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Chocolate Covered Cherry Cupcakes

Delight in these moist chocolate cupcakes topped with a luscious cherry filling and a smooth chocolate coating, perfect for any dessert occasion.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup maraschino cherries, chopped
  • 1 cup cherry pie filling
  • 6 oz semi-sweet chocolate, chopped
  • 1 tablespoon heavy cream

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large bowl, cream the butter and sugar until light and fluffy using an electric mixer.
  4. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
  5. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
  6. Fold in chopped maraschino cherries gently.
  7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  8. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow cupcakes to cool completely on a wire rack.
  10. Once cooled, hollow out a small center in each cupcake and fill with cherry pie filling.
  11. To make the chocolate coating, melt the chopped semi-sweet chocolate with heavy cream over a double boiler or in the microwave, stirring until smooth.
  12. Dip the top of each filled cupcake into the melted chocolate or spoon it over the top to cover the cherry filling.
  13. Place the cupcakes in the refrigerator for 15 minutes to allow the chocolate to set before serving.

Notes

For an extra festive touch, sprinkle chopped nuts or grated white chocolate on top before the coating sets.