Perfect for a winter treat, these cherry chocolate cupcakes are sure to be the cherry on top of any day! These rich chocolate cupcakes feature a surprise inside with a sweet and tangy cherry filling. The cupcakes are then finished with mile high cherry frosting that is a breeze to make!
The recipe is top 14 allergy free using our Kate’s Safe and Sweet Chocolate Cake Mix and
The first step is to gather all your tools and ingredients.
Cherry Chocolate Cupcakes
- Mixing Bowls
- Hand Mixer / Stand Mixer
- Mixing Spoons
- Measuring Cups / Spoons
- Sauce Pot and Stove
- Frosting Bag
- Frosting Tip
Cupcake Ingredients Needed:
- 1 x Kate’s Safe & Sweet Chocolate Cake Mix
- 5 tbsp canola oil
- 1 cup milk of choice
- 1 tsp apple cider vinegar
Cupcake Filling Ingredients Needed:
- 1 1/2 cups frozen cherries
- 1/2 cup water
- 3 tbsp sugar
- 1 tbsp cornstarch OR tapioca starch OR arrowroot powder
Frosting Ingredients Needed:
- 1 x Kate’s Safe & Sweet Vanilla Frosting Mix
- 3 tbsp cherry juice
- 1/2 cup butter of choice
- 1/4 cup vegetable shortening
How to Make Cherry Chocolate Cupcakes
Begin by making the chocolate cupcakes as directed on the back of the mix. This recipe is for a full batch of cupcakes, but can be easily converted down to a half batch.
Combine milk of your choice with apple cider vinegar and set aside for 5 minutes. Add the milk mixture to oil and the cake mix. Stir it all together and divide equally into 12 cupcakes. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and set aside to cool completely.
The cherry filling is the secret surprise inside these cupcakes! And I promise it is super easy to make.
Start by grabbing a medium sized saucepan and add 1 1/2 cups frozen cherries to the pot, as well as 1/2 cup water (or pomegranate juice!) and 3 tbsp white sugar. Bring this to a simmer and let cook down until half of the water is evaporated. While cooking, I like to squish the cherries to make them easier to fill and eat when placed into the cupcake centers.
When most of the water/juice has evaporated, remove a 5 tablespoons of this liquid into two small bowls.
In the bowl with 2 tablespoons of juice, add 1 tablespoon of your choice of corn starch, tapioca starch, or arrowroot powder to this liquid and mix really well! You are making a slurry to really bring this filling together.
In the bowl with 3 tablespoons of juice, set this aside for later use in the frosting.
After the starch has dissolved, add the slurry back to the cherries and mix again. Let cook for only a few minutes more (about 3) to make sure the starch is fully cooked. And it’s done!
Remove from the heat and let cool. Mixture will thicken upon cooling.
This cherry frosting couldn’t be easier to whip together! In a stand mixer or a large bowl with a hand mixer, place 3/4 cup butter of your choice (or a butter and shortening mix if you prefer), with 3 tablespoons of cherry juice. Mix on high for 5 minutes or until light and fluffy. Now add the vanilla frosting mix. Start slow, mix for 1 minute, then mix on high for another 4 minutes until the frosting is light and fluffy.
This frosting will be a delicate pink color thanks to the cherry juice. If you wish to have a darker color, simply add a few drops of your favorite red food coloring to the frosting when you add the cherry juice.
How to Assemble Cherry Chocolate Cupcakes
Take one cooled chocolate cupcake and, using a small teaspoon, remove about a teaspoon of cupcake from the middle of the cupcake. Fill with the cherry filling so that it is level with the top of the cupcake. Set aside.
Using a piping bag with a star tip (Wilton 1M is what I used), frost each of the cupcakes with a generous amount of frosting.
These cupcakes will keep in the fridge for up to 5 days. They can be frozen for up to 2 months. Allow to thaw in the fridge for 24 hours before enjoying from frozen.