Chocolate Cherry Cupcakes
These Chocolate Cherry Cupcakes are the richest and moistest cupcakes you’ll ever eat! Packed with juicy cherry pie filling and topped with a sweet and tangy cherry buttercream frosting.
Servings: 12
Ingredients
- ¾ cup white granulated sugar
- ¾ cup salted butter
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cuo cherry pie filling
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ cup cocoa powder
Frosting Ingredients
- 3½ cups powdered sugar
- 2 Tablespoons cherry juice
- ½ cup salted butter
Instructions
- Preheat oven to 350 degrees. Beat together the sugar and butter in a stand mixer or with an electric hand mixer in a medium sized mixing bowl. Mix the ingredients on a medium speed until combined.
- Add the vanilla and eggs and mix on medium-high speed until the eggs are fully beaten into the mixture.
- Mix in the cherry pie filling until it is blended evenly in the batter.
- Add the all-purpose flour, baking powder, and cocoa powder to the wet mixture. Start mixing the ingredients together on low speed and work your way up to medium-high speed until there are no clumps of flour or cocoa powder remaining.
- Fill a cupcake pan with liners and evenly divide the batter among the liners as best as you can.
- Bake the cupcakes for 20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool for at least 20 minutes while you prepare the frosting.
- To make the frosting whisk together the powdered sugar, butter, and cherry juice until smooth and creamy.
- Frost your cupcakes and serve.
Notes
Any leftover chocolate cherry cupcakes should be stored in an airtight container in the refrigerator for up to 3 days or in the freezer unfrosted for up to 3 months.