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Made completetly from scratch, these decadent chocolate cherry cupcakes will make you forget cake mixes and canned cherries for good.
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Decadent Chocolate Cherry Cupcakes

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 18 large cupcakes
Calories
Author Victor

Ingredients

  • ½ cup butter softened
  • 3 eggs
  • 1 tsp almond extract
  • 1 cup sugar
  • 2 cups flour all‑purpose
  • ¾ cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • A pinch of salt
  • 2 cups 1 can cherry pie filling (plus more for topping if desired)
  • 1 cup semi‑sweet chocolate chips
  • For the chocolate glaze:
  • 50 g butter
  • 3 Tbsp milk
  • 3 Tbsp sugar
  • 50 g dark chocolate optional, 70% Valrhona chocolate recommended
  • 3 Tbsp cocoa powder

Instructions

  • Preheat the oven to 350F.
  • Mix all the ingredients, except the cherry pie filling, together with electric mixer until smooth. Add in cherry pie filling and mix until cherries are in small chunks.
  • Stir in chocolate chips. Spoon the batter into paper‑lined muffin tins.
  • Bake at 350F for 25min or until a toothpick comes out clean except for melted chocolate chips.
  • Meanwhile, prepare the glaze. In a medium sauce pan, mix the milk, butter, sugar and cocoa. Slowly bring the mix to boil and boil for 1 minute, stirring frequently. Set aside and let cool slightly.
  • Dip tops of slightly cooled cupcakes in the glaze to coat.
  • Optionally top with additional cherry pie filing and serve warm.