or until a toothpick inserted comes out clean. The smell of baking chocolate filling your kitchen will have you eagerly awaiting the next steps!
Step 4: Make the Chocolate Buttercream Frosting
While the cupcakes cool, beat softened butter together with powdered sugar and cocoa powder until smooth and fluffy. Add heavy cream, vanilla, and a pinch of salt to reach that luscious, pipe-able consistency. This frosting is what dreams are made of—rich, creamy, and just the right amount of chocolate to crown your Cherry-Stuffed Chocolate Cupcakes.
Step 5: Core and Fill the Cupcakes
Using a cupcake corer or a small knife, gently remove about an inch to an inch and a half of the center of each cooled cupcake. Fill this cavity generously with the cherry pie filling, making sure to get juicy cherries in each one for that gorgeous burst of flavor.
Step 6: Frost and Garnish
Pipe the chocolate buttercream over each cupcake, starting at the center and spiraling outward, then back to the center to create those stunning swirls. For a fun finishing touch, drizzle some of the cherry pie filling syrup (without the cherries) over the tops, and nestle a few cherries as garnish. This extra step adds flair and highlights the beautiful cherry centerpiece inside.
How to Serve Cherry-Stuffed Chocolate Cupcakes
Garnishes
Adding fresh or candied cherries on top instantly elevates the look and taste of your cupcakes. A light sprinkle of chocolate shavings or a dusting of powdered sugar can create an elegant finish that makes these Cherry-Stuffed Chocolate Cupcakes irresistible at any gathering.
Side Dishes
These cupcakes stand powerfully on their own but pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to complement their rich texture. A fresh berry salad or a fresh mint leaf alongside provides a refreshing contrast that balances the indulgent chocolate and sweet cherry flavors.
Creative Ways to Present
Try serving these cupcakes in individual clear boxes tied with a ribbon for a charming gift or party favor. Alternatively, display them on a tiered cake stand at celebrations for a dramatic effect that showcases their cherry-stuffed surprise. Using piped frosting tips with star shapes truly makes these Cherry-Stuffed Chocolate Cupcakes the center of attention.
Make Ahead and Storage
Storing Leftovers
Once decorated, these cupcakes can be stored in an airtight container at room temperature for up to 2 days. To keep them fresher longer, refrigeration is recommended but be sure to let them come to room temperature before serving to enjoy the frosting at its best.
Freezing
You can freeze baked, unfrosted cupcakes for up to 3 months. To do this, cool them completely and store in a freezer-safe container or bag. Frost after thawing in the refrigerator overnight and then bring to room temperature. Freezing with the cherry filling inside works well if you frost right before serving to keep the texture vibrant.
Reheating
Warm your cupcakes gently in the microwave for about 10 seconds to bring out that fresh-baked moisture and enhance the chocolate aroma. Avoid overheating to keep the frosting intact, especially if served chilled.
FAQs
Can I use fresh cherries instead of cherry pie filling?
Absolutely! If you prefer fresh cherries, make sure to cook them down with a bit of sugar and cornstarch to create a thick filling that won’t seep out of the cupcakes. This way, you still get that burst of cherry flavor without soggy results.
What if I don’t have buttermilk? Can I substitute?
Yes! You can easily make a buttermilk substitute by adding one tablespoon of lemon juice or white vinegar to half a cup of milk and letting it sit for 5-10 minutes. This will give your cupcakes the tender crumb and slight tang but be sure to stir well before adding.
Can these cupcakes be made gluten-free?
They can, with some tweaks. Substitute the all-purpose flour with a gluten-free baking blend, making sure it includes xanthan gum for structure. Keep in mind the texture might be slightly different but still delicious!
Is it possible to make the frosting dairy-free?
Yes! Use a dairy-free butter alternative and substitute heavy cream with coconut cream or almond milk for a dairy-free chocolate buttercream that’s just as creamy and tasty.
How do I prevent the cherry filling from leaking during baking?
Since the cherry pie filling is added after baking by coring the cupcakes, leakage isn’t typically an issue. If you decide to bake with cherries inside, make sure to use a thick filling and don’t overfill the batter cups to avoid spillage.
Final Thoughts
There’s something truly special about these Cherry-Stuffed Chocolate Cupcakes that makes them such a crowd-pleaser. Whether you’re baking for friends, family, or simply treating yourself, the combination of moist chocolate cake, juicy cherry filling, and silky chocolate frosting is pure bliss. Don’t be surprised if they quickly become your go-to recipe for celebrations or when you need a little chocolate comfort. Give them a try, and I promise these Cherry-Stuffed Chocolate Cupcakes will win over your dessert-loving heart!
PrintCherry-Stuffed Chocolate Cupcakes
These Cherry-Stuffed Chocolate Cupcakes combine a tender, rich chocolate cake infused with buttermilk with a sweet and juicy cherry pie filling in the center. Topped with a thick, creamy chocolate buttercream, these cupcakes are a show-stopping dessert perfect for impressing guests with minimal effort.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 15 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Chocolate Cupcakes:
- 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
- 12 oz Can Cherry Pie Filling
For the Chocolate Buttercream:
- 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 and Prepare: Preheat your oven to 350°F (175°C). Line two muffin trays with 15 cupcake liners and set them aside to get ready for the batter.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until thoroughly combined. Set this mixture aside.
- Combine Wet Ingredients: In a large bowl, beat together the white sugar, brown sugar, vegetable oil, vanilla extract, and buttermilk for about 2 minutes until the mixture is smooth and the sugar appears dissolved.
- Incorporate Eggs and Dry Mix: Beat in the eggs one at a time, ensuring full incorporation, then gradually mix in the prepared dry ingredients from step 2 until just combined.
- Add Boiling Water: Carefully add the boiling water to the batter and beat gently to combine. The batter will be thin, which ensures moist cupcakes.
- Fill Cupcake Liners: Portion out the cupcake batter evenly into the prepared liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Place the trays in the oven and bake for 18-22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- Prepare the Frosting: While the cupcakes cool, beat the softened butter, powdered icing sugar, and cocoa powder together for about 2 minutes until smooth and well combined.
- Finish Frosting Texture and Flavor: Add heavy whipping cream, vanilla extract, and optional salt, then beat until the buttercream reaches a thick, smooth texture with stiff peaks. Adjust with more icing sugar, cocoa, or cream as needed.
- Core the Cupcakes: Once cupcakes are completely cooled, use a cupcake corer or a small knife to remove about 1 to 1 1/2 inches from the center of each cupcake to create a hollow space for the cherry filling.
- Stuff with Cherry Filling: Fill each hollow with approximately one tablespoon of cherry pie filling, ensuring a good amount of cherries in each.
- Pipe the Frosting: Scoop the frosting into a piping bag fitted with a large star tip. Starting at the center of each cupcake, pipe the frosting outward to the edges and then back toward the center and up to create a beautiful swirl.
- Drizzle Excess Cherry Syrup: Scoop out the cherry pie filling syrup (without cherries) into a piping bag and drizzle it over the frosted cupcakes for extra moisture and flavor.
- Garnish: Top each cupcake with a few of the remaining whole cherries from the pie filling for a striking and delicious finishing touch.
Notes
- Ensure the cupcakes have cooled completely before coring and frosting to avoid melting the buttercream.
- Use room temperature eggs to help achieve a smooth batter.
- Adjust the cocoa powder and powdered sugar in the frosting to suit your taste preferences.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- For extra cherry flavor, consider soaking the cupcake centers with a little cherry syrup before filling.