Chocolate-Covered Cherry Cupcake

Name: Chocolate-Covered Cherry Cupcake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 cup granulated sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; 1/2 cup buttermilk; 1 cup fresh cherries, pitted and chopped; 1/4 cup cherry preserves; 1 tbsp cornstarch; 1 tsp lemon juice; 1 cup dark chocolate, chopped; 1/2 cup heavy cream

Highlighted under: Easy Baking Recipes

I absolutely adore these Chocolate-Covered Cherry Cupcakes! The combination of fudgy chocolate cake, sweet cherry filling, and a rich ganache is truly irresistible. When I first baked these, I couldn’t believe how perfectly the flavors came together. Each bite is a delightful surprise—cherry bursts atop the decadent chocolate. Whether for a celebration or just a sweet treat at home, these cupcakes are sure to impress anyone. I promise, they are just that good!

Created by

Anna

Last updated on 2026-02-07T23:10:28.190Z

When I first dreamed up the idea for these Chocolate-Covered Cherry Cupcakes, I knew I had to nail the balance between sweet and rich. After some experimentation, I found that using fresh cherries gives the filling a wonderful burst of flavor that pairs beautifully with dark chocolate. Each component was carefully crafted—especially the ganache, which I've learned needs to be allowed to cool slightly for the perfect pour!

One tip that made a significant difference is chilling the cupcakes after frosting and before serving. It allows the flavors to meld together even more! I never fail to get compliments on these, and they’re quickly gobbled up at every occasion. You’re going to love them!

Why You Will Love This Recipe
Irresistible combination of rich chocolate and tart cherries
Decadent ganache that takes them to the next level
Perfectly moist cupcakes that stay fresh for days

The Importance of Quality Chocolate

When making the ganache for these cupcakes, the quality of chocolate you use can make a significant difference. Opt for a high-quality dark chocolate with at least 60% cocoa to achieve a rich and decadent flavor. This type of chocolate will melt beautifully, creating a glossy ganache that adds not only a beautiful finish but also complements the tartness of the cherries perfectly. Avoid baking chocolate, as it can have a waxy texture and less flavor impact.

Additionally, if you prefer a sweeter flavor profile, consider using semi-sweet chocolate instead of dark chocolate. However, keep in mind that this will alter the overall taste balance. Always ensure you chop the chocolate into small, uniform pieces to promote even melting when combined with the hot cream.

Perfecting Your Cherry Filling

The cherry filling is a highlight of these cupcakes, and the type of cherries you use can greatly affect the result. Fresh cherries provide a vibrant flavor, but frozen cherries can also work in a pinch. If using frozen, be sure to thaw and drain them well to keep the filling from becoming too watery. The cherry preserves help in thickening the filling and enhancing the sweetness, making it essential to the overall taste of the cupcake.

When cooking the cherry mixture, stirring regularly is crucial to prevent it from sticking to the bottom of the pan. Cook until the mixture thickens to a jam-like consistency; this usually takes about 5-7 minutes. If you find it too runny, you can add a little more cornstarch, but be cautious not to overdo it, as this could cause a gummy texture.

Ingredients

For the Cupcakes

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk

For the Cherry Filling

1 cup fresh cherries, pitted and chopped
1/4 cup cherry preserves
1 tbsp cornstarch
1 tsp lemon juice

For the Ganache

1 cup dark chocolate, chopped
1/2 cup heavy cream

Make sure all your ingredients are at room temperature for the best results.

Instructions

Make the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a large mixing bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt. Beat in the butter until the mixture is crumbly. Add the eggs, vanilla, and buttermilk, and mix until smooth.

Bake the Cupcakes

Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Cherry Filling

In a saucepan, combine chopped cherries, cherry preserves, cornstarch, and lemon juice. Cook over medium heat until the mixture thickens, about 5-7 minutes. Remove from heat and let cool.

Make the Ganache

Place chopped chocolate in a bowl. Heat the heavy cream until just boiling, then pour it over the chocolate. Let sit for a few minutes, then stir until smooth.

Assemble the Cupcakes

Once the cupcakes are cooled, hollow out a small portion from the center of each. Fill with a spoonful of the cherry filling. Dip the tops of the cupcakes into the ganache and let set before serving.

Chill the cupcakes briefly for a better flavor experience!

Pro Tips

For extra cherry flavor, consider adding a splash of cherry liqueur to the filling!

Make-Ahead and Storage Tips

These Chocolate-Covered Cherry Cupcakes are great for making ahead. You can prepare and bake the cupcakes a day or two in advance. Once cooled, store them in an airtight container at room temperature, and they will stay fresh without becoming dry.

The cherry filling can also be made ahead and stored in the fridge for up to a week. Just reheat it slightly before filling the cupcakes. However, it's best to dip the cupcakes in ganache just before serving to maintain that beautiful shiny finish—ganache can set up and lose gloss if made too early.

Troubleshooting Common Issues

If your cupcakes don’t rise as expected, double-check your baking powder and baking soda's freshness. Both of these leavening agents can lose effectiveness over time. Make sure also not to overmix the batter; this can lead to dense cupcakes rather than light and fluffy ones.

Should you have difficulties hollowing out the cupcakes without tearing them, use a small knife or a cupcake corer for clean cuts. This way, you're less likely to disturb the surrounding cake. If spills occur while dipping in the ganache, place the cupcakes on a wire rack with a baking sheet underneath to catch any drips.

Questions About Recipes

→ Can I use frozen cherries instead of fresh?

Yes, frozen cherries can work, but be sure to thaw and drain excess moisture before using.

→ How do I store leftover cupcakes?

Store them in an airtight container in the fridge for up to 3 days.

→ Is it possible to make these gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend.

→ Can I make the ganache ahead of time?

Yes, you can prepare the ganache in advance. Just reheat gently before use.