Chocolate Cherry Cupcakes - Chef Fun Kitchen

Chocolate Cherry Cupcakes

If you prefer chocolate lined cherries, you're progressing to love these Chocolate Cherry Cupcakes. a fragile spongy cake full of cherry preserves and flat-topped with cherry buttercream ice. These are certain to be a crowd-pleaser!

This direction was impressed by my favorite candy, chocolate lined cherries. The cupcakes are choked with chocolate flavor and unbroken wet with the assistance of oil and butter.

Chocolate Cherry Cupcakes
Chocolate Cherry Cupcakes

The ice could be a easy buttercream that's flavoured with cherry preserves. every cake gets a generous filling of cherry preserves and so flat-topped with the cherry buttercream.

This is a cute cake plan for Valentine’s Day. Don’t you think? If you're keen on chocolate lined cherries, you'll completely love these cupcakes.

I stuffed the cupcakes with cherry preserves. And flat-topped them with a sweet cherry buttercream ice. i favor to use black cherry preserves attributable to the made, dark color. If you can’t realize it, you'll merely use regular cherry preserves.

Chocolate Cherry Cupcakes


  • 2 tablespoons vegetable oil
  • 6 tablespoons unsalted butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 6 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 3/4 cup black cherry preserves, or regular cherry preserves


  • 1 cup unsalted butter, softened
  • 3 cup confectioners' sugar
  • 2 tablespoons heavy cream
  • 1/3 cup black cherry preserves, or regular cherry preserves


  1. Preheat the oven to 350°F. Line 12 muffin cups with paper liners. Set aside.
  2. In a large bowl, beat together the oil, butter, and sugars until fluffy. Add the eggs one at a time beating well after each addition. Beat in the vanilla.
  3. In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk. Gradually add the flour mixture to the butter mixture alternating with the milk, begin and end with the flour mixture. Beat until well blended.
  4. Spoon 2 Tbs of batter into the paper lined muffin pans. Bake for 15-20 minutes or until a wooden toothpick inserted into the center comes out with only a few dry crumbs. Remove cupcakes immediately from pans, and cool completely on a wire rack.
  5. Use the point of a sharp knife to cut a small well in the top center of the cupcakes and fill with cherry preserves. Replace the top portion of the cupcake and top with frosting. Garnish with fresh cherries dipped in chocolate if desired.


  1. Beat butter on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy. Beat in cream until frosting reaches spreading consistency. Beat in the cherry preserves. If the frosting becomes too loose or curdled looking, add more powdered sugar, 1 tablespoon at a time until the frosting comes together once again.

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