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Chocolate cherry cupcakes topped with chocolate buttercream on a wire rack, with one cupcake cut open to reveal the cherry center.

Chocolate Cherry Cupcakes

Cherry filling leaves little pockets of fruit in these tender chocolate cupcakes. The tops stay soft as they cool before a swirl of cocoa frosting finishes each one.

By Betty Lou Gardner1 hr 25 minUpdated 2026-08-25

These Chocolate Cherry Cupcakes are soft, fudgy, and filled with little pockets of sweet cherry baked right into the chocolate cake! Easy to make and especially moist from the cherry filling, they’re the kind of old-fashioned cupcakes that feel perfect for birthdays, bake sales, potlucks, and holiday dessert trays.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I like seeing little bits of cherry still running through the batter instead of having everything mixed completely smooth. The tops stay awfully soft while they’re warm, so I let them cool a little longer before frosting them.

How to Make Chocolate Cherry Cupcakes

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Devil’s Food cake mix, cherry pie filling, and three eggs being beaten into chocolate cherry cupcake batter in a large mixing bowl.
01

Mix the Batter

Beat together the cake mix, cherry pie filling, and eggs just until no dry cake mix remains and some cherry pieces are still visible.

Chocolate cherry cupcake batter being portioned into paper-lined muffin cups with cherry pieces visible.
02

Fill the Cupcake Liners

Divide the batter evenly among 24 lined muffin cups, filling each about two-thirds full.

Chocolate cherry cupcakes baking in a standard 12-cup muffin pan under the oven light.
03

Bake Until Soft and Fudgy

Bake until the tops spring back lightly and the centers are set without becoming dry.

Baked chocolate cherry cupcakes cooling on a wire rack before frosting.
04

Cool Completely

Let the cupcakes rest in the pans before moving them to a wire rack to cool completely.

Chocolate cherry cupcakes topped with a light spread of chocolate buttercream on a wire cooling rack.
05

Frost if Desired

Spread chocolate buttercream over the cooled cupcakes for extra richness.

Chocolate cherry cupcakes topped with chocolate buttercream on a wire rack, with one cupcake cut open to reveal the cherry center.

Chocolate Cherry Cupcakes

Cherry filling leaves little pockets of fruit in these tender chocolate cupcakes. The tops stay soft as they cool before a swirl of cocoa frosting finishes each one.

By Betty Lou Gardner

Prep15 minCook25 minTotal1 hr 25 minDifficultyEasy
PrintReview

Ingredients

Scale

Scaling note: Scaling is withheld until recipe-specific quantities, method safety, and instruction synchronization are verified.

Chocolate Cherry Cupcakes

Chocolate Buttercream (Optional)

Instructions

  2. 1 box Devil’s Food cake mix, 1 can cherry pie filling, 3 large eggs
  6. ½ cup butter, 2½ cups powdered sugar, ¼ cup cocoa powder, 2 tablespoons milk, 1 teaspoon vanilla extract

Nutrition (Approximate Per Serving)

Yield

24 cupcakes — Serving size: 1 cupcake

Calories
110
Carbohydrates
21.5 g
Protein
1.5 g
Fat
2 g
Saturated Fat
0.8 g
Cholesterol
20 mg
Sodium
170 mg
Fiber
0.6 g
Total Sugars
12.5 g

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Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

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