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Chocolate-Cherry Cupcakes

Indulge your sweet tooth with these decadent Chocolate-Cherry Cupcakes. The rich, moist chocolate cake is complemented by the sweet and tangy flavor of juicy cherries, creating a delightful combination that will satisfy any dessert lover's cravings. Whether you're hosting a special occasion or simply looking for a treat to enjoy with your afternoon coffee, these cupcakes are sure to be a hit.

Prep Time:

40 mins

Cook Time:

30 mins

Additional Time:

30 mins

Total Time:

1 hr 40 mins

Servings:

Yield:

24 cupcakes

Ingredients

2 ½ cups frozen tart cherries, pitted

½ cup white sugar

1 tablespoon lemon juice

1 tablespoon cornstarch

2 cups all-purpose flour

1 cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

1 cup firmly packed dark brown sugar

½ cup unsalted butter, softened

½ cup white sugar

2 large eggs, at room temperature

2 teaspoons vanilla extract

1 cup sour cream, at room temperature

½ cup strongly brewed coffee, cooled to room temperature

1 cup unsalted butter, softened

4 cups powdered sugar, or as needed

1 teaspoon vanilla extract

¼ teaspoon salt

2 tablespoons heavy cream

Directions

Step 1

Bring cherries, sugar, and lemon juice to a simmer in a medium pot over medium-low heat. Cook until sugar is dissolved, stirring frequently. Remove 2 tablespoons of cherry juice from the pot and place in a small bowl. Stir in cornstarch until thoroughly combined. Add cornstarch mixture to the pot and simmer until thickened and slightly reduced, about 5 minutes more.

Step 2

Remove compote from heat and cool completely. Measure out 1 cup for the cupcake batter. Reserve remaining compote, about 6 tablespoons, for the frosting.

Step 3

Preheat the oven to 350 degrees F (175 degrees C). Line or grease two standard 12-cup muffin tins.

Step 4

Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Set aside.

Step 5

Beat brown sugar, butter, and white sugar together in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract. Mix in 1/3 of the flour mixture, stirring until just combined. Pour in 1/2 of the sour cream and cooled coffee; mix until just combined.

Step 6

Continue alternating additions of the flour mixture with sour cream and coffee, beginning and ending with the flour mixture, until batter is smooth. Do not overmix. Gently fold in 1 cup cherry compote. Fill each prepared muffin cup 2/3 full of batter.

Step 7

Bake in the preheated oven until the tops of the cupcakes spring back lightly when touched, 15 to 18 minutes. Cool in the tins for a few minutes before removing to a wire rack to cool completely.

Step 8

Prepare cherry buttercream while the cupcakes are cooling. Beat butter in a large bowl until light and fluffy. Add powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Add 2 tablespoons of cherry compote and beat on medium-high speed until thoroughly combined. Repeat twice more with remaining cherry compote, beating well after each addition. Add heavy cream and beat until frosting is fluffy, 2 to 3 minutes.

Step 9

Spread or pipe frosting over the cooled cupcakes.

Nutrition Facts (per serving)

338

Calories

15g

Fat

51g

Carbs

Protein

Complement

The luscious cherry filling adds a burst of fruity flavor to each bite, while the creamy chocolate frosting provides the perfect finishing touch. These cupcakes are not only delicious, but they also make for a stunning presentation with their deep, dark color and vibrant red cherry garnish. Whether you're a fan of classic chocolate-cherry flavor pairing or simply looking to try something new and exciting, these cupcakes are a must-try. So, gather your ingredients, preheat your oven, and get ready to bake up a batch of these irresistible Chocolate-Cherry Cupcakes that are sure to become a new favorite in your dessert repertoire.