Chocolate Cherry Cupcakes

These easy chocolate cherry cupcakes combine a moist chocolate cupcake with a cherry frosting and a surprise-inside cherry filling.

  • Author: Claire | The Simple, Sweet Life
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Units Scale

For the chocolate cupcakes:

  • 1 oz dark chocolate
  • 1/2 cup hot water
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1 cup granulated sugar
  • 1/2 cup baking cocoa
  • 3/4 cup all purpose flour

For the filling:

  • 1/2 cup cherry jam

For the cherry frosting:

  • 1 stick unsalted butter, at room temperature
  • 2 cups powdered sugar
  • 3 tbsp cherry jam

For garnishing:

  • 3 oz baking chocolate, finely chopped
  • Fresh cherries


  1. Preheat your oven to 350F and line your cupcake pan(s) with cupcake liners.
  2. In a bowl, whisk together the chocolate and hot water until the chocolate is completely melted.
  3. In the bowl of a stand mixer, whip the egg and sugar until frothy and lightened in color, then whip in the oil.
  4. Add the chocolate/water mixture and the milk, mixing on low until just combined.
  5. Whisk in the remaining cupcake ingredients and pour into the prepared cupcake pan(s).
  6. Bake for 18-20 minutes, or until a toothpick inserted into the cupcakes comes out mostly clean.
  7. Once the cupcakes have cooled, use a small pairing knife to cut a cone of cake from the center of each cupcake.
  8. Spoon one to two teaspoons of cherry jam into the center.
  9. Trim the end off the cones and return to the center of the cupcakes to cover the filling.
  10. In the bowl of a stand mixer, beat the butter until smooth.
  11. Add the powdered sugar and beat on low, increasing to medium-high once the powdered sugar is incorporated.
  12. Add the cherry jam and beat until the frosting is light and fluffy (about 5 minutes).
  13. Spoon your frosting into a piping bag with a big, round tip.
  14. Starting in the center, pipe out towards the edge and then back in, pushing the tip into the frosting before the releasing the pressure and pulling the tip back up.
  15. Garnish with finely chopped chocolate and fresh cherries.


  • Filling your cupcake liners: For a perfectly domed cupcake, fill you’re liners 2/3 of the way full. Any more and it’s likely to overflow.
  • Knowing when your cupcakes are done: There are two ways to test for doneness. 1. Insert a tooth pick in the center of the cupcakes and if it comes out mostly clean (a few cooked crumbs are good but there shouldn't be raw batter), it’s done. 2. Gently press the top of the cupcake and if it almost immediately springs back, it’s done.
  • The secret to smooth, air-bubble free frosting: Once the frosting has come together, turn your stand mixer down to low and continue beating it for about 5 minutes. This should work out most of the air bubbles.
  • Fill that piping bag like a pro: Spoon your frosting onto a large piece of plastic wrap, roll and twist the ends. Trim one end so there’s about ½” in length, drop your frosting into the piping bag (short end first) with the tip already on and pipe!
  • Storing frosted cupcakes: While cupcakes are always best when eaten the same day they’re made, these can be stored in an air-tight container at room temperature for 1-2 days.


Keywords: chocolate cherry cupcakes, chocolate cherry cake, black forest cupcakes