Introduction

These chocolate cupcakes with cherry filling combine rich, moist cocoa cake with a sweet-tart cherry surprise inside. Perfect for any chocolate lover looking to add a fruity twist to a classic treat.

The image shows a close-up of a chocolate cupcake with a thick, gooey dark chocolate center spilling out from the middle. The cupcake has rich, dark brown layers with a slightly crumbly texture. The top is covered with a thick layer of white whipped cream, sprinkled with small dark chocolate shavings and red berry bits. The cupcake liner is white, and the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (125g) all-purpose flour
½ cup (50g) Dutch-processed cocoa powder
1 teaspoon (5g) baking powder
½ teaspoon (2g) baking soda
¼ teaspoon (1g) salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
1 teaspoon (5ml) vanilla extract
½ cup (120ml) buttermilk
¼ cup (60ml) hot water or coffee
1 cup (150g) fresh or canned cherries, pitted and chopped
¼ cup (50g) granulated sugar
1 tablespoon (15ml) Kirsch (or cherry juice for a non-alcoholic version)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Step 2: In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, cream the softened butter and ¾ cup sugar until light and fluffy, about 3-4 minutes.
Step 4: Beat in the eggs one at a time, then add the vanilla extract and mix well.
Step 5: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Step 6: Slowly stir in the hot water or coffee until the batter is smooth and slightly thin.
Step 7: In a small bowl, combine the chopped cherries, ¼ cup sugar, and Kirsch or cherry juice. Let macerate for 10 minutes.
Step 8: Fill each cupcake liner halfway with batter. Add a spoonful of the cherry mixture in the center, then cover with more batter until about two-thirds full.
Step 9: Bake for 18-22 minutes, or until a toothpick inserted in the cake (away from the cherries) comes out clean.
Step 10: Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

Use strong coffee instead of water to enhance the chocolate flavor further.
For a dairy-free version, substitute buttermilk with coconut milk mixed with 1 teaspoon lemon juice.
Try using frozen cherries if fresh are not available; just thaw and drain excess liquid before chopping.
Top with whipped cream or chocolate ganache for an extra indulgent treat.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Let refrigerated cupcakes come to room temperature before serving. They also freeze well for up to 2 months; thaw overnight in the fridge.

How to Serve

A close-up image of a chocolate cupcake with white whipped cream frosting on top. The cupcake is cut open in the center, showing a thick layer of rich, glossy dark chocolate filling oozing out. There are small pieces of dark chocolate sprinkled on the white whipped cream. The cupcake sits on a white marbled surface, with a blurred background. The texture of the cupcake looks moist and soft, and the creamy topping contrasts with the dark chocolate inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries in the filling?

Yes, frozen cherries work well. Make sure to thaw and drain any excess liquid before chopping to avoid soggy cupcakes.

What is Kirsch and can I omit it?

Kirsch is a cherry-flavored brandy that adds depth to the filling. You can substitute with cherry juice or simply omit it if you prefer a non-alcoholic version.

Chocolate Cupcakes with Cherry Filling Recipe

Print Recipe

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4.9 from 133 reviews

Delight in these rich chocolate cupcakes filled with a luscious cherry filling. The cupcakes combine the deep flavor of Dutch-processed cocoa with moist buttermilk texture, while the cherry filling adds a sweet, fruity surprise enhanced by a hint of Kirsch or cherry juice. Perfect for celebrations or an indulgent treat.

Author: Zane
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cupcakes

1 cup (125g) all-purpose flour
½ cup (50g) Dutch-processed cocoa powder
1 teaspoon (5g) baking powder
½ teaspoon (2g) baking soda
¼ teaspoon (1g) salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
1 teaspoon (5ml) vanilla extract
½ cup (120ml) buttermilk
¼ cup (60ml) hot water or coffee

Cherry Filling

1 cup (150g) fresh or canned cherries, pitted and chopped
¼ cup (50g) granulated sugar
1 tablespoon (15ml) Kirsch (or cherry juice for a non-alcoholic version)

Instructions

Prepare the dry ingredients: In a medium bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, baking powder, baking soda, and salt to ensure even mixing and a light texture.
Cream the butter and sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar until light and fluffy, which usually takes about 3-4 minutes. This step is crucial for a tender cupcake crumb.
Add eggs and vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
Combine wet and dry ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently to avoid overmixing, which can toughen the cupcakes.
Add hot water or coffee: Stir in the hot water or coffee last to loosen the batter and deepen the chocolate flavor. Mix just until combined.
Prepare the cherry filling: In a small saucepan over medium heat, combine cherries, granulated sugar, and Kirsch or cherry juice. Cook for about 5-7 minutes until the cherries soften and the sugar dissolves into a syrupy filling. Remove from heat and let cool.
Fill cupcake liners: Line a muffin pan with cupcake liners and fill each about two-thirds full with the batter.
Bake the cupcakes: Bake in a preheated oven at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
Cool and inject filling: Let the cupcakes cool completely on a wire rack. Once cooled, use a small knife or cupcake corer to remove a small section from the center of each cupcake and fill with the cherry filling.

Notes

Using hot coffee instead of water enhances the chocolate flavor remarkably.
For a non-alcoholic version, simply substitute Kirsch with cherry juice.
Make sure cupcakes are fully cooled before adding the cherry filling to prevent melting.
You can top cupcakes with whipped cream or chocolate ganache for an extra indulgence.

Keywords: Chocolate cupcakes, cherry filling, cherry cupcakes, chocolate dessert, homemade cupcakes, sweet cherry filling