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 ½ cups all-purpose flour; 1 cup granulated sugar; 1/3 cup unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; 1/2 cup buttermilk; 1 cup cherry pie filling; 1 cup semi-sweet chocolate chips; 1/2 cup heavy cream; 1 tsp vanilla extract

Highlighted under: Whisked Delight Recipes

I have always loved the combination of chocolate and cherries, so it made perfect sense to try my hand at making Chocolate-Covered Cherry Cupcakes. After a few rounds of testing with different cherry fillings and chocolate coatings, I found the perfect balance. The cupcakes are moist, with a rich chocolate flavor and a delightful cherry surprise in the center. Topped with a glossy chocolate ganache, these cupcakes are irresistible and perfect for any celebration or as a treat for myself!

Created by

Marco

Last updated on 2026-02-07T19:21:28.420Z

When I first made these Chocolate-Covered Cherry Cupcakes, I was amazed at how well the flavors worked together. The tartness of the cherry filling cuts through the richness of the chocolate, making each bite a burst of joy. I recommend using fresh cherries for the best flavor, but frozen ones work in a pinch. The glossy chocolate ganache adds an elegant finish that makes these cupcakes look as good as they taste.

I learned that chilling the ganache slightly before dipping the cupcakes ensures a thicker coating, which adds to the overall texture. It’s tedious, but worth the wait! After perfecting this recipe, I'm now known among friends for bringing the most delightful dessert to every gathering.

Why You'll Love This Recipe
Rich chocolate flavor paired with tart cherries
Moist, fluffy cupcake texture with a creamy filling
Impressive presentation that will wow your guests

Creating the Perfect Chocolate Cupcake

The foundation of these Chocolate-Covered Cherry Cupcakes lies in the cupcake itself. The combination of all-purpose flour, granulated sugar, and cocoa powder is essential for achieving that rich chocolate flavor and light texture. Ensure that the cocoa powder is unsweetened and high quality, as this directly impacts the depth of chocolate taste. When mixing, beat the butter until it is light and fluffy, which incorporates air and leads to a moist, tender crumb. Overmixing can lead to dense cupcakes, so mix only until the wet and dry ingredients are just combined.

The addition of buttermilk is a key element as it not only adds moisture but also reacts with the baking soda to create a light, airy texture. If you don’t have buttermilk on hand, a simple substitution can be made by combining regular milk with a teaspoon of vinegar or lemon juice. Allow it to sit for about 5-10 minutes before adding it to the mixture. This small step is crucial for developing the desired cupcake structure and flavor.

Enhancing the Cherry Surprise

The cherry pie filling adds a burst of tartness that complements the sweetness of the chocolate remarkably well. For the best results, try using a high-quality cherry pie filling that has a good balance of sweetness and tartness. If you prefer a more intense cherry flavor, consider making your own filling with fresh or frozen cherries, sugar, and a touch of cornstarch to thicken it. Simmering the cherries on the stovetop until they are soft will create a delightful, homemade filling that elevates your cupcakes.

When it comes to creating a hole for the cherry filling in your cooled cupcakes, a small cupcake corer works wonders, but if you don’t have one, a knife can effectively create a neat cavity. Aim for about 1-inch wide and 1-inch deep to ensure ample filling. This step not only enhances the flavor but also adds an impressive touch that makes each cupcake a delightful surprise for your guests.

Ingredients

Cupcake Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
1 cup cherry pie filling

Ganache Ingredients

1 cup semi-sweet chocolate chips
1/2 cup heavy cream
1 tsp vanilla extract

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, beat the butter until creamy, then add the eggs, vanilla, and buttermilk, mixing until smooth.

Combine Mixtures

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.

Fill and Bake

Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes or until a toothpick inserted comes out clean.

Prepare the Ganache

While the cupcakes cool, heat the heavy cream until simmering, then pour over the chocolate chips. Let sit for 5 minutes before stirring until smooth.

Assemble the Cupcakes

Once the cupcakes have cooled, create a small hole in the center of each and fill with cherry pie filling. Dip each cupcake into the ganache for a chocolate coating.

Pro Tips

For best results, use high-quality cocoa powder and chocolate chips. Let the ganache cool a bit before dipping to achieve a thicker coating.

Tips for Ganache Perfection

Making the ganache is a straightforward process, but the key is to heat the cream until it's just simmering, not boiling. Boiling can cause the chocolate to seize, resulting in a gritty texture. After pouring the cream over the chocolate chips, let it sit for 5 minutes undisturbed. This allows the heat to melt the chocolate gradually. Stirring too soon might result in lumps, so patience is essential. Once smooth, the ganache should be glossy and thick enough to coat the cupcakes beautifully without being overly runny.

If you find your ganache too thick for dipping, try adding a little more warm cream, adjusting until you reach your desired consistency. Conversely, if it becomes too thin, chilling it for a few minutes in the refrigerator can help thicken it up. This technique allows for flexibility, ensuring you achieve the perfect coating for your Chocolate-Covered Cherry Cupcakes.

Storing and Serving Suggestions

These Chocolate-Covered Cherry Cupcakes are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to three days. If you want to prepare them ahead of time, consider baking the cupcakes a day in advance and filling them with cherry pie filling. The ganache can also be made ahead and stored in the refrigerator. Just gently reheat it before dipping the cupcakes to regain the smooth texture.

For a fun serving twist, consider garnishing with chocolate shavings or a sprinkle of crushed nuts on top of the ganache. This adds not only a textural contrast but also a visually appealing finish that enhances the overall presentation. Pairing these cupcakes with a scoop of vanilla ice cream or a dollop of whipped cream also creates a delightful dessert experience.

Questions About Recipes

→ Can I use fresh cherries instead of cherry pie filling?

Yes, fresh cherries can be used, just make sure to pit and chop them. You may want to add a bit of sugar to sweeten them up.

→ How can I store leftover cupcakes?

Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup.

→ What can I use instead of buttermilk?

If you don’t have buttermilk, you can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice.