Chocolate-Covered Cherry Cupcake

Name: Chocolate-Covered Cherry Cupcake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 cupcakes
Ingredients: 1 ¾ cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup unsweetened cocoa powder; 1 cup granulated sugar; 1 cup brown sugar, packed; ½ cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1 cup buttermilk; 1 cup fresh or frozen cherries, pitted; ½ cup sugar; 1 tablespoon cornstarch; 1 tablespoon lemon juice; 1 cup heavy cream; 8 ounces dark chocolate, chopped

Highlighted under: Sweet Recipe Collection

When I first tried making these Chocolate-Covered Cherry Cupcakes, I was amazed by how well the flavors blended together. The combination of rich chocolate and tart cherries creates a delightful experience that I just can't resist. They're perfect for any occasion, whether it's a birthday, a holiday gathering, or simply a treat for myself. I love how each bite brings a surprise of cherry filling, and the chocolate frosting adds a luscious finish that takes these cupcakes to the next level. I can't wait for you to try them!

Created by

Luca

Last updated on 2026-02-07T14:06:27.681Z

My fascination with cupcakes started in my childhood, but these Chocolate-Covered Cherry Cupcakes truly reignited my passion for baking. After experimenting with different fillings, I realized that fresh cherries provided the perfect zing against the sweet chocolate. The method I use ensures that each cupcake is moist and full of flavor, with just enough cherry compote to surprise every taster.

One of my favorite parts about making these cupcakes is preparing the chocolate ganache for frosting. I discovered that letting the ganache cool slightly before spreading it on the cupcakes creates a glossy finish that sets beautifully. This little tip makes not only a visual impact but also elevates the overall texture. I promise you, once you try these, you'll be hooked!

Why You'll Love These Cupcakes
Decadent chocolate paired with a burst of cherry flavor
Moist and fluffy texture that melts in your mouth
Visually stunning with a glossy chocolate ganache

Understanding the Cupcake Structure

The structure of these Chocolate-Covered Cherry Cupcakes hinges on the balance between the dry and wet ingredients. The all-purpose flour forms the backbone, providing strength and stability, while the cocoa powder brings rich flavor. Using buttermilk in the batter not only adds moisture but also reacts with the baking soda, creating air bubbles that help the cupcakes rise. When mixing, be careful to avoid overmixing, as this can lead to denser cupcakes; stop once the ingredients are just combined.

The fat in this recipe comes from softened unsalted butter, which provides a tender crumb. Make sure to cream the butter with both granulated and brown sugars until it's light and fluffy—this process incorporates air into the mixture, giving your cupcakes a lift. If you're in a pinch, you can substitute half the butter with an equal amount of vegetable oil for a slightly different texture, but it may alter the richness.

Perfecting the Ganache

The chocolate ganache is an essential element that elevates these cupcakes, providing a glossy finish and a rich flavor. To achieve the perfect ganache, it's crucial to let the heavy cream come to just a simmer before pouring it over the chopped chocolate. If the cream boils, it can break the ganache, making it grainy. Stir the mixture well until it’s smooth and glossy; if it’s too thick, you can add a tiny splash of more cream to reach your desired consistency.

When frosting the cupcakes, consider using a small offset spatula for a clean and even application. If you prefer a more rustic look, dipping the tops of each cupcake into the ganache creates a beautiful finish. Allow the ganache to set at room temperature; rushing this step by refrigerating can cause the frosting to harden too quickly and lose its shine.

Ingredients

Gather the following ingredients to create these delectable cupcakes:

For the Cupcakes

1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsweetened cocoa powder
1 cup granulated sugar
1 cup brown sugar, packed
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

For the Cherry Filling

1 cup fresh or frozen cherries, pitted
½ cup sugar
1 tablespoon cornstarch
1 tablespoon lemon juice

For the Ganache

1 cup heavy cream
8 ounces dark chocolate, chopped

Make sure to have these ingredients ready before starting your baking adventure!

Instructions

Follow these simple steps to whip up your Chocolate-Covered Cherry Cupcakes:

Prepare the Cherry Filling

In a saucepan over medium heat, combine the cherries, sugar, cornstarch, and lemon juice. Cook until bubbly, stirring frequently. Once thickened, remove from heat and let cool.

Make the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a cupcake tin with liners. In a bowl, mix the flour, baking powder, baking soda, salt, and cocoa powder. In another bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.

Combine and Bake

Gradually add the dry ingredients and buttermilk to the butter mixture, alternating between the two until fully combined. Fill cupcake liners about halfway and add a tablespoon of cherry filling on top of the batter. Bake for 20 minutes, then let cool.

Prepare the Ganache

Heat the heavy cream in a small saucepan until just simmering. Pour over the chopped chocolate in a bowl and let sit for 5 minutes. Stir until smooth.

Frost the Cupcakes

Once the cupcakes are cooled, dip the tops into the chocolate ganache or spread it on with a spatula. Allow the ganache to set before serving.

Enjoy these delightful creations at your next gathering!

Pro Tips

For an extra touch, garnish each cupcake with a cherry on top after frosting. This adds a beautiful pop of color and another layer of cherry flavor.

Storage Tips

These cupcakes can be stored at room temperature in an airtight container for up to three days. If you live in a particularly hot climate, consider refrigerating them to maintain freshness. Freezing is another option; wrap each cupcake individually in plastic wrap and then place them in a freezer bag. They can last in the freezer for up to three months. To enjoy, simply thaw them in the fridge overnight and allow to come to room temperature before serving.

For best results, it’s advisable to store the cherry filling separately if you plan on making these cupcakes ahead of time. The filling can be refrigerated for up to a week and stirred gently before use, as refrigeration helps it maintain its flavor and consistency.

Serving Suggestions

These Chocolate-Covered Cherry Cupcakes are visually striking and perfect for a festive occasion. To enhance presentation, consider adding a sprinkle of chocolate shavings or crushed cherries on top of the ganache before it sets. You can also place a whole cherry on top for an elegant touch that highlights the cherry filling within.

Pair these cupcakes with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert experience. They're also delicious served with a cup of coffee or tea, making them a great choice for afternoon gatherings. If you want to add a twist, experiment with different types of chocolate for the ganache or use different fruit fillings.

Questions About Recipes

→ Can I use frozen cherries?

Yes, frozen cherries work well. Just ensure they are thawed and pitted before using.

→ How do I store leftover cupcakes?

Store in an airtight container in the fridge for up to 3 days. Allow them to come to room temperature before serving.

→ Can I make these cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day in advance and frost them just before serving.

→ What can I use instead of buttermilk?

You can substitute buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice.