Dark Chocolate Cherry Cupcakes
These cupcakes feature a rich chocolate base with a tart cherry surprise in the center, topped with frosting and a maraschino cherry for a delightful treat that’s easy to make.
I’ve made these dark chocolate cherry cupcakes for weeknight treats, birthday trays, and last-minute potlucks — they’re the kind of recipe that feels fancy without the fuss. Using a boxed chocolate mix keeps the batter fast and reliable, while a spoonful of cherry pie filling tucked into the center gives each cupcake a burst of bright, tart fruit that pairs beautifully with rich chocolate frosting.
Why you’ll love this dish
These cupcakes hit a sweet spot: deep chocolate, a pop of cherry, and an effortless method. They’re ideal when you want a homemade dessert but don’t have hours to bake from scratch. Families love them because kids always ask for the maraschino-cherry on top. Entertainers appreciate how quickly a dozen can come together.
Practical benefits:
- Speed: uses a boxed mix so you can have cupcakes ready in under an hour.
- Cost-effective: pantry-friendly ingredients.
- Crowd-friendly: easy to scale and to decorate for parties.
- Versatile: works with chocolate or vanilla frosting, and pairs well with coffee, milk, or a sweet iced tea.
How this recipe comes together
Quick overview: mix the boxed cake mix with milk, oil, and eggs to make a smooth batter. Spoon batter into liners halfway, add a spoonful of cherry pie filling to the center, then cover with more batter. Bake until a toothpick near the batter (not through the cherry) comes out clean. Cool completely, then pipe or spread frosting and top each cupcake with a maraschino cherry.
This approach gives you a moist chocolate crumb with a gooey cherry surprise in the middle. The batter stays stable enough to hold the filling without sinking it to the bottom.
What you’ll need
- 1 box chocolate cake mix (your favorite brand) — use a dark-chocolate mix for a richer flavor.
- 1 cup cherry pie filling (fresh cherries cooked with sugar and a little cornstarch are great if you have time)
- 1/2 cup milk (whole milk for tenderness; non-dairy milk works too)
- 1/2 cup vegetable oil (neutral-flavored; melted butter is an option for flavor)
- 3 large eggs (room temperature helps the batter emulsify)
- Maraschino cherries for topping
- Chocolate or vanilla frosting (store-bought or homemade buttercream)
Substitution notes:
- For a denser, richer cupcake, swap 1/4 cup of oil for 1/4 cup sour cream or Greek yogurt.
- To make these gluten-free, use a certified gluten-free chocolate cake mix.
- For an adult twist, fold a teaspoon of cherry syrup or almond syrup into the cherry filling before adding it to the cupcakes.
How to prepare it
- Preheat the oven according to the cake mix instructions. Line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk the chocolate cake mix, milk, vegetable oil, and eggs together until smooth. Scrape the bowl so no streaks remain.
- Using a spoon or small scoop, fill each cupcake liner halfway with batter.
- Place about 1 teaspoon (or a heaping spoonful) of cherry pie filling into the center of each partially filled cup. Try to keep the filling centered to avoid leaking.
- Top each cup with more batter until it is about two-thirds full. Gently tap the pan on the counter to release any air bubbles.
- Bake following the cake mix’s bake time — usually around 18–20 minutes for standard cupcakes. Start checking at 16 minutes to avoid overbaking.
- Remove from oven and let cupcakes cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
- Once cool, frost generously with chocolate or vanilla frosting and finish each cupcake with a maraschino cherry.
Dark Chocolate Cherry Cupcakes
- Prep
- 20 MIN
- Cook
- 20 MIN
- Total
- 40 MIN
- Serves
- 12
01Ingredients
For the Cupcakes
02Method
- Preparation
- Baking
- Frosting
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0 OF 13 DONE03Recipe notes
- 01Serve at room temperature for the best texture. These cupcakes can be stored unfrosted at room temperature or frosted ones in the refrigerator. Bring refrigerated cupcakes back to room temperature before serving.
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Best ways to enjoy it
Serve these cupcakes at room temperature so the cake is tender and the frosting holds its shape. Pairings:
- Beverages: coffee, cold milk, or a cherry-chocolate spiced grape juice.
- For brunch: plate with fresh berries and lightly sweetened whipped cream.
- For parties: pipe swirls of frosting and sprinkle with chocolate shavings or toasted almonds.
Presentation tip: pipe frosting with a star tip, place a maraschino cherry slightly off-center, and sprinkle a few grated dark chocolate curls for a professional finish.
How to store & freeze
Short-term (2 days): Keep unfrosted cupcakes in an airtight container at room temperature. Frosted cupcakes should be refrigerated if the frosting contains dairy. Bring refrigerated cupcakes to room temperature (about 30–60 minutes) before serving.
Long-term (up to 3 months): Freeze unfrosted, fully cooled cupcakes. Wrap each cupcake in plastic wrap, then place in a freezer-safe container or bag. Thaw in the refrigerator overnight and bring to room temperature before frosting. You can also freeze frosted cupcakes, but the frosting may change texture — flash-freezing on a tray first helps preserve the look.
Food safety: because these contain eggs and dairy (in many frostings), don’t leave frosted cupcakes out at room temperature for more than two hours.
Creative twists
- Almond-Cherry: add 1/2 teaspoon almond extract to the batter and frosting.
- Black Forest Cupcakes: fold 1/3 cup mini dark chocolate chips into the batter and use whipped cream frosting.
- Cherry centers: macerate fresh cherries in a tablespoon of cherry syrup for 30 minutes and spoon into the centers.
- Mini cupcakes: reduce baking time to 10–12 minutes for bite-sized versions.
- Vegan option: use a vegan chocolate cake mix and replace eggs with 3/4 cup applesauce or 3 flax eggs (3 tbsp ground flax + 9 tbsp water).
- Streusel top: mix brown sugar, flour, and butter and sprinkle on top before baking for a crunchy finish (skip for filled cupcakes—add streusel on top of frosting instead).
Your questions answered
Can I use fresh cherries instead of cherry pie filling?
A: Yes. Pit and chop cherries, then cook them briefly with a tablespoon of sugar and a teaspoon of cornstarch to thicken. Cool before adding to the cupcakes so the filling doesn’t make the batter too wet.
What if my cherry filling sinks to the bottom?
A: Sinking usually happens when the batter is too thin or the filling is heavy. Fill liners only halfway before adding filling, and then add just enough batter to cover. A slightly thicker batter (use a touch less milk) helps suspend the filling.
Can I make these ahead for a party?
A: Definitely. Bake the cupcakes a day ahead, store unfrosted at room temperature, and frost the day of. Or freeze unfrosted cupcakes as described and thaw, then frost before serving.
How should I frost for the best look and stability?
A: Use a buttercream frosting chilled slightly so it holds piping shapes. If you’re transporting cupcakes, chill the frosted cupcakes so the frosting firms up.
Are these safe for kids?
A: Yes. If you add alcohol to the filling for flavor, skip that step for kids’ servings.
Conclusion
For a from-scratch chocolate-cherry idea with a little more technique and flavor depth, take a look at Chocolate Cherry Cupcakes – Preppy Kitchen. For another idea, try my Chocolate Pumpkin Cupcakes.
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