Introduction
Chocolate and cherries have always been a match made in heaven—rich, decadent, and bursting with sweet-tart flavor. These Chocolate-Covered Cherry Cupcakes with Buttercream bring that classic pairing to life in the most delightful way. Moist chocolate cupcakes are filled with juicy cherries, topped with a swirl of creamy buttercream, and finished with a luscious chocolate-covered cherry crown.
I absolutely love this recipe because it combines elegance with indulgence. The cupcakes are light yet deeply chocolaty, the cherries add a refreshing pop of flavor, and the buttercream ties everything together with a smooth, melt-in-your-mouth sweetness. The final touch—a glossy chocolate-dipped cherry—makes these cupcakes not just a dessert but a statement piece.
This is a must-try dessert because it works for so many occasions—Valentine’s Day, birthdays, anniversaries, or any time you want to impress. It’s a bakery-worthy treat you can create right at home, with flavors that everyone will adore.
Why It’s a Must-Try Dish
- Beautiful Presentation – The chocolate-covered cherry on top makes it look like a gourmet dessert.
- Flavor Harmony – The deep cocoa flavor balances perfectly with juicy, tangy cherries.
- Crowd-Pleaser – Both kids and adults will love it.
- Versatile – Great for romantic dinners, festive gatherings, or a sweet indulgence at home.
Recipe Details
- Preparation Time: 25 minutes
- Cooking Time: 20 minutes
- Total Time: 45 minutes
- Servings: 12 cupcakes
- Calories (per serving): ~320 kcal
- Cuisine: American
- Course: Dessert / Cupcakes
Ingredients
For the Chocolate Cupcakes
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- ½ cup buttermilk (or milk + 1 tsp lemon juice)
- 1 teaspoon vanilla extract
- ½ cup hot coffee (or hot water)
For the Buttercream Frosting
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar (sifted)
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
For the Chocolate-Covered Cherries
- 12 fresh or maraschino cherries (with stems, patted dry)
- ½ cup semi-sweet or dark chocolate chips
- 1 teaspoon coconut oil or butter (for smooth dipping)
Simple Cooking Directions
- Prepare cupcake batter and bake until fluffy.
- Whip buttercream frosting until light and fluffy.
- Dip cherries in melted chocolate and let them set.
- Frost cupcakes, top with chocolate-covered cherries, and serve.
Step-by-Step Method
Step 1: Make the Cupcakes
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
- In another bowl, beat eggs, sugar, oil, buttermilk, and vanilla until smooth.
- Slowly mix dry ingredients into wet mixture.
- Stir in hot coffee until batter is smooth (it will be thin—this is normal).
- Divide batter evenly among cupcake liners, filling ⅔ full.
- Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Cool completely.
Step 2: Prepare Buttercream Frosting
- Beat butter with an electric mixer until creamy (2–3 minutes).
- Gradually add powdered sugar, one cup at a time.
- Mix in cream, vanilla, and salt until light and fluffy. Adjust consistency with more cream if needed.
Step 3: Make Chocolate-Covered Cherries
- Melt chocolate chips with coconut oil in a microwave (30-second intervals, stirring).
- Dip each cherry into chocolate, coating fully.
- Place on parchment paper and let set at room temperature or in fridge.
Step 4: Assemble Cupcakes
- Pipe or spread buttercream generously on each cupcake.
- Place one chocolate-covered cherry on top as a garnish.
- Optionally drizzle with extra melted chocolate.
How to Serve
- Serve these cupcakes on a decorative platter for parties or romantic dinners.
- Pair with coffee, champagne, or dessert wine.
- Add fresh cherry halves around the platter for extra flair.
Additional Recipe Tips
- Make sure cherries are completely dry before dipping in chocolate, or the coating won’t stick.
- For extra indulgence, scoop out a bit of cupcake center and fill with cherry preserves before frosting.
- Use a piping bag with a star tip for professional-looking frosting swirls.
Variations
- Black Forest Style – Fill cupcakes with whipped cream and cherry compote.
- Dark Chocolate Lovers – Use 70% dark chocolate for a richer flavor.
- White Chocolate Cherries – Dip cherries in white chocolate instead of dark.
- Cherry-Flavored Buttercream – Add a spoonful of cherry syrup or extract to frosting.
- Vegan Version – Use plant-based milk, vegan butter, and egg substitute.
Freezing & Storage
- Storage: Keep cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Thaw at room temperature before decorating.
- Cherries: Chocolate-covered cherries should be stored in the fridge and added just before serving.
Special Equipment Needed
- 12-cup muffin tin + cupcake liners
- Electric hand or stand mixer
- Piping bag with tips (optional, for frosting)
- Parchment paper (for cherries)
Conclusion
Chocolate-Covered Cherry Cupcakes with Buttercream are the perfect dessert when you want to impress with both taste and presentation. Moist chocolate cake, creamy frosting, and elegant chocolate-dipped cherries make every bite an indulgent experience. Whether for Valentine’s Day, a birthday, or a festive gathering, this recipe is a true showstopper that will leave everyone smiling.
Chocolate-Covered Cherry Cupcakes with Buttercream
Description
Chocolate and cherries have always been a match made in heaven—rich, decadent, and bursting with sweet-tart flavor. These Chocolate-Covered Cherry Cupcakes with Buttercream bring that classic pairing to life in the most delightful way.
Ingredients
For the Chocolate Cupcakes
For the Buttercream Frosting
For the Chocolate-Covered Cherries
Instructions
-
Step 1: Make the Cupcakes : Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. In another bowl, beat eggs, sugar, oil, buttermilk, and vanilla until smooth. Slowly mix dry ingredients into wet mixture. Stir in hot coffee until batter is smooth (it will be thin—this is normal). Divide batter evenly among cupcake liners, filling ⅔ full. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Cool completely.
-
Step 2: Prepare Buttercream Frosting : Beat butter with an electric mixer until creamy (2–3 minutes). Gradually add powdered sugar, one cup at a time. Mix in cream, vanilla, and salt until light and fluffy. Adjust consistency with more cream if needed.
-
Step 3: Make Chocolate-Covered Cherries : Melt chocolate chips with coconut oil in a microwave (30-second intervals, stirring). Dip each cherry into chocolate, coating fully. Place on parchment paper and let set at room temperature or in fridge.
-
Step 4: Assemble Cupcakes : Pipe or spread buttercream generously on each cupcake. Place one chocolate-covered cherry on top as a garnish. Optionally drizzle with extra melted chocolate.
