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.
Recipe link
Prep time15 min
Cook time25 min
Total time1 hr 25 min
- Course
- Desserts
- Cuisine
- Granny's Recipes, American
- Difficulty
- Easy
- Est. calories / serving
- 110
Ingredients
Chocolate Cherry Cupcakes
- 1 box Devil’s Food cake mix — 15.25 ounces
- 1 can cherry pie filling — 21 ounces
- 3 large eggs
Chocolate Buttercream (Optional)
- ½ cup butter (optional) — softened
- 2 ½ cups powdered sugar (optional)
- ¼ cup cocoa powder (optional)
- 2 tablespoons milk (optional) — plus more as needed
- 1 teaspoon vanilla extract (optional)
Instructions
- Prepare the Pans: Preheat the oven to 350°F. Line two standard 12-cup muffin pans with 24 paper liners.
- Mix the Batter: Place the Devil’s Food cake mix, cherry pie filling, and eggs in a large mixing bowl. Do not prepare the cake mix according to the package directions. Beat on low speed for 30 seconds, then on medium speed for about 1 minute, scraping the bowl once, until no dry cake mix remains. Stop while some pieces of cherry are still visible.1 box Devil’s Food cake mix, 1 can cherry pie filling, 3 large eggs
- Fill the Liners: Divide the batter evenly among the prepared muffin cups, using about 3 tablespoons of batter per liner. Each cup should be approximately two-thirds full.
- Bake: Bake for 22–25 minutes, beginning to check at 20 minutes. The cupcakes are done when the tops spring back lightly, the centers no longer look wet, and a toothpick inserted through the chocolate crumb rather than directly through a cherry pocket comes out without wet batter.
- Cool: Let the cupcakes cool in the pans for 10 minutes. Carefully transfer them to a wire rack and let them cool completely, about 30–45 minutes, before frosting.
- Make the Optional Frosting: Beat the softened butter in a large bowl for about 1 minute. Add the powdered sugar and cocoa powder gradually, beating on low speed until incorporated. Add the milk and vanilla, then beat on medium speed for 2–3 minutes until light and fluffy. If the frosting is too stiff to spread, add more milk 1 teaspoon at a time. Spread a light layer over the completely cooled cupcakes.½ cup butter, 2½ cups powdered sugar, ¼ cup cocoa powder, 2 tablespoons milk, 1 teaspoon vanilla extract
Notes
- Cake Mix: This provisional formula is written for a 15.25-ounce box of Devil’s Food cake mix. A smaller box changes the balance of cake mix, cherry filling, and eggs and must be tested separately.
- Package Directions: Do not add the water, oil, or other ingredients listed on the cake-mix box. Use only the ingredients listed in this recipe.
- Cherry Filling: Small pieces of cherry throughout the batter give the cupcakes their characteristic texture and moisture. Stop mixing before the cherries disappear completely.
- Doneness: A toothpick may look wet if it passes directly through a cherry. Test through the chocolate crumb and look for moist crumbs without raw batter.
- Frosting: The buttercream quantity makes a light spread for 24 cupcakes. Double the frosting recipe before making tall piped swirls.
- Make Ahead: The cupcakes may be baked a day before serving. Cool them completely, keep them covered, and frost them after they have cooled.
- Storage: Keep the cupcakes covered. Refrigerate them once frosted and let them lose their refrigerator chill before serving for the softest texture.
- Optional Finishes: Top the frosted cupcakes with maraschino cherries or chocolate shavings, or dust unfrosted cupcakes lightly with powdered sugar.
- Serving Suggestions: Serve with Russian Spiced Tea or Sunshine Punch for a birthday, potluck, or holiday dessert table.
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
Equipment
- Standard 12-cup muffin pan (2 required.)
- Paper cupcake liners (24 required.)
- Large mixing bowl
- Hand or stand mixer (Either is acceptable.)
- Flexible spatula
- Cookie scoop or measuring spoon (Use about 3 tablespoons of batter per liner.)
- Wire cooling rack
- Toothpick or cake tester (Test through the chocolate crumb rather than directly through a cherry pocket.)