Chocolate-Covered Cherry Cupcake

Name: Chocolate-Covered Cherry Cupcake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings
Ingredients: 1 and 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 large eggs; 1 cup buttermilk; 1/2 cup vegetable oil; 1 teaspoon vanilla extract; 1/2 cup cherry juice; 1 cup cherry pie filling; 8 ounces semisweet chocolate, chopped; 1 cup heavy cream

Highlighted under: Sweet Bakes

I love indulging in sweet treats, and these Chocolate-Covered Cherry Cupcakes never disappoint. With a rich chocolate base complemented by a hidden cherry surprise, each bite bursts with flavor. The smooth chocolate ganache on top adds a delightful finish that makes these cupcakes perfect for any occasion. I often make them for friends and family, and they’re always a hit! If you’re looking for a unique dessert that combines chocolate and cherry in an irresistible way, this recipe is just what you need.

Created by

Anna

Last updated on 2026-02-07T17:58:28.209Z

When I first made these Chocolate-Covered Cherry Cupcakes, I was surprised by how well the flavors complemented each other. The chocolate cupcake is moist and dense, creating the ideal base for a sweet, juicy cherry filling. I always add a splash of cherry juice to the batter, which elevates the cherry flavor and makes it even more enchanting.

During my experiments, I learned that letting the cupcakes cool completely before adding the ganache is crucial. This prevents the chocolate from melting into the cupcakes and ensures a perfect drizzle. Trust me, the waiting is worth it for that glossy finish!

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh cherries
Moist cupcake texture that melts in your mouth
Beautiful presentation perfect for celebrations and special occasions

Understanding Ingredients

The combination of cocoa powder and cherry juice in the batter not only infuses the cupcakes with a deep chocolate flavor but also adds a subtle layer of tartness. This balance is essential for creating a cupcake that is rich yet refreshing. Whole cherries can also be used instead of cherry pie filling, but it's important to pit them; otherwise, biting into an unexpected pit can ruin the experience.

Buttermilk plays a critical role in achieving the moist, tender crumb of these cupcakes. It reacts with the baking soda in the recipe, which helps the batter rise and provides a slight tanginess that enhances the chocolate flavor. If you don't have buttermilk, you can make a quick substitute by mixing regular milk with a splash of vinegar or lemon juice.

Baking Tips

When filling the cupcake liners, be sure not to overfill them. Two-thirds full is ideal to allow room for rising. If you overfill, you might end up with cupcakes that overflow, resulting in a messy pan and uneven baking. Keep an eye on the time as well; test for doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs.

Cooling the cupcakes completely is essential before adding the ganache. If you pour the ganache on while the cupcakes are still warm, it may melt too much and lose its glossy finish. For the best ganache texture, wait until it cools to room temperature—this typically takes about 30 minutes, depending on your kitchen environment.

Ingredients

For the Cupcakes

1 and 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup cherry juice
1 cup cherry pie filling

For the Ganache

8 ounces semisweet chocolate, chopped
1 cup heavy cream

Make sure to gather all ingredients before starting for the best results!

Instructions

Prepare the Cupcakes

Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, combine the eggs, buttermilk, vegetable oil, vanilla extract, and cherry juice. Gradually mix the wet ingredients into the dry ingredients until just combined.

Bake

Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Add a tablespoon of cherry pie filling to the center of each cupcake. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.

Make the Ganache

While the cupcakes are cooling, prepare the ganache. Place the chopped chocolate in a bowl. Heat the heavy cream in a saucepan over medium heat until just boiling. Pour the hot cream over the chocolate and let sit for 5 minutes, then stir until smooth.

Finish the Cupcakes

Once the cupcakes are completely cool, drizzle the ganache over the top of each cupcake, allowing it to drip down the sides. Let the ganache set for a few minutes before serving.

Enjoy your delicious treats!

Pro Tips

For an extra touch, sprinkle some chopped cherries on top of the ganache before it sets.

Storing and Freezing

These Chocolate-Covered Cherry Cupcakes can be stored in an airtight container at room temperature for up to three days. If you notice they are becoming too moist due to humidity, transferring them to the refrigerator can help preserve their texture. Just remember to allow them to come back to room temperature before serving for the best flavor and texture.

If you want to prepare cupcakes in advance, you can freeze them without the ganache. Simply wrap each cooled cupcake individually in plastic wrap, then place them in a freezer bag. They can be kept frozen for up to three months. When you’re ready to enjoy them, simply thaw overnight in the refrigerator and ganache them fresh for a special touch.

Variations and Serve Ideas

For a fun twist on this recipe, consider adding a shot of almond extract to the batter in place of some vanilla, which will complement the cherries beautifully. You could also sprinkle some crushed nuts or chocolate shavings on top of the ganache for an added layer of texture and flavor.

These cupcakes are perfect for celebrations, but they also pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert. They can be showcased on a dessert table in a festive arrangement, or boxed as gifts for friends and family, making them a versatile option for any gathering.

Questions About Recipes

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

Yes, you can use fresh cherries, but make sure to pit and chop them into small pieces so they fit well in the cupcake.

→ How do I store leftover cupcakes?

Store them in an airtight container in the refrigerator for up to three days.

→ Can I freeze these cupcakes?

Yes, you can freeze the cupcakes without ganache for up to three months. Just thaw them in the refrigerator before serving.

→ What if I don't have buttermilk?

You can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.