These chocolate cupcakes with cherry buttercream are a delightful treat that combine rich chocolatey goodness with the sweet and tangy flavors of cherry. Perfect for any occasion, they are sure to impress both kids and adults alike. Using simple ingredients and easy-to-follow steps, you'll have these decadent cupcakes ready in no time.
And there you have it, your chocolate cupcakes with cherry buttercream are ready to be enjoyed! The combination of moist, rich chocolate cake with the sweet and tangy cherry buttercream is simply irresistible. Share these cupcakes with friends and family, or savor them as a special treat for yourself. Happy baking!
Bake the cupcakes in a preheated oven at 350°F (175°C) for 18-20 minutes. They are done when a toothpick inserted into the center comes out clean.
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. Allow them to come to room temperature before serving.
Yes, you can substitute dark chocolate with semi-sweet chocolate if you prefer a sweeter flavor. However, avoid using unsweetened chocolate, as it will alter the cupcake's taste.
To ensure the cupcakes are done, check if a toothpick inserted into the center comes out clean. Additionally, the cupcakes should spring back lightly when touched.
This recipe uses a standard 12-cup muffin tin. Make sure to line each cup with a cupcake liner before adding the batter.
- Use room temperature ingredients for better mixing and smoother batter.
- Melt the dark chocolate gently over a double boiler to avoid burning it.
- For a more intense chocolate flavor, opt for high-quality cocoa powder and dark chocolate.
- Ensure the cupcakes are completely cool before frosting to prevent the buttercream from melting.
- To enhance the cherry flavor in the buttercream, consider adding a touch of cherry extract or finely chopped candied cherries.
- Use a piping bag with a star tip to create beautifully swirled buttercream on top of the cupcakes.
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