Chocolate Cherry Cupcakes with Cherry Frosting and Fudge Center

A Sweet Blend of Rich and Fruity

Chocolate and cherries are a naturally romantic pairing—dark, rich cocoa meets juicy, tart-sweet fruit for a cupcake that feels both indulgent and fresh. These chocolate cherry cupcakes are soft and moist with a deep chocolate base, stuffed with fudge or cherry preserves, and topped with a swirl of fluffy cherry frosting.

They’re perfect for Valentine’s Day, birthdays, or anytime you want a dessert that’s both decadent and playful. The flavor is bold, the texture is dreamy, and the cherry note lifts the richness in just the right way.

What Makes These Cupcakes Stand Out

Instead of just tossing cherries into chocolate batter, this recipe layers flavor. The cupcake base is made with cocoa and sour cream for deep flavor and soft texture. The filling can be cherry jam or a rich ganache, depending on how indulgent you want to go. The frosting? A creamy buttercream kissed with maraschino cherry juice for that beautiful natural pink tint and subtle cherry sweetness.

They’re easy to make ahead and even easier to devour—moist, filled, and topped with just the right balance of chocolate and fruit.

Cupcake Ingredients

1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
½ cup brown sugar
2 large eggs
⅓ cup sour cream
1 teaspoon vanilla extract
½ cup whole milk
½ cup hot water or hot brewed coffee (to deepen cocoa flavor)
½ cup chopped maraschino cherries (lightly patted dry)

Optional Filling

⅓ cup cherry preserves or ganache
Extra whole cherries for topping (optional)

Cherry Buttercream Frosting

1 cup unsalted butter, softened
3 cups powdered sugar
2–3 tablespoons maraschino cherry juice
½ teaspoon vanilla extract
Pinch of salt

Instructions

Preheat your oven to 350°F (175°C) and line a cupcake tin with 12 liners. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until fluffy. Add eggs one at a time, beating well after each. Mix in vanilla and sour cream.

Add the dry ingredients in two additions, alternating with milk, and mix until just combined. Slowly stir in the hot water or coffee until smooth. Fold in the chopped cherries.

Divide the batter evenly between cupcake liners, filling each about ¾ full. Bake for 17–20 minutes, or until a toothpick inserted comes out clean. Cool completely before filling or frosting.

If adding a center filling, use a knife or cupcake corer to remove the center of each cupcake and fill with cherry jam or ganache. Replace tops and frost as desired.

To make the frosting, beat the softened butter until smooth. Add powdered sugar gradually, then mix in cherry juice, vanilla, and a pinch of salt. Beat until fluffy and pink. Pipe or spread onto cooled cupcakes and garnish with a whole cherry, chocolate shavings, or sprinkles.

Tips and Swaps

Use hot coffee instead of water to enhance the chocolate flavor without tasting like coffee. You can also substitute the cherry preserves with a dark chocolate ganache for a richer, less fruity finish. Want more cherry flavor? Stir chopped cherries into the frosting for texture and bursts of sweetness.

Store cupcakes in the fridge for up to 3 days and bring to room temperature before serving. They also freeze beautifully—just hold off on the frosting until ready to serve.

Final Thoughts

These chocolate cherry cupcakes are soft, rich, fruity, and filled with love in every bite. With their deep cocoa base, creamy pink frosting, and optional surprise center, they’re a sweet treat that feels extra special without the fuss.