Chocolate Covered Cherry Cupcakes

Makes 24

Rich chocolate cake, topped with creamy chocolate frosting and filling with natural cherry filling. It’s just like biting into a chocolate covered cherry, but better.


For Cupcakes:

  • 2 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup butter or oil
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cups cocoa powder
  • 1/2 chocolate chips

For Icing:

  • 1 1/2 cups butter, softened
  • 5 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons cocoa powder
  • 2 tablespoons milk

For Cherry Filling:

  • 4 cups cherries, pitted
  • 1/4 cup cornstarch
  • 1 cup sugar
  • 1 teaspoon lemon juice (optional)


For Cupcakes: 

  1. Preheat oven to 350 degrees. Line muffin tin and set aside.
  2. In electric mixer  mix flour, sugar, baking powder, cocoa powder, chocolate chips, and salt. Then butter or oil, and eggs one at a time. Proceed by adding the vanilla extract and milk.
  3. Fill cupcake liners with batter and bake 15 to 20 minutes.

For Icing:

  1. In clean electric mixer or bowl slowly mix cocoa powder, butter, and powder sugar and stir well.
  2. Add vanilla and milk, continue to mix until icing is creamy and smooth in texture.

For Cherry Filling:

  1. Place cherries and lemon juice in covered pan on medium heat, simmer 10-15 minutes until juices are released.
  2. Combine sugar and cornstarch, pour over cherries, stir until both mixtures are combined, and continue to simmer for two minutes or until mixture has thickened.
  3. Remove cherries from heat and set aside to let cool.


  1. Remove cupcakes from oven and set aside to let cool.
  2. Once cool, take a spoon and spoon out a small hole in the middle of each cupcake. Save spooned out cake for later.
  3. Fill each hole with cherry filling and place a piece of the spooned out cake on top of the filling to cover the hole.
  4. Place icing into a piping bag and ice each cupcake.
  5. Garnish with left over cherries.

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