Chocolate Cupcakes with Cherry Filling Recipe
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.
- 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
