Chocolate Cherry Cupcakes
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These delicious Chocolate Cherry Cupcakes are made with a chocolate cake mix and cherry pie filling and topped with a luscious chocolate buttercream frosting. The chocolate cake and cherry pie filling are a heavenly combination of flavors!
The soft, moist cupcakes have a decadent chocolate flavor that is enhanced by the tart sweetness of the cherries, creating an almost fudgy flavor experience. The fluffy and creamy buttercream frosting adds an indulgent texture and taste that perfectly complements the cupcake.
If you are a black forest cake fan then this recipe has your name on it. These Chocolate Cherry Cupcakes filled with sweet/tart cherries and topped with a rich chocolate frosting are equally as delicious with a lot less fuss.
Chocolate Chery Cupcakes
This cupcake recipe combines a rich Devil’s Food cake mix with cherry pie filling for a superb flavor combination. Top with your favorite frosting, or follow the instructions below for a decadent and creamy chocolate buttercream frosting.
These cupcakes are perfect for making ahead as they will keep for up to 5 days in an airtight container on the kitchen counter. They make a great Valentine’s Day treat for after school or fancy enough to serve at your next festive gathering, baby shower, or birthday celebration.
Why Make These Chocolate Cherry Cupcakes
- Super simple to make – Using a cake mix and canned pie filling makes these cupcakes so fast and simple to make.
- A great flavor combination – Like a chocolate-covered cherry, these yummy cupcakes deserve some time in the spotlight! Cherries and chocolate go so well together..
- Easy to dress up yet perfect for an everyday treat – Add some colored sprinkles, a maraschino cherry or just frost as you like.
Ingredients + Tips
(Ingredients at a glance, you will find the full recipe with ingredient amounts in the printable recipe card at the bottom of the post.)
- Devils Food Cake Mix | You can use any brand of Devils Food Cake Mix; store brand is fine.
- Cherry pie filling | You’ll need one can of cherry pie filling.
- Eggs | 3 large eggs.
You can use your favorite chocolate frosting recipe or make the amazing Chocolate buttercream frosting recipe in the recipe card. Ingredients for the frosting are:
- Unsalted Butter | Room temperature, softened butter works best.
- Powdered sugar | Powdered sugar or confectioner’s sugar is needed for the frosting. It dissolves much faster than granulated for that smooth, creamy texture.
- Hershey’s Cocoa Powder | Unsweetened cocoa powder adds a nice chocolatey flavor. For a darker, more fudgy frosting, use Dutch-processed cocoa, like Hershey’s Special Dark cocoa powder.
- Milk | Any kind of milk can be used to thin out the frosting.
- Vanilla extract | Use real vanilla extract to make these cupcakes.
How To Make Cherry Cupcakes
***DO NOT PREPARE CAKE ACCORDING TO BOX DIRECTIONS***
1 Mix the Batter: Place cake mix, eggs, and cherry pie filling in a large bowl. Using your stand or hand mixer, beat on medium speed for 2 minutes.
2 Add batter to the muffin tin: Line the muffin pan with wrappers. Fill the muffin tin with ¼ cup batter. (I like this 4-tablespoon scoop for cupcakes.)
3 Bake: Bake for 22-25 minutes at 350 f. or until a toothpick inserted into a cupcake comes out clean OR the middle of the cake bounces back when you press down slightly.
4 Cool: Cool for 10 minutes in the pan and remove to a cooling rack to cool completely before frosting.
5 Frost: Frost your cupcakes with the chocolate buttercream frosting recipe in the recipe card or your favorite frosting.
- Use good quality “grease-proof” cupcake liners. I like to use two papers for an extra festive look. (Grease-proof as the first layer and a festive liner on the outside.) It does not change the bake time.
- Cupcakes can be made ahead of time and frozen before frosting. Allow the cupcakes to cool completely, then store them in a Ziplock freezer bag. For best results, freeze the unfrosted cupcakes for up to one month.
- Frosting tips: If your powdered sugar seems extra lumpy, you may want to sift the sugar. Make sure the butter is at room temperature.
Variations for these chocolate cupcakes
- Use a mini muffin tray and get twice as many. Note the baking time will be somewhere between 9 and 15 minutes.
- Instead of cupcakes, bake the batter in a Bundt pan. The baking time will be somewhere between 45 and 60 minutes.
- Mix half a cup of chocolate chips into the batter.
- Change up the frosting and use a strawberry or vanilla buttercream.
- Top the cupcakes with a maraschino cherry, your favorite cake toppings, or a dusting of icing sugar.
- Store the frosted cupcakes covered in the refrigerator for up to 5 days.
- To freeze leftover frosted cupcakes: arrange them in a single layer in an airtight container and store them for up to 3 months.
Can I bake this recipe as a cake?
Yes, to make this recipe as a cake, use a 9 by 13 pan and follow the baking instructions on your cake mix box. If you want to be able to turn the cake out of the pan, be sure to grease and flour the bottom of your pan.
Can I use a different cake mix?
If you can’t find a Devil’s Food Cake mix you can use a chocolate cake mix. Though the flavor may not be as intense as Devil’s food cake is richer, darker, and fluffier than traditional chocolate cake
How do I know when the cupcakes are done baking?
Press lightly on the top of the cupcake and if it bounces back, they are done. If your fingers leave an indent, your cupcakes aren’t done baking.
Can Frosting be frozen?
Buttercream frosting freezes well in an airtight plastic container for up to one month. To thaw the frosting, let it sit at room temperature. Then beat the frosting with a mixer to lighten it before using it.
Can I make my own cherry pie filling?
Yes, if you have fresh or frozen cherries on hand you can definitely make your own pie filling.
Looking for more cupcake options?
- Mini Conversation Heart Cupcakes
- Pumpkin Spice Cupcake
- Lemon Curd and Raspberry Mini Cupcakes
- Easter Cupcakes
Did you make these Chocolate Cherry Cupcakes?
Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, tag me and use #scatteredmomrecipes!
Chocolate Cherry Cupcakes
- Prep Time: 10
- Cook Time: 18 to 21 minutes
- Total Time: 30 minutes
- Yield: 18 to 24 cupcakes 1x
- Category: dessert
- Method: oven
These delicious Chocolate Cherry Cupcakes are made with a chocolate cake mix and cherry pie filling and topped with a luscious chocolate buttercream frosting.
- 1 15.25 ounce devils food cake mix
- 1 21-ounce can of cherry pie filling
- 3 eggs
- 8 Tbsps butter, softened
- 3 cups powdered sugar
- 1/2 cup Hershey’s Cocoa Powder
- 3 to 5 tablespoons of milk
- 1 tsp vanilla extract
- ¼ teaspoon salt
***DO NOT PREPARE CAKE ACCORDING TO BOX DIRECTIONS***
- Preheat oven to 350 degrees F
- Line the cupcake pan with wrappers.
- Place cake mix, eggs, and cherry pie filling in a large bowl.
- Using your stand or hand mixer, beat on medium speed for 2 minutes.
- Fill the cupcake tin with ¼ cup batter. (I like this 4-tablespoon scoop for cupcakes.)
- Bake for 22-25 minutes or until a toothpick inserted into a cupcake comes out clean OR the middle of the cake bounces back when you press down slightly.
- Cool for 10 minutes in the pan and remove to a cooling rack to cool completely before frosting.
- Beat butter with cocoa powder in a large bowl on low until well combined.
- Add powdered sugar, 3 tablespoons of milk, vanilla, and salt. Beating on medium speed until a light, fluffy and creamy consistency is reached. If the frosting is too stiff add a bit more milk, a small amount at a time, until the desired consistency is reached.
- Frost cupcakes as desired.
- The frosting recipe makes enough frosting to frost 24 cupcakes generously.
- Nutrition info based on 24 cupcakes.
- Serving Size: 1 cupcake
- Calories: 206
- Fat: 5
- Carbohydrates: 38
- Fiber: 2
- Protein: 2
Keywords: chocolate cherry cupcakes
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About the Author
Jamie Sanders is a wife and mom of 2, located in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family friendly recipes. Her work has been featured on Martha Stewart, Woman’s World, HuffPost, TODAY, Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, and Redbook, plus many other publications. To date, she had given away just under a million free pdf sewing patterns.
These look good! I have low-carb cake mix and I’m wondering if I could use that instead of the traditional kind for a bit of a “healthier” dessert? I also have no-sugar-added pie filling that would be perfect for this recipe!
I am sure it would be fine!